Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
- Make restaurant-quality Cajun pasta at home with simple ingredients
- Perfect balance of spice and creaminess that won’t overwhelm
- Ready in just 30 minutes – faster than takeout
- Customize heat levels for the whole family
Are weeknight dinners leaving you stressed and reaching for takeout menus? This Creamy Cajun Chicken Pasta recipe is about to rescue your dinner routine. In just 30 minutes, you’ll have a restaurant-worthy meal that brings Louisiana flavor right to your kitchen table.
This recipe strikes the perfect balance between rich creaminess and bold Cajun spice. The tender chicken, colorful bell peppers, and al dente pasta come together in a sauce that will have everyone asking for seconds.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 585 |
| Protein | 35g |
| Carbohydrates | 48g |
| Fat | 28g |
| Fiber | 3g |
| Sodium | 720mg |
| Sugar | 4g |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1.5 pounds | Cut into 1-inch pieces |
| Cajun seasoning | 2-3 tablespoons | Divided (adjust for heat preference) |
| Olive oil | 2 tablespoons | |
| Butter | 2 tablespoons | |
| Red bell pepper | 1 medium | Sliced into strips |
| Green bell pepper | 1 medium | Sliced into strips |
| Yellow onion | 1 medium | Thinly sliced |
| Garlic | 4 cloves | Minced |
| Heavy cream | 1½ cups | |
| Chicken broth | ½ cup | Low-sodium preferred |
| Parmesan cheese | ¾ cup | Freshly grated, plus more for serving |
| Penne pasta | 12 ounces | |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
| Salt and black pepper | To taste | |
| Red pepper flakes | Optional | For extra heat |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Large skillet or sauté pan | For cooking chicken and sauce (12-inch works best) |
| Cutting board | For prep work |
| Sharp knife | For cutting chicken and vegetables |
| Measuring cups and spoons | For precise measurements |
| Wooden spoon or spatula | For stirring |
| Colander | For draining pasta |
| Cheese grater | For fresh Parmesan |
| Meat thermometer | To check chicken doneness (optional but recommended) |
| Timer | To keep track of cooking times |
Possible Substitutions
- Protein: Use shrimp, turkey, or tofu instead of chicken
- Pasta: Substitute fettuccine, linguine, or rotini for penne
- Cream: Half-and-half works for a lighter version (sauce will be thinner)
- Dairy-free option: Use coconut cream and dairy-free Parmesan alternative
- Vegetables: Add mushrooms, zucchini, or cherry tomatoes
Step-by-Step Instructions
Preparation Phase
- Setting up your workspace (2 minutes)
- Clear your countertop to create plenty of working space
- Read through the entire recipe once before starting
- Place all kitchen tools within easy reach
- Set out all ingredients on the counter
- Beginner tip: Having everything ready before you start cooking will make the process much smoother
- Preparing the pasta water (2 minutes)
- Fill a large pot with water until it’s about ¾ full
- Add 1 tablespoon of salt to the water (it should taste like seawater)
- Place pot on stove over high heat and cover with lid
- Why this matters: Salted water flavors the pasta from the inside out as it cooks
- Beginner tip: Start your pasta water first since it takes time to come to a boil
- Prepping the chicken (5 minutes)
- Place chicken breasts on cutting board
- Using a sharp knife, trim away any visible fat or tendon pieces
- Cut chicken into even 1-inch cubes (about the size of a game die)
- Place chicken pieces in a medium bowl
- Sprinkle 1 tablespoon of Cajun seasoning over the chicken
- Using clean hands or tongs, toss chicken until each piece is evenly coated
- Beginner tip: Even-sized pieces ensure all chicken cooks at the same rate
- Safety note: Wash hands thoroughly with soap after handling raw chicken
- Prepping the vegetables (5 minutes)
- Place bell peppers on cutting board with stem side up
- Cut around the stem and remove it along with the seeds
- Slice peppers in half, then remove any remaining white ribs inside
- Cut peppers into ¼-inch strips
- Place pepper strips in a bowl and set aside
- Cut the ends off the onion and peel away the outer skin
- Cut onion in half from top to bottom
- Place flat side down and slice into thin strips (about ¼-inch thick)
- Place onion strips in the bowl with peppers
- Peel garlic cloves and mince finely or use a garlic press
- Place minced garlic in a small separate bowl
- Beginner tip: Keeping garlic separate allows you to add it at the right time (it cooks much faster than peppers and onions)
- Final prep (2 minutes)
- Grate Parmesan cheese if not pre-grated
- Measure out heavy cream and chicken broth
- Check if pasta water is boiling; if not, continue with chicken while waiting
Cooking Phase
- Cooking the pasta (10-12 minutes)
- Once water reaches a rolling boil, add penne pasta
- Stir immediately with a wooden spoon to prevent sticking
- Set timer according to package directions (usually 9-11 minutes for al dente)
- Beginner tip: “Al dente” means the pasta should still have a slight firmness when bitten
- Stir pasta occasionally while it cooks
- About 2 minutes before pasta is done, scoop out ½ cup of the starchy pasta water with a measuring cup and set aside
- When timer goes off, carefully drain pasta in colander over sink
- Important: Do not rinse the pasta as this removes the starch that helps sauce adhere
- Return drained pasta to the empty pot and drizzle with a tiny bit of olive oil to prevent sticking
- Cover with lid to keep warm while finishing the sauce
- Cooking the chicken (7-8 minutes)
- Place large skillet on stove over medium-high heat
- Add 2 tablespoons olive oil to pan
- Allow oil to heat until it shimmers (about 1 minute) – you should see slight movement in the oil but no smoke
- Carefully add seasoned chicken pieces to pan in a single layer (work in batches if your pan is too small)
- Beginner tip: If chicken is crowded, it will steam instead of brown
- Let chicken cook undisturbed for 3-4 minutes until bottom side develops a golden-brown crust
- Using tongs or a spatula, flip each piece and cook for another 3-4 minutes
- Safety check: Cut into largest piece to check doneness – chicken should be white throughout with no pink (or use meat thermometer to verify 165°F internal temperature)
- Once fully cooked, transfer chicken to a clean plate
- Beginner tip: It’s okay if some brown bits stick to the pan – that’s flavor!
