This Creamy Cajun Chicken Pasta is a flavor-packed dish that brings the bold spices of Cajun cuisine to your table in just 30 minutes. Tender chicken strips are coated in a smoky, slightly spicy seasoning, then tossed with al dente pasta in a luscious, velvety cream sauce. The dish is a perfect balance of heat and richness, with a hint of garlic and a touch of Parmesan for depth. Each bite offers a satisfying mix of textures—creamy, hearty, and utterly indulgent. It’s a quick yet impressive meal that’s sure to become a weeknight favorite.
Not only is this recipe a breeze to prepare, but it’s also a feast for the senses. The vibrant colors of the dish—golden chicken, vibrant peppers, and creamy sauce—make it as visually appealing as it is delicious. The Cajun seasoning adds a warm, smoky kick, while the cream sauce mellows it out for a perfectly harmonious flavor. Whether you’re cooking for family or friends, this dish delivers restaurant-quality taste with minimal effort. It’s comfort food with a spicy twist, guaranteed to leave everyone asking for seconds.
Ingredients for Creamy Cajun Chicken Pasta
- 8 oz (227 g) penne pasta (cooked according to package instructions and drained)
- 4 teaspoons Cajun seasoning (divided)
- ½ teaspoon salt (divided)
- ½ teaspoon pepper (divided)
- 1 ½ lbs (680 g) boneless, skinless chicken breast (cut into 1″ pieces)
- 3 Tablespoons salted butter (divided)
- ½ yellow onion (diced)
- 2 bell peppers (sliced, any color; red recommended for sweetness)
- 1 ½ cups (355 ml) heavy cream
- ¾ teaspoon smoked paprika
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅓ cup fresh parmesan cheese (grated)
Step-by-Step Instructions
- Cook the pasta: Begin by cooking the penne pasta according to the package instructions. Drain and set aside.
- Season the chicken: In a large ziploc bag, combine 3 teaspoons Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chopped chicken, seal the bag, and shake until the chicken is evenly coated. Set aside.
- Cook the chicken: In a large pan over medium heat, melt 2 Tablespoons of butter. Add the seasoned chicken and cook until browned and just cooked through (about 5-7 minutes). Cook in batches if needed. Remove the chicken to a plate and set aside.
- Sauté the vegetables: Add the remaining 1 Tablespoon of butter to the pan. Once melted, add the diced onion and sliced bell peppers. Cook, stirring frequently, until the vegetables begin to soften (about 3-5 minutes).
- Make the sauce: Pour in the heavy cream, and add the smoked paprika, dried basil, garlic powder, remaining 1 teaspoon Cajun seasoning, and remaining ¼ teaspoon salt and pepper. Bring the mixture to a boil, then reduce to a simmer. Cook until the sauce thickens (about 3-5 minutes).
- Combine everything: Return the cooked chicken to the pan. Add the grated parmesan cheese and the cooked, drained pasta. Stir until the cheese is melted and everything is well combined.
- Serve: Serve warm, topped with fresh parsley if desired. Enjoy!
Perfect Pairings: Serving Suggestions
This Creamy Cajun Chicken Pasta is a star on its own, but pairing it with the right sides can elevate your meal. Serve it with a crisp Caesar salad or garlic bread for a complete dinner. For a lighter option, try a side of steamed broccoli or a fresh arugula salad with a lemon vinaigrette.
Make It Your Own: Recipe Variations
Customize this dish to suit your taste! Swap the chicken for shrimp or sausage for a different protein twist. If you prefer a spicier kick, add a pinch of cayenne pepper or extra Cajun seasoning. For a vegetarian version, skip the chicken and add zucchini or mushrooms instead.
Quick Tips for Time-Saving Success
To save time, prep your ingredients ahead of time. Chop the chicken, onion, and bell peppers the night before and store them in the fridge. Use a pre-made Cajun seasoning blend to skip measuring individual spices. If you’re in a rush, cook the pasta while preparing the sauce to shave off a few minutes.
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of heavy cream or chicken broth to the pasta before microwaving or heating on the stovetop. This helps restore the creamy texture. Avoid freezing, as the cream sauce may separate when thawed.
Essential Equipment for Smooth Cooking
For this recipe, you’ll need a large skillet or sauté pan to cook the chicken and sauce, and a pot for boiling the pasta. A ziploc bag is handy for coating the chicken evenly with seasoning. Don’t forget a wooden spoon or spatula for stirring the sauce and pasta together!
Creamy Cajun Chicken Pasta
Ingredients
- 8 oz penne pasta* cooked according to package instructions and drained
- 4 teaspoons Cajun seasoning divided
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
- 1 ½ lbs boneless skinless chicken breast cut into 1″ pieces
- 3 Tablespoons salted butter divided
- ½ yellow onion diced
- 2 bell peppers sliced (any color, I like to use red)
- 1 ½ cups heavy cream
- ¾ teaspoon smoked paprika
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅓ cup fresh parmesan cheese
Instructions
- Begin cooking pasta according to package instructions.
- In a large ziploc bag, toss together 3 teaspoons Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add chopped chicken, zip closed, and shake until chicken is coated. Set aside.
- In a large pan over medium heat, melt 2 Tablespoons of butter.
- Transfer chicken to heated pan and cook until chicken is browned and just cooked through (cook in batches if needed). Remove to a plate and set aside.
- Add remaining Tablespoon of butter to pan and cook until melted.
- Add peppers and onion and cook, stirring frequently until beginning to soften (about 3-5 minutes).
- Add heavy cream, smoked paprika, basil, garlic powder, remaining cajun seasoning and ¼ teaspoon salt and pepper. Bring to a boil and then reduce to a simmer, cooking until sauce is thickened.
- Return cooked chicken to the pan. Add parmesan cheese and warm cooked, drained pasta and stir until cheese is melted. Serve warm, topped with fresh parsley if desired.