This Cajun Chicken Pasta brings bold, spicy flavor and creamy comfort to your table in one satisfying dish. It’s a restaurant-quality meal that comes together quickly with minimal cleanup. The perfect balance of tender chicken, fresh veggies, and a rich, seasoned sauce makes this Cajun Chicken Pasta a guaranteed crowd-pleaser.
Looking for Cajun Chicken Pasta inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Burgers favorites.
Why You’ll Love This Cajun Chicken Pasta
- Bold, balanced flavor: Warm spices and creamy sauce create depth without overwhelming heat.
- Quick & straightforward: Ready in about 30 minutes with simple, approachable steps.
- Customizable to taste: Easily adjust spice levels or add your favorite veggies.
- One-pan wonder: Most cooking happens in a single skillet for easy cleanup.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp Cajun seasoning, divided
- 2 tbsp olive oil
- 1 large bell pepper, thinly sliced (I like using a mix of red and yellow for color)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 120 ml chicken broth
- 240 ml heavy cream
- 1 tbsp tomato paste
- 100 g freshly grated Parmesan cheese
- 400 g fettuccine or linguine pasta
- Salt and black pepper to taste
- Fresh parsley for garnish (optional, but adds a nice fresh touch)
Tools: Large skillet or sauté pan, large pot for pasta, tongs, measuring spoons, grater
Notes: Use a good quality Cajun seasoning and freshly grate Parmesan for best melting and flavor.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 55 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Slice your chicken evenly. Cutting the chicken into uniform strips ensures they cook at the same rate, so you don’t end up with some pieces overcooked and others underdone. Aim for strips about 1/2-inch thick—they’ll sear nicely and stay tender.
- Don’t skip toasting the tomato paste. Cooking the tomato paste for a minute with the veggies deepens its flavor, taking it from tinny and raw to rich and sweet. You’ll notice the color darkens slightly and the aroma becomes more complex—that’s when you know it’s ready.
- Use the pasta water. Before you drain your pasta, reserve about a cup of the starchy cooking water. This liquid gold helps thin the sauce to the perfect consistency and helps it cling to the pasta beautifully. A little goes a long way, so start with a splash and add more as needed.
- Taste your Cajun seasoning first. Some store-bought blends are saltier or spicier than others. Give yours a quick taste so you can adjust the salt in the recipe accordingly. If it’s very salty, you might not need to add much extra salt at the end.
How to Make Cajun Chicken Pasta
Step 1: Start by bringing a large pot of salted water to a boil for your pasta. Cook the pasta according to package directions until al dente—you want a little bite to it since it’ll continue cooking slightly in the sauce. Before draining, remember to save about a cup of that precious pasta water. Drain the pasta and set it aside.
Step 2: While the water heats up, pat your chicken strips dry with a paper towel and place them in a bowl. Toss them with one tablespoon of the Cajun seasoning, making sure each piece is evenly coated. This initial seasoning layer creates a flavorful crust on the chicken when it hits the hot pan.
Step 3: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer—don’t overcrowd the pan, or it’ll steam instead of sear. Cook for 4–5 minutes per side, until the chicken is cooked through and has a nice golden-brown crust. Remove the chicken from the skillet and set it aside on a plate.
Step 4: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced bell pepper and onion, and sauté for about 5–6 minutes, until they start to soften and get a little color around the edges. You’ll notice the onions becoming translucent and the peppers brightening up.
Step 5: Add the minced garlic and the remaining tablespoon of Cajun seasoning to the skillet. Stir constantly for about 30 seconds, just until the garlic becomes fragrant—be careful not to burn it, or it’ll turn bitter. Now, add the tomato paste and cook for another minute, stirring to coat the vegetables. The mixture should look a bit darker and smell wonderfully rich.
Step 6: Pour in the chicken broth to deglaze the pan, scraping up all those browned bits from the bottom with a wooden spoon. Those bits are packed with flavor! Let the broth simmer for a minute to reduce slightly, then pour in the heavy cream. Stir everything together and bring it to a gentle simmer—you don’t want it boiling vigorously.
Step 7: Reduce the heat to low and gradually stir in the grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. It should coat the back of a spoon nicely.
Step 8: Return the cooked chicken (and any accumulated juices) to the skillet, along with the cooked pasta. Toss everything together gently but thoroughly, making sure the pasta, chicken, and veggies are evenly coated in that luscious sauce. Let it heat through for a minute or two. Taste and adjust seasoning with salt and black pepper as needed.
