Ingredients
12 ounces fettuccine or penne pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons Cajun seasoning, divided
6 slices thick-cut bacon, chopped
1 small yellow onion, finely diced
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (oil-packed), drained (reserve 1 tbsp oil) and chopped
1 1/2 cups heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh parsley, chopped, for garnish
Salt and black pepper to taste
Instructions
Step 1: Cook the pasta according to package directions in a large pot of salted water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
Step 2: While pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with 1 tablespoon of Cajun seasoning. Add chicken to the hot skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Step 3: Add the chopped bacon to the same skillet. Cook over medium heat until crispy, about 7-10 minutes. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet. Set crispy bacon aside.
Step 4: Reduce heat to medium. Add the diced onion to the skillet with bacon fat (or reserved sun-dried tomato oil if needed). Sauté until softened, about 3-4 minutes. Add the minced garlic and chopped sun-dried tomatoes. Cook for another 1-2 minutes until fragrant.
Step 5: Stir in the remaining 1 tablespoon of Cajun seasoning and cook for 30 seconds, allowing the spices to bloom. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Step 6: Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
Step 7: Add the cooked chicken and crispy bacon back into the sauce. Toss to coat evenly. Season with salt and black pepper to taste. The Cajun Chicken & Bacon Pasta with Sun-Dried Tomato Cream Sauce is almost ready!
Step 8: Add the drained pasta to the skillet with the sauce, chicken, and bacon. Toss gently until the pasta is fully coated. If the sauce seems too thick, add a little more reserved pasta water until it’s perfectly creamy.
Step 9: Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese if desired. Enjoy your delicious Cajun Chicken & Bacon Pasta with Sun-Dried Tomato Cream Sauce!
Notes
For an extra kick, add a pinch of cayenne pepper to the Cajun seasoning. If you prefer a thicker sauce, reduce the heavy cream slightly or add a cornstarch slurry. Always taste and adjust seasoning before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg
Keywords: cajun chicken pasta, bacon pasta, sun-dried tomato cream sauce, creamy pasta, chicken and bacon pasta, dinner recipe, weeknight meal, spicy pasta, comfort food

