Creamy Cajun Chicken Pasta
This Creamy Cajun Chicken Pasta combines juicy seasoned chicken, tender penne, sautéed peppers, and a rich Parmesan cream sauce for an easy dinner packed with bold flavor.
The Cajun seasoning gives the chicken and sauce a smoky, slightly spicy kick, while Parmesan and cream balance everything with a smooth, comforting finish. Best of all, this satisfying pasta dinner can be on the table in about 35 minutes.
It’s an easy choice for busy weeknights when you’re craving something creamy and comforting without spending hours in the kitchen.
Why You’ll Love This Recipe
- Ready in about 35 minutes
- Juicy Cajun-seasoned chicken
- Rich, creamy Parmesan sauce
- Easy weeknight dinner
- Simple everyday ingredients
- Adjustable spice level
- Colorful peppers add freshness
- Great for leftovers
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts
- 1½ tablespoons Cajun seasoning
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon butter
- 1 small yellow onion, thinly sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon Cajun seasoning, plus more to taste
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
How to Make Creamy Cajun Chicken Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the penne until al dente according to the package directions. Reserve about ½ cup of pasta water before draining.
2. Season the Chicken
Pat the chicken dry and season both sides with Cajun seasoning and smoked paprika.
3. Cook the Chicken
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Cook the chicken for approximately 5–7 minutes per side, depending on thickness, until golden and cooked through to 165°F (74°C) internally.
Transfer to a plate and allow it to rest before slicing.
4. Sauté the Vegetables
Reduce the heat to medium.
Add the remaining tablespoon of butter, followed by the onion and bell peppers.
Cook for about 4–5 minutes, until softened but still slightly firm.
Add the garlic and cook for about 30 seconds.
5. Make the Creamy Cajun Sauce
Pour in the chicken broth and scrape up the flavorful browned bits from the bottom of the skillet.
Add the heavy cream and Cajun seasoning.
Bring to a gentle simmer—avoid a hard boil.
6. Add the Parmesan
Reduce the heat and gradually stir in the freshly grated Parmesan until melted and smooth.
If the sauce becomes too thick, add a small amount of reserved pasta water.
7. Combine
Add the drained penne to the skillet and toss until thoroughly coated.
Slice the rested chicken and add it to the pasta.
8. Serve
Finish with fresh parsley, additional Parmesan, cracked black pepper, and a small sprinkle of Cajun seasoning if desired.
Helpful Tips
Use freshly grated Parmesan rather than pre-shredded cheese for a smoother sauce.
Cajun seasoning blends vary significantly in salt and heat, so taste yours before adding extra salt.
Don’t overcook the pasta because it will continue absorbing some sauce after it’s added to the skillet.
For a thinner sauce, add reserved pasta water a tablespoon at a time.
Easy Variations
Make it spicier: Add cayenne pepper or extra Cajun seasoning.
Add mushrooms: Sauté sliced mushrooms with the peppers.
Use shrimp: Replace the chicken with seasoned shrimp for Cajun shrimp pasta.
Change the pasta: Rigatoni, farfalle, rotini, or fettuccine can all work.
Add spinach: Stir fresh baby spinach into the sauce just before adding the pasta.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The sauce will thicken as it chills. Reheat gently over low heat with a splash of milk or chicken broth to loosen the sauce.
For the best texture, avoid overheating the chicken.
Creamy Cajun Chicken Pasta
Ingredients
Method
- Cook the penne in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Pat the chicken dry and season with Cajun seasoning and smoked paprika.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook the chicken until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and rest before slicing.
- Add the remaining butter to the skillet. Cook the onion and bell peppers for 4–5 minutes.
- Add the garlic and cook for approximately 30 seconds.
- Pour in the chicken broth and scrape the browned bits from the skillet.
- Add the heavy cream and Cajun seasoning and bring to a gentle simmer.
- Reduce the heat and gradually stir in the Parmesan until smooth.
- Add the cooked penne and toss until coated. Use reserved pasta water to adjust the consistency if necessary.
- Add the sliced chicken and finish with parsley, Parmesan and black pepper before serving.
❓ FAQ
Is Cajun chicken pasta very spicy?
It depends on the Cajun seasoning. Some blends are mild while others contain significantly more cayenne. Start conservatively and add more after tasting.
Can I use chicken thighs?
Yes. Boneless skinless chicken thighs work well and stay especially juicy.
Can I make Cajun chicken pasta without heavy cream?
You can substitute half-and-half, although the finished sauce will be lighter and less rich.
What pasta works best?
Penne works particularly well because the sauce gets inside the tubes, but rigatoni, rotini, farfalle, or fettuccine are also good options.
