Name: Creamy Cajun Chicken Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun-American
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 tablespoon Cajun seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 ounces fettuccine pasta; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 tablespoon lemon juice

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I toss tender, spice-crusted chicken and silky fettuccine in a rich Cajun cream sauce that’s smoky, garlicky, and just the right kind of spicy—comforting, fast, and made in one pan while the pasta boils.

Creamy Cajun Chicken Pasta

Why You’ll Love This Recipe

I get restaurant-level flavor with simple pantry spices and everyday staples.
I build a glossy, velvety sauce in minutes—no roux or long simmer needed.
I control the heat by adjusting the Cajun seasoning and paprika.
I slice the chicken after resting so every bite stays juicy and well-seasoned.
I finish with lemon and parsley for a bright lift that balances the richness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces fettuccine pasta
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon lemon juice

Directions

I bring a large pot of salted water to a boil and cook the fettuccine until al dente; I reserve 1/2 cup pasta water and drain.
While the water heats, I season both sides of the chicken with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.
I heat the olive oil in a large skillet over medium and sear the chicken 6–7 minutes per side, until golden and cooked through. I transfer it to a board and let it rest.
In the same skillet, I melt the butter, add the minced garlic, and sauté 1–2 minutes until fragrant.
I pour in the heavy cream and chicken broth, bring to a gentle simmer, and cook 3–4 minutes to thicken slightly.
I stir in the Parmesan until the sauce is smooth and glossy.
I slice the rested chicken into thin strips. I add the drained fettuccine to the sauce and toss to coat, loosening with splashes of reserved pasta water as needed for a silky consistency.
I fold in the parsley and lemon juice, top with the sliced chicken, toss once more, and serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Rest time: 5 minutes
Total time: about 40 minutes

Variations

I turn up the heat with a pinch of cayenne or a few dashes of hot sauce.
I add color and sweetness with sautéed bell peppers or spinach folded in before the pasta.
I swap the pasta shape—penne, linguine, or spaghetti all work.
I lighten it by using half-and-half (simmer a touch longer) or by thinning with extra broth.
I make it extra cheesy by finishing with more Parmesan or a handful of pecorino.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. To reheat, I warm gently on the stovetop over low heat with a splash of milk or chicken broth to restore the sauce’s silkiness. I avoid high heat so the dairy doesn’t separate. I can freeze portions up to 3 months; I thaw overnight in the fridge and rewarm with a bit of cream or broth.

FAQs

Can I use a different pasta shape?

I can swap in penne, rigatoni, linguine, or spaghetti—whatever holds a creamy sauce well.

How do I make it spicier (or milder)?

I increase (or reduce) the Cajun seasoning and smoked paprika, and I add cayenne to taste. For milder, I skip extra heat and finish with extra lemon for balance.

Can I use pre-cooked chicken?

I can fold in warm shredded rotisserie chicken at the end and simmer just long enough to heat through.

How do I keep the sauce from breaking?

I keep the simmer gentle (no rapid boiling) and add splashes of pasta water if it gets too thick; I reheat leftovers slowly with added liquid.

Can I make it dairy-free?

I use a dairy-free cream substitute and a vegan Parmesan-style cheese, thinning with broth to reach a silky texture.

Conclusion

I love how this creamy Cajun chicken pasta layers smoky spice, rich sauce, and bright finish into a weeknight-friendly dish. With a quick sear, a simple pan sauce, and a handful of staples, I get a satisfying, crowd-pleasing bowl in about 40 minutes