I’m excited to share my Creamy Cajun Chicken Pasta, where juicy Cajun-seasoned chicken, tender pasta, bell peppers, garlic and Parmesan combine into a creamy, spicy one-pot dinner that’ll have you reaching for seconds.

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I love food that hits a mood and refuses to let go. My Creamy Cajun Chicken Pasta does that, it’s spicy, a little naughty, and exactly what I crave after a long day.

I brown boneless skinless chicken breasts with Cajun seasoning so the outside gets a nice crust, then everything comes together in a silky sauce that keeps pulling you back for another forkful. Little unexpected twists keep it interesting, so you never know when the heat will punch or soften.

Honestly, this is the kind of weeknight win I brag about. Cajun Chicken Pasta

Ingredients

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Lean protein, fills you up, builds muscle, adapts to big bold Cajun flavors.
Comforting carbs for energy, becomes silky with sauce, not much fiber usually.
Smoky spicy blend, loads of flavor, adds heat and southern personality to pasta.
Makes the sauce luxuriously creamy, it’s full fat so use restraint.
Umami salty punch, adds depth and slight nuttiness, boosts calcium and protein.
Sweet crunchy color, vitamin C rich, light freshness that balances richness.
Sharp savory bite, lots of aroma, small health perks, never boring.
Adds golden richness and mouthfeel, helps brown chicken, brings cozy flavor.

Ingredient Quantities

1 lb boneless skinless chicken breasts, about 450 g (thighs work too)

12 oz pasta (linguine, fettuccine or penne)

2 to 3 tablespoons Cajun seasoning

2 tablespoons olive oil

2 tablespoons butter

1 medium yellow onion, diced

1 red bell pepper, sliced

1 green bell pepper, sliced

3 cloves garlic, minced

1 cup heavy cream

1/2 to 3/4 cup low sodium chicken broth

1/2 cup freshly grated Parmesan cheese, plus more for serving

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper, to taste

Optional: 1/4 teaspoon cayenne pepper or red pepper flakes for extra heat

Optional: 1/2 teaspoon smoked paprika for a little smokiness

How to Make this

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1. Slice chicken into bite sized pieces, toss with 2 to 3 tablespoons Cajun seasoning, a pinch of salt and pepper, and if you like extra heat add 1/4 tsp cayenne or a sprinkle of red pepper flakes.

2. Bring a big pot of salted water to a boil and cook 12 oz pasta until just al dente (check package times). Reserve about 1 cup of the pasta cooking water, then drain and set pasta aside.

3. Heat a large skillet over medium high, add 2 tablespoons olive oil and 1 tablespoon butter. Add the chicken in a single layer and sear until golden and cooked through, about 4 to 6 minutes depending on size. Don’t overcrowd the pan; do it in batches if you must. Transfer chicken to a plate.

4. Lower heat to medium, add the remaining 1 tablespoon butter to the same skillet. Add 1 diced yellow onion and the sliced red and green bell peppers. Sauté until softened, about 4 to 5 minutes, scraping up any browned bits from the chicken.

5. Add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant, then pour in 1/2 to 3/4 cup low sodium chicken broth to deglaze the pan, scraping the bottom so those flavors mix in.

6. Stir in 1 cup heavy cream and, if you want a smoky note, 1/2 teaspoon smoked paprika. Bring to a gentle simmer and let it thicken slightly for 2 to 3 minutes. Taste and season with salt and pepper.

7. Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in 1/2 cup freshly grated Parmesan and 1/4 cup chopped fresh parsley. If the sauce seems too thick or sticky, loosen it with a few tablespoons of the reserved pasta water until you get the consistency you like.

8. Return the cooked chicken to the pan, toss everything together and warm through for a minute or two so the flavors meld. Add more Cajun seasoning if you want it punchier.

9. Serve hot with extra grated Parmesan and a sprinkle of parsley. Tip: shredding the Parmesan from a block melts better than pre-grated stuff, and slicing the chicken thinner makes it cook faster and stay juicier.

