Name: Irresistible Five-Ingredient Creamy Cajun Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning; 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 12 oz fettuccine or penne pasta, cooked al dente

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This Five-Ingredient Creamy Cajun Chicken Pasta is a weeknight dinner dream—rich, spicy, and ready in under 30 minutes. With just a handful of ingredients, I get a bold, creamy pasta dish that tastes like it came from a restaurant. The Cajun spices coat tender chicken pieces, while the cream sauce clings to every strand of pasta for a perfectly comforting bite.

Why I Love This Recipe

I love how incredibly easy and fast this recipe is. With only five simple ingredients, I don’t have to spend time chopping or prepping a long list. The Cajun seasoning gives everything a smoky, spicy flavor without the need for extra spices or herbs. It’s also a one-pan dish (if I boil the pasta ahead of time), which makes cleanup super simple. Whether I need a quick weeknight meal or a satisfying weekend dinner, this creamy Cajun chicken pasta hits the spot.

Ingredients

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

Boneless, skinless chicken breasts
Cajun seasoning
Heavy cream
Parmesan cheese (freshly grated for the best results)
Fettuccine or penne pasta (cooked al dente)

Directions

I start by seasoning the chicken breasts generously with Cajun seasoning.
In a large skillet over medium-high heat, I cook the chicken until golden and cooked through, about 5–7 minutes per side depending on thickness. Then I remove it from the pan and let it rest.
In the same skillet, I pour in the heavy cream and bring it to a gentle simmer. I stir in the grated Parmesan and continue stirring until the sauce thickens slightly.
I slice the cooked chicken and add it back into the skillet, letting it soak up the creamy sauce.
Finally, I toss in the cooked pasta, mixing everything well so the sauce coats every bite.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, making the total time around 30 minutes from start to finish.

Variations

I sometimes use shrimp instead of chicken for a seafood twist.
To make it spicier, I add a pinch of cayenne or red pepper flakes.
For a veggie boost, I sauté bell peppers or spinach with the chicken.
If I want a lighter version, I swap the heavy cream for half-and-half or a plant-based alternative.
I also enjoy trying different types of pasta like linguine, rotini, or even gluten-free noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a skillet over medium-low heat with a splash of cream or milk to bring the sauce back to life. The microwave also works in short bursts, stirring between each one. I avoid freezing this dish, as the cream sauce may separate after thawing.

FAQs

What can I use if I don’t have Cajun seasoning?

I mix paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and a bit of cayenne to make a quick Cajun blend at home.

Can I use pre-cooked chicken?

Yes, I can use rotisserie or leftover grilled chicken. I just slice it and warm it in the sauce until heated through.

How do I keep the sauce from curdling?

I make sure not to boil the cream too hard. A gentle simmer while stirring helps keep the sauce smooth and creamy.

Can I add vegetables to this dish?

Absolutely. I often add sautéed onions, bell peppers, or mushrooms to make it more hearty and colorful.

What pasta works best with this recipe?

I prefer fettuccine or penne because they hold the sauce well, but any pasta I have on hand will do.

Conclusion

This Five-Ingredient Creamy Cajun Chicken Pasta is one of my favorite go-to meals when I need something fast, flavorful, and comforting. The Cajun spice adds just the right kick, while the creamy Parmesan sauce makes every bite rich and satisfying. It’s proof that with just a few ingredients, I can still enjoy a restaurant-worthy dish right at home.