quick main course

Creamy Cajun chicken pasta with bold flavors and tender chicken in a rich sauce.

Cajun Chicken and Pasta Dish

oz (227 g) penne pasta,

Cajun seasoning, divided

salt, divided

pepper, divided

½ lbs (680 g) boneless, skinless chicken breast,

salted butter, divided

½ yellow onion, diced

bell peppers, sliced (any color)

½ cups (355 ml) heavy cream

¾ teaspoon smoked paprika

basil

garlic powder

cheese,

Cook the pasta

Cook the pasta according to package instructions and set aside.

Season the chicken

In a large zip-top bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chicken pieces, seal the bag, and shake to coat evenly. Set aside.

Cook the chicken

In a large pan over medium heat, melt 2 tablespoons of butter. Add the seasoned chicken pieces and cook until browned and just cooked through. Remove from the pan and set aside. Cook in batches if necessary.

Sauté the vegetables

In the same pan, add the remaining tablespoon of butter. Once melted, add the diced onion and sliced bell peppers. Cook, stirring frequently, until the vegetables begin to soften, about 3-5 minutes.

Prepare the sauce

Add the heavy cream, smoked paprika, dried basil, garlic powder, the remaining Cajun seasoning, and the remaining ¼ teaspoon salt and pepper to the pan. Bring to a boil, then reduce to a simmer and cook until the sauce thickens.

Combine and serve

Return the cooked chicken to the pan. Stir in the parmesan cheese and warmed, cooked pasta until the cheese is melted. Serve immediately and garnish with fresh parsley, if desired.

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Cajun Chicken and Pasta Dish

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