Cajun Chicken Pasta
Course: SidesCuisine: American6
servings15
minutes20
minutesI’ve cooked a lot of pasta dishes over the years, but this one always stands out because of how much aroma it builds while it’s cooking.
The first time I made it, I remember how quickly the kitchen filled with the smell of sautéed peppers, onions, garlic, and Cajun seasoning. It was one of those moments where everyone started asking what was cooking before I even finished the dish.
Over time, I’ve learned that the real flavor comes from layering simple ingredients the right way—red onions, bell peppers, garlic, and seasoned chicken all working together to build something rich and bold without needing anything complicated.
It’s one of those meals I rely on when I want something that feels a little special but still easy enough for a normal day. The kind of dish that gets people excited before it even hits the table.
Ingredients
2 tbsp olive oil
2 large chicken breasts, cubed seasoned with a sprinkle of cajun seasoning
1 small red onion sliced
1 red, yellow and orange pepper, sliced
3 cloves of garlic, minced
- Pasta
8 oz of penne pasta or similar shape
15 oz can diced tomatoes
1 1/2 cup water
- Sauce
2 cups whole milk
4 oz of cream cheese – room temp
1 1/2 cajun seasoning
2 Tbsp Flour
2 Tbsp Butter
1 tsp minced garlic
1 tsp paprika
1 cup fresh grated Parmesan cheese, plus extra for garnish
Freshly chopped parsley for garnish
Directions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with some cajun seasoning. Add the chicken to skillet and cook 2-3 minutes, slightly searing, stir halfway through.
- Add the onions and cook 5 minutes, stirring occasionally. Add the sliced peppers and garlic. Continue to cook and stir for another 3-5 minutes until the onions have softened and the peppers are tender and crisp. Move the chicken, peppers and onions to a plate and set aside.
- Add the diced tomatoes and water to the pan, scraping up any browned bits from the bottom with a spoon. Bring to a boil over high heat, then add the pasta. Cover and reduce heat to low, simmering until the pasta is al dente and has absorbed most of the liquid.
- In a blender, mix the milk, cream cheese, cajun seasoning, paprika and flour.
- In a sauce pan melt the better over medium heat. Add the garlic and cook until fragrant, about 60 seconds.
- Add the blended milk mixture to the garlic butter. Cook and stir until it is thickened enough to coat the back of a spoon. Remove from the heat and stir in the Parmesan cheese.
- Add the sauce and chicken and peppers into the pot with the pasta. Stir it all well until it is combined.
- Serve onto a plate and garnish with additional Parmesan and diced parsley.