This creamy Cajun chicken pasta is perfectly spicy, in a parmesan Cajun sauce that is too good for words! It’s like an Alfredo sauce, but even better – it’s filled with all the spicy, earthy Cajun flavoring you love.
Delicious and effortless, it’s a creamy cajun chicken pasta to crave.Easy enough for a weeknight, but elegant enough to serve to guests, I can’t wait to share this one!
Table of Contents
- Creamy Cajun Chicken Pasta
- Ingredients and Substitutions
- Tools to Use
- How to Make
- Tips
- Frequently Asked Questions
- Serving Suggestions
- How to Store
- More Sauce + Pasta
- Creamy Chicken Pasta
- Explore More
As you know, my love for pasta is endless and ever-lasting. It’s my favorite comfort food and I don’t think there’s any pasta that I don’t enjoy.
Psst… love pasta as much as we do? You’ve got to try my incredible homemade Fettuccine Alfredo recipe – it’s one you’ll come back to again and again! And don’t miss this Bucatini with Amatriciana sauce for another delicious and simple weeknight pasta dinner.
That said, occasionally I like to really spice things up. Adding some zesty Cajun flavor to my favorite creamy chicken pasta really kicked it up a notch (or 12)!
This is an easy, flavorful take on a Cajun cream sauce that we can’t get enough of. While it’s perfect for any day of the week, this feels like a Friday night dinner to me… pour yourself a glass of wine and let’s eat!
Creamy Cajun Chicken Pasta
There’s so much to love about this creamy chicken pasta sauce. The spicy kick from the cajun seasoning is perfectly balanced by the creamy fresh-grated parmesan cheese.
It’s a pasta dish you’ll truly enjoy, especially if you love a little hot and peppery kick every now and again!
Why You’ll Love It
- Fast – This pasta dinner is on your table in less than 30 minutes!
- Easy to Customize – I love to serve it with my spicy cajun chicken tenders, but there’s a lot of flexibility here. If you prefer a different protein, chicken sausage or even shrimp will work beautifully.
- Flexible – While I added bell peppers and mushrooms, you can also add fresh diced tomatoes, onions, snap peas, asparagus, or even squash. I love that you can adjust according to what’s available seasonally!
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Extra Virgin Olive Oil
- Cajun Seasoning – Learn how to make my favorite cajun seasoning blend here.
- Chicken Breast– You can also use chicken tenders.
- Pasta – We tend to use fettuccine noodles here, but you can use any shape of pasta! Or, even better, make my homemade egg noodles. Learn How to Cook Pasta here.
- Garlic – Freshminced garlic is best.
- Green Onion– Fresh diced.
- Heavy Whipping Cream
- Parmesan –While fresh grated is always best, you can take a shortcut here and use pre-grated if you need to.
- Red Bell Pepper– Sliced
- Green Bell Pepper –Sliced
How to Make
- First, bring a large pot of water to a boil. While it’s boiling, chop your chicken and veggies.
- Sauté cajun chicken in olive oil. Set it aside. (You can skip this step if you’re using leftover chicken.)
- Cook your pasta according to package directions (save a little of the pasta water in case you want to thin the sauce).
- Add your peppers and a little olive oil to your saute pan on medium heat. Once the peppers begin to soften, add garlic, spices and green onions. Then add heavy cream.
- Bring to a boil. Reduce heat and add the chicken back into the sauce, then toss with fresh cooked pasta.
- Remove from heat. Immediately add parmesan, tossing with tongs until incorporated.
Tips
- As always, it’s best to start with freshly grated parmesan cheese. Fresh grated cheese is my favorite secret for creating a creamy, textural blend in all of my recipes.
- Leftover chicken works well in this recipe, and it saves you a step! If you prefer, you can also bake your chicken instead of cooking on the stovetop.
- Simply coat the chicken in olive oil and Cajun seasoning, cooking in the oven using my Baked Chicken Breastmethod. Then slice or dice the chicken into strips to add to your pasta.
Frequently Asked Questions
Is Cajun food spicy?
Yes and no! Cajun food can be as spicy (or not!) as you’d like. Customize your Cajun seasoning to fit your personal preferences.
Where does Cajun food come from?
Cajun food originated in the states in Southern Louisiana, which is why it’s so popular in New Orleans.
Serving Suggestions
Serve this pasta with any of your favorite salads or veggie side dishes for a well-rounded meal.
- Insalata Mista
- Garlic Bread or Garlic Cheese Bread
- Italian Salad
- Brussels Sprouts
- Grilled Green Beans
- Italian Vegetables
How to Store
- Room Temperature– This pasta dish is best served warm, right off the stove. You can leave it at room temperature safely for no longer than 1-2 hours before it must be refrigerated.
- Refrigerator– If you do have leftovers, cover and store in the refrigerator for up to three days. To reheat, add pasta to a sauce pan and add a little milk. Stir until warm and creamy.
- Freezer– you can also freeze this pasta dish for up to three months.
What’s your family’s favorite way to eat pasta? I hope you love it as much as we do!
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5 from 17 votes
Creamy Chicken Pasta
By Julie Blanner
This Creamy Chicken Pasta is perfectly spicy, in a parmesan Cajun Sauce to die for! Delicious and effortless, it’s a Creamy Cajun Chicken Pasta to crave.
Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Servings: 8
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Ingredients
Chicken
- 1 tablespoon olive oil
- ¼ cup cajun seasoning
- 1 chicken breast or chicken tenders (approximately 1 lb)
Pasta
- 16 ounces pasta
- 1 tablespoon garlic minced
- ⅓ cup green onion diced
- 1 tablespoon cajun seasoning
- 4 cups heavy whipping cream
- 1 cup parmesan fresh grated
- 1 red bell pepper sliced (optional)
- 1 green bell pepper sliced (optional)
Instructions
Chicken
Add olive oil to a plate or shallow bowl and cajun seasoning to a plate or solid bowl. Dip chicken breast into oil followed by cajun seasoning and transfer to a cast iron skillet over medium heat.
Blacken chicken 3 minutes and flip. Cook chicken 3 minutes or until done. Set aside.
Pasta
Meanwhile, bring a large pot of water to a boil.
Cook your pasta according to package directions (reserve a half cup of pasta water to thin sauce, if needed).
Sauce
In a skillet over medium heat, add olive oil and peppers. Sauté until tender.
Add garlic, green onions, cajun seasoning and heavy cream.
Bring sauce to a boil until bubbles form in the center.
Toss the fresh cooked pasta into the cajun sauce with the chicken.If needed, thin with a little warm starchy pasta water.
Remove from heat and toss with fresh grated parmesan.
Julie’s Tips
Tips
- As always, it’s best to start with freshly grated parmesan cheese. Fresh grated cheese is my favorite secret for creating a creamy, textural blend in all of my recipes.
- Leftover chicken works well in this recipe, and it saves you a step! If you prefer, you can also bake your chicken instead of cooking on the stovetop. Simply coat the chicken in olive oil and Cajun seasoning, cooking in the oven using my Baked Chicken Breastmethod. Then slice or dice the chicken into strips to add to your pasta.
Serving: 8g | Calories: 713kcal | Carbohydrates: 48g | Protein: 20g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 189mg | Sodium: 284mg | Potassium: 419mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2835IU | Vitamin C: 33.1mg | Calcium: 247mg | Iron: 1.3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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