Description
This Indulgent Creamy Sweet and Spicy Cajun Chicken Pasta Delight features tender seared chicken breasts coated in bold Cajun seasoning, enveloped in a luscious creamy sauce sweetened with honey and spiced with red pepper flakes. Cooked directly in a skillet with colorful bell peppers, onions, and Parmesan cheese, this one-pan pasta dish balances smoky, sweet, and spicy flavors for a satisfying and comforting meal perfect for a weeknight dinner serving four.
Ingredients
Scale
Chicken
- 1 lb Boneless Skinless Chicken Breasts (Can substitute with thighs for added juiciness)
- 2 tbsp Cajun Seasoning (Adjust for desired heat)
- 2 tbsp Olive Oil (Can substitute with another cooking oil)
- 2 tbsp Unsalted Butter (Reduce for a lighter dish)
- 1 tsp Kosher Salt (Adjust to taste)
- 1/2 tsp Black Pepper (Adjust to taste)
Pasta & Sauce
- 8 oz Penne Pasta (Best for absorbing the sauce)
- 1 cup Heavy Cream (Swap with half-and-half or non-dairy cream if desired)
- 2 tbsp Honey or Brown Sugar (Adjust to taste)
- 1 tbsp Crushed Red Pepper Flakes (Hot sauce can be used instead)
- 1 cup Low-Sodium Chicken Broth (Vegetable broth can be used for a vegetarian version)
Vegetables & Aromatics
- 1 medium Yellow Onion (Can be replaced with shallots)
- 2 cloves Garlic (Fresh garlic is preferable)
- 1 cup Bell Peppers (Red and Yellow) (Substitute with green peppers or zucchini)
Finishing Touches
- 1/2 cup Freshly Grated Parmesan Cheese (Non-dairy cheese can be used)
- 1 tbsp Lemon Juice (Optional for brightness)
- 1/4 cup Chopped Fresh Parsley (Can use basil instead)
Instructions
- Season and Sear the Chicken: Pat dry the chicken breasts and generously coat them with Cajun seasoning. Heat olive oil and butter together in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side until a golden crust forms and the chicken is cooked through. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced yellow onion and chopped bell peppers. Sprinkle with kosher salt and sauté for 3-4 minutes until the vegetables soften. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze and Build Sauce: Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Stir in the heavy cream, honey, and crushed red pepper flakes. Bring the mixture to a simmer and let it cook gently for 2-3 minutes to meld the flavors.
- Cook the Pasta in Sauce: Add uncooked penne pasta directly into the skillet sauce. Stir frequently and cook for 10-12 minutes until the pasta is tender and has absorbed the flavors, adding extra chicken broth as needed if the sauce thickens too much before the pasta is cooked through.
- Combine Chicken and Finish: Return the seared chicken breasts to the skillet, nestling them into the pasta and sauce. Stir in grated Parmesan cheese until melted and incorporated. Add lemon juice and chopped fresh parsley for a bright finish.
- Rest and Serve: Allow the dish to rest for 2 minutes off the heat to thicken slightly. Serve garnished with additional Parmesan cheese if desired for extra flavor and richness.
Notes
- For a lighter version, reduce the butter or substitute heavy cream with half-and-half.
- Substitute chicken thighs for juicier meat or use vegetable broth to make it vegetarian (replace chicken with tofu or plant-based protein).
- Adjust the amount of Cajun seasoning and red pepper flakes to control the spice level.
- Use gluten-free pasta to make this dish gluten-free.
- For extra zest, add a bit more lemon juice or a splash of hot sauce before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.