Cajun Chicken Pasta Peppers (Print Page)

Tender Cajun chicken, bell peppers, and creamy sauce combined with fettuccine for a flavorful meal.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Vegetables

04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 3 cloves garlic, minced

→ Pasta & Sauce

09 - 12 oz fettuccine or linguine
10 - 1 tablespoon butter
11 - 3/4 cup heavy cream
12 - 2/3 cup freshly grated Parmesan cheese (about 2 oz)
13 - 1/3 cup chicken broth
14 - Salt and freshly ground black pepper, to taste
15 - 1 teaspoon smoked paprika (optional)
16 - 1/4 teaspoon chili flakes (optional)

→ Garnish

17 - Fresh parsley, chopped
18 - Extra Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Toss chicken strips with Cajun seasoning until thoroughly coated on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 4–5 minutes until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, melt butter. Add bell peppers and red onion, sautéing for 3–4 minutes until just tender. Add minced garlic and cook for 1 minute until fragrant.
05 - Return cooked chicken to the pan. Pour in chicken broth and stir, scraping up any browned bits from the bottom. Reduce heat to medium.
06 - Add heavy cream and Parmesan cheese. Stir continuously until cheese melts completely and sauce becomes smooth. If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
07 - Add cooked pasta to the skillet and toss until evenly coated with sauce. Season with salt, pepper, smoked paprika, and chili flakes as desired.
08 - Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • The combination of tender spiced chicken and silky cream sauce feels like a restaurant meal but comes together in under 40 minutes
  • Those colorful bell peppers add sweetness and crunch that cut through the richness beautifully
  • You can adjust the heat level exactly to your taste while keeping all that deep Cajun flavor
02 -
  • Do not skip reserving the pasta water because that starchy liquid is your secret weapon for adjusting sauce consistency
  • The sauce will continue thickening off the heat, so remove it slightly earlier than you think is perfect
  • Cajun seasoning blends vary wildly in heat level, so taste and adjust before committing to the full amount
03 -
  • Let the chicken rest for 5 minutes after cooking so the juices redistribute and do not run out when you slice it
  • Grate your Parmesan fresh from a block because pre-grated cheese has anti-caking agents that prevent smooth melting

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