This Cajun Chicken Pasta brings bold flavor with minimal fuss. It’s creamy, saucy, and loaded with smoky heat, tender chicken, and sweet peppers. You can make it in about 30 minutes, and it tastes like something you’d get at a cozy neighborhood restaurant.
The spice is flexible, the prep is simple, and the leftovers are fantastic. If you like a pasta with personality, this one is a keeper.
Why This Recipe Works
- Big flavor, simple steps: Cajun seasoning adds instant depth with paprika, garlic, herbs, and a kick of heat. No complex techniques needed.
- Creamy but balanced: A mix of cream and pasta water creates a silky sauce that clings to every noodle without feeling heavy.
- Great texture: Searing the chicken first locks in flavor, while sautéed peppers and onions add sweetness and crunch.
- Customizable heat: Use more or less Cajun seasoning, or add hot sauce for extra fire.
- One-pan friendly: Aside from boiling pasta, everything builds flavor in the same skillet for easy cleanup.
Shopping List
- Chicken: 1 to 1.25 lb boneless, skinless chicken breasts or thighs
- Pasta: 12 oz penne, rigatoni, or fettuccine
- Cajun seasoning: Store-bought or homemade
- Vegetables: 1 red bell pepper, 1 yellow or orange bell pepper, 1 small red onion, 3–4 garlic cloves
- Dairy: 1 cup heavy cream (or half-and-half for lighter), 1/2 cup grated Parmesan
- Liquids: 1/2 to 3/4 cup low-sodium chicken broth
- Fats: Olive oil and 1 tablespoon butter
- Acid: 1/2 lemon (optional, for brightness)
- Fresh herbs: Parsley or green onions for garnish
- Extras (optional): Cherry tomatoes, mushrooms, crushed red pepper, hot sauce
- Salt and pepper: To taste
How to Make It
- Boil the pasta: Bring a large pot of salted water to a boil.
Cook pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
- Season the chicken: Pat chicken dry. Slice into thin strips or bite-size pieces.
Toss with 1 to 1.5 tablespoons Cajun seasoning, a pinch of salt, and a drizzle of olive oil.
- Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Sear chicken in a single layer for 3–4 minutes per side until browned and cooked through.
Remove to a plate.
- Sauté the veggies: In the same skillet, add a bit more oil and the butter. Add sliced peppers and red onion with a pinch of salt. Cook 4–5 minutes until softened with a little color.
Stir in minced garlic for 30 seconds.
- Build the sauce: Sprinkle in 1 to 2 teaspoons more Cajun seasoning. Pour in chicken broth, scraping up browned bits. Let it simmer 2 minutes to reduce slightly.
- Make it creamy: Lower heat to medium-low.
Stir in the heavy cream. Simmer gently 2–3 minutes until slightly thickened. Add a splash of pasta water if it gets too thick.
- Bring it together: Return chicken to the pan with any juices.
Add the drained pasta and toss to coat. Stir in Parmesan until melted and silky. Adjust consistency with more pasta water as needed.
- Finish and taste: Squeeze in a little lemon juice if you like brightness.
Taste and adjust with salt, pepper, or more Cajun seasoning. For extra heat, add crushed red pepper or hot sauce.
- Serve: Top with chopped parsley or green onions. Add extra Parmesan at the table.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove over low heat or in the microwave at 50–70% power.
Add a splash of water, milk, or broth to loosen the sauce.
- Freezing: Not ideal due to the cream sauce. If you must, freeze up to 2 months and reheat slowly with added liquid to restore texture.
Why This is Good for You
- Protein-rich: Chicken provides lean protein to keep you satisfied.
- Vegetable boost: Bell peppers deliver vitamin C, fiber, and natural sweetness.
- Balanced energy: Pasta offers complex carbs; pairing it with protein and fat helps steady energy levels.
- Customizable nutrition: You can lighten the sauce with half-and-half, add spinach or mushrooms, or use whole-wheat pasta for extra fiber.
Common Mistakes to Avoid
- Overcooking the pasta: Stop at just shy of al dente. It will finish in the sauce and absorb flavor.
- Skipping the sear: Browning the chicken adds flavor.
Don’t overcrowd the pan, or you’ll steam it.
- Curdling the sauce: Keep the heat moderate once cream is added. A gentle simmer is enough.
- Under-seasoning: Taste at the end. Parmesan is salty; adjust before adding more salt.
- Too thick or too thin: Use reserved pasta water to adjust.
Starch helps the sauce cling and stay glossy.
Alternatives
- Protein swaps: Use shrimp, sausage, or a mix. For shrimp, cook 1–2 minutes per side. For sausage, brown sliced andouille or smoked sausage first.
- Vegetarian: Skip the chicken and add mushrooms, zucchini, or chickpeas.
Use veggie broth.
- Lighter sauce: Use half-and-half or evaporated milk. Thicken with a little Parmesan and simmer gently.
- Dairy-free: Use coconut milk or a barista-style oat cream. Choose a vegan Parmesan or nutritional yeast for savoriness.
- Gluten-free: Swap in gluten-free pasta and check your Cajun seasoning for additives.
- Extra veggies: Stir in spinach at the end, or add roasted cherry tomatoes for sweetness.
- Homemade Cajun seasoning: Mix paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and salt to taste.
FAQ
How spicy is Cajun Chicken Pasta?
It’s mildly to moderately spicy, depending on your Cajun blend and how much you use.
You can reduce cayenne or choose a mild store-bought seasoning if you prefer a gentler heat.
Can I make it ahead?
Yes. Cook everything and cool quickly. Reheat with a splash of water or broth to loosen the sauce.
For best texture, cook the pasta fresh and combine with reheated sauce and chicken right before serving.
What pasta shape works best?
Short shapes like penne or rigatoni catch the sauce and bits of chicken well. Fettuccine is also great for a more luxurious feel. Use what you have; just avoid very delicate shapes that might break.
Is there a substitute for heavy cream?
Half-and-half works well if you keep the heat low and don’t boil.
Evaporated milk is another good option. For dairy-free, try full-fat coconut milk or a neutral oat cream.
How do I keep the chicken juicy?
Slice evenly, sear over medium-high heat, and avoid overcooking. Pull the chicken as soon as it’s just cooked through, then finish warming it in the sauce.
Can I add cheese beyond Parmesan?
Yes.
A little cream cheese adds extra richness, or try a small handful of shredded Monterey Jack for meltiness. Add gradually so it doesn’t overpower the Cajun spices.
Wrapping Up
Cajun Chicken Pasta hits that sweet spot between comforting and exciting. It’s creamy, spicy, and completely weeknight-friendly, with plenty of ways to tweak it to your taste.
Keep a jar of Cajun seasoning in your pantry and this can be a fast, flavorful staple any night of the week. Serve it with a simple salad, and dinner’s done.