Go Back
Olivia

Creamy Cajun Chicken Pasta

This Creamy Cajun Pasta features seared Cajun-seasoned chicken, sweet bell peppers, and a velvety Parmesan cream sauce tossed with tender pasta. It’s quick to make, full of bold Southern flavor, and perfect for weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne, fettuccine, or your choice
  • 1 lb boneless skinless chicken breasts cut into strips
  • 1 tbsp Cajun seasoning plus more to taste
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion thinly sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp smoked paprika optional
  • Salt and pepper to taste
  • Chopped parsley or green onions for garnish

Method
 

  1. Cook the pasta: Boil pasta according to package instructions. Drain and set aside.
  2. Season the chicken: Toss chicken with Cajun seasoning, salt, and pepper.
  3. Sear the chicken: In a large skillet, heat olive oil over medium-high heat. Cook chicken 5–7 minutes until browned and cooked through. Remove and set aside.
  4. Sauté veggies: In the same skillet, melt butter. Add onion and bell peppers. Cook 5 minutes until softened. Add garlic and cook 1 minute more.
  5. Make the sauce: Reduce heat to medium. Stir in heavy cream and Parmesan. Add smoked paprika if using. Simmer 3–4 minutes, stirring until smooth and slightly thickened.
  6. Combine: Add cooked pasta and chicken back to the pan. Toss to coat in the sauce. Season to taste with extra Cajun seasoning if desired.
  7. Serve: Garnish with chopped parsley or green onions and serve hot.

Notes

Creamy Cajun Chicken Pasta – Helpful Tips

Cooking Tips & Techniques
Use boneless, skinless chicken breasts or thighs, and coat generously with Cajun seasoning before searing. For extra flavor, let the seasoned chicken sit for 10–15 minutes before cooking.
Sear the chicken in a hot skillet until golden-brown — don’t move it too much so it develops a flavorful crust.
Use heavy cream or half-and-half for a rich, velvety sauce. Let the sauce simmer and thicken slightly before tossing with pasta.
Add Parmesan cheese off the heat to prevent clumping and to create a smooth, creamy finish.
Reserve a bit of pasta water to loosen the sauce if needed — especially helpful when reheating.
Serving Suggestions
Serve with garlic bread or a simple green salad to balance the richness.
Top with extra Cajun seasoning, freshly chopped parsley, or grated Parmesan for a restaurant-style finish.
Add a squeeze of lemon to brighten up the flavors and cut through the creaminess.
Pairs wonderfully with roasted veggies like broccoli, asparagus, or bell peppers.
Make-Ahead & Storage
Make-Ahead: You can cook the chicken and prep the sauce components ahead of time. Store them separately in the fridge.
Refrigerator: Store fully assembled pasta in an airtight container for up to 4 days.
Freezer: Not ideal for freezing due to the cream-based sauce, but you can freeze the cooked chicken alone.
Reheat: Gently reheat on the stovetop or microwave, adding a splash of cream or milk to revive the sauce’s silky texture.
Tasty Variations to Try
Shrimp Cajun Pasta: Swap chicken for shrimp — sear quickly until just pink and toss with the creamy sauce.
Spicy Kick: Add cayenne pepper or sliced jalapeños for extra heat.
Veggie-Loaded: Add sautéed mushrooms, spinach, or sun-dried tomatoes for added depth and nutrition.
Low-Carb Version: Use zucchini noodles or spaghetti squash instead of pasta.
Cajun Alfredo Hybrid: Stir in a bit of garlic and extra Parmesan for a bolder, Alfredo-style twist.