Creamy Cajun Chicken & Corn Penne
A comforting one-skillet pasta dish that combines bold Cajun flavors with creamy richness, perfect for a quick family dinner.
Ingredients
Pasta and Sauce
- 8 ounces penne pasta the perfect pasta shape to hold the creamy sauce
- 1 cup heavy cream creates the rich and velvety sauce
- 1 cup chicken broth adds depth and moisture to the dish
- 1 cup corn kernels fresh, frozen, or canned, whichever you prefer
- 1 cup bell peppers diced, a mix of red, yellow, and green for color and sweetness
Protein and Seasoning
- 1 pound chicken breast diced, tender, lean protein
- 1 tablespoon Cajun seasoning the star spice blend that brings all the flavors together
- 1 teaspoon garlic powder enhances the overall savory profile
- 1 teaspoon onion powder complements the garlic and spices
- Salt and pepper to taste
Cooking Essentials
- 2 tablespoons olive oil for sautéing the chicken and vegetables
- Fresh parsley for garnish, adds a bright, herbal finish
Instructions
Preparation
- 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 ½ cup of pasta water for later.
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breast, sprinkle with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Cooking
- In the same skillet, add the diced bell peppers and corn kernels. Sauté for 3-4 minutes until the peppers are slightly softened and the corn is heated through.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 3-5 minutes. Taste and adjust the seasoning with salt, pepper, and more Cajun seasoning if desired.
- Return the cooked chicken to the skillet along with the drained penne pasta. Toss everything together gently to coat the pasta and chicken evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your preferred consistency.
- Remove from heat and sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve immediately and enjoy.
Notes
For variations, consider using coconut milk for the heavy cream or substituting chicken with shrimp or tofu. Store leftovers in an airtight container for up to 3 days.
