Creamy Cajun Chicken Pasta Recipe | Spicy Comfort Food
I just made this Creamy Cajun Chicken Pasta Recipe, and I can’t wait to tell you how good it turned out. The sauce was creamy, the chicken was tender, and the Cajun spices gave it the perfect kick. I love how simple it was to put together, yet it tasted like something from a fancy restaurant.
Honestly, this recipe is going straight into my weeknight dinner rotation. If you enjoy comfort food with a little spice, you’re going to love this too! You might also enjoy trying this Creamy Baked Chicken Breast Recipe for another rich and flavorful dinner idea.
Ingredients for Creamy Cajun Chicken Pasta
Here’s everything I used to bring this pasta to life. Fresh ingredients always make a big difference, and I’ve added a few tips along the way.
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces (fresh chicken works best—avoid frozen for better texture)
- 3 cups penne pasta (whole wheat or gluten-free pasta also works well)
- 2 tablespoons Cajun seasoning (adjust to your spice preference)
- 1 teaspoon smoked paprika (adds a deeper smoky flavor)
- 2 tablespoons olive oil (helps chicken brown nicely)
- 1 cup heavy cream (fresh cream gives the best richness—avoid packaged cream with additives)
- 1 cup chicken broth (use low-sodium broth for better control of flavor)
- ½ cup freshly grated Parmesan cheese (grating it yourself makes the sauce creamier than pre-shredded)
- 1 red bell pepper, thinly sliced (adds sweetness and color)
- 1 green bell pepper or zucchini, sliced (for extra crunch and nutrition)
- ½ cup chopped onion (gives a nice base flavor)
- 3 cloves garlic, minced (fresh garlic is much better than pre-minced jars)
- Fresh parsley and lemon wedge for garnish (brightens up the dish)
Note: Serves 4 people generously.
Variations
Want to make it your own? Try these simple swaps:
- Use coconut milk instead of cream for a dairy-free version.
- Replace chicken with shrimp or tofu for variety.
- Add mushrooms, spinach, or asparagus for more veggies.
- Make it lighter with half-and-half or Greek yogurt instead of heavy cream.
- Spice lovers can sprinkle red chili flakes for extra heat.
For a creamy twist packed with spinach and artichokes, this Creamy Tuscan Chicken with Spinach Artichokes is another delicious option you’ll love.
Cooking Time
Here’s how long this recipe will take:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
A few basic tools make the process much easier:
- Large non-stick skillet – to cook chicken and prepare the sauce.
- Medium pot – for boiling pasta.
- Wooden spoon – to stir without scratching your pan.
- Sharp knife & cutting board – for chopping chicken and veggies.
- Measuring cups & spoons – to get seasoning and liquids just right.
- Colander – to drain pasta quickly.
- Tongs – helpful for tossing pasta in the sauce.
How to Make Creamy Cajun Chicken Pasta?
This pasta comes together step by step, and each part builds flavor. Here’s exactly how I made it.
Season the Chicken
I started by coating the chicken pieces with Cajun seasoning and smoked paprika. To help the spices stick evenly, I drizzled a little olive oil before mixing. This step makes sure the chicken is packed with flavor before it even hits the pan.
Cook the Chicken
Next, I heated olive oil in my skillet and added the seasoned chicken. It took about 5–6 minutes to get golden brown on the outside and juicy inside. Once cooked, I set it aside to rest while I worked on the sauce.
Sauté the Vegetables
Using the same pan (because those browned bits are gold for flavor), I tossed in onions, bell peppers, and garlic. In about 3–4 minutes, they softened and filled the kitchen with that amazing Cajun aroma.
Make the Sauce
I lowered the heat and poured in chicken broth, scraping the pan to catch all the flavors. Then I added cream and Parmesan, stirring until the sauce became smooth and slightly thickened. It was creamy, rich, and smelled incredible.
Cook the Pasta
While the sauce simmered, I boiled the pasta in salted water until al dente. After draining, I saved a little pasta water in case the sauce needed loosening later.
Combine Everything
I added the cooked chicken back into the skillet with the sauce, then tossed in the pasta. Everything coated beautifully in the creamy Cajun sauce, and I added a splash of pasta water to keep it silky.
Garnish and Serve
Finally, I plated it up, sprinkled parsley, and added a squeeze of lemon juice. That tiny bit of citrus really balanced the richness of the sauce.
Additional Tips for Making this Recipe Better
Here are a few tricks I learned while making this
- I found that freshly grated Parmesan makes the sauce creamier than pre-shredded.
- I like to cook pasta just a little under so it finishes cooking in the sauce.
- I sometimes add spinach at the end for extra greens.
- I always taste the sauce before serving—sometimes it just needs a pinch more Cajun spice.
How to Serve Creamy Cajun Chicken Pasta?
This pasta looks and tastes best when served hot right out of the pan. I like to serve it in a wide bowl so the sauce coats every bite. A little extra Parmesan and parsley on top makes it look restaurant-worthy. Garlic bread or a crisp salad on the side pairs perfectly and balances out the richness.
Nutritional Information
Here’s the approximate nutrition per serving:
- Calories: 700
- Protein: 35g
- Carbohydrates: 60g
- Fat: 32g
Make Ahead and Storage
Storing in the Refrigerator
I stored leftovers in an airtight container, and they stayed fresh for 3 days.
Freezing
This pasta also freezes well for up to 2 months. I just made sure to thaw it overnight in the fridge before reheating.
Reheating
When reheating, I added a splash of broth or cream so the sauce stayed creamy and didn’t dry out.
Why You’ll Love This Recipe
This recipe has everything you need in a comforting meal. Here’s why I think it’s worth making:
- It’s quick to prepare, perfect for busy weeknights.
- The flavors are bold, creamy, and satisfying.
- You can easily swap ingredients to suit your diet.
- It works well for both family dinners and potlucks.
- Leftovers taste just as good the next day.
Creamy Cajun Chicken Pasta Recipe
Ingredients
Method
- I started by coating the chicken pieces with Cajun seasoning and smoked paprika. To help the spices stick evenly, I drizzled a little olive oil before mixing. This step makes sure the chicken is packed with flavor before it even hits the pan.
- Next, I heated olive oil in my skillet and added the seasoned chicken. It took about 5–6 minutes to get golden brown on the outside and juicy inside. Once cooked, I set it aside to rest while I worked on the sauce.
- Using the same pan (because those browned bits are gold for flavor), I tossed in onions, bell peppers, and garlic. In about 3–4 minutes, they softened and filled the kitchen with that amazing Cajun aroma.
- I lowered the heat and poured in chicken broth, scraping the pan to catch all the flavors. Then I added cream and Parmesan, stirring until the sauce became smooth and slightly thickened. It was creamy, rich, and smelled incredible.
- While the sauce simmered, I boiled the pasta in salted water until al dente. After draining, I saved a little pasta water in case the sauce needed loosening later.
- I added the cooked chicken back into the skillet with the sauce, then tossed in the pasta. Everything coated beautifully in the creamy Cajun sauce, and I added a splash of pasta water to keep it silky.
- Finally, I plated it up, sprinkled parsley, and added a squeeze of lemon juice. That tiny bit of citrus really balanced the richness of the sauce.
Notes
- I found that freshly grated Parmesan makes the sauce creamier than pre-shredded.
- I like to cook pasta just a little under so it finishes cooking in the sauce.
- I sometimes add spinach at the end for extra greens.
- I always taste the sauce before serving—sometimes it just needs a pinch more Cajun spice.
