chickenpastatomato
Creamy Cajun Chicken Pasta
Penne and Cajun-seasoned chicken are tossed in a creamy sauce with onion, bell pepper, tomatoes, cream cheese and Parmesan.
From YouTube · Dec 6, 2025
Penne and Cajun-seasoned chicken are tossed in a creamy sauce with onion, bell pepper, tomatoes, cream cheese and Parmesan.
15 min
Prep time
30 min
Cook time
45 min
Total time
Serving count not stated by source
Yield
Ingredients
20 ingredients- 16 oz penne pasta
- 2 chicken breasts
- 1 tablespoon Cajun seasoning, plus more as needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon oil, plus more for frying if needed
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 1/2 medium bell pepper, chopped
- 4 oz diced tomatoes
- 2 cups heavy cream
- 1 teaspoon minced garlic
- 4 oz cream cheese
- 1 teaspoon chicken bouillon
- 1 additional teaspoon Cajun seasoning for the sauce
- 1/2 cup Parmesan cheese
- Salt and black pepper, to taste
Method
11 steps- Cook the penne in salted boiling water until al dente, then drain and set aside.
- Flatten the chicken breasts slightly for even cooking.
- Coat the chicken with oil, Cajun seasoning, onion powder, garlic powder, parsley, paprika and Old Bay.
- Heat oil in a large skillet and cook the chicken until browned and fully cooked, turning as needed. Transfer it to a plate.
- Melt the butter in the same skillet.
- Add the onion, bell pepper and diced tomatoes and cook until softened.
- Add the heavy cream, minced garlic, cream cheese, chicken bouillon and additional Cajun seasoning.
- Stir over medium-low heat until the cream cheese melts and the sauce becomes smooth.
- Add the drained penne and toss until well coated.
- Slice the chicken and add it to the pasta.
- Stir in or sprinkle over the Parmesan and serve hot.
Recipe notes
Helpful tips
- Cook the pasta only until al dente.
- Flatten the chicken so it cooks evenly.
- Keep the sauce below a hard boil after adding cream.
- The original source does not state a serving yield or complete timing.
Equipment
- Large saucepan
- Large skillet
- Colander
- Meat mallet or rolling pin
- Tongs
- Knife
- Chopping board
Storage
Refrigerate for up to 3 days. Reheat gently with a splash of milk or cream.
Additional tips
- Chicken must be fully cooked before slicing and serving.
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