Name: Creamy Cajun Chicken Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 1 tablespoon butter; 3 garlic cloves, minced; 1 cup heavy cream; 1/2 cup chicken broth; 3/4 cup grated Parmesan cheese; 8 oz penne or fettuccine pasta; Salt and pepper to taste; Fresh parsley, chopped (optional, for garnish)

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Creamy Cajun Chicken Pasta is the perfect balance of bold flavors and comforting textures. With tender chicken breast seasoned in zesty Cajun spices, tossed with pasta in a rich, creamy sauce, this dish delivers serious restaurant-quality taste right from my kitchen. It’s a one-pan wonder that makes weeknight dinners feel a little more special.

Creamy Cajun Chicken Pasta

Why You’ll Love This Recipe

I love how this recipe brings together the smoky heat of Cajun seasoning with the silkiness of a cream-based sauce. It’s quick enough for a weeknight but feels indulgent enough for a cozy weekend dinner. The combination of juicy chicken, savory garlic, and just the right amount of spice keeps every bite exciting. Plus, it’s endlessly customizable—whether I want to add veggies or change up the pasta.

Ingredients

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

Boneless, skinless chicken breasts
Cajun seasoning
Olive oil
Butter
Garlic cloves
Heavy cream
Chicken broth
Parmesan cheese, grated
Penne or fettuccine pasta
Salt and pepper
Fresh parsley (optional, for garnish)

Directions

I start by seasoning the chicken breasts with Cajun seasoning, pressing it in on both sides.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden and cooked through, then set it aside to rest.
In the same skillet, I reduce the heat and melt a bit of butter, then sauté minced garlic until fragrant.
I pour in the chicken broth and heavy cream, stirring to deglaze the pan and pick up all the flavorful bits.
Once it simmers, I add grated Parmesan and stir until the sauce thickens and becomes smooth.
Meanwhile, I cook the pasta in salted water according to package directions, then drain it and reserve some pasta water.
I slice the rested chicken and return it to the skillet along with the cooked pasta, tossing everything together to coat well.
If the sauce needs loosening, I add a splash of the reserved pasta water.
I taste for seasoning and adjust with salt and pepper if needed.
Finally, I garnish with chopped fresh parsley and serve hot.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes from start to finish—15 minutes of prep and 15 minutes to cook. It’s fast, filling, and incredibly satisfying.

Variations

Sometimes I swap the chicken for shrimp or sausage for a fun twist. I’ve also tossed in sautéed bell peppers, mushrooms, or spinach to make it heartier and sneak in some veggies. For a lighter version, I use half-and-half instead of heavy cream, though the sauce won’t be as rich. Gluten-free pasta works well here too if needed.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, I do it gently over the stove or in the microwave with a splash of cream or broth to bring back the creaminess. I avoid boiling it again since the sauce can break or dry out.

FAQs

What kind of pasta works best for creamy Cajun chicken pasta?

I usually go with penne or fettuccine, but any pasta that holds sauce well—like rigatoni or linguine—works just as fine.

Can I make it less spicy?

Absolutely. I simply reduce the Cajun seasoning or use a mild version. I’ve even made a batch with half Cajun and half Italian seasoning for a milder flavor.

Can I use pre-cooked chicken?

Yes, I’ve used leftover rotisserie chicken when short on time. I just heat it in the sauce for a few minutes before adding the pasta.

Is it okay to substitute milk for the cream?

I wouldn’t recommend regular milk because it’s too thin, but evaporated milk or half-and-half can work in a pinch if I still want a creamy texture.

Can I freeze this pasta?

Technically yes, but I don’t usually freeze cream-based sauces because they tend to separate. It’s best enjoyed fresh or within a couple of days from the fridge.

Conclusion

Creamy Cajun Chicken Pasta is one of those meals I keep coming back to when I want something comforting, flavorful, and easy. It’s got just the right balance of spice and richness, and it never fails to impress. Whether I’m cooking for guests or just treating myself to something cozy, this dish always hits the spot.