This Easy Creamy Cajun Chicken Pasta brings restaurant-quality flavor to your dinner table with tender chicken, colorful bell peppers, and a rich, spiced cream sauce. Ready in just 30 minutes, this Easy Creamy Cajun Chicken Pasta balances bold Cajun spices with smooth, velvety sauce that coats every bite of pasta perfectly.
SERVES: 4 | PREP: 10 MIN | COOK: 20 MIN | TOTAL: 30 MIN
Ingredients
For the Chicken
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1.5 pounds | Cut into 1-inch pieces |
| Cajun seasoning | 2-3 tablespoons | Divided, adjust to taste |
| Olive oil | 2 tablespoons | For cooking |
For the Pasta & Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Penne pasta | 12 ounces | Or any short pasta shape |
| Heavy cream | 1½ cups | Full-fat works best |
| Chicken broth | ½ cup | Low-sodium preferred |
| Parmesan cheese | ¾ cup | Freshly grated, plus extra |
| Butter | 2 tablespoons | Unsalted |
For the Vegetables
| Ingredient | Amount | Notes |
|---|---|---|
| Red bell pepper | 1 medium | Sliced into strips |
| Green bell pepper | 1 medium | Sliced into strips |
| Yellow onion | 1 medium | Thinly sliced |
| Garlic cloves | 4 | Minced |
Finishing Touches
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh parsley | 2 tablespoons | Chopped |
| Salt and black pepper | To taste | |
| Red pepper flakes | Optional | For extra heat |
Step-by-Step Instructions
Getting Started (5 minutes)
1. Start the pasta water Fill a large pot ¾ full with water and add 1 tablespoon salt. Place over high heat with lid on. Salted water flavors your pasta from the inside out.
2. Prep the chicken Cut chicken breasts into even 1-inch cubes. Place in a bowl and toss with 1 tablespoon Cajun seasoning until evenly coated. Even-sized pieces cook at the same rate.
3. Prep your vegetables Slice bell peppers into ¼-inch strips, removing stems and seeds. Slice onion into thin strips. Mince garlic and keep it separate since it cooks faster than other vegetables.
4. Measure cream and broth Pour heavy cream and chicken broth into separate measuring cups so they’re ready when you need them. Grate fresh Parmesan cheese if you haven’t already.
Cooking the Pasta (10 minutes)
5. Boil the pasta Once water reaches a rolling boil, add penne and stir immediately to prevent sticking. Set timer for package directions (usually 9-11 minutes). Stir occasionally.
6. Reserve pasta water Two minutes before pasta finishes, scoop out ½ cup of the starchy cooking water and set aside. This helps adjust sauce consistency later.
7. Drain pasta When timer goes off, drain pasta in a colander. Don’t rinse it! The starch helps sauce stick to the pasta. Drizzle with a tiny bit of olive oil and cover to keep warm.
Cooking the Chicken (7 minutes)
8. Sear the chicken Heat olive oil in a large skillet over medium-high heat until it shimmers. Add seasoned chicken in a single layer. Let it cook undisturbed for 3-4 minutes until golden-brown on the bottom.
9. Finish cooking Flip chicken pieces and cook another 3-4 minutes until cooked through. Internal temperature should reach 165°F. Transfer to a clean plate. Those brown bits stuck to the pan? That’s flavor!
Building the Sauce (12 minutes)
10. Sauté the vegetables In the same skillet, reduce heat to medium. Add butter and let it melt. Add bell peppers and onions with a pinch of salt. Cook 4-5 minutes, stirring occasionally, until softened but still slightly crisp.
11. Add garlic Stir in minced garlic and cook for 30-60 seconds until fragrant. Watch it closely—burnt garlic tastes bitter.
12. Season and add liquids Sprinkle remaining 1-2 tablespoons Cajun seasoning over vegetables and stir for 30 seconds. Slowly pour in heavy cream while stirring, then add chicken broth. Adding cream slowly prevents curdling.
13. Simmer the sauce Reduce heat to medium-low. Let sauce come to a gentle simmer with small bubbles around the edges. Simmer for 3-4 minutes, stirring occasionally, until sauce thickens slightly and coats the back of a spoon.
14. Melt in the cheese Turn heat to low. Add grated Parmesan in three batches, stirring until each batch melts completely before adding the next. This prevents clumping and creates a smooth sauce.
Bringing It Together (3 minutes)
15. Combine everything Return cooked chicken to the skillet with any collected juices. Add drained pasta and toss gently with tongs until everything is evenly coated with sauce.
16. Adjust consistency If sauce seems too thick, add reserved pasta water one tablespoon at a time. If too thin, simmer 1-2 minutes longer while stirring.
17. Final seasoning Taste and adjust. Too bland? Add more Cajun seasoning or salt. Too spicy? Stir in extra cream or Parmesan.
18. Serve hot Transfer to serving dish, sprinkle with fresh parsley, and offer extra Parmesan on the side. Serve immediately while steaming hot.
Chef’s Notes
Temperature control is everything. Keep cream-based sauces at medium-low heat once you add the dairy. High heat causes cream to separate and creates an oily, broken sauce instead of smooth and creamy.
Fresh Parmesan makes a difference. Pre-grated cheese contains anti-caking agents that prevent smooth melting. Grate a block of Parmesan yourself for the silkiest Easy Creamy Cajun Chicken Pasta sauce.
