Down here in Asheville, the mountains have a way of deciding the day’s menu. One minute the sun is spilling over the Blue Ridge, and the next, a cool, misty rain is rolling in, calling for something cozy. It reminds me of my grandma’s kitchen, where a change in weather always meant a change in what was simmering on the stove.
While my days are usually filled with the sweet scent of rising bread and vanilla for my Sweet Magnolia bakery, my evenings are for savory comfort. This Creamy Cajun Chicken Pasta was born on one of those misty mountain evenings. I wanted the deep, soulful spice of Louisiana cooking but wrapped in the comforting hug of a creamy pasta dish.
It’s the kind of meal that feels both exciting and familiar, a perfect marriage of zesty and rich. After a few tries, perfecting the balance of spices and the velvety texture of the sauce, this incredible Creamy Cajun Chicken Pasta became a permanent fixture in my recipe box. It’s more than just a quick weeknight dinner; itโs a bowl full of warmth and flavor that can turn any gray day bright.
Why You’ll Love This Creamy Cajun Chicken Pasta Recipe
This isn’t just another pasta dish; it’s an experience. If you’re looking for a recipe that will wow your family and become an instant favorite, this is the one. This spicy chicken pasta is a true culinary masterpiece.
- Incredibly Flavorful: The homemade Cajun seasoning blend delivers a punch of authentic flavor that is smoky, spicy, and deeply savory. It perfectly complements the rich, creamy sauce, creating a taste that is simply unforgettable. You will not find a better Creamy Cajun Chicken Pasta out there.
- Quick & Easy: From start to finish, you can have this stunning meal on the table in about 30 minutes! It’s the perfect solution for busy weeknights when you crave something special without spending hours in the kitchen. This makes it my go-to Cajun chicken pasta recipe.
- Restaurant-Quality at Home: Why go out when you can create a dish that rivals your favorite Italian or Cajun restaurant? The velvety sauce and perfectly cooked chicken will make you feel like a professional chef. This Creamy Cajun Chicken Pasta is pure indulgence.
- Customizable Heat: You control the spice! It’s easy to adjust the amount of cayenne pepper to make it as mild or as fiery as you like. This flexibility makes it a fantastic recipe for the whole family.
Ingredients You’ll Need
For this amazing Creamy Cajun Chicken Pasta, we’ll use simple, high-quality ingredients that come together beautifully. You likely have most of these in your pantry already!
For the Cajun Seasoning:
- 2 ยฝ tsp smoked paprika
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- ยฝ to 1 ยฝ tsp cayenne pepper (adjust to your spice preference)
For the Pasta Dish:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 1 ยฝ cups heavy cream
- ยฝ cup grated Parmesan cheese, plus more for serving
- 1 lb penne or fettuccine pasta
- 2 tbsp chopped fresh parsley, for garnish
Substitutions & Variations
One of the best things about this Creamy Cajun Chicken Pasta is how easily you can adapt it. Here are a few of my favorite ways to change things up:
- Protein Swap: This recipe is fantastic with shrimp! Just season the shrimp with the Cajun blend and cook for 1-2 minutes per side until pink. You can also use sliced andouille sausage (cook it with the onions and peppers) for an even more authentic Louisiana flavor.
- Make it Vegetarian: For a meat-free version, simply omit the chicken. You can bulk up the dish with more vegetables like mushrooms, zucchini, or spinach. Sautรฉ them right along with the peppers and onions for a hearty and delicious vegetarian Cajun pasta.
- Different Pasta Shapes: While I love penne for how it holds the sauce, feel free to use what you have. Fettuccine, rigatoni, bow ties, or rotini all work wonderfully in this creamy pasta recipe.
- Lighten It Up: If you want to reduce the richness slightly, you can substitute half-and-half for the heavy cream. The sauce won’t be quite as thick and velvety, but it will still be a delicious version of this Creamy Cajun Chicken Pasta.
- Add a Tang: For a little brightness to cut through the richness, a squeeze of fresh lemon juice stirred in at the end does wonders. You could also add a ยฝ cup of sun-dried tomatoes (packed in oil, drained) for a lovely tangy-sweet flavor.
Step-by-Step Instructions
Letโs walk through making this incredible Creamy Cajun Chicken Pasta together. Follow these simple steps for a perfect result every time.
