I’ve prepared something special for tonight’s dinner. This Creamy Cajun Chicken Pasta delivers restaurant-level flavor right from your home kitchen, without complex techniques. Seasoned chicken meets a silky, bold cream sauce that wraps around every strand of pasta.
Table of Contents
Ingredients for Creamy Cajun Chicken Pasta
I start with chicken breasts for this recipe since they slice beautifully and stay tender, though thighs work equally well. Quality Cajun seasoning makes the difference between good and exceptional. Tony Chachere’s is my go-to, but any solid blend delivers that smoky, spicy punch this dish needs.
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (for chicken)
- Salt and pepper, to taste
- 12 oz penne, fettuccine, or spaghetti – I recommend penne since it catches the sauce perfectly
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (for sauce)
- 1 teaspoon smoked paprika – Spanish smoked paprika adds deeper flavor in my experience
- 1 cup heavy cream
- 1/2 cup chicken broth – Low-sodium broth lets you control the salt better
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional garnish)
- Red pepper flakes (optional, for extra heat) – I add a pinch when my kids aren’t joining us
Step-by-Step Instructions
Prep all ingredients before starting so everything flows smoothly. This recipe moves quickly once you begin.
Step 1: Pat chicken breasts dry and season both sides generously with salt, pepper, and 1 tablespoon Cajun seasoning. Heat a 12-inch skillet over medium-high heat until hot, then add olive oil. Once oil shimmers, add chicken and sear 6-7 minutes per side until golden brown with internal temperature of 165°F. Remove from skillet, rest 5 minutes, then slice into strips. Start your pasta water boiling as soon as the chicken goes in the pan.
Step 2: Bring a large pot of salted water to a rolling boil. Add pasta and cook 8-10 minutes until al dente (tender but still slightly firm when bitten). Before draining, scoop out 1 cup of starchy pasta water and set aside. Drain pasta and toss with a drizzle of olive oil to prevent sticking.
Step 3: In the same skillet used for chicken (don’t wash it – those brown bits add flavor), melt butter over medium heat. Add minced garlic and sauté 1-2 minutes until fragrant but not browned. Stir in Cajun seasoning and smoked paprika, letting spices bloom in the butter about 1 minute.
Step 4: Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook 4-5 minutes until sauce thickens enough to coat the back of a spoon and looks glossy. Add Parmesan cheese and stir until completely melted and smooth. If you enjoy creamy chicken dishes, this sauce technique works beautifully across recipes.
Step 5: Add cooked pasta to the skillet, tossing to coat each piece with creamy Cajun sauce. If sauce seems too thick, add reserved pasta water a splash at a time until you reach desired consistency. Add sliced chicken back to the pan and toss everything together. Remove from heat and garnish with fresh parsley if using.
Perfect Pairings for Creamy Cajun Chicken Pasta
This rich, spicy pasta pairs beautifully with lighter sides that balance the creamy sauce and add fresh contrast.
Crisp Garden Salad: Simple mixed greens with tangy lemon vinaigrette cuts through cream sauce richness while adding refreshing crunch that complements tender pasta. A Caesar salad also works wonderfully here.
Garlic Bread: Warm, buttery garlic bread soaks up every bit of incredible Cajun cream sauce, making this a truly satisfying meal. Try pairing with homemade garlic knots for extra flavor.
Roasted Green Beans: Quick-roasted green beans with lemon provide nutritious, veggie-forward sides that add color and lighter texture to balance indulgent pasta. Roasted vegetables work equally well.
Coleslaw: Vinegar-based coleslaw adds tangy crunch and helps refresh your palate between bites of creamy, spicy main dish.
Steamed Broccoli: Simple steamed broccoli florets tossed with butter and salt offer mild, nutritious counterpoint that lets bold Cajun flavors shine. For more chicken and vegetable pairings, check out our complete guide.
Storage and Serving Tips
Store leftover Creamy Cajun Chicken Pasta in an airtight container in the refrigerator up to 3 days. The sauce thickens as it cools, which is normal.
Reheat gently on the stovetop over low heat, adding a splash of heavy cream or reserved pasta water to loosen sauce back to original creamy consistency. Reheat only the portion you plan to eat rather than the entire batch, since repeated reheating can dry out the chicken.
This dish adapts easily. Try adding sautéed bell peppers and onions for extra vegetables, swap chicken for shrimp for seafood variation, or lighten it using half-and-half instead of heavy cream. A squeeze of fresh lemon juice before serving brightens flavors beautifully.
FAQs
Can I adjust the spice level?
Start with half the Cajun seasoning if you’re sensitive to heat, then taste and add more as desired. You can always increase spice but can’t remove it.
What’s the best pasta shape for this recipe?
Penne, fettuccine, and rigatoni all work beautifully since their shapes hold creamy sauce well. Choose whatever your family enjoys most.
Can I make this ahead of time?
The sauce tastes best fresh, but you can prep the chicken and cook pasta ahead. Store separately and combine when reheating to maintain best texture.
Creamy Cajun Chicken Pasta
Ingredients
Equipment
Method
- Pat chicken breasts dry and season both sides generously with salt, pepper, and 1 tablespoon Cajun seasoning. Heat a 12-inch skillet over medium-high heat until hot, then add olive oil. Once oil shimmers, add chicken and sear 6-7 minutes per side until golden brown with internal temperature of 165°F. Remove from skillet, rest 5 minutes, then slice into strips. Start your pasta water boiling as soon as the chicken goes in the pan.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook 8-10 minutes until al dente (tender but still slightly firm when bitten). Before draining, scoop out 1 cup of starchy pasta water and set aside. Drain pasta and toss with a drizzle of olive oil to prevent sticking.
- In the same skillet used for chicken (don’t wash it), melt butter over medium heat. Add minced garlic and sauté 1-2 minutes until fragrant but not browned. Stir in Cajun seasoning and smoked paprika, letting spices bloom in the butter about 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook 4-5 minutes until sauce thickens enough to coat the back of a spoon and looks glossy. Add Parmesan cheese and stir until completely melted and smooth.
- Add cooked pasta to the skillet, tossing to coat each piece with creamy Cajun sauce. If sauce seems too thick, add reserved pasta water a splash at a time until you reach desired consistency. Add sliced chicken back to the pan and toss everything together. Remove from heat and garnish with fresh parsley if using.
