Cajun Cream Penne with Roasted Peppers
If you’re craving a dish that’s bursting with bold flavors and creamy comfort, look no further than Cajun Cream Penne with Roasted Peppers. This recipe combines al dente penne pasta with tender chicken, vibrant roasted bell peppers, and a luscious Cajun-spiced cream sauce that will have your taste buds dancing. It’s the perfect weeknight dinner that feels indulgent without being overly complicated.
Why Cooks Rave About It
This dish is a celebration of texture and flavor. The penne pasta provides the perfect vessel for soaking up the spicy, creamy sauce. Roasting the red and yellow bell peppers caramelizes their natural sweetness, balancing the heat from the Cajun seasoning. Plus, the diced chicken breast ensures every bite is packed with satisfying protein. What’s not to love?
Many home cooks appreciate how easily this recipe comes together, yet it delivers a restaurant-quality meal that’s perfect for sharing. It’s also very adaptable, which makes it a go-to for busy families looking for a fulfilling dinner.
What to Buy
- 8 ounces penne pasta: Choose a good-quality brand for the best texture.
- 2 tablespoons olive oil: For roasting and sautéing.
- 1 red bell pepper, sliced: Adds sweetness and vibrant color.
- 1 yellow bell pepper, sliced: Complements the red pepper’s flavor.
- 1 onion, chopped: Builds the flavor base.
- 2 cloves garlic, minced: Essential aromatic.
- 1 pound chicken breast, diced: Tender, lean protein.
- 1 tablespoon Cajun seasoning: Brings the signature spice blend.
- 1 cup heavy cream: Creates the rich sauce.
- 1/2 cup grated Parmesan cheese: Adds umami and creaminess.
- Salt and pepper to taste: To balance flavors.
- Fresh parsley, chopped (for garnish): Adds freshness and color.
Essential Tools for Success
- Large pot: For boiling the penne pasta perfectly.
- Large skillet or sauté pan: To cook the chicken and vegetables and prepare the sauce.
- Sharp knife and cutting board: For slicing the peppers, onion, and chicken with ease.
- Wooden spoon or silicone spatula: To stir and combine ingredients without scratching your cookware.
- Colander: For draining the cooked pasta efficiently.
Cajun Cream Penne with Roasted Peppers, Made Easy
Step 1: Cook the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Roast the Bell Peppers
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced red and yellow bell peppers. Cook, stirring occasionally, until the peppers are tender and slightly caramelized, about 6-8 minutes. Remove from the skillet and set aside.
Step 3: Sauté Onion, Garlic, and Chicken
Add the remaining tablespoon of olive oil to the same skillet. Toss in the chopped onion and garlic, cooking until fragrant and translucent, about 2-3 minutes. Add the diced chicken breast and sprinkle with Cajun seasoning. Cook until the chicken is browned and cooked through, approximately 6-7 minutes.
Step 4: Make the Cream Sauce
Reduce the heat to medium-low and pour in the heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3-4 minutes until it begins to thicken.
Step 5: Add Cheese and Combine
Stir in the grated Parmesan cheese until melted and smooth. Return the roasted peppers to the skillet, mixing everything together. Add salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Step 6: Toss with Penne and Serve
Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the creamy Cajun sauce and vegetables. Garnish with freshly chopped parsley before serving.
If you love dishes like this, you might also enjoy the Creamy Roasted Red Pepper Chicken Orzo for a similar creamy and satisfying experience.
Better-for-You Options
- Swap heavy cream with coconut cream or a blend of milk and Greek yogurt for a lighter sauce.
- Use whole wheat or chickpea penne to boost fiber and protein content.
- Replace chicken with diced tofu or tempeh for a plant-based alternative.
- Reduce the amount of cheese or use a lower-fat Parmesan to cut calories.
- Increase the veggies by adding mushrooms, spinach, or zucchini for extra nutrients.
Chef’s Rationale
This recipe is designed to balance bold Cajun spices with the natural sweetness of roasted peppers and the richness of a creamy sauce. The penne shape is ideal because it holds sauce well without becoming mushy. Using diced chicken breast provides lean protein that cooks quickly and absorbs the spice blend beautifully. Roasting the peppers intensifies their flavor, adding complexity to the dish.
The Parmesan cheese enriches the sauce, adding umami depth, while fresh parsley brightens every bite with a pop of color and freshness. The method is straightforward, making it accessible to cooks of all skill levels while ensuring a flavorful, comforting meal.
Prep Ahead & Store
You can prepare the roasted peppers and sautéed chicken up to a day in advance and refrigerate them separately. Cook the pasta just before serving for the best texture. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce.
For easy meal prep, consider making the sauce and chicken mixture ahead, then toss with freshly cooked pasta when ready to eat.
Cajun Cream Penne with Roasted Peppers Q&A
Can I use a different type of pasta?
Absolutely! While penne is perfect for holding onto the creamy sauce, other pasta shapes like rigatoni, fusilli, or farfalle work beautifully as well.
Is this dish very spicy?
The Cajun seasoning adds a moderate spice level that can be adjusted. If you prefer milder flavors, reduce the seasoning to half a tablespoon or choose a milder blend.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with hearty vegetables like mushrooms or plant-based proteins such as tofu or tempeh. Adjust the cooking time accordingly.
What can I serve with this dish?
A simple green salad or steamed vegetables pair nicely to balance the richness of the sauce. Garlic bread or crusty bread is also a great accompaniment for soaking up the delicious sauce.
Healthy-ish Favorites
- Creamy Cajun Turkey Sausage Penne – A protein-packed twist with lean turkey sausage.
- Creamy Roasted Red Pepper Chicken Orzo – A lighter pasta option with a creamy roasted pepper sauce.
- Healthy Chicken Alfredo Pasta – A low-calorie creamy pasta dish with plenty of veggies.
- One-Pot Spinach Tomato Pasta – A quick and easy veggie-packed pasta recipe.
Time to Try It
Now that you have the recipe and all the tips, it’s time to roll up your sleeves and make this unforgettable Cajun Cream Penne with Roasted Peppers. Whether it’s a cozy weeknight meal or an impressive dinner for friends, this dish delivers on flavor and comfort. Enjoy the creamy, spicy, and colorful goodness that comes together so beautifully in every bite.
This recipe proves that you don’t need hours in the kitchen to create something spectacular. With just a handful of ingredients and a bit of love, you can enjoy a dish that feels both indulgent and satisfying. Don’t forget to garnish with fresh parsley for that perfect finishing touch!
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Cajun Cream Penne with Roasted Peppers
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced red and yellow bell peppers. Cook, stirring occasionally, until the peppers are tender and slightly caramelized, about 6-8 minutes. Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the same skillet. Toss in the chopped onion and garlic, cooking until fragrant and translucent, about 2-3 minutes. Add the diced chicken breast and sprinkle with Cajun seasoning. Cook until the chicken is browned and cooked through, approximately 6-7 minutes.
- Reduce the heat to medium-low and pour in the heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3-4 minutes until it begins to thicken.
- Stir in the grated Parmesan cheese until melted and smooth. Return the roasted peppers to the skillet, mixing everything together. Add salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly with the creamy Cajun sauce and vegetables. Garnish with freshly chopped parsley before serving.
Notes
- Prepare the roasted peppers and sautéed chicken up to a day in advance for quicker meal prep.
- Use reserved pasta water to adjust sauce consistency to your liking.
- For a lighter version, substitute heavy cream with coconut cream or a milk and Greek yogurt blend.
- Swap chicken for tofu or tempeh to make this dish vegetarian-friendly.
- Leftovers keep well refrigerated for up to 3 days and reheat gently with a splash of cream or water.
