Creamy Cajun Chicken Pasta

Cajun cooking traces its bold spice to Louisiana’s Acadian roots, and this creamy pasta brings that heat to the weeknight table. Tender chicken thighs and sweet bell peppers simmer with penne in a Parmesan cream sauce kissed with Cajun seasoning.

Serves 4

Estimate for one serving

• 785 cal
• 42g protein
• 68g carbs
• 39g fat
• 4g fiber

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Ingredients

• 1.25 pounds boneless skinless chicken thighs
• 2.5 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 4, minced garlic cloves
• 2 cups chicken broth
• 1.5 cups heavy cream
• 12 ounces penne pasta
• 1 cup grated Parmesan cheese
• 0.25 cup, chopped fresh parsley
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Pat the chicken thighs dry with paper towels and cut into 1-inch bite-sized pieces. Toss thoroughly with Cajun seasoning, salt, and black pepper.
2. 2Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering (about 1 minute).
3. 3Add the seasoned chicken in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking for 4-5 more minutes until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and set aside.
4. 4Reduce heat to medium. In the same pan with remaining oil and chicken drippings, add diced onion and cook for 2 minutes until starting to soften.
5. 5Add sliced red and green bell peppers. Cook, stirring occasionally, for 4 minutes until peppers are crisp-tender and onions are translucent.
6. 6Add minced garlic and remaining Cajun seasoning. Cook for 30-45 seconds until fragrant but not browned.
7. 7Pour in chicken broth and heavy cream. Increase heat to medium-high and bring to a gentle boil while scraping up any browned bits from the bottom of the pan.
8. 8Add uncooked penne pasta to the bubbling sauce. Stir well to submerge, then reduce heat to medium-low, cover, and simmer for 11-13 minutes, stirring every 3 minutes, until pasta is al dente and sauce has thickened.
9. 9Remove lid and stir in grated Parmesan cheese until fully melted and sauce is silky smooth (about 1 minute).
10. 10Return cooked chicken and any accumulated juices to the pan. Stir gently to coat everything in the creamy sauce and heat through for 2 minutes.
11. 11Remove from heat. Taste and adjust seasoning with remaining salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.