- Mix the Seasoning & Cook the Pasta: First, in a small bowl, combine all the Cajun seasoning ingredients: smoked paprika, salt, garlic powder, black pepper, onion powder, oregano, and cayenne. Mix them well. At the same time, bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it’s al dente. Importantly, before you drain it, reserve about 1 cup of the starchy pasta water. This is a magic ingredient for the sauce!
- Season and Cook the Chicken: While the pasta cooks, pat your chicken cubes dry with a paper towel. Place them in a bowl and toss with 2 tablespoons of the homemade Cajun seasoning until they are evenly coated. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it aside on a plate.
- Sautรฉ the Vegetables: In the same skillet, melt the butter over medium heat. Add the diced onion and bell peppers. Sautรฉ for about 5-6 minutes, until they soften and the onion becomes translucent. Add the minced garlic and the remaining Cajun seasoning, and cook for another minute until fragrant. Be careful not to burn the garlic!
- Build the Creamy Cajun Sauce: Pour the vegetable or chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottomโthis is where so much flavor lives! Let the broth simmer for 2-3 minutes to reduce slightly. Next, reduce the heat to low and slowly pour in the heavy cream, stirring constantly.
- Finish the Dish: Let the cream warm through for a couple of minutes, but do not let it boil. Gradually stir in the grated Parmesan cheese until it has completely melted into a smooth, luscious sauce. If the sauce seems too thick, you can add a splash of the reserved pasta water to reach your desired consistency. Finally, return the cooked chicken to the skillet and add the drained pasta. Toss everything together gently until the pasta and chicken are fully coated in that beautiful Creamy Cajun Chicken Pasta sauce.
- Serve and Garnish: Serve your masterpiece immediately. Garnish your Creamy Cajun Chicken Pasta with fresh parsley and an extra sprinkle of Parmesan cheese.
Pro Tips for Success
Over the years, I’ve learned a few tricks that take this Creamy Cajun Chicken Pasta from great to absolutely exceptional.
- Don’t Overcook the Pasta: Remember, the pasta will continue to cook slightly when you add it to the hot sauce. Pull it from the boiling water when it’s just al dente (still has a slight bite) to prevent it from becoming mushy.
- Use Freshly Grated Parmesan: I can’t stress this enough! Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Buying a block of Parmesan and grating it yourself ensures the smoothest, most velvety sauce for your Cajun chicken pasta.
- Reserve That Pasta Water: That starchy water is liquid gold! It helps the sauce cling to the pasta and is perfect for thinning the sauce to the right consistency without making it watery. I always save more than I think I’ll need.
- Control the Heat: When adding the heavy cream and cheese, keep the heat on low. High heat can cause the cream to curdle or the cheese to separate, ruining the texture of your sauce. Patience is key to a perfect creamy pasta recipe.
- Taste and Adjust: Always taste your sauce before you serve it. You might want to add a pinch more salt, an extra dash of cayenne for more heat, or a little more seasoning to make the flavors pop. Cooking is all about tasting as you go! Making the best Creamy Cajun Chicken Pasta means making it perfect for *you*.
Storage & Reheating Tips
This Creamy Cajun Chicken Pasta makes for fantastic leftovers, if you have any! Hereโs how to store and reheat it properly.
Storage: Allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
Reheating: Cream-based sauces can sometimes separate or become oily when reheated. The best way to warm up your Cajun chicken pasta is on the stovetop. Place the desired amount in a small saucepan over low heat.
Add a splash of milk, cream, or chicken broth (about 1 tablespoon per cup of pasta) to help loosen the sauce and restore its creamy consistency. Stir gently and frequently until it’s heated through. I’d avoid the microwave, as it can heat unevenly and make the chicken rubbery.
What to Serve With This Recipe
This Creamy Cajun Chicken Pasta is a hearty, all-in-one meal, but a few simple sides can round it out perfectly.
- Garlic Bread: A must-have for soaking up every last bit of that incredible creamy Cajun sauce. My Garlic Herb Knots are a perfect match.
- A Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh, acidic contrast that cuts through the richness of the pasta. Think mixed greens, cherry tomatoes, and cucumber.
- Steamed or Roasted Vegetables: Simple steamed green beans or roasted broccoli or asparagus seasoned with a little salt, pepper, and lemon juice make for a wonderful and healthy side dish.
FAQs
Can I make this Creamy Cajun Chicken Pasta ahead of time?
While this dish is best enjoyed fresh, you can certainly do some prep ahead of time to make dinner even faster. You can chop the vegetables, mix the Cajun seasoning, and cut the chicken a day in advance. Store everything in separate airtight containers in the fridge.
