Creamy Cajun Chicken Pasta Recipe

There’s something so comforting about a big bowl of pasta, especially when it’s creamy, spicy, and packed with flavor. This Creamy Cajun Chicken Pasta is a weeknight staple in my kitchen—rich, satisfying, and quick enough to throw together even on the busiest of nights. But don’t let the “quick and easy” label fool you. This dish feels indulgent, like something you’d order at your favorite restaurant, yet it’s simple enough for even beginner cooks to nail.

Now, I first stumbled upon this recipe after a rather unforgettable visit to New Orleans, where Cajun flavors are inescapable and utterly irresistible. After one too many bowls of gumbo and shrimp étouffée, I came home on a mission to bring that bold, zesty taste into my own kitchen. That’s when this dish was born—a perfect marriage of Cajun spice and creamy pasta that hits all the right notes.

Creamy Cajun Chicken Pasta Recipe

My first taste of Cajun magic 🌶️

I still remember the first time I cooked with Cajun seasoning. I was hosting a small dinner party, hoping to impress my friends with something a little out of the ordinary, and Cajun Chicken Pasta was my weapon of choice. But, as these stories often go, I may have gone a bit too heavy on the seasoning. My guests’ eyes watered, their noses ran, and one of them even reached for the milk. Lesson learned: Cajun seasoning can pack a punch! Since then, I’ve perfected the balance, and this version brings just the right amount of heat without overpowering the creamy sauce.

What I love most about this recipe is its versatility. It’s the kind of dish you can tweak depending on your mood, what’s in your pantry, or who you’re serving. And every time, it comes out deliciously comforting.

The secret to that irresistible flavor

This dish is all about combining bold Cajun spices with the comforting creaminess of Parmesan and heavy cream. Originating from the heart of Cajun cuisine in Louisiana, this seasoning blend usually includes paprika, cayenne, garlic powder, onion powder, and a mix of herbs. It’s known for adding a fiery kick to meats, seafood, and even vegetables. Over time, Cajun seasoning has found its way into many dishes outside of Louisiana, and here, it shines as the star ingredient.

Let’s talk ingredients: balancing bold and creamy

  • Linguine pasta: I love how linguine perfectly balances between light and hearty. It holds the creamy sauce well without becoming too heavy. If you don’t have linguine, fettuccine or spaghetti will do the trick. Whole wheat pasta can work too for a nuttier flavor and a bit more fiber.
  • Chicken breasts: Chicken is our protein of choice here, soaking up that Cajun seasoning like a sponge. If you’re out of chicken breasts, thighs will also work beautifully—they’ll just need a little extra cook time.
  • Cajun seasoning: The flavor foundation. Adjust the heat level by controlling how much you use, especially if you’re new to Cajun spices. You could also make your own mix if you feel adventurous—paprika, garlic powder, onion powder, thyme, cayenne pepper, and a bit of oregano will get you there.
  • Heavy whipping cream: This is what makes the sauce luscious and smooth. If you want to lighten it up, you can use half-and-half or even whole milk, though the sauce won’t be quite as rich.
  • Parmesan cheese: The saltiness of Parmesan pairs perfectly with the spice from the Cajun seasoning and brings everything together.
  • Garlic and tomatoes: These add depth to the sauce—garlic brings out the aroma, and tomatoes give a fresh, slightly acidic contrast to the creamy sauce.
Creamy Cajun Chicken Pasta Recipe

Kitchen gear essentials

You don’t need much to whip this up, but a few good tools can make things easier:

  • Large skillet: A good quality, non-reactive skillet is a must. The cream in the sauce can react with some metals (like aluminum), so stick with stainless steel or a cast iron skillet.
  • Tongs: Super handy for tossing the pasta and sauce together at the end. Tongs give you better control than a spoon.
  • Meat thermometer: If you’re like me and have ruined a chicken breast or two by overcooking it, a meat thermometer is your best friend. Once the internal temp hits 165°F, you’re good to go!

Step-by-step: Cooking up creamy perfection

  1. Start with the pasta: Bring a large pot of salted water to a boil and cook your linguine until it’s perfectly al dente. Reserve about ½ cup of pasta water before draining. This starchy water can help loosen up your sauce later if needed. (Don’t skip this step—I’ve forgotten it a few times and regretted it!)
  2. Season the chicken: While the pasta cooks, season your chicken breasts with about 1 ½ tablespoons of Cajun seasoning. If you like more heat, feel free to add more, but remember my first Cajun chicken disaster! The key is balance.
  3. Sear the chicken: Heat your olive oil in a large skillet over medium-high heat. Once the oil is shimmering, lay the chicken breasts in the pan and sear them for about 4-5 minutes per side, until nicely browned. Reduce the heat to low and continue cooking until the internal temperature hits 165°F. Transfer the chicken to a cutting board, slice it into thin strips, and cover to keep warm.
  4. Build the sauce: In the same skillet, melt the butter and sauté the minced garlic until fragrant—about 30-60 seconds. Add the diced tomatoes and cook for another couple of minutes until they soften.
  5. Add the cream and cheese: Slowly pour in the heavy whipping cream and remaining Cajun seasoning, then add the Parmesan. Stir everything together and bring the sauce to a gentle simmer. Taste and adjust the seasoning as needed.
  6. Toss it all together: Add the sliced chicken and cooked pasta to the skillet. Toss until the pasta is coated in the creamy sauce and everything is warmed through. If the sauce is too thick, add a splash of that reserved pasta water to loosen it up.
Creamy Cajun Chicken Pasta Recipe

Variations to fit your style

I love how customizable this recipe is. Depending on what’s in my fridge or what I’m craving, I’ll mix things up:

  • Vegan or dairy-free: Swap the chicken for sautéed mushrooms or tofu, and use coconut cream instead of heavy cream. Nutritional yeast makes a decent stand-in for Parmesan.
  • Gluten-free: Simply use your favorite gluten-free pasta. Chickpea or lentil pasta works well and adds a bit more protein to the dish.
  • Seafood twist: Try subbing in shrimp instead of chicken. Shrimp cooks quickly, so add it during the last 3-4 minutes of cooking the sauce.

