Chicken Pasta

Chicken Cajun Pasta

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

Another household favorite, this pasta is both creamy, spicy, and delicious!


Low – 2/5 stars


4 bowls

Approx. time to make

1 hour or less


  • 1 box penne or bowtie pasta

  • 1 lb chicken thighs or breasts, cut into cubes

  • 3-4 teaspoons cajun seasoning

  • Pinch of red pepper flakes

  • 1 red bell pepper, sliced into strips

  • 1/2 a yellow onion, chopped

  • 8oz cremini mushrooms, sliced

  • 3 cloves garlic, minced

  • 3/4 cup chicken broth

  • 1 cup half and half (or heavy cream)

  • 1/2 cup shredded parmesan cheese

  • 2 tablespoon dried parsley

  • 1 tablespoon cornstarch

  • 1 tablespoon olive oil


  • Boil water and cook pasta according to the package. Cover and set aside.
  • Start by seasoning chicken with salt and pepper. Heat a pan or skillet over medium heat with olive oil. Add in the chicken chunks, 2 teaspoons of cajun seasoning, and a pinch of red pepper flakes. Stir to combine. Cook the chicken until cooked through, then remove to a bowl using a slotted spoon. Leave any juices in the pan.
  • Using the same pan, still over medium heat, add mushrooms into the pan. Wait a few minutes, then throw in the red peppers, onions, and garlic. Cook until softened and the onions are translucent.
  • Add chicken broth and half and half into the pan. Bring the sauce to a boil and if it still seems really thin, dissolve 1 tablespoon of cornstarch in water and add the mixture to the sauce. Keep stirring until thickened, then bring back down to a simmer.
  • Add cooked chicken back into the pan with the sauce. Add another 1-2 teaspoons of cajun seasoning (I recommend starting with one teaspoon, then tasting it) and dried parsley to the sauce. Your sauce should be a light orange shade. Allow to simmer for a few minutes, then remove the sauce from the heat. Stir in Parmesan cheese if desired, then serve sauce over cooked pasta.

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