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Y’all, if you’re craving a dish that’s rich, creamy, and packed with bold flavor, this Cajun Chicken Pasta is about to become your new go-to! Tender, juicy chicken seasoned with Cajun spices, sautéed with the holy trinity of Cajun cooking (that’s green bell pepper, onion, and celery for those who don’t know), and tossed in a creamy, spicy sauce that clings perfectly to your pasta.
This dish has the perfect balance of spice and creaminess, and you can adjust the heat by adding more or less red pepper flakes.
If you like this recipe check out my Creamy Sun Dried Tomato Pasta.
Ingredients for cajun chicken pasta
Pasta: The base that soaks up the creamy Cajun sauce. Fusilli or penne works best to hold all that flavor.
Chicken breast: Boneless and seasoned to perfection with Cajun spices. Juicy, tender, and packs the flavor.
Cajun seasoning: The star of this dish, bringing that signature Southern heat and boldness.
Holy trinity: Green bell pepper, onion, and celery, sautéed together to create a rich, flavorful base.
Garlic: Adds depth and that irresistible aroma we all love.
Heavy cream: The rich, creamy foundation of the sauce that brings it all together.
Parmesan cheese: For a salty, nutty richness that thickens and flavors the sauce.
How to make creamy cajun chicken pasta
Start by boiling water for your pasta. While water boils, season the chicken breasts with Cajun seasoning, smoked paprika, and garlic powder.
Sear the chicken in a skillet until cooked through, then remove it and set it aside. In the same skillet, sauté the holy trinity with red pepper flakes, adding garlic at the end.
Pour in heavy cream and a little more Cajun seasoning, bringing it to a boil, then simmering until thick.
Start making the pasta while the sauce is simmering.
Stir in Parmesan cheese, slice the chicken, and toss it all together with the pasta.
Serve immediately and enjoy!
Commonly Asked Questions
Absolutely! You can use whatever pasta you have on hand. Penne, fettuccine, or even spaghetti works great in this recipe.
Garlic bread or a side salad pairs perfectly with this creamy dish. The bread is great for soaking up any extra sauce!
If you love the heat, add extra Cajun seasoning or red pepper flakes. To make it milder, simply use less red pepper flakes and a milder Cajun blend.
You can prep the chicken and sauce ahead of time, but for the best texture, I recommend cooking the pasta fresh when you’re ready to eat. The sauce can be reheated with a splash of cream to keep it creamy.
Creamy Cajun Chicken Pasta
Ingredients
- ½ lb pasta
- 1 boneless chicken breast
- 1 tsp Cajun seasoning
- ½ tsp Smoked paprika
- ½ tsp Garlic powder
- ½ tsp Italian seasoning
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 green bell pepper, diced
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- ½ tsp Red pepper flakes
- 3 cloves garlic , minced
- 1 ¼ cup Heavy cream
- ½ c parmesan cheese , shredded, or a cheese mix
Instructions
- Bring water to a boil.
- Slice the chicken breast in half and pound down to make thinner. Season chicken breast with all the seasonings except red pepper flakes.
- Heat a skillet/pan over medium heat, add in the olive oil and cook the chicken breast, flipping halfway through for about 4 minutes per side & remove. The internal temp should be 165.
- In the same skillet add the butter, turn down the heat to right under medium and cook the green pepper, onion and celery with red pepper flakes for about 5 minutes. Stir occasionally, then add in the garlic in the last 30 seconds. Around now is when you should start making your pasta. Save 1/4 cup of pasta water on the side when draining.
- Add the heavy cream and 1/4 tsp of cajun seasoning to the skillet and bring to a boil then lower the heat some and let it simmer until thick, stir occasionally.
- After about 7 minutes the sauce should have reduced and thickened. Turn off the heat and stir in the cheese and chicken.
- Add the pasta to the sauce and toss everything together. If it seems too thick add some of the saved pasta water to thin it out.
- Eat and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
