Creamy Cajun Chicken Pasta with Peppers and Garlic

This beloved creamy Cajun chicken pasta features sautéed, seasoned chicken, sweet peppers, and a lightly spicy cream sauce. Inspired by a recipe seen on The Pioneer Woman, it’s a special-occasion pasta that’s rich in flavor and comforting to the core.

I’ll be honest: this is one of the more involved pasta recipes I make, but it’s easily my favorite. It’s the kind of dish I print, file away, and return to when I want something a little indulgent and full of personality. The sauce is cream-forward and spicy, but thinner than many cream sauces, so it coats the noodles without becoming heavy.

This recipe is best when you stand at the stove and pay attention to each step—browning the chicken well, sautéing the vegetables until sweet and soft, and scraping up the fond to build the sauce. It yields generous portions and reheats beautifully, making it a great choice for a leisurely dinner and tasty leftovers.

Ingredients you’ll need for Cajun Chicken Pasta

Boneless, skinless chicken breasts – Cut into bite-sized cubes for even cooking.
Cajun seasoning – Brings warmth and spice; adjust the amount to your taste.
Fettuccine noodles – A sturdy pasta that stands up well to creamy sauces.
Olive oil – For sautéing and building savory flavor.
Butter – Adds richness to the sauce base.
Green bell pepper – Diced, for freshness and gentle sweetness.
Red bell pepper – Diced, for color and a slightly sweeter note.
Red onion – Diced to add depth and balance.
Garlic – Minced; provides savory backbone to the dish.
Roma tomatoes – Diced and added toward the end for bright texture.
Chicken broth – Forms the liquid base of the sauce.
White wine – Adds brightness and depth; you can substitute additional broth if you prefer.
Heavy cream – Produces the silky, creamy sauce.
Cayenne pepper – Optional, for extra heat to taste.
Salt and black pepper – To season as you go.

Tip: If you have a cast-iron skillet, use it for browning the chicken. It develops a nice crust and helps create flavorful browned bits to lift into the sauce.

Spicy Cajun Chicken Pasta (inspired by Ree Drummond)

Yield: 6 servings

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

A creamy, spicy pasta that balances tender, seasoned chicken with sweet peppers and a light, flavorful cream sauce. Perfect for cozy dinners and makes excellent leftovers.

Ingredients

3 boneless, skinless chicken breasts, cut into cubes
3 teaspoons Cajun seasoning, divided (plus more to taste)
1 pound dried fettuccine noodles
2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 green bell pepper, diced and seeded
1 red bell pepper, diced and seeded
½ large red onion, diced
3 cloves garlic, minced
4 Roma tomatoes, diced
2 cups chicken broth
½ cup white wine (or additional chicken broth)
1 cup heavy cream
Cayenne pepper, to taste
Salt and black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add a small drizzle of olive oil, then cook the fettuccine until al dente according to package directions. Drain and set aside.
Season the cubed chicken with half of the Cajun seasoning and toss to coat evenly.
Heat a cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is hot, add the chicken in a single layer and let it brown without stirring for a few minutes. Flip and cook through. Remove the chicken to a clean plate. If your pan is small, brown the chicken in batches so it doesn’t steam.
In the same skillet, add the remaining olive oil and butter. Add the diced green and red peppers and the red onion. Season with salt, black pepper, and the remaining Cajun seasoning. Sauté until the vegetables begin to soften and become fragrant.
Add the minced garlic and cook for about 1 minute, stirring constantly. Add the diced tomatoes and warm them briefly, then remove the vegetables from the pan and set aside.
With the skillet still hot, pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan to incorporate that flavor into the liquid.
Reduce heat to medium, then slowly stir in the heavy cream. Simmer gently until the sauce thickens slightly—watch closely so it stays smooth.
Taste the sauce and adjust seasoning with salt, black pepper, and cayenne if you want more heat.
Return the cooked chicken and sautéed vegetables to the skillet, including any accumulated juices. Stir to warm everything through and let the flavors meld for a minute or two.
Pour the finished sauce over the cooked fettuccine and toss gently to combine. Serve immediately, topped with grated Parmesan if desired.

Nutrition Information

Yield: 6 • Serving size: 1

Amount per serving:

Calories: 485 • Total fat: 27g • Saturated fat: 13g

Cholesterol: 109mg • Sodium: 1168mg • Carbohydrates: 31g • Fiber: 2g • Sugar: 6g • Protein: 25g

What to Serve With Cajun Chicken Pasta

The pasta is hearty enough to stand alone, but simple sides pair beautifully. Choose one or two small accompaniments so the dish remains the star.

Sourdough bread with butter – Excellent for soaking up extra sauce.
Garlic toast or garlic bread – Adds crunch and extra comfort.
A simple green salad – A light vinaigrette helps balance the richness of the cream.
Steamed or roasted vegetables – Broccoli or green beans are easy, neutral choices that add color and texture.

When serving, remember that less is often more—small, fresh sides complement the pasta without overwhelming it.

Storing & Reheating Leftovers

This recipe makes a generous batch and stores well for several days.

Keep leftovers in a covered container in the refrigerator.
Reheat gently in the microwave, stirring halfway through so it warms evenly.
If the sauce thickens after chilling, add a small splash of milk or broth before reheating to loosen the sauce.

Leftover portions remain flavorful and comforting for two to three days, making this a practical choice for busy weeks or for planning ahead.

More pasta ideas

Freeze-ahead lasagna for make-ahead dinners
Tortellini and sausage bake for layered, cheesy comfort
Skillet sausage and noodles with cream gravy, a classic family-style dish