Cajun Chicken Pasta Peppers

The kitchen filled with that incredible smoky aroma when I first sprinkled homemade Cajun seasoning over chicken breasts, something I mixed together on a whim because I'd run out of my usual go-to spices. My husband took one bite and declared this pasta better than our favorite restaurant version, which honestly felt like a huge win considering I was just throwing things together based on what was in the fridge.

Last winter when my sister came over complaining about the never-ending cold weather, I made this for dinner and watched her face light up as the steam rose from her bowl. She said it was like a hug in a bowl, and now she requests it every time she visits, especially on days when she needs something comforting.

Ingredients

• 2 large boneless skinless chicken breasts: Slice these into strips about half an inch thick so they cook evenly and stay tender
• 2 tablespoons Cajun seasoning: This blend of paprika, garlic powder, onion powder, cayenne, and oregano is what gives the dish its signature kick
• 1 tablespoon olive oil: Use this to sear the chicken until golden and delicious
• 3 bell peppers red yellow and green: Thinly sliced for color and sweetness that cuts through the spicy cream sauce
• 1 small red onion: Thinly sliced to add depth and subtle sweetness to the vegetables
• 3 cloves garlic: Mince these fresh because they bloom beautifully in the butter
• 350 g fettuccine or linguine: These long noodles catch all the sauce perfectly
• 1 tablespoon butter: Essential for sautéing the vegetables and building the sauce base
• 200 ml heavy cream: Creates that luxurious restaurant-style sauce
• 60 g freshly grated Parmesan cheese: Adds salty depth and helps thicken the cream into something silky
• 100 ml chicken broth: Deglazes the pan and adds another layer of flavor
• Salt and freshly ground black pepper: Taste as you go since the Cajun seasoning already brings salt
• 1 teaspoon smoked paprika: Optional but adds that authentic smoky depth
• 1/4 teaspoon chili flakes: For those who love extra heat
• Fresh parsley and extra Parmesan: The finishing touches that make it look as good as it tastes

Instructions

Get the pasta going first:

Bring a large pot of salted water to boil and cook the fettuccine until al dente, then drain while remembering to reserve that precious half cup of pasta water for later

Season the chicken generously:

Toss the chicken strips with Cajun seasoning until every piece is well coated

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat, add the chicken and cook for 4 to 5 minutes until golden brown and cooked through, then transfer to a plate

Cook the vegetables:

In the same skillet, melt the butter and sauté the bell peppers and onion for 3 to 4 minutes until they soften, then add the garlic for just one minute until fragrant

Build the sauce base:

Return the chicken to the pan, pour in the chicken broth, and stir while scraping up those delicious browned bits from the bottom

Create the creamy sauce:

Pour in the heavy cream and Parmesan cheese, stirring until the cheese melts and everything becomes smooth and velvety

Bring it all together:

Add the cooked pasta and toss until every strand is coated, adding pasta water if the sauce needs thinning

Season and serve:

Taste and add salt, pepper, smoked paprika or chili flakes as desired, then serve immediately with fresh parsley and extra Parmesan sprinkled on top

Save to Pinterest

This recipe became my go-to comfort food after a particularly rough week at work when I needed something that felt indulgent but didnt require hours of effort. The way the creamy sauce coats the pasta and the way the vegetables retain just enough crunch has made it a permanent fixture in my dinner rotation, especially on days when I want to feel like I cooked something special without actually spending all evening in the kitchen.

Making It Your Own

Shrimp works beautifully here instead of chicken, just cook them for 2 to 3 minutes per side so they dont become tough. Andouille sausage adds another layer of authentic Cajun flavor if you want to go all out, or you can add spinach at the end for some extra nutrition that wilts perfectly into the sauce.

Getting The Sauce Right

The sauce will continue thickening as it sits off the heat, so pull it a minute earlier than you think you need to. If you accidentally over-reduce it, that pasta water you saved will rescue the texture every time, bringing it back to that silky consistency that makes restaurant pasta so wonderful.

Perfecting The Spices

Start with less Cajun seasoning than you think you need, especially if you are sensitive to heat, and taste as you go. The smoked paprika is optional but I highly recommend it because it adds this incredible depth that makes the dish taste like it came from a professional kitchen.

• Let the chicken rest for a few minutes after slicing so the seasoning really penetrates the meat
• Cut your vegetables uniformly so they all finish cooking at the same time
• Grate your own Parmesan fresh because pre-grated cheese has anti-caking agents that prevent smooth melting

Save to Pinterest

There is something deeply satisfying about a dish that looks impressive on the plate but comes together with such straightforward techniques. Every time I make this, I am reminded why comfort food earned its name.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Fettuccine or linguine are ideal as they hold the creamy sauce well, but any long pasta can be used.

→ Can I adjust the spice level?

Yes, reduce or omit chili flakes and smoked paprika to make it milder without losing flavor.

→ Is there a way to make this dish lighter?

Substitute heavy cream with half-and-half or milk mixed with a bit of flour for a lighter sauce.

→ Can chicken be swapped for other proteins?

Yes, shrimp or turkey strips can replace chicken for a different protein option.

→ How to keep bell peppers crisp yet tender?

Sauté peppers and onion briefly over medium heat until just tender to maintain a slight crunch.