Cajun chicken pasta peppers (Printable)

Tender Cajun-seasoned chicken paired with bell peppers and creamy pasta for a flavorful meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into strips
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Vegetables

04 - 1 red bell pepper, thinly sliced
05 - 1 yellow bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 3 cloves garlic, minced

→ Pasta & Sauce

09 - 12 oz fettuccine or linguine
10 - 1 tablespoon butter
11 - 3/4 cup heavy cream
12 - 2/3 cup freshly grated Parmesan cheese
13 - 1/3 cup chicken broth
14 - Salt and freshly ground black pepper, to taste
15 - 1 teaspoon smoked paprika
16 - 1/4 teaspoon chili flakes

→ Garnish

17 - Fresh parsley, chopped
18 - Extra Parmesan cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Toss the chicken strips with Cajun seasoning until well coated on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, melt butter and sauté the bell peppers and red onion for 3–4 minutes until just tender. Add minced garlic and cook for 1 minute more until fragrant.
05 - Return the cooked chicken to the pan. Pour in the chicken broth and stir, scraping up any browned bits from the bottom. Reduce heat to medium.
06 - Add heavy cream and Parmesan cheese. Stir constantly until the cheese melts completely and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
07 - Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Season with salt, pepper, smoked paprika, and chili flakes as desired.
08 - Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.

# Expert Hacks:

01 -
  • The creamy sauce balances the heat perfectly so you get all the flavor without overwhelming your palate
  • It comes together in 40 minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for an even better lunch the next day
02 -
  • Dont skip the pasta water trick because that starchy liquid is what helps the sauce cling to every strand
  • The sauce will thicken as it cools so its better to have it slightly looser when you take it off the heat
  • Let the chicken rest on the plate while you cook the vegetables instead of covering it or it will steam and lose that golden sear
03 -
  • Slice your peppers and onions as thinly as possible so they cook evenly and meld into the sauce
  • Grate your own Parmesan because pre-grated cheese has anti-caking agents that prevent smooth melting

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