Creamy Cajun Chicken Pasta Ready in 30 Minutes

Creamy Cajun chicken pasta is the dinner I make when I want something big on flavor and small on dishes. It is ready in about 30 minutes. It cooks mostly in one skillet. And it tastes like something you would order out.

The sauce is cream, parmesan and a good spoonful of Cajun seasoning. The chicken is browned until the edges go golden.

A little onion, garlic and red bell pepper round it out. Toss it all with penne and you have a pan nobody leaves leftovers in.

This is a weeknight recipe, so nothing here is fussy. If you can boil pasta and brown chicken, you can make it. I will also share what to serve with it, how to dial the heat up or down, and how to store what is left.

Why You Will Love This Creamy Cajun Chicken Pasta

• It is fast. The whole dinner takes about 30 minutes from the first pot of water to the table.
• It is full of flavor. Cajun seasoning, garlic and parmesan do the heavy lifting.
• It uses one skillet for the sauce. Fewer dishes, and the browned bits from the chicken stay in the sauce.
• You can change the heat. Use a mild blend for kids or add cayenne for a kick.

What You Need to Make Creamy Cajun Chicken Pasta

You will find the exact amounts in the recipe card. Here is what goes in the pan and why.

• Penne pasta. The tubes hold the sauce. Rotini, rigatoni or fettuccine also work.
• Chicken breasts. Cut them into small bite sized pieces so they brown fast and cook through.
• Cajun seasoning. This is the star. Check the label, because blends vary a lot in salt and heat.
• Butter and oil. The oil browns the chicken. The butter flavors the vegetables.
• Onion, garlic and red bell pepper. They add sweetness and color to the sauce.
• White wine or chicken broth. Either one lifts the browned bits off the pan. Broth keeps it alcohol free.
• Heavy cream and parmesan. Together they make the sauce silky and rich.
• Fresh parsley. A little green at the end makes the bowl look finished.

Save

Credit: Cookin’ With Mima

How to Make Creamy Cajun Chicken Pasta

Here is the whole recipe in five simple steps, with photos so you can see what each stage looks like.

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the penne until al dente, then scoop out half a cup of the pasta water before you drain it. Set the pasta aside.

That starchy water is your sauce insurance. A splash helps the sauce cling to every tube and loosens it if it gets too thick.

Save

Credit: Pinch and Swirl

2. Season and Brown the Chicken

Toss the chicken pieces with the Cajun seasoning, salt and pepper until they are coated all over. Heat the oil in a large skillet over medium high heat. Add the chicken and cook about 5 to 6 minutes, stirring once halfway, until the pieces are golden and cooked through.

Move the chicken to a plate.

Do not crowd the pan. If the chicken piles up it steams instead of browning, so cook it in two batches if you need to.

Save

Credit: Cookin’ With Mima

Save

Credit: Cookin’ With Mima

3. Cook the Vegetables and Build the Sauce

Add the butter to the same pan. Stir in the onion, garlic and bell pepper and cook for 2 to 3 minutes, until soft and fragrant. Pour in the wine or broth and scrape up the browned bits from the bottom. Let it simmer for about 2 minutes.

Now stir in the cream and the parmesan. Simmer gently for 2 to 3 minutes until the sauce coats the back of a spoon.

Save

Credit: Cookin’ With Mima

Save

Credit: Cookin’ With Mima

4. Bring It All Together

Add the cooked pasta and the chicken to the skillet. Toss until every piece is covered. If the sauce looks too thick, stir in a splash of the reserved pasta water until it loosens up.

Save

Credit: Cookin’ With Mima

Save

Credit: Cookin’ With Mima

5. Garnish and Serve

Take the pan off the heat and scatter parsley over the top. Serve it hot with extra parmesan. If you like it spicy, add a pinch of cayenne or a little more Cajun seasoning at the table.

Save

Credit: Cookin’ With Mima

Tips for the Best Creamy Cajun Chicken Pasta

1. Cut the chicken evenly. Pieces the same size cook at the same speed.
2. Pat the chicken dry. Dry chicken browns. Wet chicken steams.
3. Grate your own parmesan. Pre shredded cheese has coatings that can make the sauce grainy.
4. Keep the heat gentle once the cream goes in. A hard boil can split the sauce.
5. Save the pasta water. It is the easiest fix for a sauce that thickens as it sits.
6. Taste before you salt. Cajun seasoning and parmesan are both salty.

What to Serve With Cajun Chicken Pasta

This pasta is rich, so something fresh or crisp on the side balances the plate.

1. A simple green salad with lemon and olive oil
2. Garlic bread or crusty bread for the sauce, or your favorite quick and easy dinner ideas for more sides
3. Roasted broccoli with a squeeze of lemon
4. Steamed green beans with butter
5. A Caesar salad with extra crunchy croutons
6. Roasted asparagus
7. A tomato and cucumber salad
8. Sauteed spinach with garlic

Variations to Try

1. Shrimp instead of chicken. Cook the shrimp for about 2 minutes per side and stir them in at the end.
2. Sausage. Slice smoked andouille sausage and brown it with the chicken for a classic Cajun flavor.
3. More vegetables. Add mushrooms, spinach or sun dried tomatoes to the skillet.
4. Mild version. Use half the Cajun seasoning and add paprika for color without much heat.
5. Extra spicy. Add cayenne, red pepper flakes or a few drops of hot sauce.
6. Lighter sauce. Swap half the cream for whole milk and a spoonful of cream cheese for body.
7. Different pasta. Fettuccine, rigatoni and rotini all hold the sauce well.
8. Shortcut chicken. Use shredded rotisserie chicken and skip the browning step.

Save

Credit: Cookin’ With Mima

How to Store and Reheat Leftovers

Cool the pasta, then store it in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits.

To reheat, warm it in a skillet over low heat with a splash of milk, cream or broth. Stir often until it is creamy again. You can also use the microwave in short bursts, stirring between each one. I do not recommend freezing this one, because cream sauces can separate when they thaw.

Can You Make It Ahead?

You can prep the pieces ahead. Cut and season the chicken, chop the vegetables and grate the cheese up to a day early. Keep everything covered in the fridge. Then cook the pasta and the sauce right before you eat, so the sauce is at its best.

Frequently Asked Questions

Here are the questions I get most about this pasta.

Is creamy Cajun chicken pasta very spicy?

It depends on your seasoning. Many blends are medium. Start with one tablespoon, taste the sauce, and add more if you want heat.

What can I use instead of white wine?

Chicken broth works just as well. Add a small squeeze of lemon juice at the end if you want a little brightness.

Can I use chicken thighs?

Yes. Boneless, skinless thighs are juicier and forgive a minute or two of extra cooking. Cut them into the same bite sized pieces.

Can I make this dairy free?

You can try full fat coconut cream and a plant based parmesan, but the flavor and texture will change. The classic version uses real cream and cheese.

What is the best pasta for this recipe?

Penne is my pick because the tubes catch the sauce. Rotini and rigatoni are great too.

If you want more cozy dinners, try my chicken alfredo recipe next. It uses the same creamy approach with a classic garlic parmesan sauce.