When you’re ready to cook, the process will be incredibly quick. For the best texture, I recommend cooking the pasta and making the sauce right before serving your Creamy Cajun Chicken Pasta.
Is this Cajun chicken pasta recipe very spicy?
The spice level is entirely up to you! The heat in this recipe comes from the cayenne pepper in the seasoning blend. The amount listed (ยฝ to 1 ยฝ tsp) offers a range.
If you love heat, go for the full amount or even a little more. If you’re sensitive to spice or cooking for kids, start with just ยฝ teaspoon or even a pinch. The creamy sauce does a wonderful job of balancing the heat, making this spicy chicken pasta enjoyable for everyone.
Can I use milk instead of heavy cream to make the sauce?
You can, but it will change the final result. Heavy cream is key to the ultra-rich, thick, and velvety sauce in this Creamy Cajun Chicken Pasta. Using whole milk will result in a much thinner sauce.
To help thicken it, you could create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold milk and whisking it into the sauce, letting it simmer until it thickens. However, for that truly decadent, restaurant-quality experience, I highly recommend sticking with heavy cream.
Can I freeze this Creamy Cajun Chicken Pasta?
I generally do not recommend freezing dishes with cream-based sauces. Dairy can separate and become grainy when thawed and reheated, which will ruin the wonderful texture of this sauce. Since this Cajun chicken pasta comes together so quickly, it’s best made fresh.
Nutrition Information (per serving)
Disclaimer: The following nutrition information is an estimate and can vary based on the specific ingredients and brands you use.
| Nutrient | Amount |
|---|---|
| Calories | 750 kcal |
| Protein | 45g |
| Carbohydrates | 60g |
| Fat | 38g |
| Saturated Fat | 22g |
| Sodium | 1250mg |
Creamy Cajun Chicken Pasta
- Total Time: 30 mins
- Yield: 4-6 servings 1x
Description
Inspired by misty mountain evenings, this Creamy Cajun Chicken Pasta is a perfect marriage of zesty Louisiana spice and the comforting hug of a creamy pasta dish. It’s a quick, restaurant-quality meal that delivers an unforgettable punch of smoky, spicy, and deeply savory flavor, perfect for busy weeknights when you crave something special.
Ingredients
For the Cajun Seasoning:
- 2 ยฝ tsp smoked paprika
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- ยฝ to 1 ยฝ tsp cayenne pepper (adjust to your spice preference)
For the Pasta Dish:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 1 ยฝ cups heavy cream
- ยฝ cup grated Parmesan cheese, plus more for serving
- 1 lb penne or fettuccine pasta
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- In a small bowl, combine all the Cajun seasoning ingredients: smoked paprika, salt, garlic powder, black pepper, onion powder, oregano, and cayenne. Mix well. At the same time, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water
- While the pasta cooks, pat chicken cubes dry and place them in a bowl. Toss with 2 tablespoons of the homemade Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from the skillet and set aside
- In the same skillet, melt the butter over medium heat. Add the diced onion and bell peppers and sautรฉ for 5-6 minutes, until softened. Add the minced garlic and remaining Cajun seasoning, and cook for another minute until fragrant
- Pour the broth into the skillet, scraping up any browned bits from the bottom. Let the broth simmer for 2-3 minutes to reduce slightly. Reduce heat to low and slowly pour in the heavy cream, stirring constantly
- Let the cream warm through for a couple of minutes without boiling. Gradually stir in the grated Parmesan cheese until it has melted into a smooth sauce. If the sauce is too thick, add a splash of reserved pasta water. Return the cooked chicken to the skillet, add the drained pasta, and toss everything together until fully coated
- Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese
Notes
Don’t overcook the pasta; pull it from the water when it’s al dente as it will continue to cook in the sauce.
Use freshly grated Parmesan cheese to ensure the smoothest, most velvety sauce.
The reserved starchy pasta water is liquid gold for thinning the sauce to the perfect consistency without making it watery.
Keep the heat on low when adding heavy cream and cheese to prevent the sauce from curdling or separating.
Protein Swap: This recipe is also fantastic with shrimp or sliced andouille sausage.
Vegetarian Option: Omit the chicken and bulk up the dish with more vegetables like mushrooms, zucchini, or spinach.
Lighten It Up: Substitute half-and-half for heavy cream for a lighter sauce, though it will be less thick and velvety.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over low heat with a splash of milk or broth to restore the creamy consistency. Avoid the microwave.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Cajun-American
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 7g
- Sodium: 1250mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 195mg