Equipment Needed

1. Big pot for boiling the pasta
2. Colander to drain and reserve pasta water
3. Large heavy skillet or sauté pan for searing and sauce
4. Cutting board
5. Chef’s knife
6. Tongs (or a slotted spoon) to turn the chicken and toss pasta
7. Wooden spoon or silicone spatula for scraping and stirring
8. Measuring spoons and measuring cups
9. Box grater or microplane for fresh Parmesan
10. Plate or shallow bowl to rest the cooked chicken

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, thighs work great and are a bit more forgiving. Cook them a little longer until they reach 165°F (74°C) internal temp, then slice or shred. Let the meat rest a few minutes so juices settle, don’t slice right away.

Q: What pasta should I use and how do I keep it from getting mushy? A: Linguine, fettuccine or penne all work. Cook to al dente according to package directions, then immediately drain but save about 1/2 cup of the pasta water. Toss the pasta into the sauce off the heat and add a splash of reserved water if it needs loosening, that helps the sauce cling without getting soggy.

Q: How do I make it spicier or milder? A: For more heat add cayenne or red pepper flakes and bump the Cajun seasoning up. To tone it down use less Cajun seasoning and add an extra splash of cream or Parmesan to mellow things out. Taste as you go, dont just dump spices in.

Q: How do I keep the cream sauce silky and not grainy or separated? A: Simmer the sauce gently on low, avoid rolling boils after you add the cream. If sauce looks too thick add a little reserved pasta water or chicken broth. Stir in Parmesan off the highest heat so it melts smooth, and finish with fresh parsley.

Q: Can I make this ahead or freeze it? A: You can make it ahead and refrigerate for up to 3 days. Reheat gently on low, adding a splash of broth or cream to revive the sauce. Freezing isn’t ideal because the cream can separate, but you can freeze cooked chicken and cooked pasta separately and combine when reheating.

Q: Any quick swaps for dairy or gluten free? A: For gluten free use GF pasta. For lighter dairy use half and half instead of heavy cream or use milk plus a tablespoon of cornstarch to thicken, but the sauce will be less rich. Nutritional yeast can replace some Parmesan flavor if needed, but texture changes will occur.

Creamy Cajun Chicken Pasta Recipe Substitutions and Variations

Chicken breasts
- Boneless skinless thighs — juicier and more forgiving when cooked, use same amount but watch for slightly longer cook time
- Turkey breast, cut into strips — milder flavor, cooks similarly to chicken
- Firm tofu, pressed and cubed — for a vegetarian swap, sear till browned and season well
Heavy cream
- Half and half plus 1 tablespoon butter per cup — lighter but still creamy, whisk butter in hot liquid so it melts
- Full fat coconut milk — dairy free, adds a slight coconut note that plays ok with Cajun spice
- Cream cheese thinned with milk — thick and tangy, melts into a rich sauce if fully softened
Pasta
- Gluten free pasta (rice or corn based) — cooks similarly, check package for timing
- Fettuccine or linguine or penne — any long or short Italian style noodle works, choose what you like
- Zucchini noodles or spaghetti squash — lower carb option, toss in sauce briefly so they dont get soggy
Parmesan cheese
- Pecorino Romano — saltier and tangier, use a bit less if watching salt
- Grated Asiago — similar nuttiness, melts well into the sauce
- Nutritional yeast — for a vegan option, gives cheesy flavor but less creaminess

Pro Tips

– Season ahead and be mindful of salt: toss the chicken with the Cajun seasoning at least 15 to 30 minutes before cooking so the spices penetrate. Since many Cajun mixes have salt, skip extra salt until the end so you don’t overdo it.

– Sear hot and don’t crowd the pan: get the skillet screaming hot and cook the chicken in a single layer, working in batches if needed. That golden crust locks juiciness in, and a quick rest for a minute keeps the pieces tender.

– Use the reserved pasta water like magic: add it a few tablespoons at a time to loosen and emuslify the cream and Parmesan so the sauce clings to the pasta instead of pooling. Start with less, you can always add more.

– Brighten and balance the creaminess: finish with a squeeze of lemon or a splash of white wine or extra broth if the sauce feels too heavy, and add the parsley at the end for fresh contrast. Shredding real Parmesan from a block melts better than pre-grated stuff.