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Creamy Cajun Chicken Penne

Cajun spice blend, sold in most grocery stores along side the dried herbs and spices, makes short work of creating this robust dish.


Recipe Details

  1. Bring a large pot of salted water to a boil over high heat.
  2. Cook penne according to package directions; drain.
  3. Combine the chicken and 1 1/2 teaspoons Cajun seasoning in a bowl. Heat a large nonstick skillet over medium-high and add 1 tablespoon of the butter and the oil; swirling until the butter melts. Add 1/2 of the chicken and cook, turning occasionally, until browned and cooked through, about 4-5 minutes; transfer to a plate. Add the remaining chicken to the skillet and repeat.
  4. Return the skillet to the stove over medium heat and add melt the remaining 1 tablespoon butter. Add the onion and garlic; cook, stirring occasionally, until starting to soften, 2 minutes. Add the bell peppers and cook until crisp-tender, 5-6 minutes. Pour in the wine, bring to a boil and cook until mostly evaporated, 4-5 minutes. Stir in the remaining 1 1/2 teaspoons Cajun seasoning and cook 30 seconds. Add the heavy cream and tomato paste; bring to a simmer and cook until slightly thickened, 2-3 minutes. Stir in the tomatoes and cook 1 minute. Add the reserved penne and chicken; cook, tossing, until hot, 2 minutes.

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