Creamy Cajun Chicken Pasta — Easy Cajun Chicken Pasta Weeknight Recipe

I fell in love with Cajun Chicken Pasta one rainy evening when a roommate pulled together a skillet dinner packed with spice and comfort. The warm, creamy sauce and tender, seasoned chicken felt like a hug after a long day — simple, bold, and soulful. Growing up near cities that celebrate Louisiana flavors, I learned to appreciate the story behind the spice: Cajun cuisine comes from French-speaking Acadian settlers in Louisiana, blending rustic techniques with local ingredients like peppers, onions, and plenty of seasoning. This dish is a friendly, modern take on that legacy — creamy, spicy, and totally approachable.

Who is this recipe for?

• This recipe is perfect for busy weeknights, beginner cooks who want an impressive but simple dish, and anyone who loves creamy, mildly spicy pasta dinners.

Core ingredients overview:

• This dish combines 2 chicken breasts, 2 tablespoons Cajun seasoning, 8 ounces pasta, 1 cup heavy cream, 1 tablespoon olive oil, 1 bell pepper (sliced), 1 onion (sliced), salt and pepper to taste, Parmesan cheese for serving, and fresh parsley for garnish to make a quick, flavorful, and comforting meal.

Tools & Ingredients

Tools (you will need)

• Large pot for boiling pasta
• Colander for draining
• Large skillet or frying pan
• Tongs or spatula for flipping chicken
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Grater for Parmesan (optional)

Ingredients (with a short benefit for each)

• 2 chicken breasts – lean protein that cooks quickly and soaks up Cajun flavor
• 2 tablespoons Cajun seasoning – provides the signature smoky, spicy Cajun profile
• 8 ounces pasta – carbs for a comforting base that carries the sauce (penne or fettuccine work well)
• 1 cup heavy cream – creates a rich, silky sauce that balances the spice
• 1 tablespoon olive oil – helps brown the chicken and add healthy fats
• 1 bell pepper, sliced – adds color, sweetness, and vitamin C
• 1 onion, sliced – adds savory depth and natural sweetness when sautéed
• Salt and pepper, to taste – essential seasonings to enhance all flavors
• Parmesan cheese, for serving – adds umami and a salty finish
• Fresh parsley, for garnish – brightens the dish and adds freshness

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Season the chicken breasts evenly with 2 tablespoons Cajun seasoning. In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 5–7 minutes on each side until cooked through and the internal temperature reaches 165°F (74°C). Remove from the skillet and slice into strips.
3. In the same skillet, add the sliced bell pepper and onion; sauté until the vegetables are tender and slightly caramelized, about 5–7 minutes.
4. Add 1 cup heavy cream to the skillet, stirring to combine with the pan juices and vegetables. Let the sauce simmer gently for a few minutes to thicken. Taste and adjust seasoning with salt and pepper.
5. Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until the pasta is coated in the creamy sauce and the chicken is warmed through.
6. Serve hot, topped with freshly grated Parmesan cheese and chopped fresh parsley.

FAQ
Q: Can I freeze this recipe?
A: You can freeze the cooked chicken and pasta separately in airtight containers, but the texture of the cream sauce may change after freezing and reheating. For best results, store components separately and gently reheat with a splash of cream or milk to refresh the sauce.

Q: What can I use instead of heavy cream?
A: You can use half-and-half or whole milk thickened with a tablespoon of cornstarch (mix cornstarch with a little cold milk before adding). The sauce will be lighter but still tasty. Greek yogurt can work if tempered carefully off heat to avoid curdling.

Q: How can I make this less spicy?
A: Reduce the Cajun seasoning to 1 tablespoon and taste as you go. Removing seeds from the bell pepper and using a milder seasoning blend will also help lower the heat.

Q: Can I use a different protein or make this vegetarian?
A: Yes — shrimp, smoked sausage, or tofu are great swaps. For a vegetarian version, use sautéed mushrooms, zucchini, or extra bell peppers and onions.

Tips & Tricks

• Taste as you go: Cajun seasoning blends vary in salt and heat, so season gradually and adjust at the end.
• Don’t overcook the pasta: Al dente pasta holds up better in the sauce and won’t become mushy after tossing.
• Let the chicken rest briefly after cooking: Resting for a few minutes keeps it juicy before slicing.
• Refresh a thick sauce: If the sauce tightens too much while standing, stir in a splash of cream, milk, or reserved pasta water to loosen it.

Conclusion

For variations and inspiration, try a one-pot approach like Creamy Cajun Chicken Pasta (with Video) – Budget Bytes, or the classic crowd-pleaser method from Best Cajun Chicken Pasta Recipe by a trusted home-cook source. If you prefer a homestyle, tested recipe, see Creamy Cajun Chicken Pasta – NatashasKitchen.com. For step-by-step photos and tips, check out Creamy Cajun Chicken Pasta – Sugar Spun Run. For more community-tested variations and reviews, explore Creamy Cajun Chicken Pasta Recipe.

Enjoy your meal — share this recipe with friends and come back to tweak the spice to your taste. Always add

tag after Directions.