A creamy, spicy pasta with seared chicken and a smooth Cajun sauce. This dish cooks fast and makes a full, bold dinner.
Introduction
This Creamy Cajun Chicken Pasta mixes heat, cream, and savory chicken for a quick weeknight meal. The sauce is rich and the spice is warm but not overpowering. If you like simple comfort food, try a warm bowl like the Marry Me Chicken Soup recipe before or after this pasta.
Why make this recipe
- It cooks fast and fills the table.
- The sauce is rich and smooth with a bold Cajun kick.
- You can change proteins or add vegetables.
- It uses common pantry items and simple steps.
How to make Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner
Follow four clear steps. Work in this order: cook and season the chicken, boil the pasta, make the cream sauce, then mix all together. Keep heat medium to avoid overcooking the cream.
Ingredients :
- 2 boneless, skinless chicken breasts: Chicken breasts are quick to cook and absorb the Cajun seasoning well. You could also use thighs for more flavor.
- 1 tablespoon olive oil: For cooking the chicken. Olive oil adds a mild flavor and helps sear the chicken evenly.
- 1 tablespoon Cajun seasoning: This is the key to the dish’s bold flavor. You can either use store-bought Cajun seasoning or make your own blend.
- Salt and pepper, to taste: Essential for seasoning the chicken and ensuring it has enough flavor.
- 12 oz penne, fettuccine, or spaghetti: Any long or short pasta will work, but penne and fettuccine are great choices for creamy sauces.
- Salt, for the pasta water: Seasoning the pasta water enhances the flavor of the pasta.
- 2 tablespoons unsalted butter: The butter forms the base of the creamy sauce, adding richness and flavor.
- 4 cloves garlic, minced: Fresh garlic brings aromatic depth to the sauce.
- 1 tablespoon Cajun seasoning: Adding Cajun seasoning to the sauce intensifies the dish’s flavor profile.
- 1 teaspoon smoked paprika: For a smoky flavor that complements the Cajun seasoning and adds depth to the sauce.
- 1 cup heavy cream: The heavy cream makes the sauce velvety and rich, balancing the heat from the Cajun spices.
- ½ cup chicken broth: Chicken broth adds a savory base to the sauce and helps thin it out slightly for a smoother texture.
- ¼ cup grated Parmesan cheese: Parmesan adds a salty, umami depth to the sauce, making it extra flavorful.
- Fresh parsley, chopped (optional): For garnish and added freshness.
- Red pepper flakes: For an extra kick of heat, sprinkle some red pepper flakes on top.
- Fresh lemon juice: A squeeze of lemon just before serving will brighten the dish and balance the richness.
- Sautéed vegetables: Add sautéed bell peppers, onions, spinach, or mushrooms for extra flavor and nutrition.
- Shrimp: Substitute the chicken with shrimp for a seafood twist on this Cajun pasta.
Directions :
- First Step: Prepare the Chicken
- Pound the chicken to even thickness if needed.
- Season both sides with 1 tablespoon Cajun seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Cook the chicken 4–6 minutes per side, until golden and cooked through.
- Let rest 5 minutes, then slice thin.
- Second Step: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook 12 oz pasta until al dente according to package.
- Reserve ½ cup pasta water, then drain the pasta.
- Third Step: Make the Cajun Cream Sauce
- In the same skillet, melt 2 tablespoons butter over medium heat.
- Add 4 minced garlic cloves and cook 30 seconds until fragrant.
- Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika.
- Pour ½ cup chicken broth and 1 cup heavy cream into the pan. Stir and bring to a low simmer.
- Add ¼ cup grated Parmesan and stir until smooth. If sauce is too thick, add reserved pasta water a little at a time.
- Taste and add salt or pepper if needed.
- Fourth Step: Combine the Pasta, Chicken, and Sauce
- Add drained pasta to the skillet and toss to coat in sauce.
- Add sliced chicken on top and toss gently to combine.
- Finish with a squeeze of fresh lemon juice and chopped parsley.
- Sprinkle red pepper flakes if you want more heat.
How to serve Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner
Serve hot with extra Parmesan and parsley. A green salad, simple steamed vegetables, or warm bread work well on the side. For an easy starter, pair it with lighter soups or small bites like air fryer chicken bites for a mix of textures.
How to store Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner
- Refrigerator: Cool the pasta. Store in an airtight container up to 3 days.
