This creamy Cajun chicken pasta is the kind of weeknight dinner that makes everyone linger at the table. It’s rich, smoky, and a little spicy, with tender chicken and a velvety sauce that clings to every strand of pasta. The best part?
It comes together quickly with simple ingredients you probably already have. If you love comfort food with a kick, this recipe will become a regular in your rotation. Serve it with a crisp salad or garlic bread, and you’re set.
Table of Contents
What Makes This Special
This dish balances bold Cajun spices with a silky cream sauce, so it’s satisfying without being heavy.
You get layers of flavor from seared chicken, caramelized onions, and sweet bell peppers. A splash of pasta water brings everything together, making the sauce glossy and restaurant-worthy. It’s fast enough for a busy night but impressive enough for company.
Plus, the spice level is easy to adjust so it fits your taste.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), sliced into thin strips
- Pasta: 12 ounces linguine, fettuccine, or penne
- Cajun seasoning: 2–3 tablespoons (store-bought or homemade)
- Salt and black pepper: To taste
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Onion: 1 small yellow onion, thinly sliced
- Bell peppers: 2 (any color), thinly sliced
- Garlic: 3 cloves, minced
- Chicken broth: 1/2 cup
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup, freshly grated
- Cream cheese (optional): 2 ounces, for extra creaminess
- Lemon juice: 1–2 teaspoons, to brighten
- Fresh parsley or green onions: For garnish
- Red pepper flakes: Optional, for extra heat
Step-by-Step Instructions
- Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until just shy of al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Season the chicken. Pat the chicken dry.
Toss with 1–2 tablespoons Cajun seasoning, a big pinch of salt, and a few grinds of pepper. The seasoning should coat the chicken well.
- Sear the chicken. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes, turning once, until browned and cooked through.
Transfer to a plate and tent loosely with foil.
- Sauté the veggies. In the same skillet, add the remaining olive oil and butter. Add onion and bell peppers with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and lightly browned.
Stir in garlic and cook 30 seconds until fragrant.
- Deglaze with broth. Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 1–2 minutes to reduce slightly.
- Make it creamy. Reduce heat to medium-low. Stir in the heavy cream and remaining Cajun seasoning (start with 1 teaspoon and adjust).
Simmer gently 2–3 minutes until the sauce thickens slightly.
- Add cheeses. Stir in Parmesan and the cream cheese, if using, until smooth. If the sauce gets too thick, loosen with a splash of pasta water. Taste and adjust salt, pepper, and Cajun seasoning.
- Bring it together. Add the cooked chicken and any juices back to the skillet.
Add the drained pasta and toss to coat, adding more pasta water as needed to create a silky sauce that clings to the pasta.
- Finish and serve. Squeeze in lemon juice, toss again, and sprinkle with chopped parsley or green onions. Add red pepper flakes if you want more heat. Serve hot with extra Parmesan.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
- Reheating: Warm gently on the stove over low heat with a splash of milk, cream, or broth to loosen the sauce.
Microwave in short bursts, stirring between intervals.
- Freezing: Not ideal due to the cream sauce, which can separate. If you must freeze, undercook the pasta slightly and thaw overnight in the fridge before reheating with extra cream.
Benefits of This Recipe
- Fast and reliable: Ready in about 30–40 minutes with straightforward steps.
- Customizable heat: Adjust Cajun seasoning and red pepper flakes to suit mild or spicy preferences.
- Balanced flavors: Savory chicken, sweet peppers, and a tangy finish from lemon and Parmesan.
- Meal-prep friendly: Holds well for lunches and reheats with minimal fuss.
- One-pan sauce: Less cleanup and maximum flavor from fond and drippings.
Pitfalls to Watch Out For
- Overcooking the chicken: Thin strips cook fast; remove them as soon as they’re done to keep them juicy.
- Boiling the cream: Keep the sauce at a gentle simmer to prevent curdling or breaking.
- Skipping pasta water: It’s the key to a glossy, clingy sauce. Add it a little at a time.
- Underseasoning: Taste as you go.
Cajun blends vary in saltiness and heat, so adjust to your brand.
- Using pre-shredded cheese: It often contains anti-caking agents and doesn’t melt as smoothly. Freshly grated is best.
