I just whipped up this Cheesy Cajun Chicken And Sausage Pasta and I refuse to spoil how it gets that ridiculous creaminess unless you scroll down.

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I’m obsessed with this Cajun Chicken Pasta because it hits every note I crave, spicy, cheesy, and unapologetically saucy. I love the way the Cajun Chicken And Sausage Pasta vibe packs heat without being try-hard.

And the sauce? Totally rich, like every Creamy Cajun Chicken Pasta Recipes dream except less precious.

I adore the seared boneless skinless chicken breasts folded into a river of cream and freshly grated Parmesan cheese. Messy in the best way.

Pasta that actually tastes like dinner and makes people ask for seconds. No fuss, just big, loud flavor.

I make it all the time now.

Ingredients

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Fettuccine or linguine: slurpy noodles that soak up the creamy sauce beautifully.
Chicken breasts: lean protein, juicy when sliced thin and seared hot.
Cajun seasoning: spicy kick that wakes the whole dish up.
Kosher salt: brings out everything, so don’t skimp if it needs it.
Black pepper: little bite and warmth, keeps it from tasting flat.
Olive oil: slicks the pan and helps get a nice sear.
Unsalted butter: adds richness and a silky mouthfeel to the sauce.
Garlic: aromatic punch, it’s what makes the sauce sing.
Yellow onion: sweet backbone, softens into comforting savory flavor.
Red bell pepper: sweet crunch and color, pretty and tasty.
Green bell pepper: fresh, slightly bitter contrast to the creaminess.
Smoked Andouille or kielbasa: smoky, meaty boost if you want more heft.
Heavy cream: lush, thick sauce that clings to every noodle.
Chicken broth: thins the sauce just enough, adds savory depth.
Cream cheese: makes the sauce velvety and slightly tangy.
Parmesan cheese: nutty saltiness, worth grating fresh over the top.
Reserved pasta water: magic binder that brings sauce and pasta together.
Lemon juice: bright little lift, cuts through the richness.
Parsley: fresh green finish, makes it look like you tried.
Crushed red pepper flakes: optional heat, sprinkle if you like it fiery.

Ingredient Quantities

12 ounces fettuccine or linguine pasta

1 pound boneless skinless chicken breasts, thinly sliced

2 to 3 tablespoons Cajun seasoning, divided

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1 small yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

8 ounces smoked Andouille or kielbasa, sliced (optional but tasty)

1 1/2 cups heavy cream

1/2 cup low sodium chicken broth

4 ounces cream cheese, softened

1 cup freshly grated Parmesan cheese, plus extra for serving

1/4 cup reserved pasta cooking water

1 tablespoon fresh lemon juice (optional, brightens the sauce)

2 tablespoons chopped fresh parsley for garnish

Pinch of crushed red pepper flakes (optional, for extra heat)

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 linguine according to package directions until al dente; reserve 1/4 cup pasta cooking water, drain pasta and set aside.

2. Meanwhile toss 1 pound thinly sliced chicken breasts with 2 tablespoons Cajun seasoning, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; let sit while you heat the pan.

3. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear until browned and cooked through, about 4 to 5 minutes per side for thin slices. Remove chicken to a plate.

4. In the same skillet add the sliced andouille or kielbasa if using and cook 2 to 3 minutes until it starts to brown, then push to the side. Add the minced garlic, 1 small thinly sliced yellow onion, 1 red bell pepper and 1 green bell pepper and saut 4 to 5 minutes until softened and fragrant.

5. Sprinkle an extra 1 tablespoon Cajun seasoning over the veggies and sausage, plus a pinch of crushed red pepper flakes if you want heat. Stir to coat and cook 30 seconds to wake up the spices.

6. Pour in 1 1/2 cups heavy cream and 1/2 cup low sodium chicken broth, bring to a gentle simmer, scraping any brown bits from the bottom of the pan for flavor.

7. Whisk in 4 ounces softened cream cheese until smooth, then stir in 1 cup freshly grated Parmesan cheese until the sauce is creamy and slightly thickened. If sauce gets too thick add some of the reserved pasta water a tablespoon at a time.

8. Return the cooked chicken and any juices to the skillet, add the drained pasta and toss everything together over low heat so the noodles get coated. Finish with 1 tablespoon fresh lemon juice to brighten the sauce and taste for salt and pepper, adjust as needed.

9. Turn off the heat and let the pasta rest a minute so sauce clings to noodles; if it seems dry add a splash more pasta water or cream. Sprinkle with 2 tablespoons chopped fresh parsley and extra Parmesan for serving.

10. Serve hot family style and warn folks it’s addictively rich. Leftovers reheat with a little milk or cream to loosen the sauce.

Equipment Needed

1. Large pot for boiling pasta
2. Colander to drain pasta
3. Large skillet (12-inch) for cooking chicken, sausage and sauce
4. Chef’s knife for slicing chicken, peppers and onion
5. Cutting board
6. Tongs or slotted spoon to turn and remove chicken/sausage
7. Measuring cups and spoons for cream, broth and seasonings
8. Whisk and/or wooden spoon to smooth the sauce and toss pasta

FAQ

Q: Can I use a different pasta than fettuccine or linguine?

A: Yep, penne, rigatoni, or even spaghetti work fine. Just pick something that holds sauce well. If you switch shapes, check the package for cooking time so it stays al dente.

Q: How can I make this less spicy?

A: Cut the Cajun seasoning to 1 tablespoon and skip the crushed red pepper flakes. You can also add a bit more cream or cream cheese to mellow the heat. Taste as you go so it ends up right for you.

Q: The sauce looks thin, how do I thicken it?

