This creamy Cajun chicken pasta recipe is one of our favorite restaurant style dishes to make at home in just 30 minutes! It’s bursting with flavor, thanks to a combination of tender, Cajun-spiced chicken and a rich, cheesy sauce.
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Test Kitchen Review
Kerri
If you are looking for an easy, flavorful recipe, this creamy cajun chicken pasta is it. This is an easy weeknight meal, and I love how creamy and flavorful it is and how quickly it comes together. I recommend you bake some garlic bread to sop up the sauce!
Featured Reader Review
This pasta was supremely creamy and had the perfect amount of Cajun spice! Next time, I’d add more bell peppers just because I love them so much. Other than that, 10/10 will be making again.
Why I Love This Cajun Chicken Pasta
As y’all know, Cajun flavors have always held a special place in my heart, thanks to my Louisiana roots. And Cajun chicken pasta happens to be one of Jorge’s favorite dishes to order when we go out to eat. So after many delicious taste tests, we finally nailed the perfect Cajun pasta that is easy enough for a quick weeknight dinner! It’s got the best balance of fiery Cajun flavor and creamy, luscious sauce with lots of tender chicken mixed in. Check out why I’m happy to make it every time Jorge requests it:
- Restaurant Quality at Home: We make this sauce with a combination of heavy cream, parmesan cheese, and cream cheese. This creates a luxuriously creamy, cheesy sauce that perfectly complements the spicy chicken.
- Quick and Easy: Ready in just 30 minutes with simple inexpensive ingredients, this creamy Cajun chicken pasta recipe is perfect for busy weeknights.
- Crowd Favorite: Simple enough for beginner cooks, but impressive enough for dinner guests, you can also easily adjust the heat level to make it kid-friendly.
- Versatile Protein Options: Works great with chicken, but you can also swap in shrimp or sausage depending on what you’re craving.
Enjoy more classic Cajun flavors by trying my copycat Cajun jambalaya pasta, easy Cajun shrimp pasta, or this flavorful Cajun chicken Alfredo!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for creamy Cajun chicken pasta recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Pasta: We use penne pasta, but you can use whatever kind you like. (Bow-tie, spaghetti, etc.)
- Onion: We like to use a white onion in this Cajun pasta, but a sweet yellow onion is a good swap.
- Bell Pepper: We used a red bell pepper for a pop of color, but an orange or yellow bell pepper will work just as well. You can also use a green bell pepper, but keep in mind they have a stronger, less sweet flavor.
- Chicken: Use boneless, skinless chicken breasts or chicken thighs, cut into bite size pieces.
- Cheese: Freshly shredded parmesan cheese is best. Read note in tips section below for why.
- Heavy Cream: Half-and-half or evaporated milk will also work, but your sauce will be less creamy.
- Cream Cheese: We always use full-fat cream cheese for the best creamy sauce. Let it come to room temperature before starting.
How to Make Cajun Chicken Pasta
This Cajun chicken pasta will have your kitchen smelling AMAZING, attracting everyone to the kitchen before you can call them for dinner! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Cook the Pasta: Cook the pasta until al dente. Drain and rinse with cold water, set aside.
- Add Veggies and Seasonings: While the pasta is cooking, sauté the onions and bell pepper in butter and olive oil over medium-high heat. Add the garlic, Cajun seasoning, basil, paprika, cayenne, salt and pepper. Cook for 3 more minutes.
- Cook the Chicken: Add the chicken and stir and cook for 8 minutes, until the chicken is cooked through.
- Make the Sauce: Add the parmesan, heavy cream, cream cheese and chicken broth. Stir and cook until the sauce starts to thicken.
- Combine and Serve: Add the cooked and drained pasta and stir to coat pasta with sauce. Serve immediately with freshly chopped parsley on top, if desired.
Chef’s Tips and Variations
- Use Fresh Cheese: Do not use the green shaker can style parmesan cheese that does not need refrigeration. This type of cheese is coated in anti-caking agents that work as a thickener in sauces. It can also turn our sauce grainy! Instead use the refrigerated shredded parmesan cheese.
- Control the Spice: If you prefer a milder dish, reduce the amount of Cajun seasoning or use a milder version. For those who love heat, add extra cayenne pepper or crushed red pepper flakes starting with 1/4 teaspoon at a time. Remember you can always add more, but you can’t take it out!
