Cajun Chicken Pasta Recipe

This creamy, spicy Cajun Chicken Pasta is made with tender chicken strips, fresh bell peppers, and a rich parmesan sauce, ready in just 30 minutes. The bold Cajun seasoning cuts through the velvety cream for a perfectly balanced, savory bite. I make this whenever I crave restaurant comfort food without the wait.

Restaurant-Quality At Home

I used to order this dish at chain restaurants, but the sauce often arrived separated or overly greasy. Making it at home lets you control the spice level and ensure the sauce stays silky smooth every time.

My biggest mistake was initially using milk instead of heavy cream, which resulted in a thin sauce that wouldn’t cling to the pasta. Now I stick to heavy cream and real parmesan for that signature thick consistency that coats every noodle.

Cajun Chicken Pasta Ingredients

• 8 oz (225g) Penne pasta
• 1 lb (450g) Boneless skinless chicken breasts, cut into strips
• 2 tbsp Cajun seasoning, divided
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 Red bell pepper, thinly sliced
• 1 Yellow onion, thinly sliced
• 3 cloves Garlic, minced
• 1 cup (240ml) Heavy cream
• 1/2 cup (50g) Parmesan cheese, freshly grated
• 1/2 cup (120ml) Reserved pasta water
• 1 tbsp Fresh parsley, chopped

How To Make Cajun Chicken Pasta

1. Boil The Pasta: Cook the penne in a large pot of salted boiling water until al dente, usually 10-11 minutes. Reserve half a cup of the starchy cooking water before draining.
2. Sear The Chicken: Toss the chicken strips with one tablespoon of the Cajun seasoning. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes until golden and cooked through, then remove to a plate.
3. Sauté The Vegetables: Melt the butter in the same skillet. Add the sliced onions and red bell peppers, sautéing for about 4 minutes until softened and fragrant.
4. Build The Sauce: Stir in the minced garlic and the remaining tablespoon of Cajun seasoning, cooking for 30 seconds. Pour in the heavy cream and bring to a gentle simmer.
5. Combine And Serve: Let the sauce thicken for 2 minutes, then whisk in the parmesan cheese until smooth. Toss in the cooked pasta and chicken, adding a splash of reserved pasta water if the sauce is too thick.

Recipe Tips

• Check the spice: Cajun blends vary widely in salt and heat levels, so taste your seasoning before adding extra salt to the sauce.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth sauce, leading to a gritty texture.
• Don’t overcook chicken: Sear the strips quickly over medium-high heat and remove them immediately to keep them juicy before adding them back at the end.

What To Serve With Cajun Chicken Pasta

Serve this rich pasta with a crisp green salad dressed in an acidic vinaigrette to cut through the heavy cream sauce. Garlic bread or crusty baguettes are also excellent for mopping up any extra spicy sauce left on the plate.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or milk to loosen the sauce, as the cream will thicken significantly when cold.

FAQs

Can I use half and half instead of heavy cream? Yes, but the sauce will be thinner and less rich. You may need to simmer it a few minutes longer to achieve the right consistency.

Is this dish very spicy? It depends entirely on your brand of Cajun seasoning. If you are sensitive to heat, start with half the recommended amount and adjust to taste.

Can I add sausage? Absolutely, sliced Andouille sausage is a traditional addition that adds wonderful smokiness and extra protein to the dish.

Nutrition

• Calories: 650
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 125mg
• Sodium: 890mg
• Total Carbohydrate: 48g
• Protein: 32g

Try More Recipes:

• Chicken Spinach Alfredo Pasta Recipe
• Buffalo Chicken Alfredo Pasta Recipe
• Rotisserie Chicken Alfredo Pasta Recipe

Cajun Chicken Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Cajun Chicken Pasta combines creamy, spicy sauce with tender chicken strips and bell peppers, ready in just 30 minutes. Heavy cream, garlic, and bold Cajun spices make this easy weeknight dinner taste like a restaurant favorite.

Ingredients

• 8 oz (225g) Penne pasta

• 1 lb (450g) Boneless skinless chicken breasts, cut into strips

• 2 tbsp Cajun seasoning, divided

• 2 tbsp Olive oil

• 2 tbsp Unsalted butter

• 1 Red bell pepper, thinly sliced

• 1 Yellow onion, thinly sliced

• 3 cloves Garlic, minced

• 1 cup (240ml) Heavy cream

• 1/2 cup (50g) Parmesan cheese, freshly grated

• 1/2 cup (120ml) Reserved pasta water

• 1 tbsp Fresh parsley, chopped

Directions

• Boil The Pasta: Cook the penne in a large pot of salted boiling water until al dente, usually 10-11 minutes. Reserve half a cup of the starchy cooking water before draining.
• Sear The Chicken: Toss the chicken strips with one tablespoon of the Cajun seasoning. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes until golden and cooked through, then remove to a plate.
• Sauté The Vegetables: Melt the butter in the same skillet. Add the sliced onions and red bell peppers, sautéing for about 4 minutes until softened and fragrant.
• Build The Sauce: Stir in the minced garlic and the remaining tablespoon of Cajun seasoning, cooking for 30 seconds. Pour in the heavy cream and bring to a gentle simmer.
• Combine And Serve: Let the sauce thicken for 2 minutes, then whisk in the parmesan cheese until smooth. Toss in the cooked pasta and chicken, adding a splash of reserved pasta water if the sauce is too thick.