This Cajun Chicken Pasta delivers bold, smoky flavor and creamy heat in a one-pan wonder. Tender, spice-rubbed chicken and a velvety sauce coat al dente pasta for a restaurant-quality meal at home. It’s incredibly satisfying and comes together quickly for a comforting dinner.
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Why You’ll Love This Cajun Chicken Pasta
- Restaurant flavor at home: Deep, smoky, and spicy taste with simple steps.
- Complete one-pan meal: Protein, veggies, and carbs together with fewer dishes.
- Easily customizable: Adjust heat and add your favorite vegetables.
- Magic creamy sauce: Silky, rich, and clings perfectly to every bite.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp Cajun seasoning blend
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 120 ml chicken broth
- 240 ml heavy cream (double cream)
- 50 g freshly grated Parmesan cheese
- 400 g fettuccine or linguine pasta
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Tools: A large skillet or sauté pan, a large pot for pasta, tongs, a microplane or box grater for the Parmesan.
Notes: Use a good quality Cajun seasoning or make your own blend for best flavor. Grate your own Parmesan for a silky sauce—pre-grated doesn’t melt as well.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 38 g |
| Fat: | 32 g |
| Carbs: | 58 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. This isn’t just for looks—it ensures every piece cooks at the same rate, so you don’t end up with some dry, overcooked bits and some undercooked ones. Aim for strips about 1/2-inch thick.
- Get your mise en place ready. This recipe moves quickly once you start cooking. Having your onions sliced, peppers julienned, and garlic minced before you turn on the heat will make the process smooth and stress-free.
- Taste your Cajun seasoning. Blends can vary wildly in salt content and heat level. Give yours a quick taste so you know how much extra salt, if any, you’ll need to add later.
- Don’t skip the pasta water. That starchy, salty water is liquid gold for finishing your sauce. It helps the creamy emulsion cling to the pasta and creates a beautifully glossy, restaurant-style finish.
How to Make Cajun Chicken Pasta
Step 1: Start by bringing a large pot of generously salted water to a boil for your pasta. While that’s heating up, place your sliced chicken strips in a bowl and toss them thoroughly with the Cajun seasoning, making sure every piece is well-coated. Let it sit for a few minutes to allow the flavors to penetrate the meat.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer—you might need to do this in two batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is cooked through and has a nice, dark sear from the spices. Transfer the cooked chicken to a clean plate.
Step 3: By now, your pasta water should be boiling. Add the fettuccine and cook according to package directions until al dente. Remember, you’ll be finishing it in the sauce, so it’s better to be a minute underdone. Before draining, reserve about a cup of the starchy pasta water—this is crucial!
Step 4: In the same skillet you used for the chicken (don’t wash it!), you’ll see all those delicious browned bits stuck to the bottom. That’s flavor! Add the sliced onion and bell pepper to the skillet. Sauté for about 5-6 minutes, using your spoon to scrape up the fond, until the vegetables have softened and started to take on a little color.
Step 5: Add the minced garlic to the skillet and cook for just 30-60 seconds, until incredibly fragrant. You have to be careful here—burnt garlic tastes bitter, so keep it moving. Then, pour in the chicken broth to deglaze the pan, scraping up any remaining browned bits with a wooden spoon.
Step 6: Reduce the heat to medium and pour in the heavy cream. Let it come to a gentle simmer, stirring occasionally. You’ll notice the sauce will begin to thicken slightly after 2-3 minutes. Now, stir in the freshly grated Parmesan cheese until it’s completely melted and the sauce is smooth.
Step 7: Add the drained, cooked pasta and the reserved chicken back into the skillet with the sauce. Toss everything together to coat thoroughly. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a little at a time, until it reaches a silky, clinging consistency.
Step 8: Give the pasta a final taste and season with salt and black pepper as needed. Remember, the Cajun seasoning and Parmesan are both salty, so taste first! Serve immediately, garnished generously with fresh chopped parsley for a pop of color and freshness.
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 broth or cream to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the creamy pasta beautifully, balancing the whole meal.
- Garlic bread or cheesy breadsticks — For the ultimate comfort food experience, you need something to soak up every last drop of that incredible sauce.
- Sautéed green beans with almonds — They add a lovely crunch and a fresh, green element that complements the smoky spices in the main dish.
Drinks
- A crisp, hoppy IPA — The bitterness and citrus notes in the beer stand up wonderfully to the bold, spicy flavors of the Cajun seasoning.
- A chilled glass of Sauvignon Blanc — Its high acidity and notes of grapefruit and grass provide a refreshing contrast to the creamy, rich sauce.
- Sparkling water with a squeeze of lime — A non-alcoholic option that cleanses the palate between bites and enhances the overall dining experience.
Something Sweet
- Lemon sorbet — It’s light, tart, and incredibly refreshing, acting as the perfect palate cleanser after a hearty and flavorful meal.
- A dark chocolate pot de crème — The deep, bitter notes of dark chocolate are a sophisticated and decadent way to end the night.
- Fresh berries with whipped cream — Simple, sweet, and not too heavy, this is a classic finish that everyone will love.
Top Mistakes to Avoid
- Overcooking the chicken. Since it’s sliced thinly and will be added back to the hot sauce, it’s easy to end up with tough, rubbery chicken. Cook it just until no longer pink inside, then trust that it will warm through later.
- Using pre-grated Parmesan cheese. It contains anti-caking agents like cellulose, which prevent it from melting smoothly into your sauce. You’ll be left with a grainy texture instead of a velvety one.
