Creamy Cajun Chicken Pasta combines tender pan-seared Cajun-seasoned chicken with penne pasta and a spicy cream sauce. It’s made on the stovetop in 30 minutes and can be as mild or as spicy as you like.
This stovetop chicken and pasta meal is delicious, layered with bold flavors, and includes the best homemade Cajun cream sauce.
My family loves this recipe. Very easy and comes together super fast!
Cristina
Try my Rasta Pasta recipe, which is very similar to this one but with jerk seasoning and bell peppers.
Creamy Lemon Chicken Pasta, Creamy Chicken Gnocchi, and Creamy Chicken Spaghetti are made using a similar stovetop skillet cooking method.
Ingredients In This Cajun Chicken Pasta Recipe
Complete list of ingredients and amounts can be found in the recipe card below.
- Pasta – Penne works well because the ridges catch the creamy sauce. Rigatoni or another short pasta shape can work too.
- Chicken Breast Cutlets – Slice three large chicken breasts into 6 thin cutlets, or buy the cutlets already cut from the store. Thinner pieces of chicken cook faster.
- Cajun Seasoning – Different brands of Cajun seasoning can vary in their heat level and salt content. Before adding additional salt to this recipe, taste the sauce. It might not be needed.
- Diced Tomatoes – Use a cup of canned diced tomatoes with their juice to add flavor and acidity.
- Heavy Cream – Heavy cream helps to create a thick, rich sauce. Half and half can be used, but the sauce will be thinner.
- Parmesan Cheese – Grate parmesan fresh from a block or wedge. Freshly grated cheese melts more smoothly than pre-grated cheese.
A note from my kitchen
I like to use McCormick Cajun seasoning because I find that it isn’t too spicy. Other brands can be very spicy, so taste the seasoning before adding too much. While you’re searing the chicken breasts, some of those spices might brown and burn at the bottom of the pan. Just wipe them away with a paper towel before starting the cream sauce.
How To Make Creamy Cajun Chicken Pasta
Below is a visual walkthrough of the recipe. The full ingredient amounts and instructions are in the recipe card below.
- Cook Pasta: Start by cooking the pasta according to the package directions. Reserve a bit of pasta water just in case you need it later, drain the pasta, and set it aside while you cook the rest of the dish.
- Sear the Chicken: Season the chicken cutlets on both sides with Cajun seasoning, salt, and pepper. Working in batches, cook the chicken cutlets in olive oil and butter until done. Remove from the pan and cover to keep warm.
- Cook the Chicken: Working in batches, cook the chicken cutlets for 3-4 minutes per side until fully cooked. Remove the chicken from the pan and cover to keep warm.
- Build the Sauce: Using the same skillet, melt the remaining butter and then sauté the onion until it’s soft and translucent. Add the garlic and sauté for 30 seconds, then add the tomatoes. Season with the remaining Cajun seasoning and stir in the heavy cream.
- Cook the Sauce: Stir everything together with a spatula or whisk until everything is well mixed. Then add the grated Parmesan cheese and let it melt into the sauce. Taste the sauce, and adjust any seasonings to your preference. If the sauce seems too thick at any point, thin it out with a bit of the pasta water that you saved earlier.
- Finish the Dish: Cut the cooked chicken into thin strips. Add the cooked pasta to the Cajun cream sauce and stir to combine. Then mix in the chicken pieces. Serve, garnished with freshly chopped parsley.
Recipe Tips
- Use your favorite brand of Cajun seasoning, but note that not all of them are the same, heat-wise. If your seasoning is particularly spicy, you may need to use a bit less in this recipe.
- Save some of the pasta water before you pour it down the drain! You may not need it, but in case your sauce seems too thick, pasta water is the perfect thing to adjust the consistency later.
- Use boneless chicken thighs if you want to. Pound them with a meat mallet if needed so that they are thin and cook quickly.
Storing Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of water and warm over low heat, just until heated through.
What To Serve With Creamy Cajun Chicken Pasta
All you need to turn this into a full and well-balanced meal is a veggie side dish!
Make air fryer vegetables, broccoli, or roasted broccolini. All three of these are quick and easy and will go perfectly with the creamy chicken and pasta.
Some homemade garlic bread or freshly baked olive garden breadsticks are perfect for soaking up the sauce from your plate too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Creamy Cajun Chicken Pasta
Recipe Video
Equipment
- Large pot
- 12-inch skillet
- Tongs
- Spatula or Whisk
Ingredients
- 12 ounces (340 g) penne pasta uncooked. or other short pasta
- 2 teaspoons salt for the pasta water
- 3 medium (680 g) boneless skinless chicken breasts about 1½ lbs, sliced lengthwise into 6 thin cutlets
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons cajun seasoning divided
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (28 g) unsalted butter divided
- ½ medium yellow onion finely diced
- 2 cloves garlic pressed or very finely minced
- 1 cup (225 g) canned diced tomatoes with liquid
- 1 cup (240 ml) heavy cream double cream in the UK
- ½ cup (43 g) freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Stir in the salt. Add the penne and cook according to the package directions, until al dente.
- When the pasta is cooked, reserve ½ cup of the pasta water. Drain the pasta and set it aside.
- Meanwhile, season and cook the chicken. Season the chicken cutlets with salt, pepper, and 1 tablespoon of cajun seasoning.
- Heat olive oil and melt 1 tbsp of butter in a skillet. Add the seasoned chicken cutlets and cook for 3-4 minutes per side until they are cooked through. Chicken should read 165°F (74°C) with an instant-read thermometer.
- Remove from the pan. Cover to keep warm. Cook the chicken in batches as needed so that the pieces have enough room in the pan to brown.
- If there are any burnt seasonings left in the pan, wipe them away with paper towels. You can add water to make this easier.
- Melt the remaining tablespoon of butter, and sauté the onion until soft and translucent. Add garlic and sauté for 30 seconds, then add the diced tomatoes. Stir in the remaining 1 tablespoon of Cajun seasoning and heavy cream.
- Use a flexible spatula or a whisk to mix everything together. Bring the sauce to a simmer and cook until it lightly coats the back of a spoon. Then add the parmesan cheese and let it melt into the sauce.
- Taste the sauce, and add any additional salt or pepper that might be needed. If the sauce seems too thick at any point, stir in 1-2 tablespoons of the pasta water that you saved earlier.
- Slice the cooked chicken into thin strips, then mix it in with the pasta and sauce. Serve, garnished with chopped parsley and extra grated parmesan cheese.
Notes:
- Cook the pasta to al dente. Avoid overcooking the pasta. It will cook further when you add it to the sauce, so your final dish will end up mushy.
- Use your favorite brand of Cajun seasoning, but note that not all of them are the same, heat-wise. If your seasoning is particularly spicy, you may need to use a bit less in this recipe.
- Salt content can also vary among Cajun seasoning brands. If yours is made with mostly salt, use half what is recommended here and add more at the end if needed.
- You can replace the chicken breast cutlets with boneless, skinless chicken thighs if you like. Pound them with a meat mallet if needed so that they are thin and cook quickly.
- You might not need to add the pasta water to the sauce, but it is helpful to have in case you need to thin the sauce out.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat over low heat until just warmed through. As it sits, the pasta will keep absorbing the liquid from the sauce, so the leftover sauce will be thick. Add a splash of water to loosen the sauce as you reheat it.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Cristina says
My family loves this recipe. Very easy and comes together super fast!
Diana says
That’s wonderful to hear, Cristina. I’m so happy your family loves it!