Hey pasta lovers! Get ready for your new favorite dinner. This Cajun Chicken Pasta is tender chicken, perfectly cooked pasta, and a creamy, spicy sauce that’ll have you licking your plate.
The best part? It’s ready in about 30 minutes which means you can satisfy those Cajun cravings any night of the week. For those of you who are mostly busy, this is your to-go dish.
I was just experimenting with this dish the first time I made it, but now I can’t go a week without it. You can relate, that’s how sweet it is.
It is best for dinner, date nights, or family gatherings. Another advantage is you just need a few simple ingredients and you have the dish on your table within no time.
Why You Will Love This Recipe
Bold Cajun Flavor – This dish brings the heat in the best way, with perfectly seasoned chicken. I’m telling you, you’ll love it.
Creamy, Dreamy Sauce – The rich sauce balances the spice smooth, comforting, and irresistible.
Quick & Easy – Ready in under 30 minutes, with simple ingredients.
Restaurant-Style Vibes at Home – Save your money and still impress with a dish that feels like it came straight from an expensive 5-star restaurant.
Customizable Heat – You can go bold or mild, you’re in control of the spice, making it family-friendly or fire-breathing, depending on how you want it.
INGREDIENTS YOU’LL NEED
- 2-Pasta: 8 oz (225g) penne or your favorite short pasta
- Chicken: 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Cajun Seasoning: 2 tablespoons (store-bought or homemade)
- Butter: 2 tablespoons
- Garlic: 3 cloves, minced
- Diced Tomatoes: 1 can (14.5 oz or 410g), drained
- Heavy Cream: 1½ cups (360ml)
- Parmesan Cheese: ½ cup (50g), grated
- Salt and Pepper: To taste
- Fresh Parsley: Chopped, for garnish (optional)
How To Prepare
STEP 1: Cook the Pasta
Bring a big pot of salted water to a boil, then cook your pasta until it’s al dente. Just follow the package instructions. Before you drain it, don’t forget to save about half a cup of the pasta water; it works wonders for the sauce. Go ahead and drain the pasta, but don’t rinse it.
STEP 2: Season the CHICKEN
In a bowl, toss the chicken pieces with 1½ tablespoons of Cajun seasoning until they’re nicely coated. Heat some olive oil in a large skillet over medium-high heat until it’s shimmering. Add the chicken and let it cook for about 5–7 minutes until it’s golden brown and cooked through. Once done, move the chicken to a plate, but don’t clean the pan! You’ll need it for the next step.
STEP 3: Season the Veggies
In the same skillet, add a little more oil if it looks dry. Toss in your bell peppers, onion, and celery, and sauté them for about 4 minutes, just until they start to soften but still have a bit of crunch. Add the garlic and cook for just 30 seconds, until it smells amazing. Sprinkle in a pinch of Cajun seasoning and give everything a good stir to coat.
STEP 4: Prepare the Sauce
Lower the heat to medium and add some butter to the pan. Once it melts, sprinkle in the flour and whisk it nonstop for 1–2 minutes. Now pour in the chicken broth while whisking. Add the heavy cream, tomato paste, thyme, and the rest of the Cajun seasoning. Let it all come to a gentle simmer for about 3–4 minutes, just until it starts to thicken. Stir in the Parmesan cheese until it’s melted and silky smooth. Give it a taste, if you want more heat, toss in some cayenne; need more salt? You know what to do!
STEP 5: Combine Everything
Add the cooked chicken back into the skillet, juices and all—don’t leave any behind. Toss in your cooked pasta and gently fold everything together. If the sauce feels too thick, just splash in some of that reserved pasta water until it’s creamy and perfect. Let everything mingle and warm through for about 2 minutes.
STEP 6: Final Touches
Top it all off with sliced green onions, a little extra Parmesan, and some fresh parsley. Serve with lemon wedges on the side.
Flavor it Your Way
Add Shrimp – Shrimp works well here. Just cook for about 2 minutes per side until pink.
Add Veggie – Mushrooms, zucchini, or spinach would be delicious additions. Just choose what works for you.
