Creamy Cajun Chicken Pasta

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts (or thighs)
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper
• 2 tbsp olive oil

• 12 oz (340g) penne or fettuccine
• 2 tbsp unsalted butter
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• ½ red onion, sliced
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• ½ cup (120ml) chicken broth
• 4 oz (115g) cream cheese, cubed and softened
• ¾ cup (75g) freshly grated Parmesan
• ½ tsp dried thyme
• ½ tsp cayenne pepper (optional, for extra heat)
• ½ cup (120ml) reserved pasta water
• 2 tbsp fresh parsley, chopped
• 1 Roma tomato, diced (optional, for freshness)

Instructions

1. Season the chicken
   Slice the chicken into bite-sized strips or cubes. Toss with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper until evenly coated.
2. Boil the pasta
   Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.
3. Sear the chicken
   Heat olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until deeply browned. Flip and cook 2–3 more minutes until just cooked through. Remove chicken from the pan and set aside.

4. Sauté the vegetables
   In the same skillet, melt the butter over medium heat. Add the bell peppers and onion. Sauté for 5–6 minutes until softened and slightly charred at the edges. Add the garlic and thyme; cook 30 seconds until fragrant.
5. Build the sauce
   Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes. Reduce heat to medium-low, then stir in the heavy cream and cream cheese. Whisk gently until the cream cheese melts completely and the sauce is smooth.

6. Combine
   Stir in the Parmesan until melted. Return the chicken (and any accumulated juices) to the skillet. Add the drained pasta and toss everything together. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it coats the pasta silkily.
7. Finish and serve
   Taste and adjust salt, pepper, or extra Cajun seasoning. Fold in diced fresh tomato if using. Garnish with chopped parsley and more Parmesan. Serve immediately.

Tips

• Cajun seasoning varies wildly by brand — some are very salty, some very spicy. Taste yours first and adjust the additional salt/cayenne accordingly.
• Cream cheese is the secret weapon — it gives the sauce body and a slight tang that balances the heat. Let it come to room temperature so it melts without clumping.
• Don’t overcook the chicken — since it simmers briefly in the sauce at the end, pull it from the pan when it’s just barely done to keep it juicy.
• Add andouille sausage for an extra Louisiana kick — brown sliced links along with the chicken.