Cajun Chicken Pasta: An Incredible Ultimate Recipe
Introduction
The first forkful hits the tongue with a warm, peppered kiss — smoky Cajun spices, silky cream, and tender chicken join in a creamy, savory chorus. Steam curls up from the plate, carrying the scent of garlic, sautéed peppers, and a whisper of paprika that makes your mouth water before the first bite. The pasta is al dente with a luxurious coating of sauce; the chicken is juicy and well-seasoned; bright parsley adds a fresh, slightly bitter finish that keeps the dish lively.
This Cajun Chicken Pasta is perfect for busy weeknights when you want restaurant-level comfort without the fuss, for cozy weekend dinners, or as the star of a casual gathering where everyone reaches for seconds. It’s a confident, crowd-pleasing dish that feels festive enough for holidays yet simple enough for a midweek treat. If you love exploring comforting breakfast-to-dinner recipes, you might also enjoy our gluten-free pancakes guide for another easy, crowd-friendly option.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Medium — approachable if you can multitask sautéing and boiling simultaneously
Nutrition Highlights
Estimated nutrition per serving (4 servings total). These values are approximations derived from standard portion sizes and nutrient data (USDA FoodData Central estimates) and should be used as a guideline — exact values may vary based on brands and ingredient variations.
- Calories: ~735 kcal
- Protein: ~48 g
- Carbohydrates: ~48 g
- Fat: ~37 g
- Saturated Fat: ~17 g
- Fiber: ~3–4 g
- Sodium: ~700–900 mg (varies with Cajun seasoning and added salt)
Notes: Values are rounded. Nutrient estimates use standard data from government nutrient databases (USDA FoodData Central) and align with guidance from reputable health sources such as the CDC and Mayo Clinic for portion-awareness and balanced meal planning.
Why You’ll Love It
This recipe shines for several reasons:
- Flavor-forward: The Cajun seasoning brings a bold, smoky heat profile that wakes up the cream sauce without overwhelming it.
- Comfort with balance: Rich cream and Parmesan mingle with fresh vegetables to create a satisfying but well-rounded plate.
- Quick and reliable: From prep to table in under 40 minutes, it’s ideal when time is short but flavor is non-negotiable.
- Crowd-pleaser: It’s versatile for family dinners, date nights, or potluck-style gatherings — people love the combination of creamy pasta and seasoned chicken.
Cooking Directions
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 1 bell pepper (any color), sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional ingredients and substitutions:
- Swap heavy cream for half-and-half mixed with 2 tablespoons of cream cheese for a lighter silky sauce.
- Use gluten-free fettuccine to make the dish gluten-free.
- Substitute half the chicken with shrimp (cook shrimp 2–3 minutes per side until opaque).
- For less fat, use a lower-fat cream substitute and increase Parmesan slightly for flavor.
Step-by-step instructions
- Prep: Season chicken breasts evenly with Cajun seasoning and a pinch of salt and pepper. Bring a large pot of salted water to a boil for the pasta.
- Cook pasta: Add fettuccine to boiling water and cook according to package directions until al dente. Reserve ½ cup pasta cooking water, then drain.
- Sear chicken: While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear 4–6 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and let rest 5 minutes, then slice into strips. Tip: Don’t crowd the pan — give the chicken room to brown.
- Sauté veggies: In the same skillet, add remaining 1 tablespoon olive oil. Sauté sliced onion and bell pepper 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Build sauce: Reduce heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Combine: Add drained fettuccine and sliced chicken to the skillet. Toss gently to coat everything in the sauce. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning as needed. Tip: Toss gently to avoid breaking pasta or shredding chicken.
- Finish and serve: Garnish with chopped parsley and an extra sprinkle of Parmesan. Serve immediately.
Practical tips:
- Check chicken doneness with an instant-read thermometer to avoid overcooking.
- If sauce separates or looks oily, a splash of reserved pasta water and gentle whisking will re-emulsify it.
- For a smoky depth, sear the chicken a little longer on each side before slicing.
Best Pairings
- Simple green salad: A crisp lemony vinaigrette cuts the richness nicely.
- Garlic bread or crusty baguette: Perfect for mopping up leftover sauce.
- Light white wine: A Sauvignon Blanc or unoaked Chardonnay complements the creamy, spicy profile.
