Cajun Chicken Pasta Recipe

Prep and season

Trim chicken breasts of excess fat and slice into 1/2-inch strips or bite-size pieces. Pat dry with paper towels. In a bowl, combine Cajun seasoning, smoked paprika, kosher salt and black pepper; toss chicken with 1 tablespoon olive oil and the seasoning mix until evenly coated.

Cook chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add seasoned chicken in a single layer (work in two batches if needed so pieces don't crowd). Cook 3–4 minutes per side until nicely browned and cooked through (internal temp 165°F/74°C). Remove chicken to a plate and tent with foil.

Cook pasta

Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions (about 10–11 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Sauté vegetables

In the same skillet used for the chicken (wipe out if necessary and return to medium heat), add remaining 1 tablespoon butter. Add diced onion and red bell pepper; sauté 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant. Stir in cherry tomatoes and cook 2–3 minutes until they begin to blister and release juices.

Make roux

Push vegetables to the side of the skillet (or remove briefly if pan is crowded). Add 2 tablespoons butter to skillet and melt over medium heat. Sprinkle 1 tablespoon flour over the butter and whisk constantly for 1 minute to cook the raw flour taste, forming a light roux.

Build sauce

Slowly whisk in 1 cup chicken broth to the roux until smooth, then whisk in 1 cup heavy cream. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish sauce

Lower heat to medium-low. Stir in grated Parmesan, Italian seasoning, red pepper flakes, salt and black pepper until cheese melts and sauce is smooth. If sauce becomes too thick, add reserved pasta water 1–2 tablespoons at a time to reach desired consistency.

Combine pasta, chicken and sauce

Add cooked penne, cooked chicken, and any accumulated juices back to the skillet. Toss gently to coat everything in the sauce and warm through for 1–2 minutes. Taste and adjust seasoning with salt, pepper or additional Cajun seasoning if desired. Stir in chopped parsley.

Warm garlic breadstick according to package or oven instructions. Divide Cajun chicken pasta among 4 plates (servings). Top each plate with extra grated Parmesan and a sprinkle of chopped parsley. Serve immediately with a garlic breadstick on the side.