Spicy Creamy Chicken Dish

This spicy creamy chicken pasta brings restaurant-quality flavor to your kitchen with minimal effort. My version combines the bold kick of Cajun seasoning with a silky Parmesan cream sauce that clings perfectly to every bite of pasta.

I developed this recipe after tasting something similar at a favorite local restaurant. The chef wouldn't share his secrets, so after many attempts in my kitchen, this version has become my family's most requested dinner when we need comfort food with a kick.

Ingredients

• 1 lb penne pasta: perfect shape for holding the creamy sauce in its ridges and hollow center
• 1 lb boneless skinless chicken breast: cut into bite-sized pieces for quicker cooking and better sauce coverage
• 2 tbsp olive oil, divided: use a good quality oil as it forms the flavor foundation
• 1 1/2 tsp Cajun seasoning: look for brands with lower salt content so you can control the overall seasoning
• 1 red bell pepper, sliced: adds sweetness and beautiful color contrast
• 1 green bell pepper, sliced: provides a slightly bitter balance to the sweet red peppers
• 1/2 red onion, sliced: offers a mild sharpness and beautiful purple hue
• 3 cloves garlic, minced: fresh is essential here for the best aromatic quality
• 2–3 jalapeño peppers, sliced: adjust based on your heat preference. Fresh provides better flavor than canned
• 4 tbsp butter: unsalted gives you better control over the final seasoning
• 1/4 cup all-purpose flour: creates the roux that thickens our sauce
• 2 cups milk or half and half: half and half creates a richer sauce, while milk keeps it lighter
• 1 cup grated Parmesan cheese: use freshly grated for the smoothest melting and best flavor
• 1/2 tsp salt: fine sea salt works wonderfully here
• 1/4 tsp black pepper: freshly ground provides the most aromatic quality
• 1/4 cup chopped fresh parsley: adds bright color and fresh herbaceous notes

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add your penne. Cook according to package directions until al dente, usually about 10–11 minutes. Reserve a cup of pasta water before draining in case your sauce needs thinning later. Drain but do not rinse as the starch helps the sauce adhere.

Season and Cook the Chicken:

While the pasta cooks, toss your chicken pieces in the Cajun seasoning, ensuring even coverage. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, being careful not to overcrowd the pan which would cause steaming rather than browning. Cook for 5–7 minutes, turning occasionally until golden brown on all sides and cooked through to 165°F. Transfer to a clean plate and tent loosely with foil to keep warm.

Sauté the Vegetables:

Add the remaining tablespoon of olive oil to the same skillet, preserving all those flavorful chicken bits. Add your colorful bell peppers, red onion, garlic, and jalapeños. Sauté for about 5 minutes, stirring occasionally. You want the vegetables tender-crisp, not mushy, with slight charring for added flavor. The peppers should still have some bite but have lost their raw taste. Remove the vegetables to the plate with the chicken.

Create the Cream Sauce:

Reduce the heat to medium and add the butter to the skillet. Once melted, sprinkle in the flour and whisk continuously for 1–2 minutes. This cooking step eliminates the raw flour taste while creating a golden roux. Gradually pour in the milk or half and half in a steady stream while whisking constantly to prevent lumps. Continue whisking until completely smooth.

Thicken and Season:

Bring the sauce to a gentle simmer, watching carefully as it will thicken rather quickly, about 2–3 minutes. You want a consistency that will coat the back of a spoon. Add the Parmesan cheese, salt, and black pepper, whisking until the cheese is fully melted and incorporated. Taste and adjust seasoning if needed.

Combine Everything:

Return the cooked pasta, chicken, and sautéed vegetables to the skillet with the sauce. Using tongs or a large spoon, gently toss everything together until all components are evenly coated with the luscious sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency.

Garnish and Serve:

Transfer the finished pasta to a large serving dish or individual plates. Sprinkle generously with the fresh chopped parsley for a pop of color and fresh flavor. Serve immediately while hot.

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My absolute favorite aspect of this dish is how the cream sauce picks up the flavors from the skillet after cooking the chicken. Those browned bits are pure flavor gold, and I make sure to scrape them all into the sauce. My husband, who typically avoids spicy food, requests this pasta regularly because the creaminess perfectly balances the heat.

Make Ahead and Storage Options

This pasta dish keeps remarkably well in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and meld together overnight, making leftovers sometimes even better than the first serving. When reheating, add a splash of milk or cream to revitalize the sauce as it tends to thicken when chilled. For best results, reheat gently on the stovetop rather than the microwave, stirring frequently to prevent the sauce from breaking.

Easy Substitutions

No need to make a special trip to the store if you are missing some ingredients. The beauty of this recipe lies in its flexibility. Swap the penne for any short pasta like farfalle, rotini, or shells. No jalapeños? Use a pinch of red pepper flakes instead. Chicken thighs work beautifully in place of breast meat, offering even more flavor and moisture. For a vegetarian version, substitute mushrooms or plant-based chicken alternatives. The Cajun seasoning can be replaced with Italian seasoning plus a pinch of cayenne for a different but equally delicious flavor profile.

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Perfect Pairings

Complete your meal with a simple side salad dressed with lemon vinaigrette to cut through the richness of the cream sauce. Garlic bread makes an excellent accompaniment for sopping up any remaining sauce. For drinks, a crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy spiciness, while a wheat beer or light lager works well for beer lovers. For a non-alcoholic option, sparkling water with a squeeze of lime complements the meal perfectly.

Frequently Asked Questions

→ How can I reduce the heat in this dish?

To reduce the heat, remove the seeds from the jalapeños or use milder peppers like poblanos.

→ Can I substitute the chicken with another protein?

Yes, you can substitute the chicken with shrimp, tofu, or even mushrooms for a vegetarian version.

→ What can I use instead of Parmesan cheese?

You can use Asiago, Romano, or a combination of these cheeses to replace Parmesan.

→ Can I make this dish ahead of time?

Yes, you can prepare the components in advance and reheat them together before serving. Add a splash of milk to refresh the sauce.

→ What type of pasta works best for this recipe?

Penne pasta works great, but you can substitute with other sturdy pasta like rigatoni, farfalle, or fusilli.

→ How can I enhance the flavors in the sauce?

Add a splash of white wine or chicken broth to the sauce for depth of flavor.