- Add Shrimp: You can add peeled and deveined raw shrimp to the sauce while you are cooking the sauce to thicken. The shrimp will cook in that same amount of time, about 8 to 10 minutes. Continue with the rest of the recipe as directed!
- Add Sausage: Cajun sausage, like andouille, adds an extra kick of flavor and is perfect for this dish. We recommend using cooked sausage, that is cut into bite size pieces.
- Add Tomatoes: I tested this recipe with and without tomatoes, we liked both, but decided we liked it better without. If you want to add tomatoes, stir in a can of diced tomatoes (well drained) when you add the bell pepper.
What to Serve with Creamy Cajun Chicken Pasta
- Bread: Slices of warm crusty bread are a must with any pasta recipe – you don’t want to let any of that cheesy sauce go to waste! We prefer garlic bread, breadsticks, or even a slice of beer bread, but any warm crusty bread will do!
- Salad: Try a light green salad with a vinaigrette, like this easy Greek salad, for an easy side.
- Vegetables: Parmesan roasted broccoli, easy roasted mushrooms, or sautéed green beans would all be tasty on the side.
Yield: 6 servings
Creamy Cajun Chicken Pasta
⭐️Test Kitchen Approved!⭐️This easy, cheesy and creamy Cajun Chicken Pasta is packed with tender pasta nand juicy tender bites of spicy chicken! This easy pasta dinner is one of our favorite restaurant style dishes to make at home in just 30 minutes.
Ingredients
- 12 ounces penne pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced white onion
- 1 red bell pepper, seeded and diced
- 4 large cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried basil
- 1 teaspoon paprika powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper**, more or less depending on taste
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite size pieces
- 1 cup parmesan cheese, freshly shredded
- 1 cup heavy cream, or half and half
- 4 oz cream cheese, at room temperature
- ¼ cup chicken broth
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Instructions
- Boil 6 cups of water in a large pot over high heat and cook the pasta according to the package directions. Drain the pasta, rinse with cold water (so it doesn’t clump, can also toss a little olive oil on it to prevent clumping) and set aside.
- While the pasta is cooking, add the butter, olive oil and onion to a large pot over medium-high heat and cook for 3-4 minutes, or until the onion becomes translucent.
- Add the red bell pepper, garlic, Cajun seasoning, basil, paprika, ground black pepper, salt and cayenne pepper. Stir to combine and cook for 3 more minutes or until the bell pepper starts to become soft.
- Add the chicken and stir and cook for another 6-8 minutes or until the chicken is cooked through.
- Add the parmesan, heavy cream, cream cheese and chicken broth and stir and cook for 8-10 minutes or until the sauce starts to thicken and the cream cheese has fully melted.
- Add the cooked and drained pasta and stir to coat pasta with sauce. Cook for 2-3 minutes, then serve with freshly chopped parsley on top, if desired.
Video
Notes
Store: This Cajun chicken pasta is best served fresh, but leftovers can be saved! Place leftovers in an airtight container and store in the fridge for up to 4 days.
Reheat: For best results, reheat leftovers with a little added cream on the stovetop to prevent it from becoming too dry.
Freeze: I do not recommend freezing this dish, the cream sauce will separate and become oily once thawed.
Use Fresh Cheese: Do not use the green shaker can style parmesan cheese that does not need refrigeration. This type of cheese is coated in anti-caking agents that work as a thickener in sauces. It can also turn our sauce grainy!
Cayenne Pepper: If you like heat, start by adding 1/4 teaspoon cayenne pepper and taste the sauce. Remember you can always add more cayenne pepper, but you can’t take it out!
Add Shrimp: You can add peeled and deveined raw shrimp to the sauce while you are cooking the sauce to thicken. The shrimp will cook in that same amount of time, about 8 to 10 minutes. Continue with the rest of the recipe as directed!
Add Tomatoes: I tested this recipe with and without tomatoes, we liked both, but decided we liked it better without. If you want to add tomatoes, stir in a can of diced tomatoes (well drained) when you add the bell pepper.