- Adding the garlic too early. Garlic burns in a flash and becomes bitter. Always add it towards the end of your vegetable sauté, just until it’s fragrant—usually less than a minute.
- Skipping the deglazing step. Those browned bits at the bottom of the pan are pure flavor. Not using liquid to scrape them up means you’re leaving the best part of the dish behind.
Expert Tips
- Tip: Let the chicken come to room temperature before cooking. Taking the chill off the meat for 15-20 minutes helps it cook more evenly and develop a better sear without steaming.
- Tip: Make your own Cajun seasoning. It’s surprisingly simple! Mix together 2 tsp paprika, 1 tsp each of garlic powder, onion powder, and dried oregano, 1/2 tsp each of cayenne pepper, black pepper, and thyme. You control the salt and heat perfectly.
- Tip: Undercook your pasta by one minute. The pasta will continue to cook when you toss it in the hot sauce, and it will absorb some of the liquid. Starting with an al dente pasta ensures it won’t become mushy in the final dish.
- Tip: Finish the pasta in the sauce. Don’t just pour sauce over cooked pasta in a bowl. Tossing it all together in the skillet for a final minute of cooking allows the pasta to truly absorb the flavors and creates a cohesive dish.
FAQs
Can I make this Cajun Chicken Pasta ahead of time?
You can, but it’s best enjoyed fresh. The pasta will continue to absorb the sauce as it sits, which can make it a bit dry. If you must, prepare the components separately—cook the chicken and make the sauce, but store them apart from the cooked pasta. To serve, gently reheat the sauce and chicken, cook a fresh batch of pasta, and combine everything with a splash of cream or broth to loosen it up.
What can I use instead of heavy cream?
For a slightly lighter version, you can use half-and-half, but be very careful not to let it boil or it might curdle. A full-fat coconut milk can also work for a dairy-free alternative, though it will impart a subtle coconut flavor that pairs surprisingly well with the spices. For the creamiest, most stable result, heavy cream is still the champion.
My sauce is too thin. How can I thicken it?
Let it simmer for a few more minutes to reduce and concentrate. If it’s still not thick enough, create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water, then whisk it into the simmering sauce. It should thicken up almost immediately. Remember, the sauce will also thicken as it cools and when the Parmesan is added.
How spicy is this dish?
That depends entirely on your Cajun seasoning blend! Most store-bought blends offer a mild to medium heat level. If you’re sensitive to spice, look for a “mild” labeled blend or make your own and omit the cayenne. If you love heat, add a pinch of cayenne or red pepper flakes with the vegetables, or use a hot Cajun seasoning.
Can I use a different protein?
Absolutely! This recipe is very versatile. Sliced andouille sausage would be a classic addition or substitution. Large shrimp (prawns) also work wonderfully—just sauté them quickly after the chicken until pink and opaque, as they cook very fast. For a vegetarian version, try using thick slices of halloumi or large king oyster mushroom slices.
Cajun Chicken Pasta
Make this easy, one-pan Cajun Chicken Pasta with a creamy, spicy sauce for a quick and delicious weeknight dinner. Get the full recipe and cook it tonight!
Ingredients
For the Ingredients
-
450 g boneless, skinless chicken breasts (sliced into thin strips)
-
2 tbsp Cajun seasoning blend
-
1 tbsp olive oil
-
1 medium yellow onion (thinly sliced)
-
1 red bell pepper (thinly sliced)
-
3 cloves garlic (minced)
-
120 ml chicken broth
-
240 ml heavy cream (double cream)
-
50 g freshly grated Parmesan cheese
-
400 g fettuccine or linguine pasta
-
Salt and black pepper (to taste)
-
Fresh parsley (chopped, for garnish)
Instructions
-
Start by bringing a large pot of generously salted water to a boil for your pasta. While that’s heating up, place your sliced chicken strips in a bowl and toss them thoroughly with the Cajun seasoning, making sure every piece is well-coated. Let it sit for a few minutes to allow the flavors to penetrate the meat.01
-
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer—you might need to do this in two batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is cooked through and has a nice, dark sear from the spices. Transfer the cooked chicken to a clean plate.02
-
By now, your pasta water should be boiling. Add the fettuccine and cook according to package directions until al dente. Remember, you’ll be finishing it in the sauce, so it’s better to be a minute underdone. Before draining, reserve about a cup of the starchy pasta water—this is crucial!03
-
In the same skillet you used for the chicken (don’t wash it!), you’ll see all those delicious browned bits stuck to the bottom. That’s flavor! Add the sliced onion and bell pepper to the skillet. Sauté for about 5-6 minutes, using your spoon to scrape up the fond, until the vegetables have softened and started to take on a little color.04
-
Add the minced garlic to the skillet and cook for just 30-60 seconds, until incredibly fragrant. You have to be careful here—burnt garlic tastes bitter, so keep it moving. Then, pour in the chicken broth to deglaze the pan, scraping up any remaining browned bits with a wooden spoon.05
-
Reduce the heat to medium and pour in the heavy cream. Let it come to a gentle simmer, stirring occasionally. You’ll notice the sauce will begin to thicken slightly after 2-3 minutes. Now, stir in the freshly grated Parmesan cheese until it’s completely melted and the sauce is smooth.06
-
Add the drained, cooked pasta and the reserved chicken back into the skillet with the sauce. Toss everything together to coat thoroughly. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a little at a time, until it reaches a silky, clinging consistency.07
-
Give the pasta a final taste and season with salt and black pepper as needed. Remember, the Cajun seasoning and Parmesan are both salty, so taste first! Serve immediately, garnished generously with fresh chopped parsley for a pop of color and freshness.08
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