Name: Spicy Cajun Chicken Pasta Recipe in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 2 boneless, skinless chicken breasts, sliced; 1 tablespoon Cajun seasoning; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 8 oz penne pasta; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

Jump to Recipe

I still remember the first time I made Cajun chicken pasta – it was a happy accident that turned into a weekly craving. My college roommate had just returned from New Orleans with a jar of homemade Cajun seasoning, and we threw together what we had: chicken, pasta, and a bit of cream. That glorious mess of spicy, creamy goodness had us scraping the pan clean. Now, after years of tweaking, I’ve perfected this dish that balances heat with richness so beautifully. The magic? That bold Cajun spice clinging to tender chicken, mingling with sweet peppers and a luscious sauce that coats every noodle. Trust me, once you try this version, you’ll understand why it’s my go-to when I want dinner to feel like a celebration.

Why You’ll Love This Cajun Chicken Pasta

This isn’t just another pasta dish—it’s a flavor explosion that’ll have you sneaking bites straight from the pan! Here’s why it’s special:

Weeknight magic: Ready in 30 minutes flat (even faster if you prep veggies ahead)

Creamy with a kick: That luscious sauce balances rich cream and fiery Cajun spice perfectly
Your heat, your rules: Start with 1 tsp seasoning and add more until your tastebuds sing
No sad leftovers: The flavors intensify overnight—if it lasts that long!

It’s the kind of meal that makes you feel like a kitchen rockstar with minimal effort. My friends always ask for seconds—and the recipe!

Ingredients for Cajun Chicken Pasta

Here’s everything you’ll need for that perfect balance of creamy and spicy (measurements matter – this is where the magic happens!):

2 boneless, skinless chicken breasts (sliced into thin strips – they cook faster this way)

1 tbsp Cajun seasoning (my homemade blend or your favorite store brand – Tony Chachere’s works great)
1 tbsp olive oil (for that perfect sear on the chicken)
1 red bell pepper (thinly sliced – makes it pretty and cooks evenly)

1 green bell pepper (ditto – I love the color contrast)
1 small onion (sliced into half-moons – they caramelize beautifully)
2 cloves garlic (minced – fresh is best, don’t you dare use powder!)

1 cup heavy cream (yes, it’s indulgent – worth every calorie)
1/2 cup chicken broth (low-sodium so we control the salt)
8 oz penne pasta (or whatever shape you’ve got – ridges hold sauce better)

1/2 cup grated Parmesan (the real stuff, none of that shelf-stable powder)
Salt & pepper (to taste – but go easy, Cajun seasoning’s already salty)

How to Make Cajun Chicken Pasta

Now for the fun part – transforming these simple ingredients into something spectacular! Follow these steps carefully, and you’ll have restaurant-quality Cajun chicken pasta in no time.

Step 1: Cook the Pasta

First things first – get your pasta going! Bring a large pot of well-salted water to a rolling boil (it should taste like the sea). Add your penne and cook for 1 minute less than the package suggests – we want it al dente since it’ll keep cooking in the sauce later. Drain it, but don’t rinse (those starchy bits help the sauce cling!).

Step 2: Season and Sear the Chicken

While the pasta cooks, pat your chicken strips dry (this ensures a good sear) and toss them with Cajun seasoning until evenly coated – I use my hands to really work it in. Heat oil in a large skillet over medium-high until it shimmers, then add chicken in a single layer (no crowding!). Cook 2-3 minutes per side just until browned – they’ll finish cooking later. Remove to a plate (those juices are gold – don’t clean the pan!).

cajun chicken pasta - detail 1

Step 3: Sauté the Vegetables

In that same glorious pan (with all the chicken flavor!), add peppers and onion. Cook 4-5 minutes until they start to soften and sweeten – you want them tender but still with some bite. Add garlic in the last 30 seconds (burnt garlic is bitter tragedy!).