Nutrition
Serving: 1 serving, Calories: 683kcal, Carbohydrates: 50g, Protein: 41g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 158mg, Sodium: 929mg, Potassium: 741mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2106IU, Vitamin C: 30mg, Calcium: 279mg, Iron: 2mg
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AMAZING! 5 stars. Boyfriend had seconds! Followed recipe exactly and will follow tips for reheating tonight.
I made this tonight but substituted Cajun ground sausage for the chicken, because I didn’t have any. This dish is amazing! My husband says we need to do both proteins next time. Thank you for such a good dish!
This pasta was supremely creamy and had the perfect amount of Cajun spice! Next time, I’d add more bell peppers just because I love them so much. Other than that, 10/10 will be making again.
This recipe came out so delicious my whole family loved it! Definitely going on our family dinner nights!
This is one of my husbands favorite meals. But he likes it more spicy than what the recipe calls for. So I add about 3/4 tsp of cayenne pepper and 1/2 tsp of crushed red pepper flakes. I like it in all variations so far. I’ve also used small shells or elbow noodles instead of penne too.
This is a go to in our house.
This is so very good. I think some finely chopped spinach would be great in it and a second bell pepper. Definitely adding to our repertoire. Thanks
RESTAURANT QUALITY! This meal was absolutely packed with flavor, the cayenne pepper added a nice kick. Everyone loved it. Definitely cooking this one again.
My family loves this recipe! It has become a regular dinner time meal for us.
I don’t cook (I’m more of a baker), but decided to try my hand at this recipe. It is so quick and easy and tastes amazing! Thank you for sharing this recipe 🙂
Excellent and super flavorful. I wish I had tripled the recipe. We all wanted more.
My entire family loved this recipe (which doesn’t happen often). I was worried that it would be too spicy, but it was perfect! Will definitely keep this in the recipe rotation- thank you!
I added a little bit of lime to the chicken and used the chickpea noodles and this was SO amazing.
My family absolutely loves this recipe. It is good leftover too!!!
My husband and I really enjoyed this recipe! I had a 16oz box of pasta instead of 12, so I amped up the measurements just slightly. I will have this recipe handy! 10/10 recommend!
Really good! I added sun dried tomatoes!
My family loves this recipe!!
I do change it a bit by adding sliced andouille sausage and using the fat from that instead of the butter or oil. I also use a pound of noodles and double the sauce.
This was SOOOO good, my husband had 2 full plates then had the left overs for lunch.. I didn’t have heavy cream or half n half so I made my own 3/4 cup melted butter 1/2 cup of milk… I didn’t measure any of the seasonings which probably made it even better lol and I did throw some shredded mozzarella cheese on it too because I had to use it before it went bad.. REGARDLESS this will be a monthly meal in my house
This is an excellent recipe! Made it tonight with the homemade Cajun seasoning and it is a keeper! Thank you-Deb!
Absolutely amazing! I added an additional 1/2 cup of parmesan because the only thing better than cheese is more cheese. Next time I’ll add shrimp as well.
So good! Next time I make it I think I’ll add another bell pepper because the bell pepper had such amazing flavor!
This recipe is a FAM FAVORITE! I omitted the cream cheese and used Creole seasoning instead of Cajun (just our preference) and it was fantastic!
We added some chorizo and it was perfect!
DELICIOUS AND EASY TO MAKE. I topped with fresh tomato and green onion. Literally so simple and really took 30mins.
So delicious! I added extra of all the seasonings because that’s just me but it was so good. The whole family loved it
My family loves this recipe. I subbed the heavy cream for Greek yogurt and milk to lower the fat and raise the protein! Also protein noodles! Great and healthy dish made this way.
What are the measurements? I’m trying to make this for my family but I don’t know how much of anything to use?
Made this but dis a nutritional analysis and if it yields 5 servings its ~930 calories per serving… I modified and used part skim ricotta cheese and pasta water with chicken bouillon and 3oz cream cheese. It was just as good as the original.
Hi Olivia! I discuss the ingredients in the post (with possible substitutions), but the full recipe is always at the bottom of the post in a printable recipe card. So you can scroll to the bottom of the post for the full printable recipe (with ingredient amounts) or hit the ‘JUMP TO THE RECIPE’ button at the very top of the post and it will take you to it. I hope this helps!