Season in layers. The chicken gets seasoned first, then more spice goes into the sauce. This creates depth of flavor rather than one-note heat that hits you all at once.
Save that pasta water! The starchy water is pure gold for adjusting sauce consistency. It helps the sauce cling to pasta better than plain water or broth would.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 585 |
| Protein | 35g |
| Carbohydrates | 48g |
| Fat | 28g |
| Fiber | 3g |
| Sodium | 720mg |
| Sugar | 4g |
Variations to Try
Seafood Cajun Pasta Swap chicken for 1 pound large shrimp and ½ pound bay scallops. Seafood cooks much faster—just 2 minutes per side until shrimp turn pink. Add to the finished sauce and cook just 3-4 minutes before serving.
Vegetarian Cajun Pasta Skip the chicken entirely and double up on vegetables. Add 8 ounces sliced mushrooms, 1 diced zucchini, and 1 can drained white beans. Use vegetable broth instead of chicken broth. For another meatless option with bold flavors, try this spicy Brazilian coconut chicken recipe using tofu instead of chicken.
Lighter Cajun Pasta Use half-and-half instead of heavy cream (sauce will be thinner). Reduce Parmesan to ½ cup and use just 2 teaspoons olive oil. Increase vegetables and use slightly less pasta per serving.
Mexican-Style Creamy Pasta Replace Cajun seasoning with taco seasoning. Add 1 can black beans and 1 cup corn kernels. Top with cilantro and serve with lime wedges. If you enjoy Mexican-inspired chicken dishes, these sheet pan chicken fajitas make a great pairing with similar flavor profiles.
Storage & Reheating
Refrigerating Leftovers Let pasta cool completely within 2 hours of cooking. Store in an airtight container for up to 3 days. The flavors often improve overnight as spices blend together.
Freezing Not Recommended Cream sauces separate when frozen and thawed. The texture changes significantly and won’t be as smooth and creamy.
Stovetop Reheating (Best Method) Place leftover Easy Creamy Cajun Chicken Pasta in a skillet with 1-2 tablespoons milk or cream. Cover and heat over medium-low, stirring every minute for 5-7 minutes. Add extra cream and a sprinkle of Parmesan if sauce looks separated.
Microwave Reheating (Quick Method) Place a single portion in a microwave-safe dish. Sprinkle with 1 tablespoon water or milk and cover with a damp paper towel. Heat at 70% power for 1 minute, stir, then continue in 30-second intervals until warmed through. Stir well before eating.
Troubleshooting Common Problems
Sauce Too Thin Simmer uncovered for 2-3 more minutes to reduce liquid. Add 1-2 tablespoons more Parmesan cheese. Or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into sauce.
Sauce Too Thick Add reserved pasta water one tablespoon at a time while stirring. You can also add splashes of chicken broth or cream until you reach the right consistency.
Too Spicy for Your Taste Stir in 2-3 more tablespoons heavy cream to dilute the heat. Add 1-2 tablespoons butter for richness. 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 red pepper flakes on top. Add a few dashes of your favorite hot sauce.
Chicken Came Out Dry This means it overcooked. Let the chicken sit in the sauce for 5-10 minutes to absorb moisture. Next time, remove chicken from heat as soon as it reaches 165°F internal temperature.
Equipment Essentials
- Large pot – For boiling pasta (at least 6 quarts)
- 12-inch skillet or sauté pan – Needs to fit all ingredients for tossing
- Sharp knife – For cutting chicken and vegetables
- Cutting board – Use separate boards for meat and vegetables
- Measuring cups and spoons – For accurate ingredient portions
- Wooden spoon or spatula – For stirring sauce
- Tongs – For tossing pasta and flipping chicken
- Colander – For draining pasta
- Cheese grater – For fresh Parmesan (block cheese melts better)
- Meat thermometer – Optional but helpful for checking chicken doneness
Shopping List by Store Section
Meat Department
- 1.5 pounds boneless, skinless chicken breasts
Dairy Section
- 1½ cups heavy cream (1 pint)
- ¾ cup Parmesan cheese (or 3-ounce block to grate fresh)
- 2 tablespoons butter
Produce Section
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 head garlic (you need 4 cloves)
- Fresh parsley bunch
Pasta Aisle
- 12 ounces penne pasta
Spice Aisle
- Cajun seasoning (if you don’t have it)
- Red pepper flakes (optional)
Pantry Items
- Olive oil
- Chicken broth (at least ½ cup)
- Salt and black pepper
Success Secrets
1. Room temperature chicken cooks more evenly. Take chicken out of the fridge 15-20 minutes before cooking. Cold chicken straight from the fridge won’t brown as well and can cook unevenly.
2. Don’t crowd the pan. If your skillet isn’t large enough to fit all the chicken in a single layer with space between pieces, cook it in two batches. Crowded chicken steams instead of getting that golden-brown crust.
3. Let seasoned chicken rest. After coating chicken with Cajun seasoning, let it sit for 15-30 minutes before cooking. This allows the spices to penetrate the meat for deeper flavor throughout.
4. Use ridged pasta shapes. Penne rigate (ridged penne) holds sauce in the grooves better than smooth pasta. Rigatoni, rotini, or farfalle also work great for this Easy Creamy Cajun Chicken Pasta.
5. Add cheese off the heat. When you add Parmesan to hot sauce, take the pan off the burner first. Direct heat can make cheese clump or become grainy instead of melting smoothly into the sauce.
