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Creamy Cajun Chicken Pasta served in a white bowl, showcasing the rich, creamy sauce and tender chicken.

Creamy Cajun Chicken Pasta Ultimate

This Creamy Cajun Chicken Pasta recipe delivers restaurant-quality richness and a spicy kick at home. The key is building the sauce in layers, blooming the spices, and balancing the richness with acidity. It's a flavorful and satisfying dish that's surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 lb fettuccine, linguine, or penne pasta
  • 2 tablespoons Cajun seasoning adjust to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine optional
  • Chopped fresh parsley or green onions for garnish
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon lemon juice optional

Equipment

  • large skillet
  • large pot
  • colander
  • mixing bowls
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • Tongs or spatula

Method
 

  1. In a bowl, toss the chicken pieces with 1 tablespoon of Cajun seasoning, salt, and pepper.
  2. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the remaining 1 tablespoon of olive oil and butter to the skillet. Add the chopped onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Add the remaining 1 tablespoon of Cajun seasoning to the skillet and cook for about 30 seconds, stirring constantly, until fragrant.
  6. If using, pour in the white wine and scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce slightly, about 1-2 minutes.
  7. Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce the heat to low and let the sauce thicken slightly, about 3-5 minutes. Stir in the Parmesan cheese until melted and smooth.
  8. Add the cooked chicken and pasta to the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the lemon juice (if using). Season with salt and pepper to taste.
  9. Garnish with fresh parsley or green onions and serve immediately.

Notes

For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded. Blooming the spices is crucial for unlocking their full potential. Adjust the amount of Cajun seasoning to your preferred spice level. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.