Have you ever craved a restaurant-quality pasta dish that's bold, creamy, and packed with flavor—without spending hours in the kitchen or draining your wallet? Making a cajun chicken pasta recipe at home is not only budget-friendly but also allows you to control the spice level, choose quality ingredients, and customize every element to your liking. This recipe brings together tender, seasoned chicken, al dente pasta, and a rich, velvety sauce infused with Cajun spices that'll transport your taste buds straight to New Orleans. Whether you're cooking for a busy weeknight dinner or impressing guests, this dish delivers restaurant-worthy results every single time.

Ingredients List

    • 1 lb (450g) boneless, skinless chicken breasts, sliced into strips
    • 12 oz (340g) penne or fettuccine pasta
    • 2 tablespoons Cajun seasoning (adjust to taste)
    • 2 tablespoons olive oil
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 small onion, thinly sliced
    • 3 cloves garlic, minced
    • Salt and black pepper to taste
    • Fresh parsley, chopped (for garnish)
    • Optional: sliced mushrooms or sun-dried tomatoes

For the Sauce:

    • 1 cup heavy cream
    • ½ cup chicken broth
    • ½ cup grated Parmesan cheese
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne pepper (optional, for extra heat)
    • 1 teaspoon Italian seasoning

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

This recipe is faster than ordering takeout and feeds four people generously. It's perfect for meal prepping since the flavors deepen overnight.

Step-by-Step Instructions

Step 1: Cook the Pasta Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining—this starchy liquid helps bind the sauce. Drain and set aside.

Step 2: Season and Cook the Chicken Pat chicken strips dry with paper towels and season generously with 1 tablespoon of Cajun seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove and set aside on a plate.

Step 3: Sauté the Vegetables In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced bell peppers and onion, cooking for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. The residual fond (browned bits) from the chicken will add amazing depth to your cajun chicken pasta recipe.

Step 4: Build the Sauce Lower the heat to medium. Pour in the chicken broth to deglaze the pan, scraping up any stuck bits. Stir in heavy cream, Parmesan cheese, smoked paprika, cayenne, Italian seasoning, and the remaining tablespoon of Cajun seasoning. Simmer gently for 3-4 minutes until the sauce thickens slightly. Taste and adjust seasoning—this is where you can dial up the heat or add more cheese.

Step 5: Combine Everything Return the cooked chicken to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water a tablespoon at a time if the sauce is too thick. The starch helps create a silky coating. Cook for 2 minutes, allowing flavors to meld. Garnish with fresh parsley and serve immediately. If you enjoy bold flavors, you might also love exploring creole chicken pasta, which offers a slightly different spice profile.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 620
    • Protein: 38g
    • Carbohydrates: 52g
    • Fat: 28g
    • Fiber: 4g
    • Vitamin C: 85% DV
    • Iron: 18% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a lighter version, substitute heavy cream with half-and-half or coconut cream. Use whole wheat or chickpea pasta for extra fiber and protein. To make it dairy-free, swap Parmesan with nutritional yeast and use coconut milk.

Flavor Variations: Add Andouille sausage slices for authentic Louisiana flair. Mix in shrimp during the last few minutes for a surf-and-turf twist. For a smokier profile, include a pinch of chipotle powder.

Meal Prep Advice: Double the recipe and freeze portions in airtight containers for up to 3 months. Cook pasta slightly under al dente if freezing to prevent mushiness when reheating.

Beginner Tips: Don't skip reserving pasta water—it's the secret to a creamy, cohesive sauce. Always taste your Cajun seasoning first; brands vary wildly in heat and salt content.

Common Mistakes to Avoid

Overcooking the Chicken: Dry, rubbery chicken ruins the dish. Use a meat thermometer and remove chicken at exactly 165°F. Let it rest before slicing.

Using Low-Quality Cajun Seasoning: Store-bought blends can be overly salty. Make your own by mixing paprika, garlic powder, onion powder, cayenne, oregano, and thyme.

Boiling the Sauce: High heat causes cream to separate and curdle. Keep it at a gentle simmer and stir frequently.

Adding Cheese Too Early: Parmesan can clump if added to boiling liquid. Remove the pan from direct heat, then stir in cheese gradually.

Not Seasoning in Layers: Season the chicken, vegetables, and sauce separately for balanced, complex flavor instead of relying solely on the final sauce.

Storage / Leftovers Tips

Store leftover cajun chicken pasta recipe in an airtight container in the refrigerator for up to 4 days. The flavors intensify overnight, making leftovers even more delicious. To reheat, add a splash of chicken broth or cream to a skillet over medium-low heat and warm gently, stirring frequently to prevent the sauce from breaking. Avoid microwaving on high power, which can make the chicken tough and the sauce grainy. For freezer storage, portion into individual servings and freeze for up to 3 months. Thaw overnight in the fridge before reheating. If the sauce separates slightly after freezing, whisk in a tablespoon of cream while reheating to restore its silky texture. Both creole chicken pasta and Cajun variations store beautifully using these methods.