Recipe Variations
- Blackened chicken: Use extra Cajun seasoning and cook the chicken on higher heat to develop a deeper crust.
- Andouille sausage: Add sliced and seared sausage for smoky depth, or swap part of the chicken for it.
- Lighter version: Substitute half-and-half for some of the cream, and skip the cream cheese. Use grilled chicken to cut back on butter.
- Veggie-forward: Add mushrooms, spinach, cherry tomatoes, or zucchini.
Wilt greens in at the end.
- Seafood twist: Swap chicken for shrimp. Sear shrimp 1–2 minutes per side, remove, then proceed with the sauce and add shrimp back at the end.
- Gluten-free: Use gluten-free pasta and ensure your Cajun seasoning is GF. Stir gently to avoid breaking the pasta.
- Extra smoky: Add a pinch of smoked paprika or a few drops of liquid smoke to the sauce.
FAQ
How spicy is Cajun seasoning?
It varies by brand.
Some are quite mild and more smoky-garlic forward, while others bring serious heat. Start with less and add more to taste. You can also balance spice with a bit more cream or Parmesan.
Can I make this ahead of time?
You can prep the chicken and chop the vegetables in advance.
The sauce is best made fresh, but leftovers reheat well with a splash of cream or broth. If cooking ahead, slightly undercook the pasta so it doesn’t go soft later.
What’s the best pasta shape for this?
Fettuccine or linguine work well for a creamy sauce, but penne or rigatoni are great for catching bits of chicken and peppers. Use what you have and avoid overcooking.
What can I use instead of heavy cream?
Half-and-half can work if you simmer gently and add a bit more Parmesan to thicken.
You can also use evaporated milk for a lighter but still creamy texture. Avoid boiling to prevent separating.
Can I use rotisserie chicken?
Yes. Toss shredded rotisserie chicken with a little Cajun seasoning, then warm it in the sauce.
You’ll skip the searing step, but you’ll still get great flavor from the vegetables and spices.
How do I make homemade Cajun seasoning?
Mix paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and salt. Adjust cayenne for heat. Store extra in a sealed jar for up to 6 months.
Why did my sauce turn grainy?
It often happens from overheating dairy or using pre-shredded cheese.
Keep the heat moderate, add cheese off the heat or on low, and whisk until smooth. A splash of pasta water helps emulsify.
Wrapping Up
This creamy Cajun chicken pasta brings big flavor with minimal effort. With tender chicken, a rich sauce, and just the right amount of spice, it’s a crowd-pleaser any night of the week.
Keep the steps simple, taste as you go, and don’t forget that pasta water. Once you make it, you’ll know exactly why it’s a go-to comfort dish.
Creamy Cajun Chicken Pasta Recipe – A Cozy, Flavor-Packed Weeknight Favorite
Ingredients
Instructions
- Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until just shy of al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Season the chicken. Pat the chicken dry. Toss with 1–2 tablespoons Cajun seasoning, a big pinch of salt, and a few grinds of pepper. The seasoning should coat the chicken well.
- Sear the chicken. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes, turning once, until browned and cooked through. Transfer to a plate and tent loosely with foil.
- Sauté the veggies. In the same skillet, add the remaining olive oil and butter. Add onion and bell peppers with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and lightly browned. Stir in garlic and cook 30 seconds until fragrant.
- Deglaze with broth. Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 1–2 minutes to reduce slightly.
- Make it creamy. Reduce heat to medium-low. Stir in the heavy cream and remaining Cajun seasoning (start with 1 teaspoon and adjust). Simmer gently 2–3 minutes until the sauce thickens slightly.
- Add cheeses. Stir in Parmesan and the cream cheese, if using, until smooth. If the sauce gets too thick, loosen with a splash of pasta water. Taste and adjust salt, pepper, and Cajun seasoning.
- Bring it together. Add the cooked chicken and any juices back to the skillet. Add the drained pasta and toss to coat, adding more pasta water as needed to create a silky sauce that clings to the pasta.
- Finish and serve. Squeeze in lemon juice, toss again, and sprinkle with chopped parsley or green onions. Add red pepper flakes if you want more heat. Serve hot with extra Parmesan.
