Go Back
A close-up shot showcases a vibrant plate of Cajun Chicken Pasta, featuring creamy sauce, tender chicken, and colorful vegetables.

Easy Cajun Chicken Pasta

This creamy and spicy Cajun Chicken Pasta recipe combines perfectly seared chicken with al dente pasta in a rich, flavorful sauce. With simple techniques and a balance of flavors, this dish is easy to master and guaranteed to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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
  • 2 tbsp Cajun spice blend store-bought or homemade
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb pasta penne, fettuccine, or your preference
  • Salt, for pasta water
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour optional, for roux
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese optional, for thickening
  • 1-2 tbsp Cajun spice blend adjust to taste
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • 1 tbsp lemon juice optional, for brightness

Equipment

  • large pot
  • colander
  • large skillet
  • mixing bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board

Method
 

  1. In a bowl, toss the chicken pieces with 2 tablespoons of Cajun spice blend.
  2. Cook the pasta according to package directions in salted boiling water. Reserve about 1 cup of pasta water before draining.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and chopped onion and sauté until softened, about 2-3 minutes.
  5. If using a roux, sprinkle the flour over the garlic and onion mixture and cook for 1-2 minutes, stirring constantly, until a light golden-brown paste forms.
  6. Slowly pour in the heavy cream and chicken broth, whisking constantly to prevent lumps. Bring to a simmer.
  7. If desired, stir in the Parmesan cheese until melted and the sauce thickens slightly.
  8. Add 1-2 tablespoons of Cajun spice blend (to taste), salt, and black pepper. Simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency. If the sauce is too thick, add a splash of reserved pasta water. Stir in lemon juice (optional).
  9. Add the cooked chicken and drained pasta to the sauce. Toss to coat.
  10. Garnish with chopped fresh parsley. Serve immediately.

Notes

For a spicier dish, increase the amount of Cajun seasoning. To store, let the pasta cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to loosen the sauce. You can substitute shrimp or sausage for the chicken.