Description
This creamy, flavorful pasta dish brings together tender chicken, bold Cajun spices, and a rich Parmesan-based sauce. Perfect for a cozy weeknight dinner or a casual family gathering, it delivers restaurant-quality flavors right at home. The combination of sautéed bell peppers, onions, and a velvety sauce makes every bite satisfying and comforting, with just the right amount of spice.
Ingredients
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1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
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12 oz (340 g) fettuccine or penne pasta
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2 tablespoons olive oil
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1 medium onion, finely chopped
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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4 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon Cajun seasoning (adjust to taste)
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½ teaspoon cayenne pepper (optional)
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½ teaspoon black pepper
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1 teaspoon salt
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1 cup (240 ml) heavy cream
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½ cup (120 ml) chicken broth
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1 cup (100 g) grated Parmesan cheese
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2 tablespoons chopped fresh parsley, for garnish
Instructions
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Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
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Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, black pepper, smoked paprika, and Cajun seasoning. Sear until golden brown and cooked through, about 5–7 minutes. Remove chicken from pan and set aside.
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In the same skillet, add onion and bell peppers. Cook for 3–4 minutes until softened. Add garlic and cook 1 more minute.
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Reduce heat to medium. Pour in heavy cream and chicken broth, stirring to combine. Simmer gently.
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Gradually add Parmesan cheese, stirring until sauce thickens and becomes smooth. Add reserved pasta water as needed to reach desired consistency.
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Return chicken to the skillet and add pasta. Toss to coat in the sauce. Cook 2–3 more minutes for flavors to meld.
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Garnish with fresh parsley and serve hot.
Notes
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Adjust spice levels by reducing or omitting cayenne pepper for milder flavor.
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Add vegetables like mushrooms, zucchini, or cherry tomatoes for extra nutrition.
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Parmesan can be substituted with Asiago or Pecorino Romano.
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The dish can be made ahead and reheated gently with added cream or broth to restore sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes