Pioneer Woman Cajun Chicken Pasta
Cajun cuisine hails from Louisiana, where French, African, and Southern cooking traditions meet. Cajun chicken pasta takes those robust spices and blends them with Italian-inspired pasta dishes, creating a fusion that’s creamy yet spicy. The Pioneer Woman’s version is approachable and family-friendly, balancing heat with creaminess for a perfectly satisfying meal.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
-
Boneless, skinless chicken breasts (2 large, cut into strips)
-
Cajun seasoning (2 tbsp)
-
Olive oil (2 tbsp)
-
Butter (2 tbsp)
-
Onion (1, sliced)
-
Bell peppers (2, assorted colors, sliced)
-
Garlic (3 cloves, minced)
-
Crushed tomatoes (1 can, 14 oz)
-
Heavy cream (1 cup)
-
Chicken broth (1 cup)
-
Penne pasta (12 oz)
-
Parmesan cheese (½ cup, grated)
-
Fresh parsley (for garnish)
-
Salt and black pepper (to taste)
Instructions
Boil penne pasta in salted water until al dente. Drain and set aside.
Coat chicken strips with Cajun seasoning. Heat olive oil and butter in a large skillet. Sear chicken until golden brown and cooked through. Remove and set aside.
In the same skillet, add onions, bell peppers, and garlic. Cook until softened and slightly caramelized.
Stir in crushed tomatoes and chicken broth. Simmer for 5 minutes, then add heavy cream. Stir until the sauce becomes creamy and thick.
Return chicken to the skillet. Add cooked pasta and toss to coat. Sprinkle with Parmesan cheese and mix gently.
Top with fresh parsley and serve hot.