Creamy Cajun Chicken Pasta is a decadent, flavor-forward dish that seamlessly blends the spicy allure of Cajun seasoning with the smooth richness of a velvety cream sauce. It’s a perfect weeknight dinner or a hearty weekend indulgence that balances heat, texture, and savory depth. This bold recipe features tender chicken breast, al dente pasta, and a luscious Cajun-spiced cream sauce that coats every bite with irresistible intensity.
Whether you are seeking a comforting homemade meal or aiming to impress guests with a restaurant-style presentation, this recipe delivers gourmet results in under an hour.
Ingredients
For the Chicken and Pasta:
2 large boneless skinless chicken breasts, sliced into thin strips
2 tablespoons Cajun seasoning, divided
2 tablespoons olive oil
1 tablespoon unsalted butter
12 oz penne pasta (or fettuccine, linguine)
Salt, to taste
Black pepper, freshly ground, to taste
For the Creamy Cajun Sauce:
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1½ cups heavy cream
¾ cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for extra heat)
¼ teaspoon crushed red pepper flakes (optional)
Optional Garnish:
Fresh parsley, chopped
Additional Parmesan cheese
Lemon wedges
Directions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
2. Season and Sear the Chicken
Pat chicken slices dry with paper towels. Season both sides with 1 tablespoon of Cajun seasoning, salt, and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken in batches for about 3–4 minutes per side, until golden brown and fully cooked. Remove and set aside.
3. Sauté Aromatics and Vegetables
In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Add diced onion and sauté for 2–3 minutes until translucent. Add minced garlic and cook for 30 seconds. Stir in bell peppers and sauté for an additional 4–5 minutes until slightly softened.
4. Make the Creamy Cajun Sauce
Reduce heat to medium. Pour in heavy cream and chicken broth, stirring constantly. Bring to a gentle simmer. Add the remaining 1 tablespoon Cajun seasoning, paprika, Parmesan, and optional cayenne or red pepper flakes. Stir until cheese melts and sauce thickens slightly, about 5–7 minutes.
5. Combine Everything
Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until evenly coated. If needed, use a splash of reserved pasta water to loosen the sauce to desired consistency. Simmer for 2–3 minutes, allowing flavors to meld.
6. Serve Immediately
Serve hot, garnished with fresh parsley, extra grated Parmesan, and a squeeze of lemon if desired.
Pro Tips for Perfect Cajun Chicken Pasta
Use Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Use fresh for the creamiest texture.
Balance the Heat: Adjust Cajun seasoning and peppers according to your spice tolerance. For a milder version, reduce cayenne and red pepper flakes.
Pasta Water is Gold: Don’t forget to reserve pasta water; the starch helps emulsify the sauce for a silkier finish.
Don’t Overcrowd the Pan: When searing chicken, work in batches to avoid steaming the meat. This ensures a golden, flavorful crust.
Serving Suggestions
Crusty Garlic Bread: Ideal for soaking up every drop of the creamy Cajun sauce.
Simple Side Salad: A light green salad with lemon vinaigrette provides a fresh contrast to the rich pasta.
Grilled Asparagus or Roasted Broccoli: Adds fiber and earthy flavor to the meal.
Storage and Reheating Instructions
Refrigeration: Store any leftovers in an airtight container for up to 3 days.
Freezing: Not recommended, as cream-based sauces can separate and become grainy when frozen.
Reheating: Warm on the stovetop over low heat, adding a splash of cream or broth to restore smoothness. Stir frequently to prevent scorching. Microwaving is possible, but stir halfway and heat gently for best results.
Conclusion
Our Creamy Cajun Chicken Pasta recipe is a restaurant-quality dish that brings fiery Southern flavor and indulgent creaminess straight to your kitchen. It’s a balanced, protein-rich meal with depth, spice, and comfort in every bite. Whether you’re hosting friends, treating yourself, or seeking to spice up your weeknight routine, this pasta dish is guaranteed to satisfy every craving.
FAQs
Can I substitute the heavy cream?
Yes. You may use half-and-half for a lighter option, but the sauce will be less rich. For a dairy-free alternative, full-fat coconut milk can work, though it will change the flavor profile.
What pasta shape works best?
Penne, fettuccine, or linguine are ideal choices as they hold sauce well. However, any short or long pasta can be used based on preference.
Is Cajun seasoning spicy?
Cajun seasoning contains paprika, cayenne, and pepper, making it moderately spicy. Adjust based on your heat tolerance.
Can I use pre-cooked chicken?
Yes, rotisserie chicken can be used in a pinch. Add it during the final toss in the sauce to avoid overcooking.
How do I make this gluten-free?
Use gluten-free pasta and ensure the Cajun seasoning is certified gluten-free.
Print
Creamy Cajun Chicken Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy Cajun Chicken Pasta is a decadent, flavor-forward dish that seamlessly blends the spicy allure of Cajun seasoning with the smooth richness of a velvety cream sauce. It’s a perfect weeknight dinner or a hearty weekend indulgence that balances heat, texture, and savory depth. This bold recipe features tender chicken breast, al dente pasta, and a luscious Cajun-spiced cream sauce that coats every bite with irresistible intensity.
Whether you are seeking a comforting homemade meal or aiming to impress guests with a restaurant-style presentation, this recipe delivers gourmet results in under an hour.
Ingredients
2 large boneless skinless chicken breasts, sliced into thin strips
2 tablespoons Cajun seasoning, divided
2 tablespoons olive oil
1 tablespoon unsalted butter
12 oz penne pasta (or fettuccine, linguine)
Salt, to taste
Black pepper, freshly ground, to taste
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1½ cups heavy cream
¾ cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for extra heat)
¼ teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped
Additional Parmesan cheese
Lemon wedges
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
- Season and Sear the Chicken: Pat chicken slices dry with paper towels. Season both sides with 1 tablespoon of Cajun seasoning, salt, and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken in batches for about 3–4 minutes per side, until golden brown and fully cooked. Remove and set aside. - Sauté Aromatics and Vegetables: In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Add diced onion and sauté for 2–3 minutes until translucent. Add minced garlic and cook for 30 seconds. Stir in bell peppers and sauté for an additional 4–5 minutes until slightly softened.
- Make the Creamy Cajun Sauce: Reduce heat to medium. Pour in heavy cream and chicken broth, stirring constantly. Bring to a gentle simmer. Add the remaining 1 tablespoon Cajun seasoning, paprika, Parmesan, and optional cayenne or red pepper flakes. Stir until cheese melts and sauce thickens slightly, about 5–7 minutes.
- Combine Everything: Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until evenly coated. If needed, use a splash of reserved pasta water to loosen the sauce to desired consistency. Simmer for 2–3 minutes, allowing flavors to meld.
- Serve Immediately: Serve hot, garnished with fresh parsley, extra grated Parmesan, and a squeeze of lemon if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream and reduce the Parmesan slightly.
- You can use shrimp or andouille sausage as alternative proteins for variation.
- To make it gluten-free, use your favorite gluten-free pasta and verify all ingredients for gluten content.
- Adjust the Cajun seasoning based on spice preference homemade blends tend to be less salty and more customizable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1 plate (approximately 1/4 of the recipe)
- Calories: 640
- Sugar: 4g
- Sodium: 970mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 135mg