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Delicious Cajun Chicken Pasta featuring creamy sauce, chicken, and pasta, ready to eat.

Irresistible Cajun Chicken Pasta

This Cajun Chicken Pasta recipe delivers a creamy, spicy, and deeply flavorful experience. It features a homemade Cajun spice blend, perfectly seared chicken, and a rich Parmesan cream sauce, all tossed with your favorite pasta shape for a restaurant-quality dish you can easily make at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 lb pasta penne or fettuccine
  • Salt for pasta water
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • large pot
  • colander
  • large skillet
  • mixing bowl
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • wooden spoon or spatula

Method
 

  1. In a bowl, toss the chicken pieces with the Cajun seasoning until evenly coated.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the butter to the same skillet. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Cook until the sauce has thickened slightly, about 3-5 minutes.
  6. Add the cooked pasta and chicken to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Garnish with fresh parsley and serve immediately.

Notes

For a spicier dish, increase the amount of cayenne pepper in the Cajun seasoning. If you don't have heavy cream, you can use half-and-half, but the sauce will be less rich. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm over low heat, adding a splash of milk or broth if needed.