- Lighter protein side: For an alternate chicken preparation on a weeknight menu, pair with this parmesan-crusted chicken recipe for extra texture contrast.
Presentation tip: Serve on warmed plates, with parsley and a lemon wedge to brighten flavors.
Shelf Life & Storage
- Room temperature: Do not leave cooked Cajun chicken pasta at room temperature for more than 2 hours (per USDA food safety guidance).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently in a skillet with a splash of milk or cream to restore sauce creaminess.
- Freezer: This dish can be frozen for up to 2 months. Freeze in airtight containers; thaw overnight in the refrigerator before reheating. Note: Cream-based sauces can change texture after freezing; reheat slowly and whisk in a little liquid to smooth.
Chef’s Advice
- Best chicken cuts: Boneless, skinless chicken breasts work well for uniform cooking; for richer flavor, use boneless thighs and reduce sear time slightly.
- Spice control: Start with 1 tablespoon Cajun seasoning and increase to taste—homemade blends let you control sodium and heat.
- Sauce texture key: Use reserved pasta water — the starch helps bind and thicken the sauce for a silky finish.
- Doneness cues: Chicken should register 165°F (74°C). Pasta should be al dente — slightly resistant to the bite — because it will continue absorbing sauce.
Fun Flavor Ideas
- Smoky Chipotle Twist: Replace 1 teaspoon of Cajun seasoning with 1 teaspoon chipotle powder or 1 tablespoon adobo sauce for smoky heat.
- Vegetarian Swap: Replace chicken with roasted mushrooms and add a splash of vegetable stock to deepen the flavor. Use a plant-based cream for a vegan-friendly version.
- Lighter Mediterranean: Swap heavy cream for Greek yogurt thinned with a little milk (add off-heat to avoid curdling), add sun-dried tomatoes and kalamata olives for a tangy twist.
- Gluten-free option: Use gluten-free pasta and check all seasoning labels for gluten to accommodate dietary needs.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: You can prep the chicken and veggies ahead and refrigerate separately for up to 24 hours. Combine and finish the sauce just before serving for best texture.
Q: What if my sauce is too thin or too thick?
A: Too thin — simmer gently to reduce or add a bit more Parmesan to thicken. Too thick — whisk in reserved pasta water or a splash of milk/cream until smooth.
Q: How can I reduce calories or fat?
A: Use half-and-half or a light cream alternative, reduce olive oil to 1 tablespoon, and use boneless chicken breast or cut down the Parmesan. Keep in mind flavor will be slightly less rich.
Q: Can I use pre-cooked chicken?
A: Yes — add it at the end just to warm through so it doesn’t dry out.
Q: Is this spicy?
A: The heat level depends on the Cajun seasoning. Start mild and add more if you prefer more kick.
Conclusion
If this creamy, bold Cajun Chicken Pasta sparked your appetite, try a one-pot variation with a helpful video walkthrough at Creamy Cajun Chicken Pasta (with Video) – Budget Bytes for an easy cleanup option. For another rich pasta inspiration, compare techniques and flavor balance with this classic Amazing Chicken Fettuccine Alfredo Recipe – Beaming Baker.
Give this recipe a try — post your photos, tweaks, and questions in the comments so we can build a tasty community around these comforting, flavorful plates.
Print
Cajun Chicken Pasta
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Paleo
Description
A creamy and flavorful Cajun Chicken Pasta dish that’s perfect for busy weeknights and casual gatherings.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts evenly with Cajun seasoning and a pinch of salt and pepper. Bring a large pot of salted water to a boil for the pasta.
- Add fettuccine to boiling water and cook according to package directions until al dente. Reserve ½ cup pasta cooking water, then drain.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear 4–6 minutes per side until golden and cooked through. Remove chicken to a plate and let rest 5 minutes, then slice into strips.
- In the same skillet, add remaining 1 tablespoon olive oil. Sauté sliced onion and bell pepper for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Reduce heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Add drained fettuccine and sliced chicken to the skillet. Toss gently to coat everything in the sauce. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning as needed.
- Garnish with chopped parsley and an extra sprinkle of Parmesan. Serve immediately.
Notes
For lighter options, substitute heavy cream with half-and-half or Greek yogurt. This dish can be frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 735
- Sugar: 5g
- Sodium: 800mg
- Fat: 37g
- Saturated Fat: 17g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 120mg
