Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Pasta and Sauce:
- 1 pound penne pasta
- 2 tablespoons butter
- 1 small onion, diced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Fresh parsley for garnish
Instructions
- Prep chicken: Pat chicken dry, pound to even thickness, and season generously with 2 tablespoons Cajun seasoning on both sides.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove and let rest.
- Cook pasta: Boil salted water and cook penne until al dente, about 10 minutes. Reserve 1 cup pasta water before draining.
- Sauté vegetables: In the same skillet, melt butter and sauté onion and bell peppers for 4-5 minutes. Add garlic, Cajun seasoning, paprika, oregano, thyme, and cayenne; cook 30 seconds.
- Make sauce: Add chicken broth and simmer 1-2 minutes. Reduce heat to medium-low, add heavy cream, and simmer 3-4 minutes until thickened. Stir in Parmesan.
- Combine: Slice rested chicken. Add drained pasta to sauce and toss to coat. Top with sliced chicken.
- Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately with lemon wedges.
Notes
- Spice level: Adjust Cajun seasoning and cayenne to taste. Start with less for milder versions.
- Chicken alternatives: Thighs work beautifully and stay more moist. Rotisserie chicken saves time but sacrifices some flavor.
- Pasta shapes: Penne, fettuccine, rigatoni, or bow ties all work well.
- Lighter version: Use half-and-half instead of heavy cream and increase vegetables while reducing pasta.
- Protein additions: Add shrimp during the last 3-4 minutes, or use half chicken and half andouille sausage.
- Make ahead: Prep vegetables and season chicken up to 24 hours ahead. Cook pasta and sauce fresh for best results.
- Storage: Refrigerate in airtight container for 3-4 days. Reheat gently with added liquid to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop, Sautéed
- Cuisine: American
- Diet: Low Calorie