Description

Creamy Cajun Chicken Pasta is a bold and flavor-packed dinner dish featuring tender Cajun-seasoned chicken breasts served over perfectly cooked pasta in a velvety, smoky, and spicy creamy sauce made with garlic, smoked paprika, heavy cream, and Parmesan cheese. This quick 30-minute meal combines the rich flavors of Cajun seasoning and creamy textures for a satisfying and delicious dinner that can be garnished with fresh parsley and optional additions like red pepper flakes for extra heat or a squeeze of fresh lemon juice for brightness.

Ingredients

Units Scale

For the Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon Cajun seasoning
Salt and pepper, to taste

For the Pasta:

12 oz penne, fettuccine, or spaghetti
Salt, for the pasta water

For the Sauce:

2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (optional)

Optional Garnishes and Variations:

Red pepper flakes
Fresh lemon juice
Sautéed bell peppers, onions, spinach, or mushrooms
Shrimp as a chicken substitute

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken: Season the chicken breasts with salt, pepper, and 1 tablespoon of Cajun seasoning on both sides to ensure full flavor.
Cook the Chicken: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the chicken breasts and sear for 6-7 minutes per side until golden brown and fully cooked to an internal temperature of 165°F (74°C). Remove and set aside to rest.
Slice the Chicken: After resting for a few minutes, slice the chicken into strips or bite-sized pieces and set aside.
Boil the Pasta: While cooking the chicken, bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
Drain the Pasta: Drain the pasta and optionally toss with a little olive oil to prevent sticking. Set aside.
Sauté the Garlic: In the same skillet used for the chicken, melt 2 tablespoons unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, avoiding burning.
Add Spices: Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika; cook for 1 minute to bloom the spices and deepen flavor.
Add Cream and Broth: Pour in 1 cup heavy cream and ½ cup chicken broth. Stir to combine and simmer for 4-5 minutes until the sauce thickens slightly.
Stir in Parmesan: Add ¼ cup grated Parmesan cheese and stir until melted, creating a smooth and creamy sauce. Adjust seasoning with salt, pepper, or extra Cajun seasoning if desired.
Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss to coat each piece evenly with the Cajun cream sauce. Use reserved pasta water if the sauce needs thinning.
Add Chicken: Add the sliced chicken back into the skillet and toss everything together until chicken is well distributed through the pasta.
Garnish and Serve: Remove from heat. Garnish with freshly chopped parsley and, optionally, extra Parmesan cheese, red pepper flakes, or a squeeze of fresh lemon juice to brighten the flavors before serving.

Notes

Use chicken thighs instead of breasts for a richer flavor and juicier texture.
Reserve pasta water to adjust sauce consistency as needed to keep it creamy and well-coated.
For a seafood variation, substitute chicken with shrimp, cooking shrimp just until pink and opaque.
Add sautéed vegetables like bell peppers, spinach, mushrooms, or onions for extra nutrition and flavor.
If you prefer less heat, reduce the Cajun seasoning or omit the red pepper flakes garnish.