Description
A creamy, spicy Louisiana-style chicken pasta dish with tender chicken, colorful bell peppers, and bold Cajun seasonings. This comforting meal balances heat and creaminess for a Southern-inspired, crowd-pleasing experience.
Ingredients
1.5 lbs boneless, skinless chicken breasts (or thighs)
12 oz penne pasta
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, chopped
3 cloves garlic, minced
1 tbsp Cajun seasoning (contain paprika, cayenne, garlic powder, onion powder)
1 tbsp butter, softened
2 tbsp all-purpose flour
1 cup heavy cream (or non-dairy alternative)
1 cup whole milk
Salt and black pepper to taste
Fresh thyme leaves (optional)
2 tbsp olive oil
Instructions
Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through. Remove and set aside.
In the same skillet, add bell peppers, onion, and garlic. Sauté until softened (5-7 minutes).
Stir in butter and flour to make a roux. Cook for 1-2 minutes.
Gradually whisk in heavy cream and milk. Bring to a simmer.
Add Cajun seasoning, salt, pepper, and thyme. Let sauce thicken (5-7 minutes).
Return chicken to the skillet and coat in the sauce. Add cooked pasta and toss until evenly coated.
Notes
Use gluten-free pasta for a gluten-free option
Substitute dairy-free milk/cream if avoiding lactose
Adjust cayenne level in Cajun seasoning for preferred heat
Store leftovers in an airtight container for 3-4 days
Nutrition
- Serving Size: 1 serving of 4
- Calories: 520
- Sugar: 8g
- Sodium: 1400mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 180mg