Step 9: Serve immediately, garnished with a sprinkle of fresh parsley if you like. The pasta is best enjoyed right away while the sauce is creamy and the textures are perfect. Dive in!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze without pasta for up to 2 months; sauce may separate slightly upon thawing.
- Reviving: Reheat gently with a splash of cream or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- Garlic bread or a crusty baguette — Perfect for sopping up every last bit of that creamy Cajun sauce. The crisp exterior and soft, garlicky interior provide a wonderful textural contrast to the pasta.
- A simple green salad with a tangy vinaigrette — The fresh, acidic notes from the salad help cut through the richness of the pasta, balancing the meal and making each bite feel a little lighter.
- Sautéed green beans with almonds — The slight crunch and nutty flavor of the almonds complement the smoky Cajun spices beautifully, adding another layer of texture and a vibrant green element to your plate.
Drinks
- A crisp, cold lager or pilsner — The carbonation and mild bitterness of the beer cleanse the palate between bites, while its coolness provides a refreshing counterpoint to the dish’s gentle heat.
- An off-dry Riesling or Chenin Blanc — These white wines have a touch of sweetness that beautifully balances the spice, while their bright acidity stands up to the creamy sauce without overpowering it.
- Sparkling water with a squeeze of lime — For a non-alcoholic option, the bubbles and citrus zing are incredibly refreshing and help reset your taste buds, especially if you’ve dialed up the heat.
Something Sweet
- Lemon sorbet or a citrus tart — The bright, clean, acidic finish of lemon is a perfect palate cleanser after a rich and savory meal. It feels light and refreshing, providing a lovely, zesty end note.
- Classic New Orleans-style beignets — For a truly thematic end to the meal, these warm, pillowy, powdered-sugar-dusted doughnuts offer a delightful, cozy sweetness that pairs wonderfully with the Cajun flavors.
- Dark chocolate espresso truffles — The deep, bitter notes of dark chocolate and coffee echo the smoky depth of the Cajun seasoning, creating a sophisticated and satisfying end to your dining experience.
Top Mistakes to Avoid
- Overcooking the chicken. Since you’re slicing it thinly and cooking it over high heat, it doesn’t take long. Overcooked chicken becomes tough and rubbery. Cook it just until no longer pink in the center, and remember it will warm through again at the end.
- Adding cheese to a boiling sauce. If the sauce is too hot when you add the Parmesan, it can cause the fats and proteins to separate, making the sauce grainy or oily. Always reduce the heat to low before stirring in the cheese for a smooth, emulsified result.
- Using pre-shredded Parmesan cheese. The cellulose coating on pre-shredded cheese prevents it from melting smoothly into the sauce. It’s worth the extra minute to grate a block of Parmesan yourself—you’ll get a much silkier, more integrated sauce.
- Not tasting as you go. Cajun seasoning blends vary wildly in saltiness and heat. If you don’t taste your sauce before serving, you might end up with a dish that’s too salty or not seasoned enough. Always do a final taste and adjust.
Expert Tips
- Tip: Let the chicken rest before slicing. If you have time, pop the whole chicken breasts in the freezer for 10-15 minutes before slicing. This firms them up slightly, making it much easier to cut thin, even strips.
- Tip: Bloom your spices. When you add the Cajun seasoning to the veggies and garlic in the pan, let it cook for 30 seconds before adding the liquid. This “blooms” the spices in the oil, releasing their full, complex flavor and aroma into the entire dish.
- Tip: Finish the pasta in the sauce. Instead of just tossing the drained pasta with the sauce, add the pasta directly to the skillet and let it simmer together for the last minute. This allows the pasta to absorb some of the sauce, resulting in a more flavorful and cohesive final dish.
- Tip: Make it your own with add-ins. This recipe is a fantastic base. Right after you add the cream, you can stir in a couple of handfuls of fresh spinach until it wilts, or add some sliced mushrooms when you’re cooking the peppers and onions for an extra veggie boost.
FAQs
Can I make this Cajun Chicken Pasta ahead of time?
You can prep the components ahead, but I don’t recommend assembling the entire dish in advance. The pasta continues to absorb the sauce, which can make it dry. For best results, cook the chicken and chop the veggies a day ahead. Store them separately in the fridge. When ready to eat, simply re-crisp the chicken in the pan and proceed with the recipe from the vegetable step. The sauce is best made fresh.
