Creamy, spicy, and packed with Louisiana flavor
Cajun Chicken Pasta
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 portions
Difficulty
Easy
Cost
Budget
$
Cajun Chicken Pasta
Creamy, spicy, and packed with Louisiana flavor
★4.6(24)
Blackened Cajun chicken over penne in a creamy, spicy sauce with peppers and onions. A bold, flavorful pasta that brings the heat.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cajun chicken pasta is the dish that proves spice and cream are a match made in heaven. The Cajun seasoning — a bold blend of paprika, cayenne, garlic, and herbs — creates a beautiful blackened crust on the chicken, while the cream sauce mellows the heat into a warm, lingering tingle.
This is not a shy dish. It is bold, assertive, and unapologetic about its flavors. The peppers and onions add color and sweetness, the cream rounds everything out, and you get a pasta that is as satisfying as anything you would order at a restaurant. It comes together quickly too — about 25 minutes from start to finish.
Ingredients
Instructions
- 1
Cook penne according to package directions. Reserve 1/2 cup pasta water, then drain.
- 2
Rub chicken breasts with Cajun seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until blackened and cooked through. Remove and let rest.
- 3
In the same skillet, sauté peppers and onion for 3-4 minutes. Add garlic and cook 30 seconds.
- 4
Pour in heavy cream and Parmesan. Stir until the cheese melts and the sauce thickens, about 2-3 minutes. Add pasta water if needed to reach your desired consistency.
- 5
Slice the chicken and add it to the sauce along with the cooked pasta. Toss everything together.
- 6
Serve with extra Parmesan and a sprinkle of fresh parsley.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Finish with freshly grated Parmesan and a crack of black pepper
Pair with garlic bread and a side salad for a complete meal
Substitutions
Heavy creamHalf-and-half
Lighter but still works. The sauce will be slightly thinner.
Cajun seasoningCreole seasoning
Very similar blend. Creole tends to include more herbs.
PenneFettuccine or linguine
Long pasta works well and gives a more elegant presentation.
Tips & Storage
Pro Tips
Use a good Cajun seasoning blend or make your own: equal parts paprika, garlic powder, onion powder, oregano, and thyme, plus cayenne to taste.
Open a window or turn on the hood fan — searing Cajun spices creates a lot of smoke, which is normal.
Adjust the Cajun seasoning to your heat tolerance. Some blends are much spicier than others.
Reserve pasta water — the starch helps the cream sauce cling to the pasta.
Storage
Refrigerate for up to 3 days. The pasta absorbs sauce, so it thickens as it sits.
Reheating
Reheat with a splash of cream or pasta water over medium-low heat. Stir frequently.
Nutrition Facts
Per serving (about 2 cups) · 4 servings
Calories560
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates48g
Fat22g
Fiber3g
Sugar4g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different pasta?
- Yes, any short pasta like rigatoni, fusilli, or farfalle works well with this sauce.
- How do I make it less spicy?
- Use less Cajun seasoning (1 tbsp instead of 2) or choose a Cajun blend without cayenne and add your own heat gradually.
- Can I add shrimp?
- Absolutely. Cajun shrimp and chicken pasta is a classic combination. Add shrimp in the last 3 minutes of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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