Get ready to spice up your weeknight dinner routine with this incredible Cajun Chicken Pasta. This recipe brings the bold, vibrant flavors of New Orleans right to your kitchen in under 30 minutes. It’s a creamy, satisfying dish packed with perfectly seasoned chicken, tender pasta, and a rich sauce that will have everyone asking for seconds. If you’re looking for a meal that feels like a restaurant-quality treat but is surprisingly simple to make, you’ve found it.
We’ll walk you through every step, from creating a juicy, blackened chicken breast to whipping up a velvety cream sauce that perfectly balances the heat. This is the ultimate comfort food with a kick, and it’s destined to become a new family favorite. For another amazing pasta dish, check out our Tuscan Chicken Pasta.
Why You’ll Love This Cajun Chicken Pasta Recipe
- Quick and Easy: This entire meal comes together in less than 30 minutes, making it the perfect solution for busy weeknights.
- Restaurant Quality at Home: Rich, creamy, and packed with bold flavors, this dish tastes like it came from a high-end restaurant.
- Customizable Heat: You control the spice! Easily adjust the amount of Cajun seasoning to suit your family’s preferences.
- Simple Ingredients: Made with pantry staples and easy-to-find items, you can whip this up any night of the week.
Ingredients You’ll Need
The magic of this creamy Cajun Chicken Pasta comes from a handful of simple but powerful ingredients. Here’s what you’ll need to gather:
For the Cajun Chicken
- Chicken Breasts: Two boneless, skinless chicken breasts provide the perfect lean protein base.
- Olive Oil: Used to get a beautiful sear on the chicken and prevent sticking.
- Cajun Seasoning: The star of the show! A bold blend of spices like paprika, cayenne, garlic powder, and oregano. You can use store-bought or make your own.
For the Creamy Pasta Sauce
- Pasta: Fettuccine is our top choice for its ability to hold onto the creamy sauce, but penne or linguine work wonderfully too.
- Butter: Adds richness and flavor to the sauce.
- Onion & Bell Peppers: A classic trio that builds the aromatic foundation of the dish. We use a yellow onion and a mix of red and green bell peppers.
- Garlic: Freshly minced garlic is a must for the best flavor.
- Heavy Cream: This creates the luxuriously creamy and velvety texture of the sauce.
- Chicken Broth: Helps to thin the sauce to the perfect consistency while adding depth.
- Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and adds a salty, nutty flavor that complements the spice.
- Reserved Pasta Water: The starchy water is a secret weapon for creating a silky-smooth sauce that clings to the pasta.
How to Make Cajun Chicken Pasta Step-by-Step
Making this spicy chicken pasta recipe is easier than you think. Just follow these simple steps for a perfect result every time.
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your fettuccine and cook according to package directions until al dente. Just before draining, be sure to reserve about one cup of the starchy pasta water. This is key for a silky sauce!
2. Prepare the Chicken
While the pasta is cooking, pat the chicken breasts dry with a paper towel. Season them generously on all sides with your Cajun seasoning. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown, cooked through, and a nice crust has formed. Remove the chicken from the skillet and let it rest on a cutting board before slicing.
3. Sauté the Vegetables
In the same skillet, melt the butter over medium heat. Add the diced onion and bell peppers, and cook for 4-5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
4. Build the Creamy Cajun Sauce
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet—this is pure flavor! Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly. Reduce the heat to low and stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth. Season with a little more Cajun seasoning to taste.
5. Combine and Serve
Add the drained fettuccine to the skillet with the sauce. Toss everything together until the pasta is fully coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Slice the rested chicken and add it to the pasta, or serve it on top. Garnish with fresh parsley and extra Parmesan cheese before serving hot.
Tips for Success
- Don’t Overcook the Pasta: Cook it just until al dente, as it will continue to cook slightly when you add it to the hot sauce.
- Use Freshly Grated Parmesan: Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Grating your own ensures a smoother melt.
- Let the Chicken Rest: Allowing the chicken to rest for a few minutes before slicing is crucial for keeping it juicy and tender.
- Control the Spice: Cajun seasonings vary in heat. Start with a smaller amount and add more as needed to get the perfect spice level for you.
What to Serve with Cajun Chicken Pasta
This dish is a complete meal on its own, but it also pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette or some steamed broccoli can provide a refreshing contrast. For a heartier meal, serve it with a side of crusty garlic bread to soak up every last drop of the delicious sauce. If you love cheesy casseroles, try our cheesy hamburger rice casserole next!
Storage and Reheating Instructions
Store any leftover Cajun Chicken Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat. You may need to add a splash of milk or chicken broth to loosen the sauce and restore its creamy consistency. For another great make-ahead meal, our crack chicken casserole is always a hit.
Recipe Variations
- Add Shrimp: For a classic Cajun combo, add some peeled and deveined shrimp along with the chicken.
- Use Sausage: Substitute the chicken with andouille sausage for a smokier, more traditional New Orleans flavor.
- Make it Veggie-Heavy: Feel free to add other vegetables like mushrooms, zucchini, or spinach to the sauce.
Frequently Asked Questions
While it’s best served fresh, you can prepare it ahead of time. Store it in the refrigerator and reheat gently on the stove. You may need to add a splash of milk or cream to loosen the sauce as it will thicken upon cooling.
Yes, absolutely! Simply substitute your favorite gluten-free pasta and cook it according to the package directions. The rest of the ingredients are naturally gluten-free.
A simple homemade Cajun seasoning can be made by mixing paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and dried oregano. This allows you to control the salt and spice levels perfectly.
The spice level is easily controlled. The heat comes from the Cajun seasoning. You can add more for a spicier kick or less for a milder flavor. We recommend starting with the amount in the recipe and adjusting to taste.
For a lighter version, you can use half-and-half, but the sauce won’t be as rich or thick. We don’t recommend using milk, as it can curdle and result in a thin sauce.
More Delicious Dinner Recipes
We hope you love this creamy and spicy Cajun Chicken Pasta as much as we do! It’s a truly satisfying dish that proves you don’t need a lot of time to create something spectacular. If you make it, please leave a comment below and let us know what you think. Don’t forget to share your creations on Pinterest!
Cajun Chicken Pasta
Cajun Chicken Pasta: A 30-Minute Creamy & Spicy Delight
Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Pat chicken breasts dry and season generously with 1 1/2 tablespoons of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until cooked through. Remove from skillet and set aside to rest.
- In the same skillet, melt butter over medium heat. Add the diced onion and bell pepper and cook until softened, about 4-5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth to deglaze the pan. Stir in the heavy cream and the remaining 1/2 tablespoon of Cajun seasoning. Bring to a simmer and cook for 2-3 minutes to thicken. Reduce heat to low and stir in the grated Parmesan cheese until smooth.
- Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add a splash of reserved pasta water to reach the desired consistency. Slice the rested chicken.
- Serve the pasta with the sliced chicken on top. Garnish with fresh parsley and extra Parmesan cheese.
Notes
Adjust the Cajun seasoning to your personal spice preference.
Letting the chicken rest before slicing is key to keeping it juicy.
