Cajun Chicken Pasta

Start by bringing a large pot of salted water to a boil for your pasta. Cook the pasta according to package directions until al dente—you want a little bite to it since it’ll continue cooking slightly in the sauce. Before draining, remember to save about a cup of that precious pasta water. Drain the pasta and set it aside.

While the water heats up, pat your chicken strips dry with a paper towel and place them in a bowl. Toss them with one tablespoon of the Cajun seasoning, making sure each piece is evenly coated. This initial seasoning layer creates a flavorful crust on the chicken when it hits the hot pan.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer—don’t overcrowd the pan, or it’ll steam instead of sear. Cook for 4–5 minutes per side, until the chicken is cooked through and has a nice golden-brown crust. Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced bell pepper and onion, and sauté for about 5–6 minutes, until they start to soften and get a little color around the edges. You’ll notice the onions becoming translucent and the peppers brightening up.

Add the minced garlic and the remaining tablespoon of Cajun seasoning to the skillet. Stir constantly for about 30 seconds, just until the garlic becomes fragrant—be careful not to burn it, or it’ll turn bitter. Now, add the tomato paste and cook for another minute, stirring to coat the vegetables. The mixture should look a bit darker and smell wonderfully rich.

Pour in the chicken broth to deglaze the pan, scraping up all those browned bits from the bottom with a wooden spoon. Those bits are packed with flavor! Let the broth simmer for a minute to reduce slightly, then pour in the heavy cream. Stir everything together and bring it to a gentle simmer—you don’t want it boiling vigorously.

Reduce the heat to low and gradually stir in the grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. It should coat the back of a spoon nicely.

Return the cooked chicken (and any accumulated juices) to the skillet, along with the cooked pasta. Toss everything together gently but thoroughly, making sure the pasta, chicken, and veggies are evenly coated in that luscious sauce. Let it heat through for a minute or two. Taste and adjust seasoning with salt and black pepper as needed.

Serve immediately, garnished with a sprinkle of fresh parsley if you like. The pasta is best enjoyed right away while the sauce is creamy and the textures are perfect. Dive in!