Creamy, spicy, and utterly comforting — this Creamy Cajun Chicken Pasta is a weeknight hero that brings big flavor with very little fuss. Juicy bites of seasoned chicken, a velvety Parmesan cream sauce, and tender fettuccine come together in under 30 minutes for a dish that feels indulgent but is simple to make. Fun fact: Cajun-inspired flavors traveled north from Louisiana kitchens and found new life tossed with Italian pasta — proof that great food loves to mingle.
This recipe stands out because it’s straightforward, fast, and family-friendly — perfect for busy evenings or casual dinner guests. If you’re curious about variations or want a slightly different seafood-meets-chicken twist, check our Creamy Cajun Chicken Pasta recipe for another comforting take. Get ready to fall in love with a dish that’s creamy, a little spicy, and impossible to resist.
What is Creamy Cajun Chicken Pasta?
What do you get when Cajun spice meets Italian comfort food? Creamy Cajun Chicken Pasta — that’s what. Why is it called that? Because it combines bold Cajun seasoning with a rich, creamy sauce over pasta. Sounds like a mouthful of fun, right? Maybe someone once said “the way to a man’s heart is through his stomach,” and tossed some Cajun seasoning onto a chicken breast — and voilà, this crowd-pleaser was born. Try it and see if it doesn’t become one of your go-to weeknight recipes.
Why You’ll Love This
This dish is irresistible for three big reasons:
- Bold, comforting flavor: The Cajun seasoning gives the chicken a warm, smoky kick, while the creamy Parmesan sauce smooths everything into a luscious coating for the pasta.
- Budget-friendly and satisfying: Making this at home saves money compared to takeout, stretches easily into leftovers, and uses affordable pantry staples.
- Customizable toppings: Fresh parsley, extra Parmesan, a squeeze of lemon, or crushed red pepper add freshness, tang, or heat depending on what you love.
If you enjoy pasta with a little attitude, you’ll also like our Creamy Cajun Shrimp and Chicken Pasta, which layers shrimp for a seafood-forward twist. Ready to give this one a try? You won’t regret it.
How to Make
Quick Overview
This recipe is easy, delicious, and satisfying. It’s a one-skillet-friendly routine: season and sear the chicken, build a silky cream sauce in the same pan, toss with cooked fettuccine, and serve. Expect rich, creamy texture with a pop of Cajun spice and tender chicken. Prep time is about 10 minutes and cooking time about 15–20 minutes — dinner in roughly 25–30 minutes.
Ingredients
2 boneless, skinless chicken breasts, cubed (about 1-inch pieces)
1 tablespoon Cajun seasoning (adjust to taste)
Salt and black pepper, to taste
2 tablespoons olive oil
3 garlic cloves, minced
1 cup heavy cream, room temperature
1/2 cup chicken broth (low-sodium preferred)
1/2 cup grated Parmesan cheese, freshly grated if possible
8 ounces fettuccine pasta
Fresh parsley, chopped (for garnish)
Directions
- Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water in case the sauce needs thinning.
- In a bowl, combine the cubed chicken breasts with 1 tablespoon Cajun seasoning and a pinch of salt and black pepper. Toss until evenly coated.
- In a large skillet over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the seasoned chicken in a single layer. Cook without moving for 2–3 minutes to get a golden crust, then stir and continue cooking until the chicken is cooked through, approximately 5–6 minutes total depending on piece size. Remove the chicken to a plate and set aside.
- In the same skillet, lower heat to medium-low and add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Pour in 1/2 cup chicken broth and 1 cup heavy cream, scraping up any browned bits from the bottom of the pan. Stir to combine and bring the mixture to a gentle simmer.
- Add 1/2 cup grated Parmesan cheese and stir until melted and the sauce becomes smooth and creamy. Simmer for 2–3 minutes to let the sauce thicken slightly; if it gets too thick, loosen with a splash of reserved pasta water.
- Return the cooked chicken to the skillet and add the cooked fettuccine. Toss everything together over low heat until the pasta and chicken are evenly coated and heated through. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if desired.
- Garnish with chopped fresh parsley and serve warm immediately.
What to Serve With
- A bright green salad with lemon vinaigrette to cut the richness (mixed greens, cucumber, and cherry tomatoes).
- Garlic bread or crusty French bread to mop up extra sauce.
