Juicy Cajun-seared chicken, tender penne and sweet red peppers tossed in a rich, velvety Cajun cream sauce for an easy restaurant-style dinner.
Creamy Cajun chicken penne pasta recipe with seared chicken, red bell pepper, parsley and rich Cajun cream sauce is the kind of dinner I make when I want something comforting without spending hours in the kitchen. The chicken develops a beautifully seasoned golden crust, while the penne catches plenty of creamy, slightly spicy sauce in every bite.
The red bell pepper adds sweetness and color, fresh parsley brightens the finished dish, and Parmesan gives the sauce a savory finish. Best of all, everything comes together quickly enough for a weeknight dinner while still feeling special enough to serve to guests.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Ingredients
For the Cajun Chicken
- 1 1/2 lb (680 g) boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Pasta & Sauce
- 12 oz (340 g) penne pasta
- 1 tablespoon unsalted butter
- 1 red bell pepper, sliced into strips
- 4 garlic cloves, minced
- 1 1/2 cups (360 ml) heavy cream
- 3/4 cup (75 g) freshly grated Parmesan cheese
- 1/2 cup (120 ml) chicken broth
- 1 teaspoon Cajun seasoning, or more to taste
- 1/4 teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain.
- Season the chicken: Cut the chicken into thick strips or bite-sized pieces. Toss with 1 tablespoon Cajun seasoning, garlic powder, smoked paprika and black pepper.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4–5 minutes per side, depending on thickness, until deeply golden and the center reaches 165°F (74°C). Transfer to a plate.
- Cook the pepper: Reduce the heat to medium. Add another tablespoon of butter and the sliced red bell pepper. Sauté for 3–4 minutes until slightly tender but still colorful. Add the garlic and cook for another 30 seconds.
- Make the Cajun cream sauce: Pour in the chicken broth and scrape up the flavorful browned bits from the skillet. Add the heavy cream, remaining Cajun seasoning and optional red pepper flakes. Simmer gently for 3–4 minutes.
- Add Parmesan: Reduce the heat to low and gradually stir in the Parmesan until melted and the sauce becomes smooth and creamy. Taste and adjust the salt, pepper and Cajun seasoning.
- Combine: Add the cooked penne to the skillet and toss until completely coated. If the sauce becomes too thick, stir in a splash of the reserved pasta water.
- Finish: Return the seared chicken to the skillet and gently toss everything together. Cook for another 1–2 minutes, just until heated through.
- Serve: Sprinkle generously with chopped fresh parsley, extra Parmesan and freshly cracked black pepper. Serve immediately while the sauce is hot and creamy.
Tips for the Best Creamy Cajun Chicken Pasta
- Get a good sear: Let the skillet become properly hot before adding the chicken and avoid overcrowding it.
- Cook pasta al dente: Slightly firm pasta holds up better once tossed in the warm cream sauce.
- Freshly grate the Parmesan: It melts more smoothly than many pre-shredded varieties.
- Control the heat: Cajun seasoning blends vary considerably in salt and spice, so taste before adding extra.
- Don't boil the finished sauce: Keep the heat gentle after adding the cream and Parmesan for the smoothest texture.
Serving Suggestions
This creamy Cajun chicken penne pasta is filling enough to serve as a complete meal. For a larger dinner, pair it with garlic bread, roasted broccoli, steamed green beans or a simple cucumber and tomato salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a small splash of milk or cream to loosen the sauce. Avoid overheating because creamy sauces can separate when exposed to excessive heat.
Frequently Asked Questions
Can I make Cajun chicken pasta less spicy?
Yes. Use a mild Cajun seasoning and leave out the red pepper flakes. You can start with less seasoning and add more after tasting the finished sauce.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work very well and stay particularly juicy. Cut them into similar-sized pieces so they cook evenly.
How do I keep Cajun cream sauce from becoming too thick?
Reserve some pasta cooking water before draining the penne. Add it to the finished pasta a tablespoon or two at a time until the sauce reaches your preferred creamy consistency.
Final Thoughts
Golden Cajun chicken, tender penne, colorful red peppers and a rich Parmesan cream sauce make this an easy dinner worth adding to your regular rotation. Serve it straight from the skillet while everything is hot and creamy for the best texture and flavor.