Entree: United States – Gulf Coast – Cajun Chicken Pasta (Creamy pasta tossed with sautéed chicken and bold Cajun spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) penne pasta
- 2 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup (150 g))
- 1 green bell pepper, diced (about 1 cup (150 g))
- 1 red bell pepper, diced (about 1 cup (150 g))
- 3 cloves garlic, minced (about 1 tbsp (9 g))
- 1 cup (240 ml) low-sodium chicken broth
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) Cajun seasoning
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 12 oz (340 g) penne pasta
- 2 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 cup (240 ml) low-sodium chicken broth
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) Cajun seasoning
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook penne according to package directions until al dente. Reserve 1/2 cup (120 ml) pasta cooking water, drain pasta, and set aside.
2. Pat chicken dry, season evenly with 1 tbsp (15 ml) Cajun seasoning, salt, and pepper. In a large skillet over medium-high heat, heat olive oil until shimmering. Sear chicken 4–5 minutes per side until cooked through and golden. Transfer to a cutting board, let rest 5 minutes, then slice into strips.
3. In the same skillet, reduce heat to medium and add butter. Sauté onion and bell peppers until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste, smoked paprika, remaining 1 tbsp (15 ml) Cajun seasoning, and cayenne; cook 1 minute. Pour in chicken broth and deglaze the pan, scraping browned bits.
5. Add heavy cream and Worcestershire sauce; simmer gently until sauce begins to thicken, about 4–6 minutes. Stir in Parmesan and lemon juice; season with salt and pepper.
6. Add cooked pasta and sliced chicken to the skillet. Toss to combine, adding reserved pasta water a few tablespoons at a time if the sauce needs loosening. Adjust seasoning.
7. Serve immediately, topped with extra grated Parmesan and chopped parsley.