- Roasted or steamed vegetables such as broccoli, asparagus, or green beans for color and crunch.
- For drinks: a crisp white wine like Sauvignon Blanc, an amber beer, or a sparkling water with lime.
- If you want more heat, offer crushed red pepper flakes or hot sauce at the table.
Top Tips for Perfecting
- Substitutions: Use half-and-half instead of heavy cream for a lighter sauce, but expect a thinner texture. For a dairy-free option, try coconut cream and a dairy-free Parmesan alternative (flavor will change).
- Timing: Cut chicken into uniform pieces so they cook evenly in 5–6 minutes. Don’t overcook the chicken; it should be just cooked through and juicy.
- Flavor boost: Toast the Cajun seasoning in the skillet for 20 seconds before adding the chicken to deepen the spice notes. Add a squeeze of lemon at the end to brighten the dish.
- Texture: If the sauce is too thick after adding pasta, stir in a few tablespoons of reserved pasta water until you reach the desired consistency.
- Common mistakes to avoid: Don’t burn the garlic — it turns bitter quickly. Also, avoid overcrowding the pan when searing chicken; leave room so pieces brown instead of steam.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Creamy pasta sauces don’t always freeze well because dairy can separate; if you must freeze, place chicken and pasta in a freezer-safe container for up to 1 month and accept some texture change after thawing.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or cream to loosen the sauce, stirring frequently. Microwave in short intervals, stirring between rounds, and add a little liquid if it becomes too thick.
- Shelf life details: For best flavor and texture, eat leftovers within 2–3 days.
FAQs
Can I use a different pasta shape?
Yes. Fettuccine is classic here, but penne, rigatoni, or linguine work well — choose shapes that catch the sauce.
How spicy is this dish?
The heat depends on the Cajun seasoning you use. Start with 1 tablespoon and adjust to your taste. Add crushed red pepper if you want more kick.
Can I make this gluten-free?
Absolutely. Swap regular fettuccine for a gluten-free fettuccine or pasta made from rice or legumes. Cook according to package instructions.
Is there a lighter version of this recipe?
Use half-and-half or a mixture of milk and Greek yogurt instead of heavy cream, and reduce the Parmesan slightly. Keep in mind the sauce will be lighter and less silky.
Can I prep elements ahead of time?
Yes. Season and cube the chicken up to a day ahead. Cook the pasta ahead (toss with a little oil so it doesn’t stick) and warm briefly when assembling.
Conclusion
This Creamy Cajun Chicken Pasta is worth making because it balances bold spice with rich creaminess, cooks quickly, and satisfies hungry crowds. It’s forgiving, customizable, and a perfect go-to for busy weeknights or casual dinners with friends. If you’d like a different take or a video-guided one-pot method to compare, check out this excellent version at Creamy Cajun Chicken Pasta (with Video) – Budget Bytes. Give this recipe a try, share it with family, and enjoy the cheers when everyone takes that first glorious bite.
Creamy Cajun Chicken Pasta
Equipment
- Skillet
- Mixing Bowl
- Pot
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts, cubed (about 1-inch pieces)
- 1 tablespoon Cajun seasoning (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Heavy cream (room temperature)
- 1/2 cup Chicken broth (low-sodium preferred)
- 1/2 cup Grated Parmesan cheese (freshly grated if possible)
- 8 ounces Fettuccine pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water in case the sauce needs thinning.
- In a bowl, combine the cubed chicken breasts with Cajun seasoning and a pinch of salt and black pepper. Toss until evenly coated.
- In a large skillet over medium heat, add olive oil. When the oil shimmers, add the seasoned chicken in a single layer. Cook without moving for 2–3 minutes to get a golden crust, then stir and continue cooking until the chicken is cooked through, approximately 5–6 minutes total depending on piece size. Remove the chicken to a plate and set aside.
- In the same skillet, lower heat to medium-low and add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir to combine and bring the mixture to a gentle simmer.
- Add grated Parmesan cheese and stir until melted and the sauce becomes smooth and creamy. Simmer for 2–3 minutes to let the sauce thicken slightly; if it gets too thick, loosen with a splash of reserved pasta water.
- Return the cooked chicken to the skillet and add the cooked fettuccine. Toss everything together over low heat until the pasta and chicken are evenly coated and heated through. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if desired.
- Garnish with chopped fresh parsley and serve warm immediately.