Save There's something about the smell of Cajun spices hitting hot oil that instantly transports me to a bustling kitchen on a weeknight when everyone's hungry and patience is thin. I stumbled onto this pasta while experimenting with leftover chicken and a spice jar that had been sitting untouched for months, and somehow it became the dish I make now whenever I want to feel like I've put real effort into dinner without actually fussing for hours. The cream sauce comes together so quickly it almost feels like cheating, but the depth of flavor says otherwise.
I made this for my sister on a rainy Tuesday when she'd had a rough day, and watching her face light up when she tasted that first forkful—the way the cream clung to the pasta and the peppers gave little bursts of sweetness—made me realize this wasn't just dinner. It was the kind of dish that says "I'm glad you're here" without making a production out of it.
Ingredients
- Chicken breasts: Two large ones, sliced into strips so they cook fast and stay tender; this is where the protein anchor comes from.
- Cajun seasoning: Don't skip this or swap it out lightly—it's the whole personality of the dish, so make sure yours isn't stale or it'll taste flat.
- Olive oil: Just enough to get the chicken golden without making it greasy.
- Penne or fettuccine pasta: Either works beautifully; I lean toward penne because the ridges catch more sauce.
- Bell peppers (red and yellow): The sweet ones, not green—they soften into the sauce and add genuine flavor, not just color.
- Red onion: Adds a whisper of sharpness that balances the richness.
- Garlic: Fresh and minced, never garlic powder here; the difference matters.
- Butter: The foundation of the sauce—unsalted so you control the salt level.
- Heavy cream: This is what makes it creamy and luxurious, no shortcuts.
- Chicken broth: Keeps the sauce from becoming too thick and one-dimensional.
- Parmesan cheese: Freshly grated, not the pre-shredded kind which can turn grainy when heated.
- Salt and black pepper: To taste, because every stove runs different.
- Fresh parsley: A bright finish that makes it look like you actually know what you're doing.
Instructions
- Get the pasta going:
- Fill a large pot with salted water and bring it to a rolling boil—the water should taste like the sea. Drop in your pasta and cook until it's just barely tender with a tiny bit of resistance when you bite it, then drain it in a colander, remembering to save a mugful of that starchy cooking water before it goes down the drain.
- Coat the chicken:
- Spread your chicken strips on a cutting board and sprinkle the Cajun seasoning all over, using your fingers to rub it in so every piece gets coated evenly. The spices should smell bold and slightly smoky.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then carefully lay the chicken strips in the pan and listen for that satisfying sizzle. Let them sit for five to seven minutes until the bottoms turn a deep golden brown, flip them over, and finish cooking through—you'll know it's done when there's no pink inside and the meat feels firm.
- Build the flavor base:
- Remove the chicken to a plate and turn the heat down to medium, then melt butter in the same skillet where all those browned bits are stuck. Add your sliced peppers, onion, and garlic, and let them soften and become fragrant for about four to five minutes, stirring occasionally so nothing sticks.
- Create the sauce:
- Pour in the heavy cream and chicken broth, scraping the bottom of the pan with a wooden spoon to lift up all those caramelized chicken drippings that add so much flavor. Let it simmer gently for a couple of minutes until it looks slightly thicker than cream but still pourable.
- Finish with cheese:
- Turn the heat down to low and add the grated Parmesan, stirring constantly until it melts into the sauce and everything becomes silky and luxurious. Taste it and season with salt and pepper until it feels right.
- Bring it all together:
- Add the cooked pasta and chicken back to the skillet along with a splash of that reserved pasta water, tossing everything gently until every strand of pasta is dressed in that creamy sauce. Heat it through for just a minute so everything's warm and unified.
- Serve:
- Divide among bowls or plates while it's hot, scatter fresh parsley and extra Parmesan over the top, and get it to the table before anyone asks when dinner's ready.
Save The first time I served this to someone who said they couldn't cook, they asked for the recipe before they'd even finished eating, and that's when I knew it had crossed from being just dinner into being something people actually wanted to make themselves. That moment of being trusted with a recipe someone wants to keep is what cooking is really about.
Timing and Technique
The secret to this dish not taking forever is having everything prepped before you turn on the heat—slice your peppers, mince your garlic, measure out your cream, and line it all up on the counter. Once you start cooking, it moves fast, and there's no standing around waiting for things to happen. The whole process from cold pan to steaming bowl takes about forty minutes, which makes this perfect for that narrow window between "I'm hungry now" and "I don't have time for this."
Playing with Heat and Flavor
Cajun seasoning can vary wildly from brand to brand—some are gentle and others will make your eyes water—so taste a tiny pinch of yours before committing a tablespoon and a half to the chicken. If you like things spicier, you can add a pinch of cayenne pepper to the cream sauce, or if you prefer milder, dial back the seasoning on the chicken itself. The beauty of this recipe is that it's flexible enough to live in whatever heat zone you prefer.
Variations Worth Trying
Once you've made this a few times and it feels familiar, you can play with it in ways that keep it interesting. Shrimp works beautifully if you want to go seafood, taking about three minutes to cook instead of seven, and some people swear by adding a splash of white wine to the sauce for extra depth. The framework is so solid that variations feel like adding your own signature rather than following a completely new recipe.
- Swap the chicken for large shrimp or add both for a richer dish.
- Try using half cream and half whole milk if you want something slightly lighter.
- Stir in some fresh spinach or sun-dried tomatoes in the final minute if you want to sneak vegetables in.
Save This is the kind of recipe that lives in the rotation not because it's fancy or challenging, but because it delivers something real—comfort, flavor, and the unmistakable feeling of having made something worth eating. Once it's in your regular lineup, you'll find yourself coming back to it again and again.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breasts sliced into strips allow even cooking and good coverage of the Cajun seasoning.
- → Can I substitute the pasta type?
Penne or fettuccine are ideal, but you can use any pasta shape that holds sauce well.
- → How can I add more spice?
Add a pinch of cayenne pepper or opt for a spicier Cajun seasoning blend to elevate the heat.
- → Is there a recommended cooking technique for the sauce?
Sauté vegetables first, then simmer cream with chicken broth before stirring in Parmesan to achieve a smooth, creamy consistency.
- → Can I swap chicken with other proteins?
Shrimp is a delicious alternative that pairs well with the Cajun-seasoned cream sauce.