This recipe is quick, comforting, and bursting with flavor. It’s perfect for busy weeknights yet impressive enough for guests. The creamy Cajun sauce clings beautifully to the pasta and chicken, creating a restaurant-quality meal at home. You can easily adjust the spice level to your taste, and the dish is endlessly customizable with vegetables or different proteins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Cajun seasoning
Olive oil
Butter
Garlic, minced
Bell peppers, sliced
Onion, sliced
Heavy cream
Chicken broth
Parmesan cheese, grated
Pasta (such as penne or fettuccine)
Salt
Black pepper
Fresh parsley (optional, for garnish)
Directions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Slice the chicken into thin strips and toss with Cajun seasoning until well coated.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add butter. Once melted, sauté the bell peppers and onion for 3–4 minutes until softened.
Add the garlic and cook for another 30 seconds.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits.
Reduce heat to medium-low and stir in the heavy cream and Parmesan cheese. Simmer for 3–5 minutes until the sauce thickens slightly.
Return the cooked chicken to the skillet, along with the drained pasta. Toss to coat everything in the sauce.
Season with additional salt and pepper to taste. Garnish with fresh parsley if desired.
Extra Spicy: Add cayenne pepper or hot sauce to boost the heat.
Veggie Boost: Add mushrooms, spinach, or cherry tomatoes for extra nutrition and color.
Seafood Twist: Replace chicken with shrimp or add both for a surf-and-turf version.
Lighter Version: Use half-and-half or milk instead of heavy cream for a lighter sauce.
Cheesy Upgrade: Add mozzarella or cream cheese for an extra rich and gooey texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the pasta gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce. You can also reheat it in the microwave in 30-second intervals, stirring in between to ensure even heating.
Avoid boiling or overheating the sauce, as it can cause the cream to separate.
FAQs
What type of pasta works best with this recipe?
Penne, fettuccine, linguine, or rotini all work well as they hold the sauce nicely.
Can I use store-bought Cajun seasoning?
Yes, but you can also make your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
Is this dish very spicy?
It has a mild to moderate heat level, but you can adjust the spice by adding more or less Cajun seasoning.
Can I use pre-cooked chicken?
Yes, simply slice and warm it in the sauce before tossing with pasta.
What can I use instead of heavy cream?
You can substitute half-and-half or a mix of milk and cream cheese for a lighter option.
Can I make this dish gluten-free?
Yes, use gluten-free pasta and make sure your Cajun seasoning is gluten-free.
How do I prevent the sauce from curdling?
Avoid high heat after adding the cream, and stir frequently while it simmers gently.
Can I freeze creamy Cajun chicken pasta?
It’s best enjoyed fresh, but you can freeze it. Reheat gently and add a bit of cream to revive the texture.
What sides go well with this dish?
A crisp green salad, garlic bread, or roasted vegetables make excellent accompaniments.
Can I make it ahead of time?
Yes, but store the pasta and sauce separately if possible to preserve the texture when reheating.
Conclusion
Creamy Cajun chicken pasta is a rich, spicy, and satisfying meal that’s easy to make and full of bold flavors. With its creamy sauce, tender chicken, and perfectly cooked pasta, it’s a dish the whole family will love. Make it your own with different veggies or proteins and enjoy a taste of the South any night of the week
Creamy Cajun chicken pasta is a bold and comforting dish featuring tender, spiced chicken tossed in a rich, creamy Cajun sauce with sautéed vegetables and pasta. It’s a one-pan meal packed with flavor, perfect for weeknights or entertaining.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Cajun
Diet:Halal
Ingredients
2 boneless, skinless chicken breasts or thighs, sliced
1–2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 tablespoon butter
3–4 garlic cloves, minced
1 bell pepper, sliced (any color)
1 small onion, sliced
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
8 ounces pasta (penne, fettuccine, or similar)
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Slice the chicken and toss with Cajun seasoning until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
In the same skillet, melt the butter. Add bell pepper and onion and sauté for 3–4 minutes until softened.
Add garlic and cook for another 30 seconds.
Pour in the chicken broth and scrape up any browned bits from the pan.
Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese, simmering for 3–5 minutes until the sauce thickens.
Return the chicken to the skillet and add the cooked pasta. Toss to coat evenly.
Season with salt and black pepper to taste. Garnish with fresh parsley if desired.
Serve hot and enjoy!
Notes
Adjust the spice level by using more or less Cajun seasoning or adding cayenne pepper.Substitute shrimp for chicken or use both for a surf-and-turf variation.Use milk or half-and-half for a lighter version, though the sauce may be thinner.To prevent the cream from curdling, simmer gently and avoid high heat once dairy is added.
