Description
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.
Not ideal for freezing due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing + Boiling
- Cuisine: American, Cajun
