If you can’t tell by the first few posts, I love pasta. I am back with another pasta dish, this time with an all-time favorite, Cajun chicken pasta. It is the perfect balance of sweet, spicy and creaminess plus it is super easy to make.
For the Cajun chicken pasta, you will need, chicken, cajun spice, olive oil, mixed bell peppers, onions, heavy cream, parmesan cheese, black pepper, crushed red pepper, and penne pasta, or whatever pasta you’d like. Just a quick note, if you don’t like peppers or onions, those are optional ingredients. Same with the bacon, which is pictured but I didn’t end up using.
Making the chicken
The first thing you will want to do is heat up a pot with water so you can cook the pasta while you cook your chicken and alfredo sauce. You will also want to heat up the skillet you will use to cook the chicken with some olive oil. For the chicken, you will simply lay the breasts flat, and sprinkle generously with the Cajun seasoning. Cover both sides of the chicken completely with Cajun. If you don’t want your chicken to spicy, cover only one side of the chicken.
Now that the chicken is seasoned, your skillet should be heated. Place the chicken breasts in the skillet and cook about 4 minutes per side until the chicken is cooked all the way through. Once the chicken is cooked take it out of the skillet and place on a cutting board to rest for a few minutes.
Making the sauce
To start, we are going to sweat the onions and peppers making them softer for the meal. Simply add the cut peppers and onions to the heated skillet you used for the chicken. The skillet will have some leftover seasoning from the chicken which makes for a good flavor profile on the peppers and onions.
While the peppers and onions are cooking down, add your pasta to the now boiling water and cook for 10-11 minutes. Again, while the peppers and onions are cooking I use this extra time to cut up my chicken. I cut the chicken into small pieces which, in my opinion, allows for it to mix better when it comes time to add the cream. But with the chicken, and with the peppers and onions, you can cut these however you’d like.
Once the peppers and onions have cooked down, remove them from the skillet and put them into a bowl or on a plate off to the side. Put the skillet back onto the heat, turn the heat down to low/medium and add your heavy cream. Cook the cream, stirring occasionally until it is heated and lightly bubbling. Add your black pepper, crushed red pepper, and parmesan cheese to the heated cream and mix it until it’s thick.
Once the sauce is at your desired thickness, simply add the bell peppers, onions, and chicken back into the sauce. Mix everything together coating the meat, peppers, and onions evenly with sauce. If you need to make the sauce thicker, simply add more cheese.
Once everything is mixed you are done! Just add your pasta and mix it well, coating the pasta evenly with the sauce. Alternatively, you can also put the pasta on a plate and spoon the sauce, meat, and veggies on top of the plated pasta, whatever your hearts desire.
Cajun Chicken Pasta
- 4 Chicken breasts
- 3 tbsp Olive oil
- 2 cup Heavy cream
- 1 1/2 cup Parmesan cheese
- 1/2 cup Onion
- 1/2 cup Mixed bell peppers
- 4 tbsp Cajun seasoning
- 2 tsp Crushed red pepper
- 2 tsp Black pepper
- 1 box Penne Pasta
In a large pot, bring 4 quarts of water to a boil. When the water is at a boil add your penne pasta and cook for 10-11 minutes, or until al dente.
On a flat surface, season the raw chicken breast with the cajun seasoning. Season both sides of the chicken breast.
In a skillet, add 2 tbsp of olive oil. Heat up and cook the chicken both sides until done. Chicken takes about 3-4 min per side depending on thickness. When the chicken is done cooking, remove it from the heat.
Cut the chicken into servable sizes. I prefer to cube them but I have also cut them into small strips. This step is up to you.
In the same pan you cooked the chicken in, add the last 1 tbsp of olive oil. Add mixed bell peppers and onion and cook them down until they are soft. Remove the peppers and onions, turn your heat to low and add your cream. Let cream heat up stirring occasionally. Once the cream is slowly bubbling add your black pepper, crushed red pepper, and parmesan cheese to thicken it up. Add the peppers and onions back. Mix until thick.
Once the sauce is thick, add the cut chicken back to the sauce. By this time your pasta should be done. Add the pasta to the sauce with chicken and mix well until pasta is fully coated.
Serve and enjoy!
I hope you enjoy this meal as much as I do! Leave your comments or questions below.