Step 4: Make the Creamy Cajun Sauce

Now the magic happens! Pour in cream and broth, scraping up all those browned bits. Let it bubble gently for 3-4 minutes until it thickens slightly (it should coat the back of a spoon). Return chicken and any juices to the pan, then stir in the cooked pasta and Parmesan until everything’s beautifully coated. Taste and adjust seasoning – sometimes I add an extra pinch of Cajun spice here for more kick!

cajun chicken pasta - detail 2

Tips for Perfect Cajun Chicken Pasta

Want to take your Cajun chicken pasta from good to “oh my god, what did you put in this?” levels? Here are my hard-earned secrets:

Pasta water is liquid gold: Scoop out a cup before draining! A splash loosens leftovers beautifully.

Spice control: Can’t handle heat? Use half the Cajun seasoning and add more at the end.
Cheese trick: Turn off the heat before stirring in Parmesan – it melts silkier without clumping.
Rest it: Let the pasta sit 5 minutes off heat – the sauce thickens and flavors marry.

And whatever you do – don’t skip tasting as you go! Adjusting is half the fun.

Cajun Chicken Pasta Variations

The beauty of this dish? It’s like a jazz riff – you can improvise endlessly! Here are my favorite ways to mix it up:

Seafood twist: Swap chicken for peeled shrimp (add them last – they cook in 2 minutes!) or crawfish tails

Meat lover’s dream: Brown some andouille sausage with the veggies for extra smoky depth
Veggie-packed: Toss in sliced mushrooms or zucchini when sautéing the peppers
Gluten-free: Use your favorite GF pasta (the sauce clings best to penne or rigatoni shapes)

My neighbor once added roasted okra – surprisingly delicious! The only rule? Keep that Cajun spirit alive.

Serving Suggestions for Cajun Chicken Pasta

This dish stands proud on its own, but if you really want to make it a meal, here’s how I love to serve it. A simple garlic bread is perfect for sopping up every last drop of that creamy sauce – bonus points if it’s toasted until golden and buttery. For something fresh, a crisp green salad with lemon vinaigrette cuts through the richness beautifully. Right before serving, I always finish with a sprinkle of fresh parsley (for color) and extra Parmesan (because is there ever enough cheese?). Some folks at my table swear by a squeeze of lemon for brightness – try it and see what you think!

cajun chicken pasta - detail 3

Storing and Reheating Cajun Chicken Pasta

Leftovers? Lucky you – this pasta tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days (trust me, it won’t last that long). When reheating, splash in a little chicken broth or water to wake up the sauce – microwave in 30-second bursts, stirring between each, or warm gently on the stove. The creamy sauce might thicken in the fridge, but that extra liquid brings it right back to silky perfection. Pro tip: Add a fresh sprinkle of Parmesan after reheating for that just-made taste!

Cajun Chicken Pasta FAQs

I get asked these questions all the time – here’s what you really want to know about making this dish:

“Can I use milk instead of cream?” – You can, but the sauce won’t be as luscious. Half-and-half is my compromise for a lighter (but still creamy) version. Whole milk works in a pinch, but add a tablespoon of butter to help it thicken.
“How spicy is this?” – It’s got a kick, but you’re in control! Start with 1 tsp Cajun seasoning and add more at the end. My homemade blend is medium-spicy – store-bought mixes vary wildly, so taste as you go.

“Can I make it ahead?” – Absolutely! Cook everything but the pasta, then combine when reheating. The flavors actually deepen overnight – just add a splash of broth when warming.
“What if I don’t have penne?” – Any short pasta works! I love rigatoni or fusilli – their nooks grab the sauce. Even spaghetti in a pinch (though it’s not traditional).
“Why is my sauce grainy?” – You added Parmesan to boiling liquid! Always take the pan off heat first – the residual warmth melts it perfectly.

Nutritional Information

While this Cajun chicken pasta packs plenty of flavor, keep in mind nutritional estimates will vary based on your specific ingredients and brands used. As with any indulgent dish, enjoy it as part of a balanced diet – I always say everything in moderation (except maybe garlic…and cheese…okay, maybe just enjoy every bite!).

Share Your Cajun Chicken Pasta Experience

Nothing makes me happier than seeing your take on this recipe! Snap a photo of that saucy, spicy masterpiece and tag me – I love hearing your twists (and which lucky souls got to share it with you). Did you add extra heat? Swap in shrimp? I want all the delicious details! You can find more inspiration on Pinterest.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Cajun Chicken Pasta

Ingredients for Cajun Chicken Pasta