Gluten Free Classic Cajun Chicken Pasta

Total time45 min

Prep time15 min

Cook time30 min

Bold Cajun spice — smoky paprika, garlic, onion powder, and a kick of cayenne — coats juicy chicken strips that sear up golden before joining a rich, creamy sauce built from charred bell peppers, garlic, and diced tomatoes. Heavy cream and Parmesan melt together into a glossy, velvety sauce that clings to every bite, with a splash of chicken broth keeping it perfectly loose rather than heavy. Toss everything together with your pasta of choice and a sprinkle of fresh parsley, and you've got a restaurant-worthy dinner that comes together in one skillet. The spice blend brings real heat and depth without any fuss, making this a reliable weeknight favorite. It's a dish built for comfort — creamy, smoky, and satisfying in every forkful — and it fits neatly into a gluten free kitchen without missing a beat.

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Ingredients

4 servings

For the Cajun spice blend

2 tsp smoked paprika
McCormick Smoked Paprika - 0.9 Oz McCormick Gourmet Organic Smoked Paprika,1.62 oz Spice Islands® Smoked Paprika HemisFares™ Smoked Spanish Paprika Badia Smoked Paprika
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1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp black pepper
½ tsp salt

For the chicken

1 lb boneless, skinless chicken breasts (2 large), sliced into ½-inch strips
2 tbsp olive oil, divided

For the pasta

12 oz penne pasta
1 tbsp salt

For the sauce

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup heavy cream
½ cup low-sodium chicken broth
½ cup grated parmesan cheese

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt. Stir until evenly mixed.
2
Place the chicken strips in a bowl and toss with half the spice blend (about 2 tsp) until evenly coated on all sides.

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