This creamy Cajun chicken pasta is a weeknight winner, delivering bold flavors in under 30 minutes.
Packed with protein from tender chicken and fiber from colorful bell peppers, it’s a balanced, satisfying meal.
Rich yet light thanks to healthy fats from butter and cream, this dish is perfect for quick dinners, meal prep, or anytime you crave a comforting, flavor-packed pasta.
Quick & Flavorful Creamy Cajun Chicken Pasta
Equipment
- Large pot for pasta (1)
- Large skillet or sauté pan (1)
- Ziploc bag or mixing bowl (1)
- Wooden spoon or spatula (1)
- Measuring cups and spoons
Ingredients
- 8 oz 227 g penne pasta, cooked and drained
- 1 ½ lbs 680 g boneless, skinless chicken breast, cut into 1″ pieces
- 4 tsp Cajun seasoning divided
- ½ tsp salt divided
- ½ tsp black pepper divided
- 3 Tbsp unsalted butter divided
- ½ yellow onion diced
- 2 bell peppers sliced (any color)
- 1 ½ cups 355 ml heavy cream
- ¾ tsp smoked paprika
- ½ tsp dried basil
- ¼ tsp garlic powder
- ⅓ cup fresh Parmesan cheese
Instructions
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Once boiling, add 8 ounces of penne pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, carefully drain the pasta and set it aside, reserving a small cup of pasta water in case you want to loosen the sauce later.
- Season the Chicken: While the pasta is cooking, prepare the chicken. Take a large Ziploc bag or mixing bowl and combine 3 teaspoons of Cajun seasoning, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Add the 1 ½ pounds of chicken breast pieces into the bag, seal it tightly, and shake or toss until each piece is evenly coated with the spices. This ensures the chicken will be flavorful and slightly smoky when cooked.
- Cook the Chicken: Heat a large skillet or sauté pan over medium heat. Add 2 tablespoons of butter and allow it to melt completely. Once the butter is shimmering, carefully transfer the seasoned chicken pieces to the pan. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown on the outside and fully cooked through (internal temperature should reach 165°F / 74°C). If your pan is not large enough, cook the chicken in batches to avoid overcrowding. Once done, remove the chicken from the pan and set it aside on a plate.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of butter and let it melt. Add the diced yellow onion and sliced bell peppers. Stir frequently, sautéing for about 3-5 minutes, until the onions are translucent and the bell peppers are tender-crisp. This step develops a natural sweetness in the vegetables while keeping their vibrant color.
- Prepare the Creamy Sauce: Reduce the heat slightly to medium-low. Pour in 1 ½ cups of heavy cream, then add ¾ teaspoon smoked paprika, ½ teaspoon dried basil, ¼ teaspoon garlic powder, the remaining 1 teaspoon of Cajun seasoning, and ¼ teaspoon each of salt and black pepper. Stir well to combine, bringing the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.
- Combine Chicken with Sauce: Return the cooked chicken pieces to the skillet, gently stirring to coat them evenly with the sauce. Allow the chicken to warm through for 2-3 minutes so it fully absorbs the creamy, spicy flavors.
- Add Pasta and Cheese: Add the cooked and drained penne pasta directly into the skillet with the sauce and chicken. Sprinkle in ⅓ cup of freshly grated Parmesan cheese. Gently toss everything together until the cheese melts and the pasta is fully coated in the rich, creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it slightly.
- Final Touches and Serving: Taste the pasta and adjust seasoning if needed, adding more salt, pepper, or Cajun seasoning according to your preference. Serve immediately while warm, garnishing with fresh parsley or additional Parmesan cheese if desired. This pasta is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Pasta Choice Flexibility: While penne works beautifully, feel free to substitute with fusilli, rigatoni, or even linguine for a slightly different texture.
- Chicken Options: Boneless, skinless chicken breasts are ideal, but chicken thighs can add extra juiciness and flavor.
- Vegetable Variations: Bell peppers add color and sweetness, but mushrooms, zucchini, or spinach are excellent additions.
- Cream Adjustment: For a lighter version, swap half the heavy cream with whole milk or half-and-half.
- Spice Control: Adjust the Cajun seasoning to your preferred heat level; start with less and add gradually for milder spice.
Chef’s Secrets For Maximum Flavor
To elevate this creamy Cajun chicken pasta, start by seasoning the chicken generously and letting it rest for a few minutes before cooking.
This allows the spices to penetrate the meat. Cooking the chicken in batches prevents overcrowding, ensuring a perfect sear.
Sautéing the onions and peppers in the same pan adds layers of flavor to the sauce.
For extra depth, a splash of pasta water can loosen the sauce while helping it cling to the pasta perfectly.
Serving Suggestions To Impress Guests
This dish is naturally creamy and flavorful, making it a great centerpiece for dinner.
Serve it with a crisp side salad or garlic bread to balance the richness.
Pair with a lightly chilled white wine such as Sauvignon Blanc or Chardonnay for a classic combination.
Garnishing with fresh parsley or a little extra Parmesan not only adds visual appeal but also enhances the taste with subtle herbal and nutty notes.
Storage Tips For Easy Meal Prep
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat on the stovetop or in the microwave, adding a splash of milk or cream to restore creaminess.
For longer storage, you can freeze the cooked pasta without the cheese for up to one month.
Thaw in the fridge overnight and add Parmesan just before serving to maintain texture and flavor.
Frequently Asked Questions
1. Can I use shrimp instead of chicken?
Absolutely! Shrimp cooks quickly and pairs wonderfully with the creamy Cajun sauce. Reduce the cooking time to just 3-4 minutes, as shrimp cooks much faster than chicken and will become rubbery if overcooked.
2. How can I make this pasta lighter?
To reduce richness, swap half or all of the heavy cream for whole milk, half-and-half, or a dairy-free cream alternative. You can also use less butter or skip the cheese topping to lower saturated fat without sacrificing flavor.
3. What if I don’t have Cajun seasoning?
No problem! You can make your own blend with paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and a pinch of salt and black pepper. Adjust the cayenne for your preferred spice level.
4. Can I prep this recipe ahead of time?
Yes! You can chop vegetables, season the chicken, and even cook the pasta a few hours in advance. Keep everything refrigerated and combine during the final cooking steps to ensure freshness.
5. Why isn’t my sauce creamy enough?
If the sauce is too thin, simmer a few minutes longer over low heat until it thickens. You can also add a little Parmesan or a teaspoon of cornstarch slurry to achieve a richer consistency. Using reserved pasta water can help loosen it if it gets too thick.