- Reheat: Warm gently on the stove with a splash of chicken broth or cream to loosen the sauce.
- Freezer: Creamy sauces do not always freeze well. You can freeze the cooked chicken and pasta separately for up to 1 month, but expect some texture change.
Tips to make Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner
- Use fresh garlic and good Parmesan for best flavor.
- Don’t overcook the chicken; slice thin to keep it juicy.
- Reserve pasta water to adjust sauce thickness.
- Taste and add Cajun seasoning to fit your spice level.
- Add vegetables to stretch the meal and add color.
Variation
- Shrimp version: Cook shrimp 2–3 minutes per side and add to sauce.
- Veggie version: Sauté bell peppers, onions, mushrooms, or spinach and mix in.
- Lighter version: Use half-and-half instead of heavy cream and add a little flour to thicken.
- Extra smoky: Use more smoked paprika or a small dash of liquid smoke.
FAQs
Q: How spicy is this dish?
A: It has a warm spice from Cajun seasoning. You can use less seasoning or skip red pepper flakes to make it milder.
Q: Can I use a different pasta?
A: Yes. Penne, fettuccine, or spaghetti all work. Short shapes hold sauce well.
Q: Can I make the sauce ahead?
A: You can make the sauce a few hours ahead and reheat gently. Add a splash of broth or cream when reheating.
Q: Is this recipe good for meal prep?
A: It works for short-term meal prep (2–3 days). Keep sauce and pasta slightly loose with extra liquid when reheating.
Q: Can I make this dairy-free?
A: Use a dairy-free cream and vegan Parmesan substitute. The texture will differ slightly.
Conclusion
If you want a slightly different take, check this easy recipe for Cajun Chicken Pasta – The Wooden Skillet for more ideas and step-by-step photos. For a one-pot shortcut and a creamy Alfredo twist, see One Pot Creamy Cajun Chicken Alfredo – Your Cup of Cake.
Creamy Cajun Chicken Pasta
A creamy, spicy pasta with seared chicken and a smooth Cajun sauce. This dish cooks fast and makes a full, bold dinner.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Quick to cook and absorb seasoning well; thighs can also be used.
- 1 tablespoon olive oil For cooking the chicken.
- 1 tablespoon Cajun seasoning Key to the dish’s bold flavor.
- to taste salt and pepper Essential for seasoning.
For the Pasta
- 12 oz penne, fettuccine, or spaghetti Any long or short pasta will work.
- to taste salt For the pasta water.
For the Cajun Cream Sauce
- 2 tablespoons unsalted butter Forms the base of the creamy sauce.
- 4 cloves garlic, minced For aromatic depth.
- 1 tablespoon Cajun seasoning Intensifies flavor.
- 1 teaspoon smoked paprika Adds smoky flavor.
- 1 cup heavy cream Makes the sauce velvety.
- ½ cup chicken broth Adds a savory base to the sauce.
- ¼ cup grated Parmesan cheese Adds salty depth.
Garnishes and Optional Additions
- to taste fresh parsley, chopped For garnish.
- to taste red pepper flakes For an extra kick.
- to taste fresh lemon juice Brightens the dish.
- optional sautéed vegetables Add bell peppers, onions, spinach, or mushrooms.
- optional shrimp To substitute chicken for a seafood version.
Instructions
Prepare the Chicken
- Pound the chicken to even thickness if needed.
- Season both sides with Cajun seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken 4–6 minutes per side, until golden and cooked through.
- Let rest 5 minutes, then slice thin.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente according to package instructions.
- Reserve ½ cup pasta water, then drain the pasta.
Make the Cajun Cream Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook until fragrant.
- Stir in Cajun seasoning and smoked paprika.
- Pour in chicken broth and heavy cream, stir and bring to a low simmer.
- Add grated Parmesan and stir until smooth, using reserved pasta water to adjust thickness.
Combine the Pasta, Chicken, and Sauce
- Add drained pasta to the skillet and toss to coat in sauce.
- Add sliced chicken on top and toss gently to combine.
- Finish with a squeeze of fresh lemon juice and chopped parsley.
- Sprinkle red pepper flakes for more heat.
Notes
Store in an airtight container up to 3 days. Reheat gently on the stove with a splash of broth or cream. Freezing is not recommended for creamy sauces, but chicken and pasta can be frozen separately for up to 1 month.