Pasta Options – Any shape works. You can try bowties, rigatoni, or even spaghetti.
Spice Level – For mild palates, use less Cajun seasoning and skip the cayenne. For fire breathers, add extra cayenne.
PRO TIPS
Homemade Cajun seasoning – Mix 1 tablespoon paprika, 1 teaspoon each of garlic powder, onion powder, dried oregano, and dried thyme, ½ teaspoon each of black pepper, white pepper, and cayenne, and 1 teaspoon salt. Store extras in an airtight container!
Don’t overcook the pasta – It’ll continue cooking slightly in the hot sauce.
Prep everything first – Once this recipe gets rolling, it moves fast.
Leftovers are amazing– This pasta tastes even better the next day after the flavors have had time to get friendly. Just reheat gently with a splash of cream.
CONCLUSION
This Cajun Chicken Pasta is easy, fast to make, and guaranteed to put a smile on your face! It’s perfect for a quick weeknight dinner and also special enough for guests. Seriously, there’s something magical about how the Cajun spices and creamy sauce come together to make everything taste better.
So grab your favorite skillet, and let’s get cooking! If you love this recipe, share this recipe to others who may love it too.
Cajun Chicken Pasta
Equipment
- Large skillet
- Large pot (for boiling pasta)
- spatula
- Knife & chopping board
- Measuring spoons & cups
- Wooden spoon
- Colander
Ingredients
- 2- Pasta: 8 oz 225g penne or your favorite short pasta
- Chicken: 2 boneless skinless chicken breasts, cut into bite-sized pieces
- Cajun Seasoning: 2 tablespoons store-bought or homemade
- Butter: 2 tablespoons
- Garlic: 3 cloves minced
- Diced Tomatoes: 1 can 14.5 oz or 410g, drained
- Heavy Cream: 1½ cups 360ml
- Parmesan Cheese: ½ cup 50g, grated
- Salt and Pepper: To taste
- Fresh Parsley: Chopped for garnish (optional)
Instructions
- STEP 1: Cook the Pasta
- Bring a big pot of salted water to a boil, then cook your pasta until it’s al dente. Just follow the package instructions. Before you drain it, don’t forget to save about half a cup of the pasta water; it works wonders for the sauce. Go ahead and drain the pasta, but don’t rinse it.
- STEP 2: Season the CHICKEN
- In a bowl, toss the chicken pieces with 1½ tablespoons of Cajun seasoning until they’re nicely coated. Heat some olive oil in a large skillet over medium-high heat until it’s shimmering. Add the chicken and let it cook for about 5–7 minutes until it’s golden brown and cooked through. Once done, move the chicken to a plate, but don’t clean the pan! You’ll need it for the next step.
- STEP 3: Season the Veggies
- In the same skillet, add a little more oil if it looks dry. Toss in your bell peppers, onion, and celery, and sauté them for about 4 minutes, just until they start to soften but still have a bit of crunch. Add the garlic and cook for just 30 seconds, until it smells amazing. Sprinkle in a pinch of Cajun seasoning and give everything a good stir to coat.
- STEP 4: Prepare the Sauce
- Lower the heat to medium and add some butter to the pan. Once it melts, sprinkle in the flour and whisk it nonstop for 1–2 minutes. Now pour in the chicken broth while whisking. Add the heavy cream, tomato paste, thyme, and the rest of the Cajun seasoning. Let it all come to a gentle simmer for about 3–4 minutes, just until it starts to thicken. Stir in the Parmesan cheese until it’s melted and silky smooth. Give it a taste, if you want more heat, toss in some cayenne; need more salt? You know what to do!
- STEP 5: Combine Everything
- Add the cooked chicken back into the skillet, juices and all—don’t leave any behind. Toss in your cooked pasta and gently fold everything together. If the sauce feels too thick, just splash in some of that reserved pasta water until it’s creamy and perfect. Let everything mingle and warm through for about 2 minutes.
- STEP 6: Final Touches
- Top it all off with sliced green onions, a little extra Parmesan, and some fresh parsley. Serve with lemon wedges on the side.
