Spicy Creamy Cajun Pasta (Print-Friendly Version)

Creamy penne with Cajun chicken, bell peppers and jalapeños in a rich Parmesan sauce - the perfect balance of heat and comfort.

# What You Need:

→ Pasta

01 - 450g penne pasta

→ Protein

02 - 450g boneless, skinless chicken breast, cut into bite-sized pieces

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1/2 red onion, sliced
06 - 3 cloves garlic, minced
07 - 2-3 jalapeño peppers, sliced
08 - 1/4 cup fresh parsley, chopped

→ Sauce

09 - 4 tbsp butter
10 - 1/4 cup all-purpose flour
11 - 2 cups milk or half-and-half
12 - 1 cup Parmesan cheese, grated

→ Seasonings

13 - 2 tbsp olive oil, divided
14 - 1 1/2 tsp Cajun seasoning
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

# How to Make It:

01 - Bring a large pot of salted water to boil. Cook penne pasta according to package directions until al dente. Drain and set aside.
02 - Season chicken pieces with Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer to a plate.
03 - Add remaining 1 tbsp olive oil to the same skillet. Add bell peppers, red onion, garlic and jalapeños. Sauté until vegetables are tender-crisp, about 5 minutes. Remove from skillet and set aside.
04 - Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring sauce to a simmer and cook until it begins to thicken, about 2-3 minutes.
05 - Stir in Parmesan cheese, salt, and pepper until melted and smooth.
06 - Add cooked pasta, chicken, and sautéed vegetables to the skillet with the sauce. Toss gently until everything is well coated. Serve hot, garnished with chopped parsley.

# Additional Tips:

01 - Adjust spice level by using more or less jalapeños, or substitute with milder peppers like poblanos.
02 - For extra flavor, use a combination of Parmesan and Asiago or Romano cheeses in the sauce.
03 - Add a splash of white wine or chicken broth to the sauce for more depth of flavor.
04 - Substitute shrimp for the chicken for a seafood variation.

Return