Spice Lovers, This One’s For You

If your love language is a little sizzle, welcome to the club. Around here, we’re “spice people”—not the kind that set your mouth on fire for sport, but the kind who know a pinch of cayenne can turn a meh Monday into a mini celebration. Spice is personality. It’s energy. It’s that tiny confidence boost that says, “Yep, dinner slaps.” And because weeknights are… a lot, we keep our heat easy, cozy, and totally doable.

Enter: High-Protein Cajun Chicken Pasta, our creamy-spicy MVP that hits every craving without trashing your schedule (or your sink). This isn’t a chef-only situation; it’s a realistic, 30-ish-minute pan of happiness built on everyday ingredients. We start with chicken thighs—juicy, forgiving, and ready to soak up Cajun seasoning like it’s their job. The sear gives you those crispy edges and all that golden goodness on the bottom of the pan (aka the flavor confetti we call “fond”).

From there, we do what any busy, spice-loving home cook does best: layer flavor fast. Onions and garlic? Always. Bell peppers and cherry tomatoes? Team color + sweetness. A quick toast of tomato paste deepens everything in one minute flat. Then we swirl in the magic duo—Truff marinara for a touch of luxe heat and heavy cream for that silky, cling-to-the-noodle vibe. It’s the balance for us: creamy without being cloying, spicy without being rude.

Because we promised high-protein without the lecture, we toss in protein penne. Whether you’re into chickpea, lentil, or protein-plus wheat, it makes every twirl do a little more for you. Plus, pasta water is our secret BFF—just a few splashes to make the sauce glossy and restaurant-level without any culinary gymnastics.

What we love most about this dish—besides how ridiculously good it tastes—is how flexible it is. Want more heat? Add another pinch of cayenne. Feeding spice newbies? Dial it back and let the Truff bring a gentle warmth. Need even more protein? Add another half pound of chicken or fold in cannellini beans like a pro. The vibes are totally customizable.

And yes, it’s beautiful. The peppers pop with color, the basil is fresh and happy, and those curls of shaved Parmesan say, “I have my life together,” even if dinner got started at 7:15. This is the kind of bowl you put on the table and everyone leans in at once. The kind you take a bite of and immediately do that little shoulder shimmy because wow, flavor.

So here’s our love letter to spice: thanks for keeping dinner fun, for waking up our taste buds, and for making simple ingredients feel like a treat. When life is busy, we don’t need complicated—we need a little heat, a lot of comfort, and a recipe that shows up. High-Protein Cajun Chicken Pasta is that recipe. Plate it up, pass the Parm, and let the good kind of burn do its thing.

High-Protein Cajun Chicken Pasta 🌶️

Step-by-Step Recipe (Serves 4–6 | ~35 minutes)

Ingredients

1¼–1½ lb boneless, skinless chicken thighs
12 oz protein penne (chickpea, lentil, or protein-plus wheat)
2 medium onions, thinly sliced
3–4 cloves garlic, minced
2 bell peppers (any colors), sliced
1 heaping cup cherry tomatoes, halved
2 Tbsp tomato paste
2–2½ cups Truff marinara sauce (about 1 jar)
½ cup heavy whipping cream
3 Tbsp butter, divided (1 Tbsp for sear, 2 Tbsp for sauce)
½ cup shaved Parmesan, plus extra for serving
Handful of fresh basil, chopped
Cajun seasoning (store-bought or DIY: 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried thyme, ½ tsp dried oregano, ¼–½ tsp cayenne, ½ tsp black pepper, 1 tsp kosher salt)

1) Marinate the chicken.
Pat chicken dry. Toss with 1–1½ Tbsp Cajun seasoning (and a pinch of salt if your blend is low-salt). Rest 10–15 minutes while you prep veggies.

2) Boil the pasta.
Cook protein penne in salted water to al dente. Reserve ¾ cup pasta water; drain.

3) Sear the chicken.
Heat a large sauté pan over medium-high. Add 1 Tbsp butter. Sear thighs 4–5 minutes per side until deeply browned and 165°F inside. Transfer to a board; tent with foil.

4) Build the flavor base.
Lower heat to medium. Add remaining 2 Tbsp butter to the same pan, scraping up the browned bits (fond). Add onions and garlic; sauté 2–3 minutes until translucent.

5) Soften the veggies.
Add bell peppers and cherry tomatoes; cook 4–5 minutes until peppers are crisp-tender and tomatoes begin to burst.

6) Tomato paste toast.
Stir in 2 Tbsp tomato paste; cook 60–90 seconds until brick red and fragrant.

7) Make it creamy-spicy.
Pour in Truff marinara and heavy cream; bring to a gentle simmer 2–3 minutes to thicken. Season to taste with more Cajun seasoning and salt.

8) Toss the pasta.
Add cooked penne and Parmesan to the sauce, plus splashes of reserved pasta water as needed for a silky coat.

9) Slice & finish.
Slice chicken into strips or bite-size pieces. Fold into the pasta or serve on top. Shower with basil and extra Parm. Taste → adjust heat with a pinch of cayenne if you like it extra feisty.

Serve: Hot, with a squeeze of lemon if you’re that girl (optional but delish).

Notes