Cajun Chicken Pasta is a fiery delight that combines tender chicken, vibrant vegetables, and a bold blend of spices. This mouthwatering dish is loved by many for its rich flavors, creamy sauce, and just the right amount of heat.
Cook your noodles according to package directions, drain them, and set them aside.
Melt your butter in a medium pan or skillet over medium heat. Once the butter is completely melted, add the chicken and spices. Cook until the chicken is no longer pink in the middle.
Increase the heat to medium-high and add the bell peppers. Cook for an additional 3-4 minutes to start softening the bell peppers.
Once the bell peppers begin to soften, add the heavy cream and stir the mixture constantly until it begins to thicken.
After the sauce has thickened, add the pasta and fold it in the sauce until it is evenly coated.
Sprinkle your pasta with some freshly chopped parsley, serve, and enjoy!
Notes
You can store your leftover pasta in the fridge for up to 5 days in an airtight container. To reheat your leftovers, throw them in the microwave for about 1-1½ minutes or throw them in a pan with some extra heavy cream until reheated.
Any brand of cajun seasoning will work great with this recipe. McCormick makes a great one that is available at most major grocery stores.
We like the sweetness you get from red bell peppers, but you can also use green or yellow. You can also add celery or onion if you want to increase the amount of veggies in this dish.
Optional: reserve a little bit of pasta water to thin out your sauce if you like it less thick.
You can also use dried parsley in this recipe. You will want to add about 2 teaspoons of dried parsley to replace 1 tablespoon of fresh.