Creamy Cajun Chicken Pasta is a bold and flavorful dish that brings together spicy Cajun-seasoned chicken, tender pasta, and a luscious, creamy sauce. This recipe is the perfect blend of heat and richness, creating a comforting yet exciting meal I love coming back to. Whether I’m making it for a quick weeknight dinner or impressing guests, it always delivers.
Why You’ll Love This Recipe
I get bold, dynamic flavor from the Cajun seasoning and garlic in the creamy sauce.
The rich, velvety texture of the sauce turns every bite into an indulgent treat.
I can get it on the table in just 30 minutes—ideal for busy nights.
The creaminess balances out the Cajun heat beautifully, giving me warmth without being overwhelming.
I like that I can customize it easily—sometimes I use shrimp, sometimes I throw in extra vegetables.
One skillet does it all, which means fewer dishes to wash after dinner.
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, onions, spinach, mushrooms)
Shrimp instead of chicken
Directions
Step 1: Prepare the Chicken
I start by seasoning both sides of the chicken breasts with salt, pepper, and Cajun seasoning. Then, in a large skillet over medium-high heat, I sear the chicken in olive oil for about 6–7 minutes per side, until golden and cooked through. After resting a few minutes, I slice the chicken into strips and set it aside.
Step 2: Cook the Pasta
While the chicken cooks, I boil salted water and cook the pasta until al dente, about 8–10 minutes. I always reserve about 1 cup of the pasta water before draining, just in case the sauce needs thinning later.
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—just about 1–2 minutes. I stir in more Cajun seasoning and smoked paprika, letting the spices bloom for a minute. Then, I pour in the heavy cream and chicken broth, simmering it for 4–5 minutes. Finally, I stir in the Parmesan cheese until the sauce becomes silky and smooth.
Step 4: Combine Everything
I toss the cooked pasta into the sauce and coat it well. If the sauce feels too thick, I loosen it with a bit of the reserved pasta water. Then I add the chicken back in and mix everything together until evenly combined. A sprinkle of fresh parsley on top finishes the dish beautifully.
Shrimp Cajun Pasta: I swap out the chicken for shrimp when I want a seafood version. It cooks quickly and pairs perfectly with the creamy Cajun sauce.
Extra Veggies: Sometimes I sauté bell peppers, onions, or spinach and add them in for extra color and nutrition.
Make it Spicier: I like to sprinkle in some red pepper flakes or even a touch of cayenne when I’m craving more heat.
Gluten-Free Option: I use gluten-free pasta to make this recipe suitable for dietary needs without sacrificing flavor.
Storage/Reheating
Storing:
I store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
To reheat, I warm it gently on the stovetop over low heat, adding a splash of cream or chicken broth to bring back the sauce’s smoothness. It also reheats well in the microwave—just make sure to stir halfway through and add a little liquid if it seems dry.
FAQs
What type of Cajun seasoning should I use?
I usually go with a store-bought Cajun blend, but I also enjoy mixing my own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme for a more customized flavor.
Can I make this dish ahead of time?
Yes, I often cook the chicken and pasta ahead of time and store them separately. I make the sauce fresh just before serving to keep everything creamy and flavorful.
Is this recipe too spicy?
Not at all! I find the cream balances the heat nicely. If I prefer it milder, I just reduce the Cajun seasoning a bit.
What pasta shape works best?
I’ve tried it with penne, fettuccine, and spaghetti—all work well. Penne grabs onto the sauce nicely, while fettuccine makes it feel a little more indulgent.
Can I freeze Creamy Cajun Chicken Pasta?
I don’t recommend freezing it because the cream sauce can separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.
Conclusion
Creamy Cajun Chicken Pasta is one of those recipes I reach for when I want something comforting, flavorful, and quick. The bold Cajun spices, creamy sauce, and tender chicken come together to create a dish that’s always satisfying. It’s easy to make, simple to customize, and perfect for a weeknight dinner or weekend treat. Once I tried it, it instantly became a staple in my kitchen—and I’m sure it’ll be the same for anyone who gives it a go.
Creamy Cajun Chicken Pasta is a bold and comforting dish that combines spicy Cajun-seasoned chicken, tender pasta, and a rich, creamy garlic-Parmesan sauce. It’s a one-skillet meal that’s quick, satisfying, and full of customizable flavor.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon Cajun seasoning
Salt and pepper, to taste
12 oz penne, fettuccine, or spaghetti
Salt, for pasta water
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: red pepper flakes, lemon juice, sautéed vegetables (bell peppers, onions, spinach, mushrooms), shrimp instead of chicken
Instructions
Season chicken breasts with Cajun seasoning, salt, and pepper.
In a large skillet over medium-high heat, heat olive oil and cook chicken 6–7 minutes per side until golden and cooked through. Let rest, then slice into strips.
Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain pasta.
In the same skillet, melt butter over medium heat. Sauté garlic until fragrant, about 1–2 minutes.
Stir in Cajun seasoning and smoked paprika; cook for 1 minute.
Add heavy cream and chicken broth. Simmer 4–5 minutes until slightly thickened.
Stir in Parmesan cheese until sauce is smooth.
Add pasta to the skillet and toss to coat. Use reserved pasta water as needed to loosen the sauce.
Return sliced chicken to skillet, mix everything together, and garnish with fresh parsley if desired.
Serve warm and enjoy!
Notes
Reserve pasta water to adjust sauce consistency.
Use shrimp instead of chicken for a seafood twist.
Customize with your favorite vegetables or adjust spice level to taste.
