This creamy Cajun chicken pasta is a comfort food classic with a healthier twist—high in protein from lean chicken, balanced with fiber from veggies, and made satisfying with a rich yet wholesome sauce.
The smoky Cajun spices bring bold flavor, while parmesan adds a velvety finish.
Quick to prepare in just 30 minutes, it’s a weeknight-friendly recipe that’s hearty, flavorful, and perfect for meal prep or family dinners.
30-Minute Creamy Cajun Chicken Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet or sauté pan
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Wooden spoon or spatula
- 1 measuring spoon set
- 1 measuring cup set
- 1 mixing bowl or zip-top bag
Ingredients
- 8 oz 227 g penne pasta, cooked and drained
- 1 ½ lbs 680 g boneless, skinless chicken breast, cut into 1-inch pieces
- 4 tsp Cajun seasoning divided
- ½ tsp salt divided
- ½ tsp black pepper divided
- 3 Tbsp salted butter divided
- ½ medium yellow onion diced
- 2 medium bell peppers any color, thinly sliced
- 1 ½ cups 355 ml heavy cream
- ¾ tsp smoked paprika
- ½ tsp dried basil
- ¼ tsp garlic powder
- ⅓ cup freshly grated parmesan cheese
Instructions
- Prepare the Pasta Base: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture, meaning tender but with a slight bite in the center. This ensures the pasta will not turn mushy when mixed into the sauce later. Once cooked, drain the pasta well in a colander, drizzle lightly with a touch of olive oil (optional to prevent sticking), and set it aside until needed.
- Season the Chicken Thoroughly: Place the diced chicken breast into a large mixing bowl or a resealable plastic bag. Sprinkle over 3 teaspoons of Cajun seasoning, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Toss or shake well until every piece of chicken is evenly coated in the spices. This step not only infuses the chicken with flavor before cooking but also helps form a delicious golden crust when seared in the pan. Set aside to marinate briefly while you prepare the pan.
- Sear the Chicken to Perfection: Heat a large skillet over medium heat and melt 2 tablespoons of butter until it begins to sizzle slightly. Carefully place the seasoned chicken pieces into the hot pan, making sure not to overcrowd them (cook in two batches if necessary). Allow the chicken to cook undisturbed for a few minutes to develop a golden-brown sear, then flip and cook until the pieces are browned on all sides and just cooked through. Transfer the chicken to a clean plate and cover loosely with foil to keep warm while you prepare the vegetables.
- Sauté the Vegetables for Flavor: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, stir in the diced onion and sliced bell peppers. Cook the vegetables for 3–5 minutes, stirring frequently, until they begin to soften and release their natural sweetness. The onions should turn translucent, and the peppers should still hold a slight crunch for texture. This step builds the aromatic base of the sauce.
- Create the Creamy Cajun Sauce: Reduce the heat slightly and pour in the heavy cream, stirring gently to combine with the vegetables. Season the sauce with the remaining 1 teaspoon of Cajun seasoning, ¼ teaspoon of salt, ¼ teaspoon of black pepper, smoked paprika, dried basil, and garlic powder. Stir thoroughly so the spices are evenly distributed. Allow the mixture to come to a gentle boil, then reduce the heat to a low simmer. Let it cook for several minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld beautifully.
- Combine Chicken, Pasta, and Sauce: Return the seared chicken pieces to the skillet, along with any juices that may have collected on the plate. Add in the freshly grated parmesan cheese and stir gently until it melts smoothly into the sauce. Finally, add the cooked and drained pasta to the pan. Toss everything together with a wooden spoon or tongs, ensuring every piece of pasta is coated in the creamy Cajun sauce and the chicken and vegetables are evenly distributed.
- Serve and Garnish Generously: Once everything is combined, taste the pasta and adjust seasoning if needed. For an optional finishing touch, sprinkle with freshly chopped parsley or a little extra parmesan cheese before serving. Serve the Cajun chicken pasta immediately while it’s hot and creamy, pairing it with garlic bread or a crisp green salad if desired.
Notes
- Pasta type can be swapped—penne is great, but linguine, fettuccine, or rotini work beautifully.
- Cajun seasoning levels can be adjusted for heat—mild blends keep it family-friendly, while spicier ones give a bold kick.
- Chicken can be substituted with shrimp, sausage, or even tofu for a different protein option.
- Freshly grated parmesan melts more smoothly than pre-shredded varieties.
- For extra color and nutrients, consider adding zucchini, mushrooms, or spinach to the mix.
- If the sauce thickens too much, stir in a splash of pasta water to loosen it.
Chef’s Secrets for Perfect Pasta
The secret to making this Cajun chicken pasta irresistible lies in balance—seasoning, searing, and sauce texture.
Always season the chicken before cooking; this ensures every bite has flavor, not just the sauce.
When searing, avoid crowding the pan, as this helps the chicken develop that golden crust.
For the sauce, allow the cream to simmer gently rather than boiling vigorously; this prevents it from breaking and keeps it luxuriously smooth.
Finally, reserve a small cup of pasta water before draining—the starch in it can be used to adjust the sauce’s consistency if it becomes too thick.
Serving Suggestions Made Simple
This pasta is satisfying enough on its own but shines even more when paired with the right sides.
A crisp green salad with a light vinaigrette balances the richness of the sauce, while garlic bread or crusty baguette makes the perfect companion to soak up extra creaminess.
For a heartier spread, serve alongside roasted vegetables or a simple tomato bruschetta.
If you’re entertaining, garnish the dish with fresh parsley, lemon zest, or a sprinkle of extra parmesan for a restaurant-style presentation.
Storage Tips for Freshness
Leftovers store well in the refrigerator for up to three days when placed in an airtight container.
Keep in mind that the sauce thickens as it cools, and the pasta may absorb some of the liquid.
When reheating, add a splash of milk, cream, or chicken broth to restore the sauce’s creamy texture.
Warm gently on the stovetop over low heat or in the microwave in short intervals, stirring in between to prevent uneven heating.
This dish is not ideal for freezing since cream-based sauces can separate when thawed, but it’s perfect for make-ahead lunches within the week.
Frequently Asked Questions
1. Can I use a different protein instead of chicken?
Absolutely! Shrimp, sausage, or even turkey work beautifully with the Cajun spices.
For a vegetarian version, swap in mushrooms or tofu for a hearty alternative.
2. Is there a lighter option for the cream?
Yes—half-and-half can be used instead of heavy cream, though the sauce will be slightly thinner.
For an even lighter version, try evaporated milk, but avoid regular milk as it can curdle under heat.
3. How can I make this pasta spicier?
Increase the Cajun seasoning or add a pinch of cayenne pepper or red chili flakes.
On the other hand, for a milder version, reduce the seasoning and balance it with more parmesan.
4. What pasta works best with this recipe?
Penne is traditional because its ridges catch the creamy sauce, but linguine, farfalle, or even spaghetti can be used.
Each pasta shape changes the texture of the dish slightly but still works well.
5. Can this be made ahead for meal prep?
Yes—cook and store the components separately if possible. Keep the chicken and sauce in one container and the pasta in another.
Combine them only when reheating to maintain the best texture and flavor.
