Ingredients

Main

12 oz pasta (penne, fettuccine, or rotini)

1 lb boneless, skinless chicken breast (or thighs), sliced into strips

2 tbsp Cajun seasoning (store-bought or homemade), divided

1 tbsp olive oil

1 tbsp butter

Sauce + Veg

1 red bell pepper, sliced

1 small yellow onion, thinly sliced

3 cloves garlic, minced

1 cup heavy cream (or half-and-half for lighter)

1 cup chicken broth

3/4 cup freshly grated Parmesan

1 tsp smoked paprika (optional, boosts flavor)

1-2 tbsp tomato paste (optional, adds depth and color)

Salt + black pepper, to taste

Finish

1 tbsp lemon juice (optional, brightens)

2 tbsp chopped parsley or green onion

Crushed red pepper flakes (optional)

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Instructions

Cook the pasta:
Boil in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

Season and cook the chicken:
Toss chicken with 1 tbsp Cajun seasoning. Heat olive oil + butter in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until cooked through. Remove to a plate.

Sauté veggies:
In the same skillet, add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.

Build the creamy Cajun sauce:
Pour in chicken broth and scrape up browned bits. Reduce heat to medium-low. Stir in cream, remaining 1 tbsp Cajun seasoning, paprika, and tomato paste (if using). Simmer 2–3 minutes.

Add Parmesan + combine:
Stir in Parmesan until smooth. Add pasta and chicken back to the skillet. Toss to coat. Loosen with reserved pasta water as needed.

Finish and serve:
Add lemon juice (optional) and herbs. Taste and adjust salt/pepper. Serve hot with extra Parmesan.

Notes

Cooking Tips

Control the heat: Cajun seasoning blends vary—start with less if yours is salty/spicy, then add more at the end.
Keep it creamy: Add Parmesan off the boil (medium-low heat) to prevent clumping.
Sauce too thick? Splash in reserved pasta water a little at a time for a glossy sauce.
Better chicken sear: Pat chicken dry before seasoning to get browning (more flavor!).
Don’t overcook pasta: Al dente holds up best in creamy sauce.

Variations

Spicier: Add cayenne, red pepper flakes, or a dash of hot sauce.
Veg-loaded: Add mushrooms, spinach, zucchini, or cherry tomatoes.
Protein swaps: Shrimp, smoked sausage, or turkey breast work great.
Lighter option: Use half-and-half + a little extra broth; reduce Parmesan slightly.
Gluten-free: Use GF pasta; keep extra pasta water to help the sauce cling.
Dairy-free: Use full-fat coconut milk + dairy-free Parmesan (flavor will shift slightly but still delicious).

Author: Emma
Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 5g
Sodium: varies by Cajun seasoning (often high)
Fat: 28g
Carbohydrates: 55g
Fiber: 3g
Protein: 38g