Spicy Cajun Chicken Pasta – Bold, Creamy, and Weeknight-Friendly
This is the kind of dinner that makes the table go quiet for a minute. Tender chicken, smoky spices, colorful peppers, and a creamy sauce come together in a way that feels special but doesn’t take all night. It’s bold without being overwhelming, and you can adjust the heat to fit your crowd.
If you’ve been craving something comforting with a little kick, this Spicy Cajun Chicken Pasta delivers. It’s a one-pan wonder with big personality and easy cleanup.
Spicy Cajun Chicken Pasta - Bold, Creamy, and Weeknight-Friendly
Ingredients
Method
- Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente.Reserve 1/2 cup pasta water, then drain and set aside.
- Season the chicken: In a bowl, toss chicken strips with 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Coat evenly.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, turning once, until browned and cooked through.Transfer to a plate.
- Sauté the veggies: In the same skillet, add onion and bell peppers. Cook 4–5 minutes until softened but still crisp at the edges. Add minced garlic and cook 30 seconds until fragrant.
- Build the sauce: Reduce heat to medium.Stir in tomato paste (if using) and remaining 1 tablespoon Cajun seasoning. Cook 30 seconds. Pour in chicken broth, scrape up browned bits, and simmer 2 minutes.
- Make it creamy: Stir in heavy cream.Simmer gently 2–3 minutes until slightly thickened. Add Parmesan and stir until smooth. Taste and adjust seasoning with salt, pepper, or more Cajun spice.
- Bring it together: Return chicken and any juices to the pan.Add cooked pasta and toss to coat. If the sauce is too thick, loosen with a splash of reserved pasta water.
- Brighten and garnish: Squeeze in lemon juice for freshness. Top with chopped parsley or green onions.Serve hot.
What Makes This Recipe So Good
- Big flavor, simple steps: Cajun seasoning adds heat, smoke, and savoriness in one easy blend—no complicated spice cabinet required.
- Creamy without being heavy: A splash of cream turns the sauce silky while chicken broth keeps it balanced.
- Perfect texture: Juicy chicken, al dente pasta, and tender-crisp peppers create a satisfying bite in every forkful.
- Flexible heat level: Use more or less Cajun seasoning, or add a pinch of cayenne for serious spice lovers.
- Weeknight-friendly: It’s ready in around 35 minutes, and it reheats well for lunch the next day.
Ingredients
- 12 ounces penne or fettuccine
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons Cajun seasoning, divided (plus more to taste)
- 1 teaspoon smoked paprika (optional for extra smokiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow or orange bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or 3/4 cup half-and-half for lighter)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon tomato paste (optional for color and depth)
- Juice of 1/2 lemon
- Salt and black pepper, to taste
- Chopped fresh parsley or green onions, for garnish
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente.Reserve 1/2 cup pasta water, then drain and set aside.
- Season the chicken: In a bowl, toss chicken strips with 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Coat evenly.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, turning once, until browned and cooked through.Transfer to a plate.
- Sauté the veggies: In the same skillet, add onion and bell peppers. Cook 4–5 minutes until softened but still crisp at the edges. Add minced garlic and cook 30 seconds until fragrant.
- Build the sauce: Reduce heat to medium.Stir in tomato paste (if using) and remaining 1 tablespoon Cajun seasoning. Cook 30 seconds. Pour in chicken broth, scrape up browned bits, and simmer 2 minutes.
- Make it creamy: Stir in heavy cream.Simmer gently 2–3 minutes until slightly thickened. Add Parmesan and stir until smooth. Taste and adjust seasoning with salt, pepper, or more Cajun spice.
- Bring it together: Return chicken and any juices to the pan.Add cooked pasta and toss to coat. If the sauce is too thick, loosen with a splash of reserved pasta water.
- Brighten and garnish: Squeeze in lemon juice for freshness. Top with chopped parsley or green onions.Serve hot.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheat gently: Warm on the stove over low heat with a splash of broth, water, or milk. Microwave in short bursts, stirring between intervals.
- Avoid overcooking: The sauce can separate if boiled hard during reheating. Gentle heat keeps it creamy.
- Make-ahead tips: Cook the chicken and slice the peppers up to a day ahead.Boil the pasta fresh for best texture.
Why This is Good for You
- Protein-packed: Lean chicken breast helps keep you full and supports muscle repair.
- Colorful vegetables: Bell peppers bring vitamin C, fiber, and antioxidants to the plate.
- Balanced energy: Pasta provides steady carbs, while the sauce adds fats for satisfaction.
- Spices with benefits: Cajun seasonings often include paprika and garlic, which offer anti-inflammatory and heart-friendly compounds.
What Not to Do
- Don’t overcook the pasta: It will continue to cook in the sauce. Stop at al dente to keep it springy.
- Don’t crowd the chicken: Overlapping pieces steam instead of sear. Brown in batches if needed.
- Don’t boil the cream hard: Vigorous boiling can cause separation and a greasy texture.
- Don’t forget acid: A little lemon lifts the richness.Skipping it can make the dish taste flat.
- Don’t oversalt too early: Parmesan and Cajun blends can be salty. Taste after the cheese goes in.
Variations You Can Try
- Blackened chicken: Coat chicken more heavily in Cajun seasoning and sear until dark and caramelized.
- Lighter sauce: Use half-and-half or evaporated milk and increase broth slightly. Thicken with an extra tablespoon of Parmesan if needed.
- Extra heat: Add cayenne, red pepper flakes, or a splash of hot sauce to the sauce.
- Seafood twist: Swap chicken for shrimp.Cook shrimp 2–3 minutes per side, remove, then proceed with the sauce and return shrimp at the end.
- Veg-forward: Add mushrooms, zucchini, or spinach. Stir greens in at the end until just wilted.
- Gluten-free: Use gluten-free pasta and check that your Cajun seasoning is GF-certified.
- Dairy-free: Use coconut cream and skip Parmesan, or stir in a dairy-free Parmesan alternative.
FAQ
How spicy is this recipe?
It has a warm kick, but not a burn-your-mouth level of heat. If you’re sensitive, start with 1 tablespoon of Cajun seasoning and skip the extra cayenne.
You can always add more at the end.
Can I use pre-cooked chicken?
Yes. Slice or shred it, then add it to the sauce near the end to warm through. You’ll miss a bit of seared flavor, but it still works well for speed.
What’s the best pasta shape?
Penne, rigatoni, or rotini hold the sauce well.
Fettuccine or linguine are great if you prefer long noodles. Use what you like or have on hand.
Can I make it without cream?
You can. Use half-and-half or a mix of broth and a splash of milk.
The sauce will be lighter and a bit less silky, but still tasty.
How do I keep chicken tender?
Slice it thinly and cook over medium-high heat just until done. A quick sear locks in juices. Overcooking is the main reason chicken turns dry.
What if my sauce is too thick?
Add splashes of reserved pasta water or broth until it reaches your preferred consistency.
Stir well and heat gently so it stays smooth.
Can I make it ahead for guests?
You can prep components ahead—slice veggies, season chicken, grate cheese. For the best texture, cook the pasta and finish the sauce right before serving.
Wrapping Up
Spicy Cajun Chicken Pasta is a weeknight hero that tastes like a restaurant favorite. It’s hearty, colorful, and customizable, with a creamy sauce that clings to every bite.
Keep the heat where you want it, toss in extra veggies, or try shrimp for a change. However you riff on it, this dish brings comfort with a lively kick—and it comes together fast enough for any busy evening.