What can I use instead of heavy cream?
For a lighter version, you can substitute half-and-half, but the sauce will be a bit thinner and less rich. Full-fat coconut milk is a great dairy-free alternative that still provides creaminess and a subtle sweetness that works well with the spices. Avoid using milk, as it’s prone to curdling when heated with the acidic tomato paste.
My sauce is too thin. How can I thicken it?
If your sauce is runny, let it simmer for a few more minutes to reduce and concentrate. You can also create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water, then stirring it into the simmering sauce. It should thicken up within a minute. Be careful not to add too much, or it can become gloppy.
How spicy is this pasta?
The heat level really depends on your Cajun seasoning blend. Most standard blends create a mild to medium heat that’s warm and smoky rather than painfully spicy. If you’re sensitive to heat, look for a “mild” Cajun blend or make your own, omitting or reducing the cayenne pepper. You can always add a pinch of red pepper flakes at the end if you want more kick.
Can I use a different type of pasta?
Absolutely! Fettuccine and linguine are great because their flat surfaces hold the creamy sauce well. Penne, rigatoni, or farfalle also work beautifully—any short pasta with nooks and crannies will trap the sauce. Just avoid very delicate pasta like angel hair, as it can become mushy under the weight of the chunky sauce and chicken.
Cajun Chicken Pasta
Make this easy, creamy Cajun Chicken Pasta in just 30 minutes for a restaurant-quality meal at home. Get the simple, one-pan recipe now!
Ingredients
For the Ingredients
-
450 g boneless, skinless chicken breasts (sliced into thin strips)
-
2 tbsp Cajun seasoning (divided)
-
2 tbsp olive oil
-
1 large bell pepper (thinly sliced)
-
1 medium onion (thinly sliced)
-
3 cloves garlic (minced)
-
120 ml chicken broth
-
240 ml heavy cream
-
1 tbsp tomato paste
-
100 g freshly grated Parmesan cheese
-
400 g fettuccine or linguine pasta
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish)
Instructions
-
Start by bringing a large pot of salted water to a boil for your pasta. Cook the pasta according to package directions until al dente—you want a little bite to it since it’ll continue cooking slightly in the sauce. Before draining, remember to save about a cup of that precious pasta water. Drain the pasta and set it aside.01
-
While the water heats up, pat your chicken strips dry with a paper towel and place them in a bowl. Toss them with one tablespoon of the Cajun seasoning, making sure each piece is evenly coated. This initial seasoning layer creates a flavorful crust on the chicken when it hits the hot pan.02
-
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer—don’t overcrowd the pan, or it’ll steam instead of sear. Cook for 4–5 minutes per side, until the chicken is cooked through and has a nice golden-brown crust. Remove the chicken from the skillet and set it aside on a plate.03
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the sliced bell pepper and onion, and sauté for about 5–6 minutes, until they start to soften and get a little color around the edges. You’ll notice the onions becoming translucent and the peppers brightening up.04
-
Add the minced garlic and the remaining tablespoon of Cajun seasoning to the skillet. Stir constantly for about 30 seconds, just until the garlic becomes fragrant—be careful not to burn it, or it’ll turn bitter. Now, add the tomato paste and cook for another minute, stirring to coat the vegetables. The mixture should look a bit darker and smell wonderfully rich.05
-
Pour in the chicken broth to deglaze the pan, scraping up all those browned bits from the bottom with a wooden spoon. Those bits are packed with flavor! Let the broth simmer for a minute to reduce slightly, then pour in the heavy cream. Stir everything together and bring it to a gentle simmer—you don’t want it boiling vigorously.06
-
Reduce the heat to low and gradually stir in the grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. It should coat the back of a spoon nicely.07
-
Return the cooked chicken (and any accumulated juices) to the skillet, along with the cooked pasta. Toss everything together gently but thoroughly, making sure the pasta, chicken, and veggies are evenly coated in that luscious sauce. Let it heat through for a minute or two. Taste and adjust seasoning with salt and black pepper as needed.08
-
Serve immediately, garnished with a sprinkle of fresh parsley if you like. The pasta is best enjoyed right away while the sauce is creamy and the textures are perfect. Dive in!09
Not what you're looking for?
