Five-Ingredient Creamy Cajun Chicken Pasta

When I’m craving something comforting, bold, and easy to throw together, this Five-Ingredient Creamy Cajun Chicken Pasta is always my go-to. It’s rich, spicy, and creamy with just the right amount of kick, and the best part? I can have it on the table in about 30 minutes. With only five main ingredients, it’s a weeknight dinner hero that doesn’t sacrifice flavor.

Why I’ll Love This Recipe

I love how this recipe delivers big flavor with minimal effort. Using just five ingredients, I get a creamy, satisfying pasta dish that tastes like something out of a restaurant kitchen. It’s perfect for busy nights when I want something delicious without spending hours cooking or cleaning up. The Cajun seasoning gives it a smoky, spicy edge that pairs beautifully with the creamy sauce and tender chicken.

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

• pasta (like penne or fettuccine)

• Parmesan cheese

Optional (but recommended): salt, pepper, olive oil, garlic, fresh parsley for garnish

Directions

1. I start by cooking the pasta according to package instructions. While that’s boiling, I move on to the chicken.

2. I season the chicken generously with Cajun seasoning on both sides.

3. In a large skillet over medium-high heat, I add a little olive oil and sear the chicken until it’s cooked through and nicely browned, about 4–5 minutes per side. Then I remove it from the pan and let it rest.

4. In the same skillet, I pour in the heavy cream and bring it to a gentle simmer. I stir in the Parmesan cheese and a bit more Cajun seasoning, letting it thicken slightly.

5. I slice the cooked chicken and return it to the skillet along with the drained pasta, tossing everything together until it’s well coated in the creamy sauce.

6. I serve it hot, optionally topped with more Parmesan and a sprinkle of chopped parsley.

Servings and timing

This recipe makes about 4 servings and is ready in just 30 minutes. I spend around 10 minutes prepping and 20 minutes cooking, which makes it perfect for a fast dinner fix.

Variations

• Add vegetables: I like tossing in spinach, cherry tomatoes, or bell peppers for extra color and nutrition.

• Use shrimp: Cajun shrimp is an amazing alternative to chicken and cooks even faster.

• Make it extra spicy: A pinch of cayenne or a dash of hot sauce gives it an extra kick.

• Lighten it up: I sometimes use half-and-half instead of heavy cream for a lighter sauce.

• Cheese swap: A bit of cream cheese or mozzarella can be used alongside or instead of Parmesan for extra creaminess.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. I avoid overheating to keep the sauce from separating.

FAQs

Can I use pre-cooked chicken?

Yes, I can use rotisserie or leftover cooked chicken. I just slice it up and toss it in with the sauce and pasta at the end.

What kind of pasta works best?

I usually go for penne, fettuccine, or linguine. Anything that holds sauce well works great.

Can I make it dairy-free?

To make it dairy-free, I use a dairy-free cream and cheese alternative. The flavor may vary slightly, but it still turns out delicious.

How do I make it less spicy?

I reduce the amount of Cajun seasoning or use a mild version. I also balance it out with a touch of extra cream.

Can I freeze this dish?

I don’t recommend freezing it, as the cream sauce may separate when thawed. It’s best enjoyed fresh or refrigerated for a couple of days.

Conclusion

This Five-Ingredient Creamy Cajun Chicken Pasta proves that I don’t need a long list of ingredients to make a meal that’s bold, flavorful, and completely satisfying. It’s creamy, spicy, and just what I need when I want comfort food fast. Whether I’m cooking for myself or sharing with friends, this pasta always hits the spot.

Print