Creamy, spicy, and ready in about 30 minutes, this Creamy Cajun Chicken Pasta is the kind of dinner that feels indulgent but comes together quickly on a weeknight. Tender sliced chicken coated in a smoky, garlicky cream sauce tossed with pasta — brightened at the end with a squeeze of lemon and fresh parsley. If you prefer a hands-off approach, try the slow-cooker creamy Cajun chicken pasta for an alternative method that builds the same flavor with less active time: slow-cooker creamy Cajun chicken pasta.
Why you’ll love this dish
This recipe hits a lot of sweet spots: bold Cajun seasoning, a silky cream sauce, and simple pantry ingredients. It’s quick enough for a weeknight, cozy enough for a casual dinner party, and flexible for different pastas or protein swaps.
“The perfect weeknight comfort meal — spicy but balanced, and always disappears quickly at our house.” — A happy home cook
Reasons to reach for this recipe:
- Fast: about 25–35 minutes from start to finish.
- Crowd-pleasing: creamy texture with a controlled kick of heat.
- Flexible: use penne, fettuccine, or spaghetti and still get great results.
- Pantry-friendly: most ingredients are staples or simple to substitute.
How this recipe comes together
- Sear seasoned chicken quickly over medium-high heat to lock in juices.
- Cook pasta until al dente and reserve some starchy pasta water.
- Build the sauce in the same skillet: garlic, Cajun seasoning, smoked paprika, deglaze with chicken broth, then add cream and Parmesan.
- Toss pasta and sliced chicken into the sauce, loosen with reserved pasta water if needed, finish with lemon and parsley.
This quick overview prepares you for the order of steps so nothing surprises you mid-recipe.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (for the chicken) — or more to taste
- Salt and black pepper, to taste
- 12 oz pasta (penne, fettuccine, or spaghetti)
- Salt for the pasta water
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (for the sauce)
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
- Red pepper flakes (optional, for extra heat)
- Fresh lemon juice (to brighten before serving)
Substitution notes:
- Use half-and-half plus a tablespoon of cornstarch if you want a lighter sauce; whisk cornstarch with a splash of broth before adding.
- For a dairy-free option, try full-fat coconut milk and nutritional yeast in place of cream and Parmesan (the flavor will shift).
- Swap chicken for shrimp — add shrimp near the end and cook until opaque.
Step-by-step instructions
- Prep the chicken: Pat the breasts dry with paper towels. Season both sides with 1 tablespoon Cajun seasoning, a pinch of salt, and black pepper.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken. Sear until a golden crust forms, about 4–5 minutes per side depending on thickness. Cook to an internal temperature of 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly.
- Cook pasta: Bring a large pot of salted water to a boil. Cook 12 oz pasta until al dente according to package directions. Before draining, reserve ½–1 cup of pasta water, then drain.
- Build the sauce: In the same skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and sauté 30–45 seconds until fragrant. Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika and toast briefly (10–15 seconds) to release oils.
- Deglaze and simmer: Pour in ½ cup chicken broth and scrape up any browned bits from the pan. Let the broth simmer for a minute to concentrate flavor.
- Finish the cream sauce: Reduce heat to medium-low and stir in 1 cup heavy cream. Simmer gently, stirring often, until the sauce thickens slightly (2–4 minutes). Stir in ¼ cup grated Parmesan until melted. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach a silky coating.
- Combine and finish: Add drained pasta and sliced chicken to the skillet. Toss to coat everything in the sauce and heat through. Taste and adjust seasoning. Squeeze a little fresh lemon juice over the dish to brighten flavors and garnish with chopped parsley and optional red pepper flakes.
- Alternative method note: If you prefer a slow-cooker version, there’s a popular crock-pot Cajun chicken pasta approach that simplifies hands-on time: crock-pot Cajun chicken pasta.
Best ways to enjoy it
- Plate in shallow bowls so the sauce pools around the pasta; garnish with extra Parmesan and parsley.
- Serve with a crisp green salad (vinaigrette cuts the richness) and crusty bread to mop up the sauce.
