Creamy Chicken Dish

This zesty indulgent chicken pasta delivers upscale taste right at home without much fuss. My take mixes the fiery punch of Cajun spices with a velvety Parmesan cream coating that wraps beautifully around each pasta bite.

I came up with this dish after enjoying something like it at my go-to neighborhood spot. Since the cook wouldn't spill his techniques, I played around in my kitchen until I got it right. Now this version tops my family's request list whenever we want comforting food with some heat.

Ingredients

• 1 lb penne pasta: the ideal shape that catches creamy sauce in its grooves and hollow middle
• 1 lb boneless skinless chicken breast: diced into small chunks for faster cooking and better sauce absorption
• 2 tbsp olive oil, divided: grab something tasty since it builds your flavor base
• 1 1/2 tsp Cajun seasoning: try to find ones with less salt so you can tweak the overall flavor yourself
• 1 red bell pepper, sliced: brings natural sweetness and pretty color contrast
• 1 green bell pepper, sliced: adds a slight earthy tang that balances the sweet red ones
• 1/2 red onion, sliced: gives gentle bite and lovely purple color
• 3 cloves garlic, minced: don't skip using fresh for the best flavor punch
• 2–3 jalapeño peppers, sliced: change amount based on how hot you want it. Fresh works better than jarred
• 4 tbsp butter: go with unsalted to keep control of your seasoning
• 1/4 cup all-purpose flour: makes the base that thickens our yummy sauce
• 2 cups milk or half and half: half and half makes it creamier, milk keeps it lighter
• 1 cup grated Parmesan cheese: grate it yourself for smoother melting and tastier results
• 1/2 tsp salt: regular sea salt does the trick nicely
• 1/4 tsp black pepper: grinding it fresh gives the most fragrant kick
• 1/4 cup chopped fresh parsley: throws in bright green color and fresh leafy taste

Step-by-Step Instructions

Cook the Pasta:

Get a big pot of water boiling rapidly, throw in some salt, then drop in your penne. Cook till just tender, around 10-11 minutes. Save a cup of the starchy water before draining in case your sauce needs loosening later. Don't rinse after draining because that starch helps sauce stick better.

Season and Cook the Chicken:

While pasta bubbles away, mix your chicken chunks with Cajun seasoning until they're evenly coated. Warm 1 tablespoon olive oil in a big pan over medium-high heat until it looks shiny. Add chicken in one layer, making sure not to pack them too tight or they'll steam instead of brown. Cook about 5-7 minutes, flipping now and then until they're golden all over and hit 165°F inside. Move to a clean plate and cover loosely with foil to stay warm.

Sauté the Vegetables:

Pour the other tablespoon of olive oil into that same pan, keeping all those tasty chicken bits. Toss in your peppers, red onion, garlic, and jalapeños. Cook around 5 minutes, stirring here and there. You want them soft but still with a bit of snap, and slightly charred for extra flavor. The peppers should keep some crunch but not taste raw anymore. Move them to the plate with your chicken.

Create the Cream Sauce:

Turn heat down to medium and drop in the butter. Once it's melted, scatter in the flour and keep whisking for 1-2 minutes. This gets rid of that raw flour taste and makes a golden base. Slowly pour in your milk or half and half while whisking non-stop to avoid lumps. Keep stirring until it's totally smooth.

Thicken and Season:

Let the sauce barely bubble, watching it closely since it'll thicken pretty fast, about 2-3 minutes. You want it just thick enough to coat a spoon. Mix in the Parmesan cheese, salt, and black pepper, whisking until cheese completely melts. Give it a taste and add more seasoning if needed.

Combine Everything:

Put the cooked pasta, chicken, and veggies back into the pan with your sauce. Using tongs or a big spoon, mix everything gently until all parts get coated in that creamy goodness. If sauce seems too thick, splash in some of that pasta water you saved to get the texture just right.

Garnish and Serve:

Scoop your finished pasta onto a big serving dish or individual plates. Sprinkle plenty of fresh parsley on top for a burst of color and freshness. Serve right away while it's hot.

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What I truly love about this meal is how the sauce soaks up all the flavors left in the pan after cooking the chicken. Those crispy brown bits are treasure troves of taste, and I make sure to scrape every last one into the sauce. Even my husband, who usually stays away from hot foods, asks for this pasta often because the creaminess perfectly balances out the heat.

Make Ahead and Storage Options

This pasta stays surprisingly well in the fridge for up to 3 days when kept in a sealed container. The flavors actually get better overnight as they blend together, sometimes making day-two servings tastier than the first round. When warming it up, add a little milk or cream to bring the sauce back to life as it gets thicker when cold. For best results, heat it slowly on the stove instead of the microwave, stirring often so the sauce doesn't separate.

Easy Substitutions

Don't worry about running to the store if you're missing something. This recipe works great with swaps. Trade penne for any pasta with shapes like bow ties, spirals, or shells. No jalapeños around? Just use some red pepper flakes instead. Chicken thighs work even better than breast meat, giving more flavor and juiciness. For a meatless version, try mushrooms or fake chicken products. You can switch Cajun seasoning with Italian herbs plus a tiny bit of cayenne for a totally different but still yummy flavor mix.

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Perfect Pairings

Round out your dinner with a basic green salad topped with lemony dressing to balance the rich cream sauce. Some garlic bread on the side works great for soaking up extra sauce. For drinks, try a crisp white wine like Sauvignon Blanc or Pinot Grigio that cuts through the creaminess, or a light beer if that's more your style. If you don't want alcohol, fizzy water with a squeeze of lime goes really well with this meal.

Frequently Asked Questions

→ How do I make it less spicy?

To tone down the spiciness, try swapping jalapeños for a milder pepper or removing the seeds.

→ Can I use a different protein?

Absolutely! Swap the chicken for tofu, mushrooms, or shrimp if you’d like.

→ What’s a good alternative to Parmesan?

Go for Romano or Asiago cheese, or even blend them for a fun twist.

→ Can I prep this ahead?

Sure! Make everything in advance, heat it up, and stir in a little milk to freshen the sauce.

→ What’s the best pasta type for this?

Penne’s great, but rigatoni, fusilli, or farfalle are excellent choices too.

→ How do I boost flavor in the sauce?

Add some white wine or even chicken broth for extra richness.