Serving and plating ideas 🎉

For presentation, I love serving this Cajun Chicken Pasta in shallow bowls, topped with a sprinkle of freshly grated Parmesan and a generous handful of chopped parsley. It adds a fresh pop of color and a bit of brightness to contrast the rich sauce. Pair this dish with some crusty bread on the side for mopping up any extra sauce—because trust me, you won’t want to leave any behind!

Drink pairings for a cozy night in

This pasta’s bold Cajun flavors pair beautifully with a light, crisp white wine. I usually opt for a Sauvignon Blanc or Pinot Grigio to balance out the richness of the cream sauce. If you’re more of a beer person, a light lager or a cold IPA would be perfect to counter the heat. And if you’re going alcohol-free, a sparkling water with a squeeze of lime or a sweet iced tea will hit the spot.

Storing and reheating leftovers

If you have leftovers (which is rare in my house!), store the pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to help loosen the sauce, as it can thicken quite a bit when cold. Simply microwave it for a couple of minutes or reheat gently in a skillet over low heat, stirring occasionally.

Scaling up or down

Whether you’re cooking for two or feeding a crowd, this recipe is easy to adjust. To double it, just multiply everything by two—easy peasy! If you’re making a smaller batch, halve the ingredients, but be careful not to skimp on the sauce, as pasta can easily dry out with too little.

Troubleshooting tips

If your sauce is too thick, just add a bit of reserved pasta water or a splash of cream to thin it out. If it’s too spicy (we’ve all been there), stir in a bit more Parmesan or even a little sugar to mellow it out.

Creamy Cajun Chicken Pasta Recipe

Frequently asked questions

1. Can I use a different type of pasta? Yes! Any long pasta like fettuccine or spaghetti works well, but feel free to use whatever you have on hand.

2. How can I make this dish less spicy? Use less Cajun seasoning or choose a mild version. You can also add more cream or Parmesan to mellow out the heat.

3. Can I make this recipe ahead of time? You can prep the chicken and sauce in advance, but I recommend cooking the pasta fresh right before serving to avoid it getting soggy.

4. What if I don’t have heavy cream? Half-and-half or whole milk will work, though the sauce won’t be quite as rich. You can also use a non-dairy milk like coconut milk for a different twist.

5. Can I freeze the leftovers? While you can freeze the chicken and sauce, the pasta may get mushy when reheated. If freezing, I recommend doing so without the pasta and cooking fresh pasta when you’re ready to serve.

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Creamy Cajun Chicken Pasta Recipe

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Indulge in a rich, creamy Cajun Chicken Pasta that’s bursting with flavor and easy enough for a weeknight meal. Perfectly balanced and delicious!

  • Total Time: 35 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 8 oz linguine pasta
  • 2 boneless skinless chicken breasts
  • 2 tsp olive oil
  • 2 Tbsp unsalted butter
  • 1 1/2 to 2 Tbsp cajun seasoning, divided, (or added to taste depending on the brand you use*)
  • 3 garlic cloves, minced
  • 2/3 cup diced tomatoes1
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated parmesan cheese
  • 2 Tbsp parsley, finely chopped, to serve

Instructions

  • Start with the pasta: Bring a large pot of salted water to a boil and cook your linguine until it’s perfectly al dente. Reserve about ½ cup of pasta water before draining. This starchy water can help loosen up your sauce later if needed. (Don’t skip this step—I’ve forgotten it a few times and regretted it!)
  • Season the chicken: While the pasta cooks, season your chicken breasts with about 1 ½ tablespoons of Cajun seasoning. If you like more heat, feel free to add more, but remember my first Cajun chicken disaster! The key is balance.
  • Sear the chicken: Heat your olive oil in a large skillet over medium-high heat. Once the oil is shimmering, lay the chicken breasts in the pan and sear them for about 4-5 minutes per side, until nicely browned. Reduce the heat to low and continue cooking until the internal temperature hits 165°F. Transfer the chicken to a cutting board, slice it into thin strips, and cover to keep warm.
  • Build the sauce: In the same skillet, melt the butter and sauté the minced garlic until fragrant—about 30-60 seconds. Add the diced tomatoes and cook for another couple of minutes until they soften.
  • Add the cream and cheese: Slowly pour in the heavy whipping cream and remaining Cajun seasoning, then add the Parmesan. Stir everything together and bring the sauce to a gentle simmer. Taste and adjust the seasoning as needed.
  • Toss it all together: Add the sliced chicken and cooked pasta to the skillet. Toss until the pasta is coated in the creamy sauce and everything is warmed through. If the sauce is too thick, add a splash of that reserved pasta water to loosen it up.

Notes

Serving and plating ideas 🎉

For presentation, I love serving this Cajun Chicken Pasta in shallow bowls, topped with a sprinkle of freshly grated Parmesan and a generous handful of chopped parsley. It adds a fresh pop of color and a bit of brightness to contrast the rich sauce. Pair this dish with some crusty bread on the side for mopping up any extra sauce—because trust me, you won’t want to leave any behind!

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Lunch

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