Description
A rich and comforting pasta dish featuring tender Cajun-seasoned chicken tossed in a velvety Parmesan cream sauce with colorful bell peppers.
Ingredients
2 large boneless, skinless chicken breasts (about 1 pound / 450 g), sliced into strips
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
12 ounces (340 g) penne pasta or fettuccine
1 tablespoon salt (for boiling water)
2 tablespoons unsalted butter
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 1/2 cups (360 ml) heavy cream
1/2 cup (120 ml) low-sodium chicken broth
1 cup (100 g) freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook 12 ounces (340 g) pasta until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain.
Mix paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. Coat chicken strips evenly.
Heat olive oil in a skillet over medium-high heat and cook chicken 4–5 minutes per side until fully cooked. Remove and set aside.
In the same skillet, melt butter. Add garlic and cook 30 seconds. Add bell peppers and sauté 3–4 minutes.
Pour in heavy cream and chicken broth. Simmer 4–5 minutes. Stir in Parmesan cheese until smooth. Season with salt, black pepper, and paprika.
Return chicken to skillet. Add pasta and toss to coat. Simmer 2–3 minutes. Add reserved pasta water if needed. Garnish with parsley and serve.
Notes
Adjust cayenne pepper to control heat level. Use freshly grated Parmesan for best texture. Add a splash of milk or broth when reheating to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes