Delish Creamy Cajun Chicken Pasta

Let’s be honest: Delish Creamy Cajun Chicken Pasta is the kind of weeknight hero I reach for when I want dinner to feel cozy and a little dramatic without me spiraling in the kitchen. It’s creamy, spicy (but not scary—unless you want it to be), and packed with juicy chicken, peppers, garlic, and a Parmesan-kissed sauce that clings perfectly to penne. It tastes like date night but behaves like a Tuesday.

My little family goes feral for this one. My husband will “taste test” the chicken straight out of the pan like he’s on a cooking show, and the kids call it “spicy noodle mac.” It’s become our go-to when we’ve had one of those chaotic days where nobody can remember who fed the dog (me. it was me). The leftovers? Somehow even better at 10 a.m. eaten cold over the sink. No shame.

How to Make It

Grab a big pot of salty water and get your pasta going—penne or rigatoni are perfect here because all those little tubes trap the sauce like a hug. While that bubbles, slice two chicken breasts into cutlets (or just pound them thin), pat dry, and season both sides with Cajun seasoning, salt, and a whisper of paprika if your Cajun blend isn’t super smoky.

Hot skillet time: a little olive oil and a pat of butter. Sear the chicken till golden—like 4–5 minutes a side—then let it rest on a board. Don’t cut into it yet; let the juices chill.

Same pan, add sliced bell peppers and a bit of onion. Let them get glossy and tender with the brown bits scraping up, then in goes minced garlic and a pinch more Cajun spice. It should smell like you’re showing off.

Splash in chicken broth to deglaze, then pour in heavy cream. Stir, lower the heat (don’t boil), and let it thicken to a luxurious puddle. Parmesan goes in last to melt. If it looks too thick, steal a splash of that starchy pasta water. If it’s a touch too spicy, a squeeze of lemon balances it. Slice the chicken, toss your drained pasta in the sauce, then fold the chicken back in. Finish with parsley because we’re fancy like that.

✔Ingredient Notes

– Cajun seasoning: The heart of it. Some blends are saltier than others—taste yours. If it’s mild, add a pinch of cayenne. If it’s salty, ease up on extra salt.
– Chicken: Breasts are classic, thighs are juicier and forgiving. Cutlets = faster cook time, less dry chicken drama.
– Pasta: Short shapes (penne, rigatoni) catch sauce. Gluten-free works; just don’t overcook or it’ll go mushy when tossed.
– Heavy cream: Gives the sauce body and won’t curdle if you keep heat moderate. Half-and-half can work with a tiny cornstarch slurry.
– Parmesan: Freshly grated melts smoother. Pre-shredded sometimes clumps because of anti-caking—still edible, just a little gritty.
– Bell peppers & onion: Sweet and soft against the heat. Red and yellow look pretty. Green works too, just a tad more bitter.
– Garlic: Don’t burn it. If it goes too brown, it’ll taste harsh. Start over if needed—been there.
– Butter + oil: Oil for the high-heat sear, butter for the flavor. Teamwork.
– Lemon: A squeeze at the end brightens the richness. Skip if you want, but it’s that little chef’s kiss.

✔Recipe Steps

1. Boil pasta in well-salted water until al dente; reserve 1/2 cup pasta water, then drain.
2. Season chicken cutlets with 1–1.5 tablespoons Cajun seasoning, salt, and pepper.
3. Sear chicken in 1 tablespoon olive oil + 1 tablespoon butter over medium-high, 4–5 minutes per side; rest and slice.
4. Sauté 1 sliced onion and 1–2 sliced bell peppers in the same pan until tender; stir in 3 minced garlic cloves and 1 teaspoon Cajun seasoning for 30 seconds.
5. Deglaze with 1/2 cup chicken broth; lower heat, add 1 cup heavy cream, and simmer gently until slightly thick; stir in 1/2–3/4 cup grated Parmesan.
6. Toss in cooked pasta with a splash of pasta water; add sliced chicken, a squeeze of lemon, and chopped parsley; adjust salt/heat and serve.

What to Serve It With

– Garlicky green beans or a simple arugula salad with lemon.
– Roasted broccoli or asparagus—sheet pan while the pasta cooks.
– Toasty garlic bread for sauce swiping (non-negotiable in this house).
– A crisp white wine or iced tea if that’s the vibe.

