I’m excited to share my bold, creamy Cajun chicken pasta that readers now call the Best Cajun Pasta, a simple favorite for weeknights and special occasions.

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I’ve always chased bold, slightly dangerous dinners and this Delicious Creamy Cajun Chicken Pasta is one of those that actually delivers. The kick of Cajun seasoning lifts the creamy notes and fettuccine soaks up every bit of attitude, making it perfect for weeknights and the kind of gathering where people brag later.

I don’t always get photos that look like restaurant shots, but every forkful still disappears, and i’ve had friends call it the Best Cajun Pasta they’ve tried. It’s also a standout in my collection of Delicious Chicken Pasta Recipes and always starts the good conversations.

Ingredients

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Chicken breasts: lean protein, builds muscle, low carbs, keeps dish hearty and filling
Heavy cream: rich fat, makes sauce silky and indulgent, very calorie dense though
Parmesan cheese: salty umami, adds depth, brings savory nutty notes to sauce
Fettuccine or penne pasta: starchy carbs for energy, tender texture soaks sauce well
Bell peppers: sweet, crisp, up fiber and vitamin C, colorful and fresh tasting
Garlic: pungent, adds aromatic bite, may boost immunity, small but powerful
Cajun seasoning: smoky, spicy kick, herbs and heat, controls overall flavor profile
Olive oil: heart healthy fats, helps sear chicken, gives a light fruity finish

Ingredient Quantities

12 ounces fettuccine or penne pasta

1 pound boneless skinless chicken breasts, thinly sliced

2 tablespoons Cajun seasoning

1 tablespoon olive oil

2 tablespoons unsalted butter

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 small yellow onion, thinly sliced

3 cloves garlic, minced

1 1/2 cups heavy cream

1/2 cup low sodium chicken broth

1/2 cup grated Parmesan cheese

1/2 cup diced tomatoes, drained (or 1/3 cup sun dried tomatoes, chopped)

1 teaspoon smoked paprika

Salt

Freshly ground black pepper

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces fettuccine or penne until al dente according to package directions; reserve about 1/2 cup pasta water, then drain the rest.

2. Pat 1 pound thinly sliced chicken breasts dry and toss with 2 tablespoons Cajun seasoning and a little freshly ground black pepper (no need to add salt yet, Cajun mix can be salty). Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

3. Sear the chicken in the hot skillet until golden and cooked through, about 3 to 5 minutes per side depending on slice thickness. Remove chicken to a plate and let rest a few minutes, then slice into bite sized pieces if needed. Don’t overcook it or it gets tough.

4. In the same skillet reduce heat to medium and add 2 tablespoons unsalted butter. Add 1 thinly sliced red bell pepper, 1 thinly sliced green bell pepper and 1 small thinly sliced yellow onion. Sauté until softened, about 4 to 5 minutes.

5. Add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant. Pour in 1/2 cup low sodium chicken broth and scrape up the browned bits from the bottom of the pan, then stir in 1/2 cup diced tomatoes (drained) or 1/3 cup chopped sun dried tomatoes if using.

6. Pour in 1 1/2 cups heavy cream, bring to a gentle simmer, then stir in 1/2 cup grated Parmesan cheese and 1 teaspoon smoked paprika. Keep the heat low so the cream doesn’t boil, simmer until sauce thickens slightly, about 3 to 5 minutes.

7. Return the sliced chicken to the skillet and add the drained pasta. Toss everything together over low heat so the pasta gets coated, adding reserved pasta water a tablespoon at a time if the sauce feels too thick or you need it to loosen up.

8. Taste and adjust seasoning with salt and freshly ground black pepper. If you want more heat add a pinch more Cajun seasoning but go easy.

9. Finish with 2 tablespoons chopped fresh parsley for garnish and serve immediately. A little extra grated Parmesan at the table never hurts.

Equipment Needed

1. Large pot (for boiling salted pasta water and cooking the fettuccine or penne)
2. Colander (to drain pasta and catch that reserved 1/2 cup pasta water)
3. Large skillet or sauté pan (to sear the chicken and build the cream sauce)
4. Tongs (or a slotted spoon) to turn and remove the chicken, and to toss the pasta in the sauce
5. Cutting board
6. Chef’s knife
7. Measuring cups and measuring spoons
8. Wooden spoon or silicone spatula (for scraping browned bits and stirring the sauce)
9. Box grater or microplane (for fresh Parmesan)

FAQ

Q: How spicy is this and can I make it milder? A: It has a nice kick from the 2 tablespoons Cajun seasoning but you can easily tone it down by using 1 tablespoon, or rubbing the chicken with just 1 teaspoon and adding more to taste in the sauce. Also remove any seeds from peppers, and use a little extra cream to soften the heat.

Q: Can I swap the pasta or make it gluten free? A: Yes, fettuccine or penne both work. Use a gluten free pasta and follow the package time for al dente, drain and rinse briefly only if the brand recommends it, then finish in the sauce so it absorbs flavor.

Q: How do I keep the chicken juicy and not overcook it? A: Thin slices help them cook fast. Sear over medium high heat until golden, about 2 to 4 minutes per side depending on thickness. Pull them just as they hit 165 F or are no longer pink, theyll finish gently in the sauce if needed.

Q: Can I make the sauce lighter or dairy free? A: For a lighter version use half and half or whole milk with a teaspoon of cornstarch mixed in to thicken. For dairy free try coconut cream or a dairy free cream substitute but the flavor will change. If you swap cream, add parmesan only if using dairy.

