If there’s one pasta dish I never get tired of, it’s a good Cajun Chicken Pasta. The smoky heat from Cajun seasoning paired with tender chicken and creamy tomato sauce just makes dinner feel special, even on a busy night. This recipe fits right into my pasta recipes collection, and it’s one of those meals that my family happily polishes off every time.
I’ve learned that a little prep goes a long way—like how I’ll often make Instant Pot hard boiled eggs on Sunday, so I have extra time during the week to whip up meals like this.
What You’ll Need
Here’s everything that goes into my Cajun Chicken Pasta. I keep it simple but flavorful:
- Chicken breast or thighs – I usually go for thighs since they stay juicy.
- Penne pasta – or any short pasta you love.
- Cajun seasoning – homemade or store-bought, just make sure it has paprika, garlic, and a touch of heat.
- Onion & garlic – fresh always makes a difference.
- Bell peppers – red and yellow for sweetness.
- Tomatoes – canned diced tomatoes work perfectly.
- Cream – heavy cream for that silky sauce.
- Parmesan cheese – freshly grated, always.
- Fresh parsley – for a pop of color at the end.
I like to use my trusty cast iron pan for searing the chicken—it gives the meat a nice golden crust. And if I’m short on time, I’ll even start a batch of slow cooker meatballs earlier in the day, so I’ve got meals ready for the week.
Step-by-Step Guide to Cajun Chicken Pasta
This recipe comes together in under 40 minutes, making it a perfect weeknight pasta.
Step 1 — Cook the pasta
Bring a big pot of salted water to a boil. Cook your penne until just al dente. Drain and set aside, but don’t forget to save a little pasta water—it can rescue your sauce if it thickens too much.
Step 2 — Season and sear the chicken
Coat the chicken with Cajun seasoning and a drizzle of oil. In a hot skillet, sear the chicken until golden on the outside and cooked through. I usually cut mine into strips after cooking—it’s easier to get even browning this way.
Step 3 — Sauté the veggies
In the same pan, add onions, garlic, and peppers. The leftover chicken bits on the pan (the fond) add so much flavor. I like to scrape them up with a wooden spoon.
Step 4 — Build the sauce
Pour in the diced tomatoes and let them simmer with the veggies. Add cream and a sprinkle of Parmesan, stirring until it all comes together into a rich, velvety sauce. If it feels too thick, a splash of reserved pasta water loosens it up.
Step 5 — Combine pasta and chicken
Toss the pasta back into the skillet, add the sliced chicken, and stir everything together until coated in sauce. Taste and adjust seasoning—sometimes I’ll add a tiny squeeze of lemon juice to brighten it up.
Step 6 — Garnish and serve
Top with fresh parsley and extra Parmesan. This is when my kids usually crowd around the table, forks ready!
(And yes, Cajun Chicken Pasta pairs beautifully with something sweet later, like my pressure cooker rice pudding).
Pro Tips & Easy Swaps
- Use shrimp instead of chicken for a seafood twist.
- Swap cream with half-and-half if you want it lighter.
- Add spinach or kale for extra greens.
- Make it spicier by adding cayenne pepper.
- Cook the chicken in batches for better browning.
- Leftovers reheat best on the stove with a splash of milk.
- Use rigatoni or fusilli if you don’t have penne.
- Keep some Cajun seasoning aside to sprinkle on top before serving.
Serving Ideas & Variations
I love serving this pasta with garlic bread to scoop up the sauce. Here are more ideas:
- With a crisp green salad.
- Alongside roasted broccoli.
- Paired with cheesy breadsticks.
- As a baked pasta (top with cheese and bake for 10 mins).
- With a side of sautéed zucchini.
- Toss in olives for a Mediterranean touch.
- Swap chicken for sausage if you’re feeling bold.
Common Mistakes (and How to Fix Them)
- Overcooking the pasta: Always pull it one minute before al dente.
- Dry chicken: Sear on high heat and don’t overcook.
- Bland sauce: Taste and adjust—sometimes more salt or lemon is all it needs.
- Clumpy cheese: Add Parmesan gradually and stir off the heat.
Frequently Asked Questions
Yes! Store it in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or milk.
Short pasta like penne, rigatoni, or fusilli works best because it holds the sauce nicely
Absolutely—just reduce the Cajun seasoning and skip extra cayenne pepper. You can also add more cream to balance the heat.
It can be! Simply use gluten-free pasta and double-check that your Cajun seasoning is gluten-free.
You’ll Also Love
If you enjoyed this Cajun Chicken Pasta, here are a few more recipes from my kitchen you’ll love:
- Instant Pot Mac and Cheese – creamy, cheesy comfort food in minutes.
- Spaghetti Bolognese – a family-favorite pasta with rich meat sauce.
- Pesto Chicken Pasta – fresh, herby, and ready in no time.
Explore more from my pasta recipes collection to keep your weeknight meals exciting.
Cajun Chicken Pasta
Ingredients
Method
- Cook pasta until al dente; reserve some pasta water.
- Season chicken with Cajun spice, sear until golden and cooked through. Slice.
- In the same pan, sauté onion, garlic, and peppers.
- Add diced tomatoes, simmer, then stir in cream and Parmesan.
- Toss pasta and chicken into sauce, adjust with pasta water if needed.
- Garnish with parsley and extra cheese.
