Creamy Cajun Chicken Pasta
Looking for a dinner that’s bursting with flavor but doesn’t take forever to make?
This creamy Cajun Chicken Pasta is a weeknight winner! With just the right amount of spice, creamy richness, and tender chicken, this dish comes together in under 30 minutes—perfect for busy nights when you want something easy and delicious.
Plus, you can easily swap in shrimp or your favorite veggies for a quick twist.
Let’s dive into this bold, creamy goodness!
For the Pasta:
- Penne Pasta – This is my preferred pasta, but feel free to use any kind you like, such as linguine or fettuccine. Cook according to the package instructions.
- Cajun Seasoning – Adds a flavorful, spicy kick to the dish. You can adjust the amount depending on how spicy you like your food.
- Salt and Pepper – Used to season the chicken and the sauce, balancing all the flavors.
- Boneless, Skinless Chicken Breast – Cut into bite-sized pieces. You can also swap this for shrimp or your favorite veggies.
- Butter – Used to cook the chicken and veggies, bringing in richness and flavor.
- Yellow Onion – Adds sweetness and depth to the dish.
- Bell Peppers – Any color works, but red peppers add a nice sweetness and color to the dish.
- Heavy Cream – This makes the sauce creamy and rich, blending perfectly with the Cajun seasoning.
- Smoked Paprika – Adds an earthy smokiness to the sauce.
- Dried Basil – Gives the sauce a fresh, herby flavor.
- Garlic Powder – For a little extra savory kick.
- Parmesan Cheese – Freshly grated for the best flavor, this will help thicken the sauce and add a salty, cheesy finish.
Creamy Cajun Chicken Pasta Recipe
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- 8 oz (227 g) penne pasta, cooked and drained
- 4 teaspoons Cajun seasoning, divided
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 ½ lbs (680 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 3 tablespoons salted butter, divided
- ½ yellow onion, diced
- 2 bell peppers (any color), sliced (red is preferred)
- 1 ½ cups (355 ml) heavy cream
- ¾ teaspoon smoked paprika
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅓ cup freshly grated Parmesan cheese
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a large zip-top bag, combine 3 teaspoons Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chicken pieces, seal the bag, and shake until the chicken is evenly coated. Set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the seasoned chicken to the pan and cook until browned and cooked through, about 6-8 minutes (you may need to do this in batches). Once done, remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of butter to the skillet. Once melted, add the sliced bell peppers and diced onion. Cook, stirring often, for about 3-5 minutes, until softened.
- Stir in the heavy cream, smoked paprika, basil, garlic powder, and the remaining Cajun seasoning, salt, and pepper. Bring to a boil, then reduce the heat to simmer. Cook until the sauce thickens, about 5 minutes.
- Return the cooked chicken to the pan. Add the grated Parmesan cheese and stir until melted and incorporated into the sauce.
- Add the drained pasta to the skillet and toss until well coated. Serve immediately, garnished with fresh parsley if desired.
- Feel free to swap the penne pasta with another type, like linguine, if you prefer.
- For extra spice, use a Cajun seasoning you love (I recommend "Slap Ya Mama").
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may lose some creaminess upon reheating.
Calories: 568 kcal | Carbohydrates: 34g | Protein: 33g | Fat: 33g | Saturated Fat: 19g
Cholesterol: 174mg | Sodium: 488mg | Potassium: 689mg | Fiber: 3g | Sugar: 3g
Vitamin A: 2608 IU | Vitamin C: 44mg | Calcium: 128mg | Iron: 2mg
- Can I use a different type of pasta?
Yes! While penne works great, you can easily swap it for any pasta you have on hand—linguine, fettuccine, or even spaghetti would work perfectly!
- How can I adjust the spice level?
If you’re not a fan of heat, simply reduce the Cajun seasoning. Start with a small amount and taste as you go. Add more if you like it spicier.
- Can I make this ahead of time?
Definitely! You can prep the sauce and cook the chicken earlier in the day. Just store them separately in the fridge, then reheat and toss with freshly cooked pasta when you’re ready to eat.
- Can I substitute heavy cream with something else?
If you want a lighter option, try using half-and-half, whole milk, or even coconut cream for a dairy-free version. The sauce will be a bit different but still creamy and delicious!
- Can I add veggies to this dish?
Absolutely! Feel free to toss in some bell peppers, spinach, or even mushrooms while cooking the onions. Just sauté them with the garlic for extra flavor.
