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Creamy Cajun Chicken Pasta Recipe
Ash Tyrrell

Creamy Cajun Chicken Pasta Recipe

I just made this Creamy Cajun Chicken Pasta, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.