Creamy Cajun Chicken Pasta Recipe

If you’re craving a dish that brings the heat, the creaminess, and the absolute flavor explosion, today I’m bringing you a true weeknight wonder: Creamy Cajun Chicken Pasta! Trust me, this one’s a game-changer. This recipe takes juicy chicken, tosses it in bold, smoky Cajun spices, and then bathes it all in the most luxurious, velvety sauce loaded with sweet bell peppers and fresh Parmesan. It comes together in about 30 minutes, but tastes like it took all day. It’s comforting, vibrant, and exactly the kind of satisfying meal you need after a long day!

Why You’ll Love This Recipe

• Ultra-Creamy Texture: We are skipping the roux and achieving maximum velvety goodness by combining heavy cream, chicken broth, and fresh Parmesan. The result is pure, silky magic!
• Bold, Layered Flavor: The heat from the Cajun seasoning meets the subtle sweetness of the sautéed bell peppers and the savory depth of garlic and Parmesan. Every bite is an adventure!
• Ready in 30 Minutes: This is the ultimate quick-fix dinner. While the pasta is cooking, you can prep and cook your chicken and peppers, making the final sauce assembly lightning-fast.
• Crowd-Pleaser: This recipe is guaranteed to get rave reviews from everyone at the table. Who can resist tender chicken, perfectly cooked pasta, and a decadent, flavorful sauce?

Ingredients

All you need for this Creamy Cajun Chicken Pasta is a desire for flavor and about 30 minutes! But first, let’s gather up these essential ingredients (the measurements will be in the recipe card right under this article!):

• Boneless Skinless Chicken Breasts: Sliced into strips, this protein is the perfect vehicle for soaking up all that incredible Cajun flavor.
• Cajun Seasoning: The superstar of the dish! It provides the smoky, savory, and spicy kick that defines the recipe.
• Olive Oil: Used for searing the chicken, giving it a beautiful brown crust and locking in the juices.
• Penne Pasta: We love the tubes for this recipe because they are absolutely perfect for catching and holding onto that thick, creamy sauce.
• Butter: The essential base for sautéing the vegetables and adding a foundational richness to the sauce.
• Red and Yellow Bell Peppers: These bring gorgeous color and a sweet counterpoint to the heat of the Cajun seasoning.
• Garlic: Everything is better with a few cloves of fresh, minced garlic! It brings a necessary aromatic depth.
• Heavy Cream: The key to achieving that rich, luxurious, and decadent sauce texture. Don’t skimp on this!
• Chicken Broth: This helps balance the richness of the cream, allowing the sauce to coat the pasta beautifully without being too heavy.
• Grated Parmesan Cheese: Stirred in at the end, this melts perfectly to thicken the sauce and adds a wonderful salty, cheesy finish. Use freshly grated if you can—it melts so much better!
• Paprika and Onion Powder: These spices boost the flavor profile of the sauce, adding a touch of smoky color and savory complexity.
• Salt and Pepper: Essential for seasoning the sauce and balancing all the robust flavors.
• Fresh Parsley: A vibrant, finishing garnish that adds a pop of fresh color and herbaceous brightness.

📝 Note: The ingredients with exact measurements and quantities needed for this Creamy Cajun Chicken Pasta will be found in the recipe card directly underneath this article.

How to Make the Creamy Cajun Chicken Pasta

Seriously, this recipe is so straightforward, you’ll be sitting down to dinner before you know it!

Step 1: Prep the Pasta and Season the Chicken

Start by getting your penne cooking according to the package directions. Once it’s done, drain it and set it aside. While that’s bubbling away, slice your chicken breasts into strips and toss them generously with the Cajun seasoning until every piece is well coated.

Step 2: Cook the Chicken

Heat the olive oil in your largest skillet over medium-high heat. Add the seasoned chicken strips and cook them for about 5 to 6 minutes, flipping halfway, until they are beautifully browned and cooked all the way through. Once done, pull the chicken out and set it aside on a plate.

Step 3: Sauté the Peppers and Garlic

Using that same flavorful skillet (don’t wipe it out—those brown bits are flavor!), melt the butter. Add your sliced red and yellow bell peppers and sauté them for 3 to 4 minutes until they just begin to soften. Next, add the minced garlic and cook for just 1 minute until you get that irresistible fragrant smell.

