Spicy Creamy Cajun Chicken

This spicy creamy cajun chicken pasta brings together tender chicken, sweet bell peppers, and a rich tomato cream sauce for a comforting and flavorful meal. Cooked all in one pan, it’s perfect for busy evenings when you want something satisfying and packed with bold spices. Ready in just 25 minutes, this dish balances creamy textures with a lively kick of heat that keeps everyone coming back for more.

I first made this on a hectic weeknight when I needed something comforting and fast. Now it’s one of my favorite go-to meals whenever I want to impress with little effort.

Ingredients

• Olive oil: one tablespoon to marinate the chicken and for frying adds a fruity base flavor. Use extra virgin for the best taste.
• Butter: one tablespoon enhances richness and helps sauté the vegetables. Choose unsalted for more control over seasoning.
• Chicken breast: two boneless skinless sliced into thin pieces for fast cooking and juicy texture. Pick firm fresh chicken without blemishes.
• Rigatoni: seven ounces or your favorite pasta like penne or fettuccine which hold sauce well. Choose quality semolina pasta for better bite.
• Cajun seasoning: one and a half tablespoons divided adds smoky, spicy flavor. Homemade seasoning is best if you like customizing heat levels.
• Garlic: three cloves minced for pungent aroma and flavor. Fresh garlic delivers the best punch.
• Onion: half sliced brings sweetness and depth when sautéed slowly. Yellow onions work well here.
• Red bell pepper: half sliced contributes mild sweetness and vibrant color. Select firm, bright peppers.
• Tomato sauce: half cup or crushed tomatoes adds acidity and body to the sauce. Use pure tomato sauce for smooth texture.
• Heavy cream: one cup balances the spices and thickens the sauce. Heavy cream ensures a luscious, silky finish.
• Pasta water: half cup reserved to help loosen and bind the sauce with starch.
• Parmesan cheese: one quarter cup grated adds umami richness and creaminess. Freshly grated is best.
• Chili flakes and parsley: optional for garnish give extra heat and a fresh pop of color.

Step-by-Step Instructions

Marinate the chicken:

In a medium bowl combine chicken slices with olive oil and one tablespoon of cajun seasoning. Massage everything together to coat the chicken evenly. Let it rest while prepping other ingredients so it soaks up the spicy flavors.

Cook pasta and chicken:

Boil your rigatoni until it is about one minute shy of al dente. Before draining, reserve about a cup of the pasta water to adjust the sauce later. Meanwhile, heat a skillet over medium heat with a drizzle of olive oil. Cook the marinated chicken for about two to three minutes on each side until nicely browned and cooked through. Set chicken aside.

Sauté and simmer sauce:

In the same skillet add butter and cook the sliced onion and minced garlic on medium-low heat until softened and fragrant about three to five minutes. Add the sliced red bell pepper and cook for another two minutes to release its sweetness. Pour in the tomato sauce, heavy cream, half a cup of the reserved pasta water, and the remaining half tablespoon of cajun seasoning. Stir everything together and let simmer gently for two to three minutes until the sauce thickens slightly.

Combine and finish:

Add the cooked rigatoni into the sauce along with half of the chicken pieces cut into bite-sized bits. Stir well and cook for one to two minutes so the pasta finishes cooking and soaks in the sauce. Fold in grated parmesan cheese and season lightly with salt to taste.

Serve:

Dish up the pasta in bowls with remaining chicken pieces perched on top. Sprinkle with chili flakes and fresh parsley for a burst of color and extra heat if desired. Enjoy the harmony of creamy, spicy, and savory flavors in every bite.

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One of my favorite parts is the cajun seasoning which really transforms this dish from ordinary to exciting. I remember the first time I added homemade cajun spice to the sauce it elevated the flavor so much my family asked for seconds right away.

Storage tips

Store leftovers in an airtight container in the fridge for up to three days. When reheating gently warm in a skillet adding a splash of water or cream to loosen the sauce and keep it creamy. Avoid microwaving uncovered as it can dry the chicken out.

Ingredient substitutions

You can swap rigatoni with penne or fettuccine to suit your pantry or preference. For a lighter version use half-and-half instead of heavy cream but the sauce will be less thick and rich. Store-bought cajun seasoning works fine but homemade lets you adjust salt and spice levels exactly how you like. You can also try chicken thighs if you want more moist and flavorful meat.

Serving suggestions

Serve this pasta dish with a crisp green salad dressed simply with lemon and olive oil or alongside some steamed green beans. A crusty baguette works well to soak up any extra sauce on the plate. For drinks, a chilled glass of white wine like Sauvignon Blanc complements the creamy and spicy notes perfectly.

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Cultural context

Cajun cuisine originates from Louisiana and is known for bold, smoky spices featuring paprika, cayenne, garlic, and herbs. This dish is a creamy twist on traditional cajun flavors often found in stews and grilled meats. Combining the spice blend with pasta and cream brings a comfort food vibe popular in casual American cooking.

Recipe FAQs

→ What type of pasta works best for this dish?

Rigatoni holds the creamy sauce well, but penne or fettuccine are excellent alternatives that soak up the flavors nicely.

→ Can I use store-bought cajun seasoning?

Yes, store-bought seasoning works well, although homemade blends allow you to customize the heat and salt levels.

→ How can I increase the spiciness?

Add cayenne pepper to the sauce or sprinkle extra chili flakes when serving to boost the heat.

→ Is fresh chicken preferred over pre-cooked?

Fresh marinated chicken seared in the pan adds more depth and flavor compared to pre-cooked chicken.

→ Can leftovers be stored and reheated?

Leftovers keep well in an airtight container for up to 3 days in the fridge and can be gently reheated before serving.

→ What can be used as a substitute for heavy cream?

Half-and-half or a combination of milk and cream cheese can be used, though the sauce may be slightly less rich.