Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Pasta (penne, fettuccine, or your preference): 1 lb
- Heavy cream: 1.5 cups
- Cajun seasoning: 2 tablespoons
- Bell pepper (any color), sliced: 1 medium
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain and set aside. While pasta is cooking, cut chicken into bite-sized pieces.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and Cajun seasoning. Cook until chicken is cooked through and lightly browned (about 5-7 minutes).
- Step 3: Add the chopped onion and sliced bell pepper to the skillet with the chicken. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the heavy cream. Bring to a simmer, then reduce heat to low. Let the sauce thicken slightly, about 3-5 minutes, stirring occasionally.
- Step 5: Add the cooked pasta to the skillet with the creamy Cajun chicken and vegetables. Toss to coat the pasta evenly with the sauce.
- Step 6: Serve immediately, garnished with parsley or green onions if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently over low heat on the stovetop, adding a splash of milk or cream if the sauce has thickened too much.
- Serve this creamy pasta with a side of garlic bread or a crisp green salad to balance the richness.
- Don't overcrowd the pan when cooking the chicken; work in batches if necessary to ensure proper browning and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American