Step 4: Build the Creamy Sauce

Time for the magic! Pour in the heavy cream and the chicken broth, making sure to stir well and scrape up any delicious browned bits from the bottom of the pan. Stir in the paprika, onion powder, salt, and pepper. Bring the sauce to a gentle simmer.

Step 5: Finish and Combine

Once the sauce is simmering, remove the skillet from the heat and stir in the grated Parmesan cheese until it is fully melted and the sauce looks thick and beautifully creamy. Return the cooked chicken and the drained pasta to the skillet. Toss everything together until every piece of pasta and chicken is fully coated in that luxurious Cajun sauce.

Step 6: Simmer and Serve

Let everything simmer together for just 2 to 3 minutes to allow the flavors to truly blend and marry. Garnish generously with fresh chopped parsley and dive right in!

Pro Tips for Making the Recipe

• Don’t Overcook the Pasta: Cook the penne al dente (firm to the bite). Since it will simmer in the sauce at the end, cooking it slightly under will prevent it from turning mushy.
• Use Freshly Grated Parmesan: Seriously, skip the pre-shredded stuff in the can! Freshly grated Parmesan melts into the sauce much better, preventing any graininess and ensuring that super silky texture we’re going for.
• Adjust the Heat: Cajun seasonings vary widely in heat level. If you like it spicier, you can add a pinch of cayenne pepper to the sauce, or if you prefer it milder, use less of the Cajun seasoning on the chicken.
• Sautéing is Key: Don’t rush the pepper and garlic step. Sautéing the peppers until they just soften releases their sweetness, which helps balance the spices in the final dish.

How to Serve

This pasta is a full, show-stopping meal all on its own, but here are a few ways to elevate your dinner experience:

• Simple Green Salad: Pair it with a simple side salad tossed in a light vinaigrette to cut through the richness of the cream sauce.
• Garlic Bread or Cheesy Breadsticks: This is non-negotiable! You need something to soak up every last drop of that creamy Cajun sauce.
• Sautéed Greens: A side of quick sautéed spinach or asparagus provides a healthy, contrasting bite.
• A Final Pop of Freshness: Don’t forget that fresh parsley, but also consider a few dashes of hot sauce (like Tabasco) or a squeeze of fresh lemon juice on top right before serving to brighten the whole dish.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days. The pasta will absorb some of the sauce as it sits, making it even richer the next day!

Freezing

Freezing is not recommended for this dish. Cream-based sauces tend to separate and become grainy when thawed, affecting that beautiful, silky texture.

Reheating

The best way to reheat this pasta is on the stovetop over medium-low heat. Add a splash or two of extra chicken broth or milk/cream while reheating. Stir frequently until it’s warmed through and the sauce is smooth again. You can also use the microwave, but reheat in short 60-second bursts, stirring in between.

FAQs

1. Can I use a different type of protein besides chicken?Absolutely! This recipe works beautifully with shrimp, making it a fantastic Creamy Cajun Shrimp Pasta. You can also use sliced smoked sausage (like Andouille) or even thinly sliced pork loin. Adjust the cooking time slightly depending on the protein you choose, but the seasoning and sauce steps remain the same.
2. What can I use instead of heavy cream to make it lighter?If you want to cut down on the richness, you can swap the heavy cream for half-and-half or a combination of whole milk and a little cream cheese, though you might lose some of the signature thickness. However, for that true restaurant-quality velvety texture, heavy cream is honestly the best choice.
3. I don’t have penne. What other pasta shapes work well?Any short, hearty pasta with ridges or tubes works great for this dish! Think fettuccine, rotini, farfalle (bowtie), or even cavatappi. The key is using a shape that can effectively grab onto and hold that thick, flavorful sauce.
4. Can I make this recipe in advance for meal prep?You can definitely prep the components ahead of time! Cook and slice the chicken, and chop the bell peppers and garlic a day in advance. However, the creamy sauce is best made and combined with the pasta right before serving to ensure the best texture. Leftovers store well, but it is not ideal to make the entire dish days ahead.