I love how this recipe brings together smoky Cajun spices, juicy seared chicken, and a rich, velvety sauce that clings to every strand of pasta. It’s easy enough for a weeknight meal but feels indulgent enough to serve to guests. I also appreciate how customizable it is — I can dial up the spice, swap the pasta, or throw in extra veggies. Plus, it only takes about 35 minutes from start to finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
2 medium chicken breasts (about 1 lb total)
1 tbsp olive oil (for coating)
1½ tbsp Cajun seasoning
½ tsp onion powder
½ tsp garlic powder
½ tsp dry parsley
½ tsp paprika
¼ tsp Old Bay seasoning
For the Pasta & Sauce:
8 oz pasta (penne, rigatoni, or fettuccine)
1 tbsp salt (for boiling pasta)
3–4 tbsp olive oil (for cooking chicken)
1 tbsp unsalted butter
½ medium onion, finely chopped (about ½ cup)
1 red bell pepper, chopped
½ cup diced tomatoes (fresh or canned)
1 cup heavy cream
½ cup chicken broth
2 oz (¼ block) cream cheese, softened
1 tsp chicken bouillon
1 tsp Cajun seasoning
¼ tsp black pepper, or to taste
Salt, to taste
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional, for extra creaminess)
Fresh parsley, chopped (for garnish)
Directions
Boil the Pasta I bring a large pot of salted water to a boil, then cook the pasta until al dente (about 9–10 minutes). After draining, I reserve about ½ cup of the pasta water in case the sauce needs thinning later.
Season the Chicken I place the chicken breasts between parchment or in a zip-top bag and gently pound them to even thickness. I rub them with olive oil and coat them in a blend of Cajun seasoning, onion powder, garlic powder, parsley, paprika, and a touch of Old Bay.
Cook the Chicken In a large skillet, I heat olive oil over medium-high and sear the chicken for 5–6 minutes per side until golden and cooked through. I let the chicken rest before slicing so the juices stay locked in.
Make the Sauce Using the same pan, I melt butter and sauté onion, bell pepper, and tomatoes for about 3–4 minutes. Then I add the heavy cream and chicken broth. Once warm, I stir in cream cheese until it’s fully melted and the sauce is smooth. I season it with chicken bouillon, Cajun seasoning, black pepper, and a pinch of salt.
Combine Everything I add the cooked pasta to the sauce and toss it until well coated. I stir in Parmesan (and mozzarella when I want extra creaminess). If the sauce gets too thick, I splash in some of that reserved pasta water. Finally, I slice the rested chicken and layer it over the pasta, finishing it all with a sprinkle of chopped parsley and more Parmesan.
Servings and timing
This recipe makes 4 satisfying servings. It takes about 10 minutes to prep and 25 minutes to cook, giving it a total time of 35 minutes. Each serving contains roughly 520 calories, making it a hearty and filling meal.
Variations
When I want to switch things up, I use shrimp instead of chicken for a seafood twist. Sometimes I add mushrooms, spinach, or sun-dried tomatoes for even more depth. If I’m feeling extra indulgent, I toss in a splash of white wine before adding the cream. I’ve also tried it with gluten-free pasta and it holds up beautifully.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of milk or broth to loosen the sauce. It also reheats well in the microwave in 60–90 second bursts, stirring in between. I avoid freezing it since the creamy sauce can separate.
FAQs
Can I make this dish less spicy?
Absolutely. I reduce the Cajun seasoning or use a milder blend when I want to tone down the heat. Adding a bit more cream or cheese also helps mellow the spice.
What’s the best pasta to use?
I love penne or rigatoni because they hold onto the sauce so well. Fettuccine works great too for a more classic creamy pasta experience.
Can I use milk instead of cream?
I’ve tried it with whole milk, and while it’s lighter, it’s not quite as rich. Adding a little extra cream cheese or butter helps create a similar texture.
What veggies go well with this?
Red bell peppers are great, but I’ve also added mushrooms, zucchini, or spinach. I sauté them right alongside the onions and tomatoes.
How do I know when the chicken is cooked?
I use a meat thermometer to make sure the thickest part of the chicken reaches 165°F. It should also feel firm to the touch and have no pink inside.
Conclusion
Creamy Cajun chicken pasta is one of my go-to recipes when I want something fast, filling, and bursting with flavor. It’s rich, spicy, and full of comforting goodness. Whether I’m cooking for my family or just treating myself, this dish always delivers — and I never get tired of making it.
This rich and spicy Cajun chicken pasta is loaded with bold flavors, tender chicken, and a creamy cheese sauce that makes every bite comforting and irresistible.
Ingredients
For the Chicken:
2 medium chicken breasts (about 1 lb)
1 tbsp olive oil (for coating)
1½ tbsp Cajun seasoning
½ tsp onion powder
½ tsp garlic powder
½ tsp dry parsley
½ tsp paprika
¼ tsp Old Bay seasoning
For the Pasta & Sauce:
8 oz pasta (penne, rigatoni, or fettuccine)
1 tbsp salt (for boiling pasta)
3–4 tbsp olive oil (for cooking chicken)
1 tbsp unsalted butter
½ medium onion, finely chopped (about ½ cup)
1 red bell pepper, chopped
½ cup diced tomatoes (fresh or canned)
1 cup heavy cream
½ cup chicken broth
2 oz (¼ block) cream cheese, softened
1 tsp chicken bouillon
1 tsp Cajun seasoning
¼ tsp black pepper (or to taste)
Salt, to taste
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional, for extra creaminess)
Fresh parsley, chopped (for garnish)
Instructions
Boil the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta until al dente (about 9–10 minutes), drain, and set aside. Reserve ½ cup of pasta water.
Season the Chicken:
Pound chicken to even thickness.
Rub with olive oil and coat evenly with Cajun seasoning, onion powder, garlic powder, parsley, paprika, and Old Bay.
Cook the Chicken:
Heat 3–4 tbsp olive oil in a large skillet over medium-high heat.
Cook chicken 5–6 minutes per side, until golden brown and cooked through (165°F internal temp).
Remove from skillet and let rest.
Make the Sauce:
In the same skillet, melt butter.
Add onion, bell pepper, and tomatoes. Sauté 3–4 minutes until softened.
Pour in cream and broth. Stir in cream cheese until melted and smooth.
Season with bouillon, Cajun seasoning, pepper, and salt to taste.
Combine & Serve:
Toss pasta with the sauce. Stir in Parmesan (and mozzarella, if using).
Add a splash of pasta water if needed to loosen the sauce.
Slice the rested chicken and serve over pasta.
Garnish with chopped parsley and more Parmesan. Serve hot!
Notes
For less spice, reduce the Cajun seasoning or use a mild version.
Cream cheese adds richness and helps stabilize the sauce.
Pasta shapes like penne or rigatoni hold the sauce well.
To lighten it up, use half-and-half instead of heavy cream.
Storage Tips:
Store leftovers in the fridge in an airtight container for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of broth or cream.
