Description
This flavorful Cajun Chicken Pasta recipe combines tender chicken, colorful bell peppers, and penne pasta in a creamy, spicy sauce made with fire-roasted tomatoes, garlic, and Cajun seasoning. Perfect for a quick and satisfying weeknight dinner that serves 4 to 4 people, it offers a delightful balance of spice and creaminess.
Ingredients
Scale
Vegetables
- 1 yellow bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 2 tbsp garlic, minced
Proteins
- 1 lb chicken tenderloins, diced into bite-sized pieces
Pasta & Grains
- 1 lb penne pasta
Liquids & Dairy
- 32 oz low-sodium chicken stock
- 1 cup heavy whipping cream
- 1 cup shredded parmesan cheese
Seasonings & Others
- 1 can fire-roasted tomatoes
- 2 tbsp Cajun seasoning
- ½ tbsp additional Cajun seasoning (optional, for stronger flavor)
- 2 tbsp dried parsley
- Salt and pepper, to taste
- Olive oil (amount as needed for cooking)
Instructions
- Heat the oil: In a large saucepan, heat a little bit of olive oil over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Add diced chicken tenderloins and 2 tablespoons of Cajun seasoning to the pan. Stir until the chicken is fully coated with seasoning, and cook until browned, approximately 3-5 minutes.
- Set aside chicken: Transfer the cooked chicken to a bowl and cover it to keep warm while you prepare the vegetables and sauce.
- Sauté vegetables and garlic: Without rinsing the pan, add sliced yellow and red bell peppers. Cook them until they become soft. Add minced garlic and cook until fragrant, being careful not to burn it. Optionally, add ½ tablespoon more Cajun seasoning here for a stronger flavor.
- Add liquids and tomatoes: Pour in the low-sodium chicken stock, the can of fire-roasted tomatoes, and heavy whipping cream. Bring the mixture to a light boil.
- Add pasta: Add the penne pasta to the boiling sauce. Stir frequently to prevent sticking and cook the pasta until tender, about 12-15 minutes.
- Thicken the sauce: Lower the heat to medium-low and let the sauce simmer gently, allowing it to thicken further.
- Combine chicken and herbs: Remove the pan from heat. Add the cooked chicken back into the pan along with dried parsley and shredded parmesan cheese. Stir well to coat the chicken and incorporate the parsley and cheese into the sauce.
- Season and serve: Taste the pasta and sauce, then add salt and pepper as needed. Serve hot and enjoy your creamy, spicy Cajun chicken pasta.
Notes
- You can add extra Cajun seasoning while cooking the peppers and garlic if you prefer a spicier dish.
- Use low-sodium chicken stock to control the salt content.
- Parmesan cheese adds richness and depth to the sauce; freshly grated is best.
- Serve immediately for the best texture; pasta can thicken if left too long.
- This recipe pairs well with a side of steamed vegetables or a fresh green salad.
