Description

This Irresistibly Creamy Sweet and Spicy Cajun Chicken Pasta combines tender, bite-sized chicken breasts seasoned with bold Cajun spices, sautéed with colorful bell peppers and onions, all simmered in a luscious creamy sauce with a touch of honey and crushed red pepper flakes. The penne pasta cooks right in the sauce, absorbing the vibrant flavors, and the dish is finished with Parmesan cheese and fresh parsley for a perfect balance of heat, sweetness, and creaminess in every bite.

Ingredients

Scale

Chicken and Seasoning

1.5 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces)
2 tbsp Cajun Seasoning
Kosher Salt (to taste)
Black Pepper (to taste)

Vegetables

1 medium Yellow Onion (diced)
4 cloves Garlic (minced)
1 Red Bell Pepper (thinly sliced)
1 Yellow Bell Pepper (thinly sliced)

Liquids and Dairy

2 tbsp Olive Oil
2 tbsp Unsalted Butter
2 cups Low-Sodium Chicken Broth
1 cup Heavy Cream
0.75 cup Parmesan Cheese (freshly grated)
1 tbsp Lemon Juice (optional)

Other Ingredients

2 tsp Honey
0.5 tsp Crushed Red Pepper Flakes
12 oz Penne Pasta (uncooked)
2 tbsp Fresh Parsley (chopped, for garnish)

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Instructions

Season the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Coat the chicken pieces evenly with Cajun seasoning, ensuring every bite is flavorful.
Sear the Chicken: Heat olive oil and unsalted butter together in a large skillet over medium-high heat. Add the seasoned chicken pieces to the skillet and sear for 4-5 minutes, or until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the diced yellow onion and thinly sliced red and yellow bell peppers. Sauté for 3-4 minutes until the vegetables soften. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Deglaze and Simmer Sauce: Pour the low-sodium chicken broth into the skillet to deglaze the pan, scraping up all the flavorful browned bits stuck to the bottom. Stir in the heavy cream, honey, and crushed red pepper flakes. Let the sauce simmer gently for 2-3 minutes to combine the flavors and thicken slightly.
Cook Pasta in Sauce: Add the uncooked penne pasta to the skillet, ensuring the pasta is fully submerged in the creamy sauce. Bring the mixture to a simmer and cook uncovered for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is tender and has absorbed the flavors.
Combine Chicken and Cheese: Return the seared chicken pieces to the skillet with the pasta and sauce. Stir in the freshly grated Parmesan cheese until it melts into the sauce. Optionally, add lemon juice for a bright acidity and adjust seasoning with kosher salt and black pepper to taste.
Rest and Garnish: Remove the skillet from heat and let the dish rest for 2 minutes. This allows the sauce to thicken and flavors to meld. Garnish with chopped fresh parsley and extra Parmesan cheese if desired before serving.

Notes

For a spicier kick, increase the amount of crushed red pepper flakes or Cajun seasoning.
You can substitute penne pasta with other short pasta shapes like rigatoni or fusilli.
To lighten the dish, try using half-and-half instead of heavy cream, though the sauce will be less rich.
If fresh lemon juice is not available, a splash of white wine vinegar can be used for acidity.
Make sure to stir frequently when cooking pasta in the sauce to prevent sticking and ensure even cooking.