You can have this meal on the table in 40 minutes. Cooking the pasta at the same time as you brown the chicken and vegetables in a skillet makes the process efficient. It is a hearty main course that requires minimal prep work.
Why this works
- Using a prepared Cajun Alfredo sauce reduces the number of spices and thickeners you need to measure out.
- Browning the seasoned chicken in the same skillet builds layers of savory flavor before the vegetables are added.
- Tossing the cooked pasta directly into the warm sauce ensures the noodles absorb the creamy texture evenly.
Ingredients you'll need
- Penne pasta: The tubular shape holds the thick sauce well. You can substitute ziti, rigatoni, or rotini.
- Chicken breast: Boneless, skinless chicken thighs will also work if you prefer dark meat. Cut them into uniform pieces.
- Cajun seasoning: A store-bought blend works. Taste it first: some brands are very salty, so start with less and add more at the end.
- Cajun Alfredo sauce: This pre-mixed sauce provides the creamy base and the spice. If unavailable, use regular Alfredo sauce mixed with Cajun seasoning to taste.
- Bell pepper: Red bell pepper adds a mild sweetness. Green or yellow bell peppers are fine to use instead.
Exact quantities are in the recipe card below.
How to make it
Step 1: Boil the pasta
Start by bringing a large pot of salted water to a rolling boil. Cook the penne until it is tender, then drain it well. Getting the pasta going first ensures it is ready to toss into the sauce later.
Step 2: Cook the meats
Heat the olive oil in a wide skillet. Brown the bite-sized chicken pieces until they are cooked through and reach 165°F (74°C). The Cajun seasoning toasts in the oil and colors the pan for the sauce.
Step 3: Sauté the vegetables
Toss the sliced onion and red bell pepper into the skillet with the meats. Cook them until the onions turn translucent and the peppers soften. This step sweetens the vegetables and balances the spices.
Step 4: Combine and simmer
Pour the jarred Cajun Alfredo sauce over the meat and vegetables. Let it come to a gentle simmer, then fold in the drained pasta. Stir everything until the noodles are fully coated and hot.
Serve it with
Serve this pasta with a simple green salad dressed with vinaigrette to cut through the richness of the cream sauce. A slice of warm garlic bread is also helpful for scooping up any extra sauce left in the bowl.
Storage and reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or on the stovetop over low heat, adding a splash of water or milk if the sauce has thickened too much. Freezing is not recommended as the cream-based sauce may separate when thawed.
FAQ
Can I make this dish less spicy?
Yes. If the pre-made Cajun sauce is too hot, you can use half Cajun Alfredo and half regular Alfredo sauce to dilute the heat.
Do I have to use penne pasta?
No, any short pasta like rotini, farfalle, or rigatoni will work well and hold onto the creamy sauce.
How do I know when the chicken is done?
The chicken is safe to eat when it is no longer pink in the center and a meat thermometer inserted into the thickest piece registers 165°F (74°C).
