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A delicious serving of our Cajun Chicken Pasta Recipe | Creamy Pasta, Juicy Chicken + Cajun Spice garnished with fresh herbs and served in a white bowl.

Cajun Chicken Pasta: Creamy, Spicy, and Ultimate 20-Minute Meal

Elevate your weeknight dinner with this restaurant-quality Cajun Chicken Pasta, featuring tender chicken strips seared in bold spices and tossed in a velvety, parmesan-infused cream sauce. This dish perfectly balances smoky heat and comforting richness for a meal the whole family will love.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun/Creole
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, sliced into bite-sized strips
  • 12 oz penne or fettuccine pasta
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 bell pepper, finely diced
  • 1 tsp dried thyme or oregano
  • 1 tsp salt for pasta water
  • Fresh parsley for garnish optional
  • Reserved pasta water as needed for sauce consistency

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Chef's knife
  • Cutting board
  • Tongs
  • Whisk
  • Colander
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  2. While the pasta cooks, toss the chicken strips in a bowl with the Cajun seasoning until thoroughly coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken and set aside.
  4. In the same skillet, add the diced bell peppers and sauté until softened, ensuring you scrape up the flavorful browned bits (fond) from the bottom of the pan.
  5. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
  6. Pour in the heavy cream and bring to a gentle simmer, whisking constantly to incorporate the seasoned juices from the pan.
  7. Lower the heat and stir in the grated Parmesan cheese until the sauce is smooth, creamy, and thick enough to coat the back of a spoon.
  8. Return the chicken and cooked pasta to the skillet, tossing everything together until well-coated in the sauce.
  9. If the sauce is too thick, stir in a tablespoon or two of reserved pasta water until the desired consistency is reached.
  10. Garnish with fresh parsley or extra Parmesan before serving.

Notes

To ensure the best texture, cook pasta until 'al dente' as it will finish cooking in the hot sauce. Store leftovers in an airtight container for up to 3 days; when reheating, add a small splash of water or milk to restore the silky consistency of the cream sauce. For added depth, feel free to toss in cooked shrimp, sliced smoked sausage, or fresh baby spinach.