Cajun Chicken Pasta

Cajun Chicken Pasta.1

I love cajun chicken pasta…wherever I go.  Whether it’s Cheesecake Factory, Chili’s, or TGI Friday’s.  I love it.  Spices are amazing to me.  So I thought rather than always being tempted to get the cajun chicken pasta at other restaurants that I would start making it myself and try different things more often!  This is so good, every time.  It’s just not something I could get tired of ❤

Cajun Chicken Pasta


  • 2 tbsp EVOO
  • 2 boneless, skinless chicken breasts, cubed
  • 3 small colored sweet bell peppers, sliced into strips (I used yellow, orange, and red)
  • 3 tbsp cajun seasoning (2 for chicken, 1 for sauce later)
  • 3 tbsp garlic powder (2 for chicken, 1 for sauce later)
  • 1 tsp paprika
  • 1/4 tsp cumin
  • Pinch of salt and pepper
  • 1 1/2 cups chicken broth
  • 1 cup half and half
  • 8 oz. penne pasta
  • 2 green onions, chopped


  • Heat a deep skillet on medium-high heat and add EVOO to it.  Once heated, place chicken, sweet bell peppers, 2 tbsp cajun seasoning, and 2 tbsp garlic powder to it and cook for about 8 minutes, or until the chicken is golden brown.
  • Add chicken broth, half and half, the rest of the cajun seasoning, the rest of the garlic powder, paprika, cumin, salt, and pepper.  Give it a stir and bring to boil.  Once it’s boiling, simmer it and place a lid on top and cook for about 10-12 minutes.  Add the sliced green onions at the very end and serve.

Cajun Chicken Pasta.2

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