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Creamy Spicy Cajun Chicken Pasta Recipe Easy Homemade Dinner with Bell Peppers

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A quick and easy creamy spicy Cajun chicken pasta with colorful bell peppers, perfect for busy weeknights. This dish balances creamy richness with bold spice and vibrant veggies for a comforting meal.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced thinly
  • 1 yellow bell pepper, sliced thinly
  • 1 green bell pepper, sliced thinly
  • 8 ounces (225g) penne or your favorite pasta shape
  • 2 tablespoons Cajun seasoning
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup (240ml) half-and-half (can substitute with heavy cream or full-fat coconut milk for dairy-free)
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons olive oil (extra virgin preferred)
  • Salt and pepper to taste
  • Optional: red pepper flakes for extra heat
  • Optional: fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225g) penne and cook according to package instructions until al dente (about 10-12 minutes). Drain and set aside, reserving 1/4 cup (60ml) pasta water for later.
  2. While pasta cooks, season sliced chicken breasts with 2 tablespoons Cajun seasoning, salt, and pepper.
  3. Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Add chicken in a single layer and cook for 4-5 minutes per side or until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. In the same skillet, add the chopped onion and minced garlic. Cook for 2 minutes until fragrant and translucent.
  5. Toss in the sliced bell peppers and sauté for another 4-5 minutes until softened but still vibrant. Stir occasionally to avoid burning.
  6. Pour in 1/2 cup (120ml) chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for a minute.
  7. Stir in 1 cup (240ml) half-and-half. Bring to a gentle simmer and let it thicken slightly—about 3-4 minutes. Stir occasionally to prevent sticking.
  8. Return the cooked chicken to the skillet along with the drained pasta. Toss to coat everything evenly in the creamy sauce.
  9. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
  10. Sprinkle in 1/2 cup (50g) grated Parmesan cheese and stir until melted and smooth.
  11. Taste and adjust salt, pepper, or Cajun seasoning if you want more heat. For an extra kick, sprinkle a pinch of red pepper flakes.
  12. Garnish with fresh parsley if desired.
  13. Serve immediately while hot.

Notes

Do not overcook the pasta as it will continue cooking when mixed with the sauce. Season chicken well with Cajun seasoning for best flavor. Use half-and-half for a lighter sauce or heavy cream for richer sauce. For gluten-free, use gluten-free pasta. For dairy-free, substitute half-and-half with coconut milk and omit Parmesan or use vegan cheese. Adding a splash of white wine when deglazing adds depth but simmer longer to cook off alcohol. Leftovers can be stored up to 3 days; reheat gently with added milk or broth to restore sauce consistency.

Nutrition

Keywords: Cajun chicken pasta, creamy pasta, spicy chicken pasta, bell peppers, quick dinner, easy pasta recipe, weeknight meal

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