Cajun Chicken Pasta – Spicy, Cajun-flavored chicken tossed into creamy melt-in-your-mouth Alfredo sauce with pasta. Super easy to make with amazing flavors that are perfect for family weeknight dinners or get-togethers!
Pasta is a staple in most households, especially those with kids. It’s one of those meals that always gets them to the table in less than no time. So when pasta is on sale, I stock up on it. That’s the way to go.
The frugal in me doesn’t agree with paying full price for pasta. And when you combine it with chicken – you’ll have a heavenly meal experience right on your table. No need to go to those fancy-schmancy restaurants! Talking about saving, eh?
When my little man (not so little anymore) comes home from school, he already knows what he wants on his plate. He’s like a grown-up who already knows what to order before looking at the menu.
Fabulous One-Pot Meal
One-Pot Cajun Chicken Pasta
When my favorite man recently asked for pasta and chicken, this Mama got creative and strayed away from the usual combo. So I whipped up this Cajun-inspired chicken smothered in a light creamy pasta Alfredo sauce. You could add some steamed broccoli and carrot slices for an authentic one-pot meal. This Cajun Chicken Pasta immediately became our new favorite!
And my two favorite guys dig into it so heartily that they’ve requested it again on this week’s menu. But I’m not complaining because it’s super easy, and there’s sooo much to love in this new recipe. The creamy sauce complements the Cajun spice’s heat (totally customizable for kids) so well.
- Pasta – Choose the pasta you love best or whatever you have in the pantry. Penne pasta and fettuccine are my top choices.
- Chicken – Boneless chicken thighs or breasts will do the trick. Chicken thighs have more fat and are the juicier option of the two.😉
- Cream Sauce – Thyme, paprika, Creole or blackened seasoning, garlic, onion, diced tomatoes, red or green bell pepper, parsley, Worcestershire sauce, and chicken broth deliver an amazing sauce. Add cream for an irresistible mouth-feel and satisfying flavor.
How to Make Cajun Chicken Pasta
- Pasta – Boil your pasta in a large pot per the box instructions. Drain and set aside.
- Prep Chicken – Next, salt the chicken according to taste. Then, generously season with Creole Cajun Seasoning. (Photo 1)
- Cook the Chicken – Heat oil over medium heat in a cast-iron skillet. Pan-sear the chicken for about 8–10 minutes on each side or until fully cooked, and set aside.
- Make the Sauce – Add onions and garlic. Stir for about a minute. Then add tomatoes, thyme, paprika, Cajun seasoning, and Worcestershire sauce, followed by bell peppers, chicken broth, and cream. (Photos 2-4)
- Simmer – Bring the sauce to a boil, lower the heat, and simmer for 7–10 minutes.
- Add Pasta – Slice the chicken. Mix the pasta into the sauce, add the chicken, and toss until thoroughly combined. You can also serve the chicken on top. (Photos 5-6)
- Serve – Sprinkle with parsley and Parmesan cheese. Enjoy!
- Seafood Swap -This is a highly versatile pasta. Swap the chicken for shrimp or your favorite seafood mix. Remember that seafood takes less time to cook and can get tough easily.
- Andouille Sausage – Add sausage for a true Cajun experience.😉 Of course, any sausage goes perfectly with pasta and chicken. Chorizo, Italian sausage, kielbasa, and even salami could only improve this meal.
- Creamless -You can omit the heavy cream and replace it with extra tomatoes for a dairy-free version. And you can replace the cream with whole milk for a lower-fat version.
- Gluten-Free – Replace the pasta with your go-to gluten-free pasta. You may need to adjust the cooking time for gluten-free pasta.
- Seasoning Swap -Swap out the Creole Cajun seasoning with poultry, Italian, or (for a Mexican twist) taco seasoning.
- Cheesier Pasta – Add decadence with a ¼ cup of softened cream cheese. 😍
Tips and Tricks
- An instant-read thermometer ensures the chicken cooks through. It should read 160°F (74°C) for safe chicken consumption.
- Cutting your chicken into bite-sized pieces before cooking will save time, as it cooks faster and more evenly.
- Don’t overcook the pasta sauce. If the sauce is too thick, it will be more difficult to coat the pasta evenly.
Prep your chicken as instructed, and keep it in the fridge in an airtight container for up to two days. You can also make it up to two days ahead and store the chicken and sauce separately from the pasta. Reheat the chicken and sauce in a saucepan, add the cooked pasta, and heat through.
Serving and Storage Instructions
Creamy Cajun chicken pasta is best hot off the stove. But it’s not bad cold, either.
Cool leftover Cajun chicken pasta completely before transferring it to an airtight container. It will last refrigerated for 3-5 days or 3 months in the freezer. Thaw it overnight in the refrigerator or warm it up in the microwave on the defrost setting for a few minutes.
Well, the name gives it away. The spice mix is famous in Louisiana, where French Canadians settled. This cooking style is spicy and flavorful, and I’m so grateful for it.
Cajun seasoning work great for a variety of dishes. Soups and stews (especially gumbo, jambalaya, and red beans and rice) take these spices on well. It also goes great on grilled chicken, beef, pork, and seafood.
If you don’t have Cajun seasoning, you can make your own. Mix half a teaspoon each of paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
What to Serve With Cajun Chicken Pasta
For a quick dinner, you can’t go wrong with garlic bread. A simple tossed salad or a kale salad are also great options. If you want to spice it up even more, serve it with spicy roast garlic broccoli.🤤
More Delicious Chicken Recipes To Try
This creamy Cajun chicken pasta recipe is spicy, decadent, and soul-satisfying. Bless your family’s tastebuds with its melt-in-your-mouth goodness! Let me know how it goes in the comments!
Watch How to Make It
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This blog post was originally published in August 2017 and has been updated with additional tips, new photos, and a video.
Cajun Chicken Pasta
- 8 ounces pasta (penne, fettucine, etc.)
- 2 pounds boneless and skinless chicken thighs or breast
- 2 teaspoons or more Cajun Creole seasoning (salt-free)
- 2 tablespoons olive oil or canola oil
- 2 teaspoons minced garlic
- ½ medium onion, sliced
- 2 medium tomatoes, diced
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 tablespoon Creole seasoning or blackened seasoning
- 1 teaspoon Worcestershire sauce
- 1 medium red or green bell pepper, sliced
- 1 cup or more chicken broth
- ¼ cup heavy cream (see notes for options and adjustments )
- 2 tablespoons parsley, chopped
- Boil your pasta in a large pot per the box instructions. Drain and set aside.
- Next, salt the chicken according to taste. Then, generously season with Creole Cajun Seasoning.
- Heat oil over medium heat in a cast-iron skillet. Pan-sear the chicken for about 8–10 minutes on each side or until fully cooked, and set aside.
- Add onions and garlic. Stir for about a minute. Then add tomatoes, thyme, paprika, Cajun seasoning, Worcestershire sauce, bell peppers, chicken broth, and cream.
- Bring the sauce to a boil, lower the heat, and simmer for 7–10 minutes.
- Slice the chicken. Mix the pasta into the sauce, add the chicken, and toss until thoroughly combined. You can also serve the chicken on top.
- Sprinkle with parsley and Parmesan cheese. Enjoy!
Tips & Notes:
- Your chicken is fully cooked when it is 160℉ (74°C). It’s dangerous to eat undercooked chicken.
- To be safe, you may cut up chicken into bite-size pieces before cooking so it cooks faster.
- Adjust heavy cream to the desired thickness. I used about ¼ cup to cut down on calories – it’s less creamy with the same great results. Go with ½ cup or more for creamy pasta. You may omit it completely and replace it with extra tomatoes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.