This dish is creamy, has a kick of spice and is only 30 minutes! I use just a little bit of cajun seasoning since my kiddos are eating it, but if you are making this and like more spice– add more!
This dish is customizable with veggies, shredded or chunks of chicken and served with a side salad or pretzel stick like I did here.
I use bowtie noodles here because I like that they’re thick and can hold the sauce, but you could also use egg noodles, rigatoni, etc– you get the picture.
I like adding all types of bell peppers because it gives it such a beautiful look. I get my veggies delivered to my doorstep by Tony’s Family Farms. Support local!
Cajun Chicken Pasta
Prep time: 5 minutes | Cook time: 20 minutes | 25 minutes
- 8 oz bow tie noodles
- 2 tbs butter
- 1 tbs minced garlic
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 2 lb boneless chicken tenderloins, cut into 1-in pieces– you can use 1 lb of chicken, but I added a little more to make it a little more filling for the family.
- 2 tsp cajun seasoning (or more if you want it spicy)
- 1 cup milk
- 4 ounces cream cheese, softened
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
- In a pot of water, boil noodles according to package. Drain, rinse and set aside.
- In a large skillet, melt the butter over medium heat and add the garlic and bell peppers in. Sauté until they’re a little tender, but not too browned.
- Add the chicken pieces in, top with the cajun seasoning, stir until it’s all combined.
- Cook them for a few minutes until the bottoms are white.
- Flip the chicken pieces over and finish cooking them completely. Don’t overcook or else the chicken will be tough.
- Add the milk and cream cheese in. Stir it up and let the cream cheese completely melt.
- Stir and once it becomes a thick sauce, add in the noodles, parmesan cheese and salt and pepper to taste.
- Serve immediately or store in an airtight container in the fridge for a few days.