Straight from the Bayou, grilled or crispy chicken, bell peppers, onions over Cavatappi noodles covered in our Secret Cajun Cream Sauce.

Thinly slice 1 red bell pepper, 1 green bell pepper, and 1 medium yellow onion. Set aside for sautéing.

Slice Vegetables

Take 2 boneless, skinless chicken breasts and coat them with 2 tablespoons of Cajun seasoning. Ensure the chicken is evenly seasoned on both sides.

Season Chicken

Bring a large pot of salted water to a boil. Add 12 oz of Cavatappi noodles and cook according to package instructions until al dente. Drain and set aside.

Cook Pasta

Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat. Add the seasoned chicken breasts and cook for 5–6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing into strips.

Grill or Pan-Cook Chicken

In the same skillet used for the chicken, add another tablespoon of olive oil. Add the sliced bell peppers and onion. Cook over medium heat for 5–7 minutes until softened and slightly caramelized.

Sauté Vegetables

Add 2 cloves of minced garlic and 1 tablespoon of Cajun seasoning. Stir and cook for 1 minute until fragrant.

Add Garlic and Seasoning

Reduce heat to medium-low. Add 1 1/2 cups of heavy cream and bring to a simmer. Stir in 1 cup of grated Parmesan cheese and 1 tablespoon of butter. Cook, stirring frequently, until the sauce thickens, about 3–5 minutes. Adjust seasoning with salt and pepper to taste.

Create Cream Sauce

Add the drained Cavatappi pasta to the skillet with the Cajun cream sauce and sautéed vegetables. Toss well to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

Top the pasta with the sliced chicken. Optionally, sprinkle with extra Cajun seasoning and chopped fresh parsley for garnish.

Add Chicken

Divide the pasta and chicken between serving plates. Serve hot and enjoy your Cajun Chicken Pasta!

cajun chicken pasta

Recipe information

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