Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is a rich, spicy, and deeply satisfying dish that I turn to whenever I want a quick but flavor-packed dinner. It’s made with tender, golden-seared chicken, creamy Cajun-spiced sauce, and perfectly cooked pasta—comforting yet bold, hearty yet easy enough to whip up in just 30 minutes.

This recipe brings together the best of two worlds: the deep, smoky heat of Cajun cuisine and the indulgent creaminess of a classic pasta dish. Whether I’m cooking for a cozy night in or serving guests, it’s a guaranteed hit that feels both effortless and impressive.

Why You’ll Love This Recipe

• Bold and Flavorful: I love how the Cajun seasoning, garlic, and paprika bring warmth and complexity to the creamy sauce.

• Creamy Comfort: The sauce coats every bite of pasta with velvety richness, making it incredibly comforting.

• Quick and Easy: From prep to plate in 30 minutes, this is one of my favorite go-to weeknight meals.

• Perfectly Balanced: The creamy sauce tames the Cajun heat, striking a perfect balance of spice and comfort.

• Customizable: I often switch things up by adding vegetables, swapping proteins, or adjusting the heat level.

• One-Skillet Simplicity: Less cleanup, more flavor—this whole dish comes together in one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 tablespoon Cajun seasoning

• Salt and pepper, to taste

For the Pasta:

• 12 oz penne, fettuccine, or spaghetti

• Salt, for the pasta water

For the Sauce:

• 2 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 tablespoon Cajun seasoning

• 1 teaspoon smoked paprika

• 1 cup heavy cream

• ½ cup chicken broth

• ¼ cup grated Parmesan cheese

• Fresh parsley, chopped (optional)

Optional Garnishes and Variations:

• Red pepper flakes

• Fresh lemon juice

• Sautéed vegetables (bell peppers, spinach, mushrooms)

• Shrimp (instead of chicken)

Directions

Step 1: Prepare the Chicken
I start by seasoning the chicken breasts on both sides with salt, pepper, and Cajun seasoning. Then I heat olive oil in a skillet over medium-high heat and sear the chicken for about 6–7 minutes per side until fully cooked and golden. I let the chicken rest, then slice it into strips.

Step 2: Cook the Pasta
While the chicken cooks, I boil salted water in a large pot and cook the pasta until al dente—usually around 8–10 minutes. I make sure to reserve about 1 cup of the pasta water before draining.

Step 3: Make the Cajun Cream Sauce
In the same skillet used for the chicken, I melt butter over medium heat, then sauté the garlic until fragrant (about 1–2 minutes). I stir in the Cajun seasoning and paprika, letting them bloom for a minute. Then I add heavy cream and chicken broth, bringing the mixture to a gentle simmer to thicken. Once the sauce is smooth, I stir in Parmesan cheese until it melts.

Step 4: Combine Everything
I toss the cooked pasta into the sauce, adding a splash of pasta water if needed to loosen it up. Then I add the sliced chicken and mix everything together until well combined. A sprinkle of chopped parsley on top finishes the dish beautifully.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4

Nutrition (per serving):
Calories: 650
Protein: 40g
Carbohydrates: 50g
Fat: 35g

Variations

• Swap Chicken for Shrimp: I love using shrimp for a lighter, seafood-forward twist.

• Add Veggies: I often sauté bell peppers, onions, spinach, or mushrooms to mix in.

• Boost the Heat: When I’m craving more spice, I sprinkle in extra Cajun seasoning or crushed red pepper.

• Gluten-Free Option: Simply use gluten-free pasta to suit dietary needs.

• Cheesier Version: I sometimes add extra Parmesan for an ultra-rich finish.

Storage/Reheating

Storage:
I store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating:
To reheat, I warm the pasta in a skillet over low heat, adding a splash of cream or broth to bring back the sauce’s creaminess. Microwaving works too, but I stir halfway through to avoid drying out the chicken or sauce.

FAQs

How spicy is Cajun chicken pasta?

It really depends on the Cajun seasoning I use. Some blends are spicier than others. I can always start with less and add more to taste.

Can I make this dish ahead of time?

I can prep the chicken and sauce in advance, but I find the pasta is best cooked fresh. I reheat the sauce and mix in freshly boiled pasta when I’m ready to serve.

What’s the best pasta for this recipe?

I like penne or fettuccine because they hold onto the sauce well, but really, any pasta I have on hand works great.

Can I use milk instead of heavy cream?

I’ve tried it with milk, but it doesn’t create the same rich, creamy texture. For a lighter option, I sometimes use half-and-half.

Is there a vegetarian version?

Absolutely. I skip the chicken and add roasted or sautéed vegetables instead. The Cajun cream sauce is flavorful enough to carry the whole dish.

Conclusion

Creamy Cajun Chicken Pasta is one of those dishes I keep coming back to—it’s comforting, spicy, and totally satisfying. I love how it comes together in just 30 minutes, but still feels like a restaurant-quality meal. Whether I’m feeding my family or just treating myself, this dish always hits the spot.

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