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30-Minute Creamy Cajun Chicken Pasta

Creamy Cajun chicken pasta with a silky sauce, bell peppers, and Parmesan — all in one pot in 30 minutes, about 42g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb boneless, skinless chicken breast cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 3 tbsp homemade Cajun seasoning divided (see note)
  • 12 oz penne pasta uncooked
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese plus more for serving
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh parsley for serving
Homemade Cajun seasoning
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp black pepper or 3 tbsp store-bought Cajun seasoning — start with 2 tbsp and add more to taste, since salt levels vary

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken pieces dry and toss with 2 tablespoons of the Cajun seasoning, the salt, and the pepper. Heat 1 tablespoon of the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden on two sides, about 5–6 minutes. It will not be cooked through yet — that is fine. Remove to a plate.
  2. Add the remaining tablespoon of olive oil to the same skillet. Stir in the onion and both bell peppers; cook until softened, about 3 minutes. Add the garlic and the remaining tablespoon of Cajun seasoning; cook 1 minute more, until fragrant.
  3. Pour in the chicken broth and milk, scraping up any browned bits from the bottom. Stir in the uncooked penne. Bring to a lively simmer.
  4. Reduce the heat to medium-low, cover, and cook until the penne is al dente and most of the liquid is absorbed into a thick, creamy base, about 10 minutes. Stir once halfway through so the pasta does not stick.
  5. Remove the pot from the heat. Stir in the butter, heavy cream, Parmesan, and lemon juice until the sauce is smooth and glossy. Return the chicken (and any juices on the plate) to the skillet and toss to coat.
  6. Let it stand 1–2 minutes — the sauce thickens as it sits. Shower with parsley and extra Parmesan, and serve hot.

Notes

Food safety: chicken must reach 165°F internally at its thickest point. Penne cooks in the broth and milk — no draining. Cream and Parmesan go in off the heat so the sauce stays silky. Leftovers 4 days refrigerated; not freezer-friendly (cream sauce separates). Protein ~42g/serving estimated from USDA FoodData Central; not lab-tested.