A: Let it simmer a few minutes uncovered to reduce, or stir in more grated Parmesan or a little extra cream cheese. Tossing in a splash of reserved pasta water helps the sauce cling to the noodles, but use small amounts so it doesn’t get too thin.

Q: Can I make this ahead or freeze it?

A: You can store leftovers in the fridge for 3 days. Freezing is not great because dairy sauces separate when thawed, but if you must, freeze without extra cream and add fresh cream when reheating. Reheat gently over low heat, stirring so it recombines.

Q: Any tips for cooking the chicken and getting good flavor?

A: Pat the chicken dry, then season well with Cajun spice and salt before searing in hot oil. Don’t crowd the pan or it will steam instead of browning. Cook in batches if needed so you get a nice golden crust, that gives better flavor.

Q: Can I swap heavy cream for something lighter?

A: You can use half and half or whole milk mixed with a tablespoon of flour to help thicken it, but the sauce wont be as rich. For a lighter option, try Greek yogurt stirred in off the heat, but add slowly so it doesn’t curdle.

Cajun Chicken Pasta Recipe Substitutions and Variations

Chicken breasts: swap for shrimp, cubed tofu, or sliced Italian sausage. Shrimp cooks faster so toss it in at the end, tofu soaks up the sauce, sausage gives a smokier, fattier bite.
Heavy cream & cream cheese: use half and half plus 1 tablespoon cornstarch to thicken, or plain Greek yogurt whisked in off heat for a tangy lighter sauce. watch yogurt, it can curdle if it boils.
Smoked Andouille or kielbasa (optional): replace with Spanish chorizo, regular smoked sausage, or just leave it out and add extra Cajun seasoning for depth. chorizo will add a paprika garlic punch.
Freshly grated Parmesan: try Pecorino Romano, Asiago, or for a dairy free option use nutritional yeast. Pecorino is saltier and sharper so cut back on added salt.

Pro Tips

1) Season in layers, not all at once. Salt the chicken before it hits the pan, then taste the sauce near the end and add a little more Cajun or salt if it needs it. You can always add more heat, cant take it away.

2) Don’t overcook the chicken. Slice it thin so it cooks fast, sear it just until browned and pull it off a touch early. It will finish cooking in the sauce and stay juicy that way.

3) Use the pasta water like gold. Add it a tablespoon at a time if the sauce tightens up. It loosens the sauce and helps it cling to the noodles better than more cream does.

4) Temper the dairy to keep it smooth. Soften the cream cheese first and whisk a little hot cream into it before dumping it in. If the sauce starts to look grainy, lower the heat and stir in a splash more hot pasta water until it comes back together.

Cajun Chicken Pasta Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just whipped up this Cheesy Cajun Chicken And Sausage Pasta and I refuse to spoil how it gets that ridiculous creaminess unless you scroll down.

Servings

servings

Calories

1307

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander to drain pasta
3. Large skillet (12-inch) for cooking chicken, sausage and sauce
4. Chef’s knife for slicing chicken, peppers and onion
5. Cutting board
6. Tongs or slotted spoon to turn and remove chicken/sausage
7. Measuring cups and spoons for cream, broth and seasonings
8. Whisk and/or wooden spoon to smooth the sauce and toss pasta

Ingredients

12 ounces fettuccine or linguine pasta
1 pound boneless skinless chicken breasts, thinly sliced
2 to 3 tablespoons Cajun seasoning, divided
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 ounces smoked Andouille or kielbasa, sliced (optional but tasty)
1 1/2 cups heavy cream
1/2 cup low sodium chicken broth
4 ounces cream cheese, softened
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup reserved pasta cooking water
1 tablespoon fresh lemon juice (optional, brightens the sauce)
2 tablespoons chopped fresh parsley for garnish
Pinch of crushed red pepper flakes (optional, for extra heat)

Directions

Bring a large pot of salted water to a boil and cook 12 ounces fettuccine or linguine according to package directions until al dente; reserve 1/4 cup pasta cooking water, drain pasta and set aside.
Meanwhile toss 1 pound thinly sliced chicken breasts with 2 tablespoons Cajun seasoning, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; let sit while you heat the pan.
Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear until browned and cooked through, about 4 to 5 minutes per side for thin slices. Remove chicken to a plate.
In the same skillet add the sliced andouille or kielbasa if using and cook 2 to 3 minutes until it starts to brown, then push to the side. Add the minced garlic, 1 small thinly sliced yellow onion, 1 red bell pepper and 1 green bell pepper and saut 4 to 5 minutes until softened and fragrant.
Sprinkle an extra 1 tablespoon Cajun seasoning over the veggies and sausage, plus a pinch of crushed red pepper flakes if you want heat. Stir to coat and cook 30 seconds to wake up the spices.
Pour in 1 1/2 cups heavy cream and 1/2 cup low sodium chicken broth, bring to a gentle simmer, scraping any brown bits from the bottom of the pan for flavor.
Whisk in 4 ounces softened cream cheese until smooth, then stir in 1 cup freshly grated Parmesan cheese until the sauce is creamy and slightly thickened. If sauce gets too thick add some of the reserved pasta water a tablespoon at a time.
Return the cooked chicken and any juices to the skillet, add the drained pasta and toss everything together over low heat so the noodles get coated. Finish with 1 tablespoon fresh lemon juice to brighten the sauce and taste for salt and pepper, adjust as needed.
Turn off the heat and let the pasta rest a minute so sauce clings to noodles; if it seems dry add a splash more pasta water or cream. Sprinkle with 2 tablespoons chopped fresh parsley and extra Parmesan for serving.
Serve hot family style and warn folks it’s addictively rich. Leftovers reheat with a little milk or cream to loosen the sauce.

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.