Homemade Creamy Cajun Chicken Pasta

This homemade creamy Cajun chicken pasta is rich, flavorful, and full of smoky spice. I love how the Cajun seasoning infuses the chicken and sauce, creating a dish that’s both comforting and exciting. The creamy sauce clings to every strand of pasta, making it perfect for a satisfying dinner.

Why You’ll Love This Recipe

I like that this pasta dish delivers bold flavors with minimal effort. The Cajun spices give the chicken a nice kick, while the cream balances it with a smooth, velvety texture. I can make it in under 30 minutes, which makes it ideal for busy weeknights. Plus, it’s easy to customize with different vegetables or spice levels.

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

• Olive oil or butter

• Pasta (penne, fettuccine, or your choice)

• Red bell pepper, sliced

• Garlic, minced

• Heavy cream

• Chicken broth

• Parmesan cheese, grated

• Fresh parsley, chopped

• Salt and pepper to taste

Directions

1. I start by seasoning the chicken breasts generously with Cajun seasoning.

2. I heat olive oil or butter in a large skillet over medium-high heat and cook the chicken for 4–5 minutes per side, until golden brown and cooked through. I remove it from the pan and let it rest before slicing.

3. In the same skillet, I add the sliced red bell pepper and sauté for 2–3 minutes until slightly softened.

4. I stir in the minced garlic and cook for about 30 seconds until fragrant.

5. I pour in the chicken broth and heavy cream, scraping up any browned bits from the pan.

6. I stir in the Parmesan cheese until the sauce is smooth and creamy.

7. I season with additional Cajun seasoning, salt, and pepper to taste.

8. I add the cooked pasta to the skillet, tossing to coat it in the sauce.

9. I slice the cooked chicken and arrange it over the pasta, garnishing with fresh parsley before serving.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes from start to finish.

Variations

Sometimes I add sliced mushrooms or spinach for extra vegetables. For more heat, I sprinkle in cayenne pepper or use a spicier Cajun blend. If I want a lighter version, I swap half-and-half for heavy cream. I also like making it with shrimp instead of chicken for a seafood twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth or cream to bring back the sauce’s silky texture and warm it gently over medium heat to avoid drying out the chicken.

FAQs

Can I make this pasta ahead of time?

Yes, I cook the pasta and chicken separately, store them with the sauce, and combine when reheating.

What pasta works best for this recipe?

I prefer penne or fettuccine because they hold the creamy sauce well.

Can I use store-bought Cajun seasoning?

Yes, but I sometimes make my own to control the salt and spice level.

How do I keep the chicken juicy?

I avoid overcooking and let it rest for a few minutes before slicing.

Can I make it dairy-free?

Yes, I use coconut cream instead of heavy cream and a dairy-free Parmesan alternative.

Conclusion

I enjoy making homemade creamy Cajun chicken pasta because it’s bold, satisfying, and incredibly easy to prepare. The combination of tender chicken, smoky-spicy sauce, and creamy pasta makes it a dish I can turn to any night of the week when I want comfort food with a kick.

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