You know those nights when you want something creamy, spicy, and comforting? This Cajun chicken pasta recipe is just what you need. It’s rich, full of bold flavors, and comes together in one pan.
Plus, it’s way better than anything from a restaurant.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large skillet or pan
- Pot for boiling pasta
- Tongs or spatula
- Knife
- Cutting board
- Measuring cups and spoons
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: Around $12-$15, depending on ingredients
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Calories per serving: About 600
- Cook method: Stovetop
- Season: Any season
- Courses: Main Course, Lunch, Dinner
- Cuisine: Cajun-inspired
- Diets: Not suitable for vegetarian, vegan, or gluten-free diets
Ingredients You Need
- 8 oz penne pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- ½ cup bell peppers, sliced
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- Salt to taste
- ½ teaspoon red pepper flakes (optional, for extra heat)
- ½ cup chicken broth
- ¼ cup chopped parsley for garnish
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Penne pasta | Fettuccine, rotini, or spaghetti |
| Heavy cream | Half-and-half or evaporated milk |
| Parmesan cheese | Cheddar or mozzarella |
| Cherry tomatoes | Regular tomatoes, diced |
| Bell peppers | Zucchini or mushrooms |
| Olive oil | Butter or vegetable oil |
Instructions
- Boil the pasta. Cook the penne in salted water according to the package instructions. Drain and set aside.
- Season the chicken. In a bowl, toss the sliced chicken with Cajun seasoning until well coated.
- Cook the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-7 minutes until golden and fully cooked. Remove from the pan and set aside.
- Sauté the veggies. In the same pan, add the remaining olive oil. Toss in the garlic, bell peppers, and cherry tomatoes. Cook for about 3 minutes.
- Make the sauce. Pour in the heavy cream and chicken broth. Stir well and let it simmer for 2 minutes.
- Add the cheese. Sprinkle in the Parmesan and stir until the sauce thickens. Season with black pepper and a pinch of salt.
- Combine everything. Return the cooked chicken to the pan and add the drained pasta. Toss everything together until well coated.
- Adjust seasoning. Taste and add more Cajun seasoning or red pepper flakes if needed.
- Garnish and serve. Sprinkle with chopped parsley and serve warm.
Notes
- Use fresh Parmesan. Pre-grated cheese won’t melt as smoothly in the sauce.
- Don’t overcook the pasta. It will soak up the sauce, so keep it slightly firm.
- Adjust the heat. Add more or less Cajun seasoning depending on your spice tolerance.
- Use a good skillet. A heavy-bottomed pan helps cook the chicken evenly without burning.
- Save pasta water. If the sauce gets too thick, add a splash of pasta water to thin it out.
What to Serve with Cajun Chicken Pasta
- Garlic bread
- Side salad
- Steamed broccoli
- Roasted asparagus
Frequently Asked Questions
Can I use shrimp instead of chicken?
Yes, shrimp works great in this recipe. Just cook it for about 2-3 minutes per side before adding it to the sauce.
How do I make this less spicy?
Use less Cajun seasoning and skip the red pepper flakes. You can also add a little more cream to mellow out the heat.
Can I make this ahead of time?
You can, but pasta absorbs sauce over time. If making ahead, store the sauce separately and mix it with fresh pasta when ready to eat.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of cream or broth to bring back the creamy texture.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. If using milk, mix in a teaspoon of cornstarch to help thicken it.