✔Tips & Mistakes

– Don’t crank the heat once the cream’s in—gentle simmer only to avoid splitting.
– Salt your pasta water like the ocean; it seasons from the inside.
– Reserve pasta water. It’s liquid gold for silky sauce.
– Slice chicken after resting so the juices don’t bail on you.
– If the sauce tastes flat, it probably needs salt, acid (lemon), or a pinch of sugar to balance the heat.

✔Storage Tips

Fridge it in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk, cream, or broth to wake the sauce back up. Microwave works—just stir halfway and add a tiny splash of liquid. Cold out of the container? Weirdly good. Breakfast pasta? I support your journey.

✔Variations and Substitutions

– Swap proteins: Shrimp (quick—2 minutes per side), andouille sausage (browned first), or tofu/chickpeas for a hearty veg option.
– Veg it up: Mushrooms, spinach, or halved cherry tomatoes tossed in at the end are so good.
– Dairy-free: Use full-fat coconut milk; add a squeeze of lemon and extra Parmesan-style vegan cheese for body.
– Lighter: Try half-and-half with a 1 teaspoon cornstarch slurry; keep heat low.
– Gluten-free: Use a sturdy GF pasta and stop 1 minute before al dente so it doesn’t break when tossed.
– Spice control: Mild Cajun blend + no extra cayenne for kiddos; heat-lovers can add hot sauce or red pepper flakes.
– Balance: A pinch of sugar mellows the spice; honey works too (honey ↔ sugar).
– Umami boost: Not traditional, but a tiny splash of soy sauce or tamari (tamari ↔ soy sauce) can deepen flavor—go light.

Frequently Asked Questions

Delish Creamy Cajun Chicken Pasta

This creamy Cajun chicken pasta brings tender spiced chicken, sautéed peppers and onions, and a silky Parmesan cream sauce together with al dente penne. Cozy, bold, and ready in under an hour.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 10 ounce penne pasta, uncooked
• ▢ 1 pound boneless skinless chicken breasts, thinly sliced
• ▢ 2 tablespoon Cajun seasoning divide and use to taste
• ▢ 0.5 teaspoon kosher salt or to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 1 cup red bell pepper, thinly sliced
• ▢ 0.5 cup yellow onion, finely diced
• ▢ 3 clove garlic, minced
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 1.5 cup heavy cream
• ▢ 0.5 cup Parmesan cheese, freshly grated plus more for serving
• ▢ 0.25 teaspoon red pepper flakes optional
• ▢ 1 tablespoon lemon juice fresh, optional
• ▢ 2 tablespoon fresh parsley, chopped
• ▢ 0.5 cup pasta cooking water, reserved use as needed to loosen sauce

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil and cook the penne until just al dente. Reserve 0.5 cup of the starchy cooking water, then drain.
• Pat chicken dry. Toss with 1.0 tablespoon Cajun seasoning, 0.25 teaspoon salt, and black pepper until evenly coated.
• Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and sear until golden and cooked through, about 5 to 6 minutes. Transfer to a plate.
• In the same skillet, add bell pepper and onion. Sauté until softened and lightly caramelized, about 4 to 5 minutes. Stir in garlic for 30 seconds.
• Sprinkle in the remaining 1.0 tablespoon Cajun seasoning and red pepper flakes (if using). Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
• Lower heat to medium. Stir in heavy cream and bring to a gentle simmer. Cook 3 to 4 minutes, stirring, until slightly thickened.
• Add Parmesan and stir until melted and smooth. Season with remaining 0.25 teaspoon salt if needed.
• Return chicken and any juices to the skillet. Add drained pasta and toss to coat. Splash in reserved pasta water a little at a time until the sauce clings silkily.
• Finish with lemon juice (if using) and parsley. Taste and adjust salt, pepper, or Cajun seasoning.
• Serve hot, garnished with extra Parmesan and a pinch of Cajun seasoning.

Notes

For a lighter sauce, swap half the heavy cream for half-and-half and simmer a bit longer to thicken. Andouille sausage slices are a tasty add-in; brown them with the chicken. Heat varies by Cajun blend—start with less and add to taste.