Cajun Chicken Penne with Creamy Paprika Sauce

Why You’ll Love This Recipe

• Restaurant-level flavor at home: juicy Cajun-seared chicken, sweet peppers and onions, and a smoky-creamy sauce.
• Weeknight-friendly: on the table in about 40 minutes with simple, easy-to-find ingredients.
• Balanced heat: bold Cajun spice rounded by cream, brightened with fresh lemon and parsley.
• Flexible: dial the spice up or down, swap proteins, or make it lighter without losing flavor.

Grocery List

• Produce: 1 red bell pepper, 1 yellow bell pepper, 1 medium yellow onion, 3 garlic cloves, 1 lemon, 1 bunch flat-leaf parsley
• Dairy: Heavy cream, unsalted butter, Parmesan cheese
• Pantry: Penne, boneless skinless chicken breasts, Cajun seasoning, smoked paprika, cayenne, tomato paste, low-sodium chicken broth, olive oil, kosher salt, black pepper

Full Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts (2 large or 3 small)
• 1.5 tbsp Cajun seasoning (store-bought or homemade)
• 2 tbsp olive oil, divided (1 tsp for rub; 1 tbsp for searing; 2 tsp for vegetables)

For the Pasta and Vegetables

• 12 oz dry penne
• 1 tbsp kosher salt for pasta water
• 1 red bell pepper, thinly sliced into 1/4-inch strips
• 1 yellow bell pepper, thinly sliced into 1/4-inch strips
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp unsalted butter

For the Smoky-Creamy Sauce

• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/4 to 1/2 tsp cayenne pepper, to taste
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

To Finish

• 1/2 cup finely grated Parmesan (about 1 oz), divided
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice, plus more to taste
• 1/4 cup chopped fresh flat-leaf parsley
• Up to 3/4 cup reserved pasta cooking water, as needed
• Lemon wedges and extra Parmesan for serving (optional)

Step-by-Step Instructions

Step 1: Boil the pasta

Bring a large pot (4–5 quarts) of water to a rolling boil. Add 1 tbsp kosher salt, then the penne. Cook until al dente according to package directions (typically 9–11 minutes). Before draining, ladle out and reserve 3/4 cup of pasta water. Drain and set the pasta aside.

Step 2: Season and sear the chicken

Pat the chicken dry. Rub with 1.5 tbsp Cajun seasoning and 1 tsp olive oil. Heat 1 tbsp olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the chicken and cook 4–5 minutes per side until deeply browned and an instant-read thermometer inserted in the thickest part reads 165°F. Transfer to a cutting board and rest 5 minutes, then slice across the grain into 1/2-inch strips.

Step 3: Sauté the peppers and onions

Return the skillet to medium heat and add the remaining 2 tsp olive oil and the butter. Once the butter foams, add the onion and bell peppers with a pinch of salt. Cook, stirring occasionally, until tender-crisp and lightly caramelized at the edges, 5–7 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.

Step 4: Build the smoky base

Clear a small space in the pan and stir in the tomato paste; cook 30–60 seconds to toast. Pour in the chicken broth and scrape up browned bits with a wooden spoon. Add the heavy cream, smoked paprika, cayenne, 1/2 tsp kosher salt, and black pepper. Bring to a gentle simmer and cook 3–4 minutes, stirring, until the sauce slightly thickens and turns a warm paprika-orange.

Step 5: Marry the pasta and sauce

Add the drained penne to the skillet along with half the Parmesan. Toss to coat, adding reserved pasta water a splash at a time until the sauce is glossy and clings to the pasta.

Step 6: Return the chicken and brighten

Turn off the heat. Fold in the sliced chicken and any juices on the board. Stir in the lemon zest, lemon juice, remaining Parmesan, and parsley. Taste and adjust with more salt, cayenne, or lemon to balance richness and heat.

Step 7: Serve

Divide among warm bowls. Garnish with extra parsley, Parmesan, and lemon wedges if desired. Serve immediately while the sauce is silky.

Pro Tips

• Dry the chicken well before seasoning to promote better browning and crust.
• Use a stainless steel or cast-iron skillet for the best sear and flavorful fond.
• Salt your pasta water generously; it’s the first layer of seasoning for the whole dish.
• Add lemon off the heat to keep the cream smooth and prevent curdling.
• Reserved pasta water is your friend: its starch turns the sauce glossy and helps it cling to the penne.

Variations

• Shrimp Cajun Penne: Swap chicken for 1 lb large shrimp (peeled/deveined). Sear 1–2 minutes per side; remove, then finish the recipe as written.
• Cajun Chicken and Andouille: Add 6 oz sliced andouille sausage with the onions and peppers for a smoky, meaty boost.
• Lighter Cream Sauce: Use 3/4 cup half-and-half plus 1/4 cup milk; simmer gently and use a bit more pasta water to emulsify.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat with a splash of water or broth to loosen the sauce. For best texture, add fresh parsley and a squeeze of lemon after reheating. Freezing is not recommended due to the cream sauce. To get ahead, slice the peppers and onion up to 2 days in advance and season the chicken up to 12 hours ahead.

Nutrition (per serving)

Approx. 840 calories; 48 g protein; 66 g carbohydrates; 41 g fat; 4 g fiber; 980 mg sodium. Nutrition will vary based on brands and seasoning levels.