- Pair with a chilled Sauvignon Blanc or a citrusy beer to balance the cream and spice.
- For lighter sides, steamed broccoli or roasted asparagus work well.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated up to 3–4 days.
- Freezing: Cream-based pasta can separate after freezing. If you must freeze, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Reheat on the stovetop over low heat with a splash of milk or reserved pasta water to revive the sauce. Avoid high heat which can split the cream. Microwaving works—heat gently in short bursts, stirring between intervals.
- Safety: Cooked chicken should be refrigerated promptly and not left at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C).
Pro chef tips
- Pat the chicken completely dry before seasoning — moisture prevents a proper sear.
- Don’t overcrowd the skillet; cook the chicken in one layer so it browns instead of steams.
- Toasting the spices briefly in the fat unlocks more aroma and depth.
- Reserve pasta water — its starch makes the sauce cling to noodles for that restaurant-silky finish.
- Add Parmesan off the heat if the sauce is simmering vigorously to avoid graininess.
Creative twists
- Shrimp Cajun Pasta: Swap sliced chicken for peeled shrimp; cook shrimp 2–3 minutes per side and add at the end.
- Smoky bacon: Crisp bacon first, remove, then use bacon fat to sear chicken and sprinkle crumbled bacon on top.
- Vegetarian: Omit chicken, add roasted mushrooms, bell peppers, or smoked tofu for texture.
- Extra heat: Add diced jalapeño with the garlic or increase red pepper flakes.
- Lighter version: Use half-and-half with a cornstarch slurry for thickness; reduce butter.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 25–30 minutes. Including pasta and resting the chicken, plan on 30–35 minutes.
Q: Can I use pre-cooked chicken or rotisserie chicken?
A: Yes. Add shredded or sliced pre-cooked chicken to the sauce in the last 2–3 minutes just to heat through so it doesn’t overcook and dry out.
Q: Can I make the sauce without heavy cream?
A: You can use half-and-half thickened with a cornstarch slurry (1 tsp cornstarch mixed into 1–2 tbsp cold water). The result will be lighter but less rich. For dairy-free, try full-fat coconut milk plus some nutritional yeast.
Q: My sauce separated — how do I fix it?
A: Remove from high heat and whisk in a small splash of cold milk or a teaspoon of cold water; whisk vigorously to re-emulsify. If that doesn’t work, make a small cornstarch slurry and whisk in over low heat to bring things back together.
Q: Is the dish very spicy?
A: The Cajun seasoning provides warmth and smokiness more than extreme heat. Adjust the Cajun seasoning and red pepper flakes to taste. Adding lemon at the end brightens flavors and can make spice feel more balanced.
If you want specific timing for different pasta shapes, pairing suggestions, or a printable pantry checklist, tell me which version you’d like and I’ll customize it.
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Creamy Cajun Chicken Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Dairy-Free Optional
Description
A creamy, spicy dish that’s quick and easy, perfect for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (for the chicken)
- Salt and black pepper, to taste
- 12 oz pasta (penne, fettuccine, or spaghetti)
- Salt for the pasta water
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (for the sauce)
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
- Red pepper flakes (optional)
- Fresh lemon juice (to brighten before serving)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with 1 tablespoon Cajun seasoning, a pinch of salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden, about 4–5 minutes per side. Cook to an internal temperature of 165°F (74°C). Let slice thinly after resting.
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve ½–1 cup of pasta water, then drain.
- In the same skillet, melt butter, sauté garlic until fragrant. Stir in Cajun seasoning and smoked paprika, toasting briefly.
- Add chicken broth, scrape up browned bits from the pan, and let simmer.
- Reduce heat, stir in cream, and simmer until thickened. Add Parmesan until melted, adjusting thickness with reserved pasta water if necessary.
- Add drained pasta and sliced chicken to the skillet, tossing to coat. Finish with lemon juice and garnish with parsley and optional red pepper flakes.
Notes
For a lighter sauce, use half-and-half with cornstarch. For a dairy-free option, use coconut milk and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Cajun