Creamy Cajun Chicken Pasta

When I want something bold, creamy, and full of flavor without spending hours in the kitchen, this Creamy Cajun Chicken Pasta is my top pick. It’s packed with spicy Cajun flavor, tender strips of seasoned chicken, and tossed in a rich, velvety sauce that clings to every bite of pasta. Whether I’m cooking for a cozy dinner or meal prepping for the week, this dish always delivers a satisfying punch.

Why You’ll Love This Recipe

I love how this pasta brings the perfect balance of heat and creaminess. The Cajun seasoning gives the chicken a smoky, spicy kick, while the creamy sauce smooths everything out. It’s a quick one-pan recipe that’s ready in under 40 minutes, making it ideal for busy weeknights or when I’m craving comfort food with a little extra attitude.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 1 tbsp olive oil
• 2 tsp Cajun seasoning (plus more to taste)
• Salt and black pepper, to taste

For the Sauce:

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 tsp Cajun seasoning
• ¼ tsp smoked paprika (optional for added depth)
• Salt and pepper, to taste

For the Pasta:

• 8 oz fettuccine or penne pasta
• Fresh parsley, chopped (for garnish)
• Optional: crushed red pepper flakes for extra heat

Directions

Step 1: Cook the Pasta
I start by boiling the pasta according to package instructions until al dente. Then I drain it and set it aside while I work on the chicken and sauce.

Step 2: Cook the Chicken
In a large skillet, I heat olive oil over medium-high heat. I season the chicken strips with Cajun seasoning, salt, and pepper, then sauté them for about 6–8 minutes until cooked through and golden. Once done, I remove them from the pan and set them aside.

Step 3: Make the Sauce
In the same skillet, I melt butter and sauté the garlic for about 30 seconds until fragrant. Then I pour in the chicken broth and heavy cream, stirring gently. I add in Parmesan, more Cajun seasoning, and a pinch of smoked paprika. I let it simmer for 4–5 minutes until slightly thickened.

Step 4: Combine Everything
I return the chicken to the skillet, then add the cooked pasta. I toss everything together so the sauce coats the pasta and chicken evenly. If the sauce is too thick, I add a splash of pasta water or broth.

Step 5: Serve
I serve it hot, garnished with fresh chopped parsley and, if I’m feeling bold, a sprinkle of red pepper flakes for extra heat.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories: Approximately 550 per serving

Variations

• When I want a veggie boost, I add sautéed bell peppers or spinach to the skillet.
• For a smoky twist, I use blackened seasoning instead of Cajun.
• I sometimes swap the chicken for shrimp — it’s a great seafood variation that still keeps the spicy-creamy balance.
• To make it dairy-free, I replace the cream with coconut milk and skip the Parmesan.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or cream to loosen up the sauce and reheat it gently on the stove or in the microwave. It’s just as delicious the next day.

FAQs

Can I make this less spicy?

Yes. I reduce the Cajun seasoning and skip the red pepper flakes when I want it milder. I can always add more heat later if needed.

What type of pasta works best?

I usually use fettuccine, penne, or linguine. Any pasta with ridges or a wide surface helps hold the sauce better.

Can I use pre-cooked chicken?

Yes, I can slice and warm up cooked chicken breasts or rotisserie chicken, then toss it into the sauce at the end.

Is there a way to lighten the sauce?

I often use half-and-half instead of heavy cream or replace it with evaporated milk to cut down the richness without losing creaminess.

Can I freeze this dish?

I don’t recommend freezing it because the cream sauce may separate when reheated. It’s best enjoyed fresh or stored in the fridge for a few days.

Conclusion

This Creamy Cajun Chicken Pasta has everything I want in a weeknight dinner — bold flavor, comforting creaminess, and minimal effort. It brings restaurant-quality taste right to my kitchen, and I can easily tweak it based on what I have in the pantry. Whether I’m craving something spicy or just need to impress at dinner, this pasta always comes through. Give it a try, and don’t be surprised if it becomes a regular in your dinner rotation like it did in mine.

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