Description
Cajun Pasta Be Poppin’ is a deliciously creamy and spicy pasta dish featuring tender Cajun-seasoned chicken, sautéed bell peppers, and a rich Parmesan cream sauce. Perfect for a quick weeknight meal, it combines the bold flavors of Cajun seasoning with a comforting pasta base, garnished with fresh parsley and a hint of red pepper flakes for extra kick.
Ingredients
Scale
Main Ingredients
- 8 oz fettuccine or penne pasta
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breast (sliced)
- 2 teaspoons Cajun seasoning (plus more to taste)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and black pepper to taste
- Optional: chopped parsley and red pepper flakes for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine or penne pasta according to package directions until al dente. Drain and set aside to keep warm.
- Sauté the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the sliced chicken breast evenly with 2 teaspoons of Cajun seasoning. Add the chicken to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Cook the vegetables: In the same skillet, add 1 tablespoon of butter. Add the sliced red and green bell peppers along with the minced garlic. Sauté for 3 to 4 minutes, stirring frequently, until the peppers are tender and the garlic is fragrant.
- Make the sauce: Pour in the heavy cream and chicken broth into the skillet with the peppers and garlic. Stir in the grated Parmesan cheese until melted and combined. Bring the mixture to a gentle simmer and continue cooking for about 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine chicken and sauce: Return the cooked chicken to the skillet and toss gently to coat all pieces in the creamy sauce.
- Add the pasta: Add the drained pasta to the skillet and toss everything together until well combined and heated through.
- Season and serve: Taste the dish and season with salt, black pepper, and additional Cajun seasoning as desired. Serve hot, garnished with chopped parsley and red pepper flakes if using.
Notes
- For a smoky twist, substitute smoked paprika or blackened seasoning for the Cajun seasoning.
- Swap chicken for shrimp, or combine both for a flavorful surf-and-turf pasta.
- To make a dairy-free version, use coconut cream instead of heavy cream and omit the Parmesan cheese.
- This dish can be made spicier by adding more Cajun seasoning or red pepper flakes according to your heat preference.