- Sautéing the vegetables (5-6 minutes)
- Using the same skillet (don’t clean it!), reduce heat to medium
- Add 2 tablespoons butter and allow to melt completely
- Add sliced bell peppers and onions to the pan
- Using wooden spoon, stir vegetables to coat with butter
- Sprinkle with a pinch of salt to help vegetables release their moisture
- Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften but still maintain some crispness
- Visual cue: Onions should become translucent and peppers slightly softened
- Add minced garlic to the pan
- Stir continuously for 30-60 seconds until fragrant
- Beginner warning: Watch garlic closely! It burns easily and will taste bitter if it browns too much
- Creating the sauce (6-7 minutes)
- Reduce heat to medium-low
- Sprinkle remaining 1-2 tablespoons Cajun seasoning over the vegetables
- If you’re sensitive to spice: Start with 1 tablespoon and you can add more later
- Stir for 30 seconds to toast the spices
- Slowly pour in heavy cream while stirring constantly
- Beginner tip: Adding cream slowly prevents temperature shock that could curdle the cream
- Add chicken broth and stir to combine
- Allow mixture to come to a gentle simmer (small bubbles around the edge of the pan)
- Important warning: Do not let cream boil rapidly or it may separate
- Simmer for 3-4 minutes, stirring occasionally, until sauce begins to thicken slightly
- Visual cue: Sauce should coat the back of a spoon but still be pourable
- Reduce heat to low
- Add grated Parmesan cheese in three batches, stirring after each addition until completely melted
- Beginner tip: Adding cheese gradually prevents clumping
- Combining everything (3-4 minutes)
- Add cooked chicken back to the skillet, including any juices on the plate
- Stir gently to coat chicken with sauce
- Add drained pasta to the skillet (or if your skillet is too small, add everything to the pasta pot)
- Using tongs or two large spoons, gently toss everything together until pasta is evenly coated with sauce
- Sauce consistency check: If sauce seems too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached
- If sauce is too thin, simmer for 1-2 more minutes, stirring constantly
- Turn off heat
- Taste and adjust seasoning if needed:
- Too bland? Add more Cajun seasoning, salt, or black pepper
- Too spicy? Add a bit more cream or grated Parmesan
Finishing Steps
- Serving (2 minutes)
- Transfer pasta to serving dish or individual plates
- Sprinkle with chopped fresh parsley
- Offer additional grated Parmesan in a small bowl with a spoon
- For those who enjoy extra heat, provide a small dish of red pepper flakes
- Serve immediately while hot
- Suggested sides: Simple green salad or garlic bread
- Beginner tip: Pre-warm plates in a 150°F oven for 5 minutes for restaurant-style service
Troubleshooting
Common Issues and Solutions
- Sauce too thin:
- Simmer a few minutes longer to reduce liquid
- Add 1-2 tablespoons more Parmesan cheese
- Mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir into sauce
- Sauce too thick:
- Add more pasta water, 1 tablespoon at a time
- Add a splash of chicken broth or cream
- Too spicy:
- Add more cream to dilute the spice
- Stir in 1-2 tablespoons of butter
- Serve with a dollop of sour cream on top
- Not spicy enough:
- Add more Cajun seasoning, ¼ teaspoon at a time, tasting between additions
- Sprinkle with red pepper flakes
- Add a few dashes of hot sauce
- Chicken dry or tough:
- Likely overcooked. Next time, remove from heat sooner
- For now, let chicken sit in sauce longer to absorb moisture
- Pasta clumping:
- Be sure to stir pasta while cooking
- Add to sauce immediately after draining
- If already clumped, separate gently with tongs and add extra sauce
- Sauce separating or curdling:
- Heat was too high. Turn heat to low immediately
- Add a splash of cold cream while stirring vigorously
- If completely broken, transfer food to bowl and make a new quick sauce with ½ cup cream and ¼ cup cheese
Variations & Substitutions
Make It Your Own
- Seafood Version
- Replace chicken with 1 pound large shrimp (peeled and deveined)
- Add ½ pound bay scallops if desired
- Important: Seafood cooks much faster – about 2 minutes per side for shrimp until pink and opaque
