Creamy Cajun Chicken Pasta hits that sweet spot between bold flavor and cozy comfort. It’s rich, a little spicy, and surprisingly simple to make on a busy weeknight. You get juicy chicken, tender pasta, and a silky sauce that clings to every bite.
The best part? It tastes like something you’d order at a restaurant, but you can make it at home with pantry basics. If you love creamy pasta with a kick, this one deserves a spot in your rotation.
What Makes This Special
This recipe blends Cajun spice with a creamy garlic sauce for a punchy, balanced flavor.
The chicken is seasoned generously and seared so it stays juicy and savory. Bell peppers and onions add sweetness and texture, while Parmesan rounds out the sauce with a salty, nutty finish. You can control the heat, swap the pasta shape, and even make it lighter or heavier to suit your mood.
It’s flexible, family-friendly, and consistently satisfying.
What You’ll Need
- Pasta: 12 ounces penne, fettuccine, or rigatoni
- Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), sliced into thin strips
- Cajun seasoning: 2–3 tablespoons, divided (store-bought or homemade)
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Yellow onion: 1 small, thinly sliced
- Bell peppers: 2 (red or a mix of colors), thinly sliced
- Garlic: 3–4 cloves, minced
- Chicken broth: 1 cup (low sodium)
- Heavy cream: 1 cup (or use half-and-half for lighter)
- Parmesan cheese: 3/4 cup, freshly grated
- Cream cheese: 2 ounces (optional, for extra silkiness)
- Lemon juice: 1–2 teaspoons, to brighten
- Salt and black pepper: to taste
- Fresh parsley or green onions: for garnish
How to Make It
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season the chicken. Pat the chicken dry. Toss with 1–1.5 tablespoons Cajun seasoning, a big pinch of salt, and black pepper.
- Sear the chicken. Heat olive oil in a large skillet over medium-high. Add the chicken in a single layer and cook 4–6 minutes, flipping once, until browned and cooked through. Transfer to a plate and tent loosely with foil.
- Sauté the vegetables. Reduce heat to medium. Add butter to the same skillet. Stir in onions and bell peppers with a pinch of salt. Cook 4–6 minutes until softened and lightly caramelized. Add garlic and cook 30 seconds until fragrant.
- Build the sauce base. Sprinkle in 1 tablespoon Cajun seasoning (adjust to heat preference). Stir for 30 seconds to toast the spices. Pour in chicken broth, scraping up browned bits from the pan.
- Make it creamy. Reduce heat to medium-low. Add heavy cream and bring to a gentle simmer. Stir in Parmesan and the optional cream cheese until smooth. If the sauce seems thick, splash in a little pasta water.
- Taste and balance. Add lemon juice, then taste the sauce. Adjust with more salt, pepper, or Cajun seasoning. You want a creamy, slightly spicy, well-seasoned sauce.
- Combine everything. Return chicken (and any juices) to the skillet. Add the pasta and toss to coat. If needed, add more pasta water for a glossy, silky finish that clings to the noodles.
- Finish and serve. Remove from heat. Top with chopped parsley or green onions and a final sprinkle of Parmesan. Serve hot.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat 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, do so without the pasta and reheat gently before tossing with freshly cooked pasta.
Benefits of This Recipe
- Balanced flavor: Creamy, spicy, savory, and a touch of sweetness from the peppers.
- Quick to make: About 30–40 minutes start to finish.
- Customizable heat: Adjust Cajun seasoning to match your spice tolerance.
- Protein-packed: Chicken adds staying power and makes it a full meal.
- Weeknight-friendly: Uses simple, accessible ingredients with minimal prep.
Common Mistakes to Avoid
- Overcooking the pasta: Keep it just al dente so it doesn’t turn mushy when tossed with the sauce.
- Skipping the browning step: A good sear on the chicken and veggies builds flavor. Don’t crowd the pan.
- Boiling the cream sauce: Keep it to a gentle simmer to avoid curdling or grainy texture.
- Using pre-shredded Parmesan: Freshly grated melts better and tastes richer.
- Under-seasoning: Cajun blends vary. Taste and adjust salt, pepper, and lemon at the end.
Variations You Can Try
- Andouille twist: Swap some or all chicken for sliced andouille sausage for smoky heat.
- Shrimp version: Use peeled shrimp; cook quickly until pink, remove, then build the sauce and add shrimp back at the end.
- Lighter option: Use half-and-half and skip cream cheese. Add extra pasta water for silkiness.
- Veggie boost: Add mushrooms, spinach, or cherry tomatoes. Fold tender greens in at the end to wilt.
- Extra smoky: Add a pinch of smoked paprika along with the Cajun seasoning.
- Gluten-free: Use gluten-free pasta and confirm your Cajun blend is GF.
- Dairy-free: Use coconut milk and a dairy-free Parmesan-style cheese; flavor will be slightly sweeter, so add more lemon.
FAQ
How spicy is Cajun seasoning?
It varies by brand.
Some are mild and earthy, while others pack serious heat. Start with less, taste the sauce, and add more as needed. You can also balance heat with extra cream or a little sugar if it’s too spicy.
Can I use pre-cooked chicken?
Yes, rotisserie chicken works in a pinch.
Add it after the sauce thickens and warm it through. You’ll miss some seared flavor, so consider sautéing the veggies a bit longer and adding a touch more Cajun seasoning.
What pasta shape works best?
Short shapes like penne and rigatoni hold the sauce well, while fettuccine gives a nice twirl. Use what you have—just cook to al dente and reserve some pasta water for adjusting the sauce.
How do I make it less rich?
Use half-and-half instead of heavy cream, skip the cream cheese, and add more chicken broth.
A squeeze of lemon also lightens the overall feel without losing flavor.
Why is my sauce grainy?
It likely boiled too hard or used pre-shredded cheese, which contains anti-caking agents. Keep the heat low and add freshly grated Parmesan slowly, stirring until smooth.
Can I make it ahead?
You can prep components ahead—slice the chicken and veggies, grate the cheese, and mix your seasoning. The finished dish is best fresh, but it reheats well with a splash of liquid to loosen the sauce.
What if I don’t have Cajun seasoning?
Mix your own with paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, cayenne, and salt.
Adjust the cayenne to your preferred spice level.
Wrapping Up
Creamy Cajun Chicken Pasta brings bold flavor and comfort to the table with minimal fuss. It’s straightforward, customizable, and consistently crave-worthy. Whether you like it mild or fiery, saucy or lighter, this recipe adapts to your taste.
Keep the steps simple, season as you go, and enjoy a cozy bowl that feels special any night of the week.
