Creamy Cajun Chicken Pasta with Roasted Bell Peppers and Fresh Parsley
Sep 30
5 min read
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Creamy Cajun Chicken Pasta is a crowd-pleasing dish that blends seasoned chicken, roasted bell peppers, and a rich cream sauce. Tossed with your choice of pasta and finished with fresh parsley, this meal offers bold Cajun flavors, a satisfying texture, and a colorful presentation that makes it perfect for dinner gatherings and weeknight comfort.
This Creamy Cajun Chicken Pasta combines tender strips of seasoned chicken breast, colorful roasted bell peppers, and a rich, velvety cream sauce infused with bold Cajun spices. The dish begins by marinating chicken slices in a blend of Cajun seasoning, garlic powder, and a squeeze of lemon juice for extra tenderness and zing. Meanwhile, sliced bell peppers are roasted until lightly charred, intensifying their natural sweetness and adding depth to the overall flavor.
The marinated chicken is then sautéed until golden and juicy. It’s joined by a harmonious mixture of garlic, onions, and roasted peppers, simmering together in a sauce made with heavy cream, grated Parmesan cheese, and a dash of chicken broth to create that signature creamy texture. Cooked al dente pasta is tossed straight into the skillet, ensuring every bite is coated in the luscious sauce.
Finally, the dish is finished with a generous sprinkle of chopped fresh parsley and an extra pinch of Cajun seasoning for a subtle kick, making it visually inviting and bursting with layers of flavor. Ideal for weeknights or gatherings, this pasta recipe is a satisfying meal that brings together spice, creaminess, and freshness in perfect balance.
Ingredients
- Chicken breast — 500g, sliced into strips
- Cajun seasoning — 2 tbsp
- Garlic powder — 1 tsp
- Lemon juice — 1 tbsp
- Olive oil — 3 tbsp, divided
- Red bell pepper — 1 large, sliced
- Yellow bell pepper — 1 large, sliced
- Onion — 1 medium, thinly sliced
- Garlic cloves — 3, minced
- Heavy cream — 1 cup
- Grated Parmesan cheese — 1/2 cup
- Chicken broth — 1/2 cup
- Pasta (fettuccine or penne) — 350g, cooked al dente
- Fresh parsley — 1/4 cup, chopped
- Salt and pepper — to taste
Directions
1. In a bowl, toss the chicken strips with Cajun seasoning, garlic powder, lemon juice, 1 tablespoon olive oil, salt, and pepper. Marinate for 15 minutes.
2. Preheat the oven to 200°C (400°F). Place the sliced bell peppers on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 15 minutes until lightly charred. Set aside.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear until golden brown and cooked through, about 6-7 minutes. Remove and set aside.
4. In the same skillet, add the sliced onion and cook until soft, about 3 minutes. Add the minced garlic and cook for 1 minute more.
5. Add the roasted bell peppers, cooked chicken, and chicken broth to the skillet. Stir well to combine.
6. Reduce the heat to low, pour in the heavy cream, and simmer for 2 minutes. Stir in the Parmesan cheese until the sauce is smooth and creamy.
7. Add the cooked pasta and toss to coat in the sauce. Adjust seasoning with more salt, pepper, or Cajun spices as needed.
8. Sprinkle with chopped fresh parsley before serving. Enjoy immediately.