Cajun Chicken Pasta Peppers

The first time I made Cajun chicken pasta, I accidentally dumped way too much Cajun seasoning on the chicken, expecting it to be inedibly spicy. But that fiery kick balanced so perfectly with the creamy sauce that my husband asked for seconds and thirds. Now it is become our go-to when we want something comforting yet exciting on a Tuesday night. The kitchen fills with this incredible smoky aroma that makes everyone wander in asking what smells so good.

Last winter my sister came over feeling completely drained from work, and I put a steaming bowl of this pasta in front of her. She took one bite and literally slumped back in her chair saying this was exactly what she needed. Food has this way of fixing things that nothing else can touch sometimes. Now whenever she visits, she gives me that look that means she is hoping for Cajun chicken pasta.

Ingredients

• Chicken breasts: Slice them against the grain into strips so they stay tender and cook evenly
• Cajun seasoning: This blend of paprika, garlic powder, cayenne, and oregano is what gives the dish its signature kick
• Bell peppers: Using all three colors creates that gorgeous presentation and adds slightly different sweet notes
• Heavy cream: Do not substitute if possible, it creates that velvety restaurant-style sauce we all love
• Parmesan cheese: Freshly grated melts better and tastes brighter than the pre-grated stuff
• Fettuccine or linguine: These wide noodles hold onto the creamy sauce perfectly
• Smoked paprika: This adds that extra layer of smokiness that makes the dish taste authentic

Instructions

Cook the pasta:

Boil salted water and cook the fettuccine until al dente, then drain but save that precious pasta water

Season the chicken:

Coat the chicken strips thoroughly with Cajun seasoning, pressing it gently into the meat

Sear the chicken:

Heat olive oil in a large skillet and cook the chicken until golden and cooked through, about 4 to 5 minutes per side

Sauté the vegetables:

In the same pan, melt butter and cook the bell peppers and onion until just tender, then add garlic for one minute

Build the sauce:

Return chicken to the pan, add broth and scrape up those flavorful browned bits from the bottom

Add the creaminess:

Pour in the heavy cream and Parmesan, stirring until the cheese melts and everything becomes silky smooth

Bring it together:

Toss in the cooked pasta and coat everything evenly, thinning with pasta water if needed

Finish and serve:

Season with salt, pepper, and optional smoked paprika, then top with fresh parsley right before serving

Save

This recipe has become my absolute favorite to bring to friends who need a meal, because it travels well and reheats beautifully. Something about the combination of comfort food and bold flavors just makes people feel cared for. I have started doubling the recipe just to have leftovers for lunch the next day.

Getting That Restaurant-Style Sauce

The secret to that silky professional sauce texture is adding the cream and Parmesan off the heat or at very low temperature. If the cream gets too hot it can separate and turn grainy, which still tastes fine but does not look as pretty. I learned this the hard way after dozens of slightly separated sauces before a chef friend finally clued me in.

Perfecting Your Chicken

Do not crowd the pan when searing the chicken, or it will steam instead of getting that gorgeous golden crust. I usually cook it in two batches if my skillet is not big enough. That crust is where all the flavor develops, plus it creates those browned bits on the bottom of the pan that become the foundation of your sauce.

Making It Your Own

Once you have the basic technique down, this recipe adapts beautifully to whatever you have in the fridge or whatever your family prefers. I have made so many variations depending on what is in season or what I am craving that night.

• Swap shrimp for the chicken and reduce cooking time to just 2 to 3 minutes per side
• Add baby spinach or kale in the last minute of cooking for some extra greens
• Use half-and-half instead of heavy cream for a lighter version that still feels indulgent

Save

There is something deeply satisfying about a dish that looks impressive but comes together on a busy weeknight without any stress. I hope this recipe finds its way into your regular rotation and brings as much joy to your table as it has to mine.

Recipe FAQs

→ How do I ensure the chicken stays tender?

Coat the chicken evenly with Cajun seasoning and cook over medium-high heat just until golden and cooked through to keep it juicy.

→ Can I use different types of pasta?

Fettuccine or linguine work best to hold the creamy sauce well, but other long pasta varieties can be used as preferred.

→ What is a good substitute for heavy cream?

Half-and-half or milk combined with a tablespoon of flour can be used to create a lighter sauce while maintaining thickness.

→ How can I add more heat to the dish?

Sprinkle in extra chili flakes or smoked paprika during cooking to increase spiciness to your taste.

→ Is it possible to replace chicken with seafood?

Shrimp can be used as a flavorful seafood alternative, cooked similarly to the chicken strips.