- Add seafood to the sauce just 3-4 minutes before serving
- Vegetarian Option
- Skip the chicken completely
- Double the vegetables (2 of each bell pepper)
- Add 8 ounces sliced mushrooms (sauté with the peppers and onions)
- Add 1 diced zucchini (add during the last 3 minutes of vegetable cooking)
- Use vegetable broth instead of chicken broth
- Protein boost: Add 1 can rinsed and drained white beans or 1 cup frozen peas
- Lightened-Up Version
- Use half-and-half instead of heavy cream (note: sauce will be thinner)
- Reduce Parmesan to ½ cup
- Use 2 teaspoons olive oil instead of 2 tablespoons
- Use 4 ounces of reduced-fat cream cheese for creaminess with less fat
- Increase vegetables and decrease pasta portion
- Extra-Hearty Version
- Add 6 ounces sliced Andouille sausage (brown with the chicken)
- Stir in 1 cup thawed frozen peas when combining pasta with sauce
- Add ¼ cup sun-dried tomatoes, chopped
- Top with crispy bacon bits
Storage & Reheating
Keep It Fresh
- Refrigeration:
- Allow leftovers to cool completely (no more than 2 hours at room temperature)
- Store in airtight container in refrigerator
- Will keep for up to 3 days
- Beginner tip: The flavor often improves overnight as spices blend
- Freezing:
- Not recommended for this dish as cream sauce will separate when thawed
- If you must freeze, be aware texture will change significantly
Reheating Instructions
- Stovetop Method (Best for Texture):
- Place leftover pasta in a skillet with a lid
- Add 1-2 tablespoons of water, milk, or cream
- Heat over medium-low heat with lid on
- Stir gently every minute until heated through (about 5-7 minutes)
- If sauce seems separated, add a splash of cream and a sprinkle of cheese
- Microwave Method (Quickest):
- Place single portion in microwave-safe dish
- Sprinkle 1 tablespoon of water or milk over pasta
- Cover with a damp paper towel
- Heat on 70% power for 1 minute
- Stir gently
- Continue heating in 30-second intervals until warmed through
- Warning: Do not overheat or sauce may separate
- Stir well before eating to redistribute sauce
Safety Notes & Tips
Food Safety
- Chicken must reach 165°F internal temperature for safe consumption
- Don’t leave cream-based dishes at room temperature for more than 2 hours
- Always wash hands thoroughly with soap after handling raw chicken
- Use separate cutting boards for meat and vegetables to avoid cross-contamination
- Clean all surfaces that come in contact with raw chicken using hot, soapy water or disinfectant
- Refrigerate leftovers promptly
Pro Tips for Beginners
- Mise en place: French for “everything in its place” – prepare and measure all ingredients before turning on the stove
- Pre-seasoning: Let seasoned chicken sit for 15-30 minutes before cooking for deeper flavor
- Pasta water value: Always reserve some before draining – it’s liquid gold for adjusting sauce consistency
- Cheese quality matters: Grate Parmesan yourself from a block – pre-grated contains anti-caking agents that prevent smooth melting
- Heat management: Keep these temperature guidelines in mind:
- High heat: For boiling water and initial searing only
- Medium-high heat: For cooking chicken
- Medium heat: For sautéing vegetables
- Medium-low to low heat: For making cream sauce
- Taste as you go: The most important cooking skill is tasting and adjusting seasonings throughout the process
- Prep ahead: Cut all vegetables and chicken the night before and store in refrigerator to make dinner even faster
- Pasta choice: Ridged pasta shapes (like penne rigate) hold sauce better than smooth pasta
For complete beginners: Don’t be intimidated by the Cajun seasoning. Start with less and add more to taste. You can always add heat, but you can’t take it away! If you’re worried about the spice level, set aside some plain cream sauce before adding the Cajun seasoning, then adjust individual portions to taste.
This creamy, spicy pasta dish makes an impressive dinner that looks like you spent hours in the kitchen. The combination of tender chicken, crisp vegetables, and rich sauce creates the perfect comfort food with a kick. Serve with a simple side salad for a complete meal that will have everyone thinking you’ve been taking secret cooking classes!