Q: The sauce is too thin or too thick what do I do? A: If too thin simmer a few minutes to reduce, or add a tablespoon of grated Parmesan to thicken. If too thick stir in reserved pasta water or chicken broth a little at a time until you reach the texture you want.

Q: Can I make this ahead and how do I store leftovers? A: Yes, you can make it ahead but keep pasta and sauce slightly undercooked, cool and refrigerate in an airtight container for 3 to 4 days. Reheat gently over low heat with a splash of broth or cream to loosen the sauce. Freezing is possible but cream sauces can separate and get grainy, so I dont recommend it unless you plan to reheat slowly and whisk well.

Delicious Creamy Cajun Chicken Pasta Recipe Substitutions and Variations

Heavy cream: swap with 1 1/2 cups half and half plus 2 tbsp melted butter to keep it rich, or 1 1/2 cups canned coconut milk for dairy free (it’ll taste a bit coconutty).
Chicken breasts: use boneless skinless thighs for juicier bites, or 1 lb peeled shrimp instead (add at the end, cooks in 2-3 minutes), or sliced smoked sausage for extra smokiness.
Pasta: use whole wheat or chickpea pasta 1:1, or a gluten free penne (follow package time), or spiralized zucchini for low carb, just sauté briefly so it doesn’t get soggy.
Parmesan cheese: swap with Pecorino Romano for a sharper salty punch, or grated Asiago, or 3 tbsp nutritional yeast for a dairy free, cheesy note.

Pro Tips

– Let the seasoned chicken sit for at least 15 to 30 minutes before cooking so the flavors sink in, even 10 minutes helps. Dont forget to pat it dry right before searing so you actually get a nice crust.

– Get the pan really hot and dont overcrowd it. If you crowd the pieces theyll steam not brown. Cook in batches if needed, then let the meat rest a few minutes and slice against the grain so it stays tender.

– Use the reserved pasta water to your advantage, add it a tablespoon at a time to loosen the sauce and make it cling to the noodles. Warm starchy water beats cold water or broth for silkiness.

– Add the Parmesan off the heat or on very low heat so it melts smoothly, high heat can make the cheese grainy. If the cream looks like its breaking, whisk in a small splash of cold water or even an ice cube to bring it back together.

– If youre using sun dried tomatoes, briefly soak them in warm broth or the cream to plump them up and release extra flavor, and finish the whole dish with a squeeze of lemon or a little vinegar to cut the richness. Taste before you salt, since the Cajun mix and cheese can already be salty.

Delicious Creamy Cajun Chicken Pasta Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m excited to share my bold, creamy Cajun chicken pasta that readers now call the Best Cajun Pasta, a simple favorite for weeknights and special occasions.

Servings

servings

Calories

968

kcal

Equipment: 1. Large pot (for boiling salted pasta water and cooking the fettuccine or penne)
2. Colander (to drain pasta and catch that reserved 1/2 cup pasta water)
3. Large skillet or sauté pan (to sear the chicken and build the cream sauce)
4. Tongs (or a slotted spoon) to turn and remove the chicken, and to toss the pasta in the sauce
5. Cutting board
6. Chef’s knife
7. Measuring cups and measuring spoons
8. Wooden spoon or silicone spatula (for scraping browned bits and stirring the sauce)
9. Box grater or microplane (for fresh Parmesan)

Ingredients

12 ounces fettuccine or penne pasta
1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons Cajun seasoning
1 tablespoon olive oil
2 tablespoons unsalted butter
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup low sodium chicken broth
1/2 cup grated Parmesan cheese
1/2 cup diced tomatoes, drained (or 1/3 cup sun dried tomatoes, chopped)
1 teaspoon smoked paprika
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley for garnish

Directions

Bring a large pot of salted water to a boil and cook 12 ounces fettuccine or penne until al dente according to package directions; reserve about 1/2 cup pasta water, then drain the rest.
Pat 1 pound thinly sliced chicken breasts dry and toss with 2 tablespoons Cajun seasoning and a little freshly ground black pepper (no need to add salt yet, Cajun mix can be salty). Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Sear the chicken in the hot skillet until golden and cooked through, about 3 to 5 minutes per side depending on slice thickness. Remove chicken to a plate and let rest a few minutes, then slice into bite sized pieces if needed. Don’t overcook it or it gets tough.
In the same skillet reduce heat to medium and add 2 tablespoons unsalted butter. Add 1 thinly sliced red bell pepper, 1 thinly sliced green bell pepper and 1 small thinly sliced yellow onion. Sauté until softened, about 4 to 5 minutes.
Add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant. Pour in 1/2 cup low sodium chicken broth and scrape up the browned bits from the bottom of the pan, then stir in 1/2 cup diced tomatoes (drained) or 1/3 cup chopped sun dried tomatoes if using.
Pour in 1 1/2 cups heavy cream, bring to a gentle simmer, then stir in 1/2 cup grated Parmesan cheese and 1 teaspoon smoked paprika. Keep the heat low so the cream doesn’t boil, simmer until sauce thickens slightly, about 3 to 5 minutes.
Return the sliced chicken to the skillet and add the drained pasta. Toss everything together over low heat so the pasta gets coated, adding reserved pasta water a tablespoon at a time if the sauce feels too thick or you need it to loosen up.
Taste and adjust seasoning with salt and freshly ground black pepper. If you want more heat add a pinch more Cajun seasoning but go easy.
Finish with 2 tablespoons chopped fresh parsley for garnish and serve immediately. A little extra grated Parmesan at the table never hurts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.