Go Back

Creamy Cajun Chicken Pasta

Jessica T. Brown
A creamy, spicy pasta dish loaded with tender chicken, bell peppers, and onions, tossed in a velvety Cajun cream sauce.
Ready in 30 minutes, this protein-packed and fiber-rich meal is perfect for weeknights or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6

Equipment

  • 1 large pot (for pasta)
  • 1 large skillet or frying pan
  • 1 cutting board
  • 1 Chef’s Knife
  • 1 large ziploc bag (for seasoning chicken)
  • Measuring spoons and cups
  • Wooden spoon or spatula

Ingredients
  

  • 8 oz 227 g penne pasta, cooked and drained
  • 1 ½ lbs 680 g boneless, skinless chicken breast, cut into 1-inch pieces
  • 4 tsp Cajun seasoning divided
  • ½ tsp salt divided
  • ½ tsp black pepper divided
  • 3 Tbsp salted butter divided
  • ½ yellow onion diced
  • 2 bell peppers sliced (any color)
  • 1 ½ cups 355 ml heavy cream
  • ¾ tsp smoked paprika
  • ½ tsp dried basil
  • ¼ tsp garlic powder
  • ⅓ cup fresh Parmesan cheese

Instructions
 

  • Prepare the Pasta: Start by bringing a large pot of salted water to a rolling boil over high heat.
    Add 8 ounces of penne pasta and cook according to the package instructions until al dente, which usually takes about 9–11 minutes.
    Stir occasionally to prevent the pasta from sticking. Once cooked, drain the pasta in a colander, gently shaking off excess water.
    Set the drained pasta aside while you prepare the chicken and sauce.
    Reserving a small cup of pasta water can help adjust the sauce consistency later if needed.
  • Season the Chicken: In a large resealable plastic bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
    Add the 1 ½ pounds of chicken breast pieces to the bag.
    Seal the bag tightly and shake it vigorously to coat every piece of chicken evenly with the seasoning mixture.
    Allow the chicken to marinate while you heat the pan—this brief marination time intensifies the flavor without slowing down your cooking.
  • Sear the Chicken: Heat a large skillet over medium heat and add 2 tablespoons of salted butter.
    Once the butter is fully melted and slightly foamy, carefully transfer the seasoned chicken pieces into the pan, ensuring they’re spread out in a single layer.
    Avoid overcrowding the pan to ensure even browning.
    Cook the chicken for 5–7 minutes, turning occasionally, until each piece is golden brown on the outside and fully cooked through.
    Remove the cooked chicken from the skillet and place it on a clean plate.
  • Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of butter and allow it to melt over medium heat.
    Add the diced ½ yellow onion and the sliced 2 bell peppers.
    Stir frequently, cooking for 3–5 minutes until the vegetables soften slightly and release their natural sweetness.
    The onions should turn translucent, and the peppers should maintain a slight crunch for texture.
    This step builds the flavorful base of your creamy sauce.
  • Prepare the Creamy Cajun Sauce: Pour 1 ½ cups of heavy cream into the skillet with the sautéed vegetables.
    Stir in the remaining 1 teaspoon of Cajun seasoning, ¼ teaspoon salt, ¼ teaspoon pepper, ¾ teaspoon smoked paprika, ½ teaspoon dried basil, and ¼ teaspoon garlic powder.
    Bring the mixture to a gentle boil over medium heat, then immediately reduce to a simmer.
    Cook for 5–7 minutes, stirring occasionally, until the sauce thickens and develops a rich, creamy consistency.
  • Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet, nestling them into the thickened sauce.
    Stir gently to coat each piece evenly.
    Allow the chicken to warm through in the sauce for 2–3 minutes, which helps the flavors meld beautifully.
  • Incorporate Pasta and Cheese: Add the drained pasta directly into the skillet.
    Sprinkle ⅓ cup of freshly grated Parmesan cheese over the top.
    Gently toss or stir the pasta, chicken, and sauce together until the cheese melts and clings to the pasta, creating a luscious, creamy texture.
    If the sauce feels too thick, add a splash of reserved pasta water to achieve your desired consistency.
    Taste and adjust seasoning with extra salt or pepper if needed.
  • Serve and Garnish: Transfer the creamy Cajun chicken pasta to serving plates or a large serving dish.
    For a fresh, vibrant touch, sprinkle chopped parsley on top if desired.
    Serve immediately while warm.
    This dish pairs beautifully with a simple side salad or garlic bread for a complete meal.

Notes

  • Pasta Options: Penne works best for holding the sauce, but rigatoni, fusilli, or linguine can be used. Cooking times may vary slightly depending on pasta type.
  • Protein Variations: Swap chicken for shrimp, turkey, or even firm tofu for a plant-based alternative. Adjust cooking time accordingly.
  • Vegetable Add-Ins: Broccoli, zucchini, or spinach can be added for extra fiber and color. Add softer vegetables towards the end to prevent overcooking.
  • Spice Level: Adjust Cajun seasoning to your preference. Add a pinch of cayenne for extra heat.
  • Cheese Options: Parmesan gives a nutty flavor; Pecorino Romano or Asiago work as well. Freshly grated cheese melts best.
  • Sauce Consistency: If the sauce thickens too much, stir in reserved pasta water or a splash of milk to loosen it.