There’s just something about a cozy bowl of creamy Cajun chicken pasta that makes any night feel special — even if you’ve had a long, exhausting day. The spicy, smoky flavor of Cajun-seasoned chicken paired with silky cream sauce and perfectly cooked pasta? That’s my kind of comfort food. I usually whip this up when I want something indulgent but don’t have hours to spend in the kitchen. It’s fast, fiery, and full of flavor — a total crowd-pleaser.
Add some crusty garlic bread or focaccia on the side, throw together a Caesar salad, and you’ve got a restaurant-style dinner on the table in less than 30 minutes.
A Takeout Favorite Made at Home
This creamy Cajun chicken pasta is inspired by a dish I used to order all the time from Chili’s. It’s one of those meals that feels fancier than it is, but it’s super simple to pull off at home. Juicy, well-seasoned chicken, garlicky cream sauce, and a little kick of heat — it’s the kind of pasta that doesn’t need much else to shine.
It’s rich, saucy, and easy enough to make on a busy weeknight, but it also works when you’re trying to impress guests with minimal effort. Definitely a keeper in my quick-dinner rotation.
Ingredients You’ll Need
Here’s what you’ll need to bring this dish together:
For the pasta and chicken:
- Pasta: I usually go with linguine, but feel free to use whatever you have — fettuccine, penne, even macaroni works well.
- Chicken: Boneless skinless chicken breasts are perfect, though thighs will work too if you prefer a richer flavor.
- Cajun seasoning: Your favorite brand will do. You’ll also want a bit of salt and black pepper.
- Garlic: Freshly minced garlic gives the sauce its backbone, but garlic powder can work in a pinch.
- Butter: For sautéing the garlic and adding richness to the sauce.
For the sauce:
- Heavy cream: This is what makes the sauce so luscious and smooth.
- Parmesan cheese: Grated or shredded, it melts into the sauce and adds that salty, nutty finish.
- Canned diced tomatoes (optional): Adds a little tang and texture to the sauce.
How to Make Creamy Cajun Chicken Pasta
Here’s how I make this dish from start to finish:
1. Cook the pasta
Bring a large pot of salted water to a boil and cook your pasta until it’s just al dente. Drain and set aside, reserving a little pasta water in case you want to thin out the sauce later.
2. Prepare and cook the chicken
Pound your chicken breasts to an even thickness for quick and even cooking. Rub both sides with Cajun seasoning. Heat a little oil in a large skillet over medium heat, then sear the chicken for about 4–5 minutes per side until golden and cooked through. Set aside and slice into strips.
3. Make the sauce
In the same skillet, melt butter and sauté the garlic for 30 seconds or so, just until fragrant. Stir in the diced tomatoes if using, and cook for 2 minutes. Pour in the cream, toss in the remaining Cajun seasoning, and sprinkle in the parmesan. Let it simmer gently for a few minutes until the sauce thickens.
4. Combine everything
Add the cooked pasta and sliced chicken to the skillet. Toss gently until everything is coated in that creamy, flavorful sauce. Add a splash of reserved pasta water if it needs loosening up.
5. Serve
Plate the pasta and top it with extra parmesan and a little chopped parsley or baby greens if you like. Serve hot!
Tip: If you love it spicier, don’t be shy about adding more Cajun seasoning or even a pinch of red pepper flakes.
Ways to Customize Your Pasta
This pasta is super adaptable! Here are a few of my go-to swaps:
- Add veggies: Stir in some steamed broccoli or sautéed asparagus when mixing everything together.
- Make it vegetarian: Skip the chicken and add mushrooms or bell peppers instead.
- Try sausage or seafood: Swap the chicken for sliced smoked sausage, kielbasa, or shrimp to change things up.
- Lighter version: Use half-and-half or a light cream if you’re cutting back on richness. The sauce will be thinner but still tasty.
How to Serve
This pasta is rich and creamy on its own, but I love pairing it with something fresh and crisp to balance it out:
- Caesar salad or arugula salad with lemon vinaigrette
- Garlic bread, focaccia, or even a warm baguette
- A chilled glass of white wine or sparkling water with lemon
Storing & Reheating Leftovers
If you end up with leftovers (we rarely do!), here’s how to keep them:
- Fridge: Store in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove or in the microwave. Add a splash of cream or milk to loosen up the sauce as it reheats.
- Freezer: I don’t recommend freezing cream-based sauces — they tend to split when thawed.
Creamy Cajun Chicken Pasta
This creamy Cajun chicken pasta makes a perfect dinner for busy nights. Tender pasta is tossed with juicy, seasoned chicken and coated in a rich, garlicky Cajun cream sauce — all ready in just 30 minutes!
Ingredients
- 8 oz linguine pasta
- 2 boneless, skinless chicken breasts
- 2 tsp olive oil
- 2 Tbsp unsalted butter
- 1½ to 2 Tbsp Cajun seasoning (adjust to taste based on the brand used)
- 3 garlic cloves, minced
- 2/3 cup diced tomatoes
- 1½ cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 2 Tbsp finely chopped parsley, for garnish
Instructions
- Bring a large pot of salted water (add 1 Tbsp salt) to a boil. Cook the linguine following the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the rest. Cover the pasta to keep it warm.
- Pound the chicken breasts to an even thickness, then season thoroughly with 1½ tablespoons of Cajun seasoning.
- Heat 2 teaspoons of olive oil in a large non-reactive skillet over medium-high heat. Once hot, sear the chicken on both sides until golden. Reduce heat to low and cook until the internal temperature reaches 165˚F. Transfer to a cutting board, slice into strips, and cover to keep warm.
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30–60 seconds until fragrant. Stir in the diced tomatoes and cook for another 2 minutes.
- Pour in the heavy cream, sprinkle in the remaining Cajun seasoning (to taste), and stir in the Parmesan cheese. Let it simmer gently. Taste and adjust seasoning if necessary.
- Add the sliced chicken and cooked pasta to the skillet. Toss everything together until well coated and heated through. Use the reserved pasta water if needed to thin the sauce slightly.
- Garnish with freshly grated Parmesan and chopped parsley. Serve hot and enjoy!
Notes
- Non-Reactive Skillets: Avoid cast iron or copper when making cream sauces that contain acidic ingredients like tomatoes, as it can affect the texture and taste of the sauce.
- Cajun Seasoning Tip: If your seasoning blend is heavy on salt, start with half the suggested amount and adjust to taste.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 423Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 11gCholesterol 119mgSodium 1862mgCarbohydrates 17gFiber 2gSugar 3gProtein 19g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I make this ahead of time?
You can prep the chicken and cook the pasta in advance, but I recommend making the sauce fresh when you’re ready to eat for the best texture.
What kind of Cajun seasoning do you use?
Any store-bought Cajun seasoning will work, but I like to use a blend that’s not too salty so I can control the flavor. You can also make your own if you’re feeling ambitious!
Can I make it dairy-free?
You can try substituting the cream with coconut cream or a plant-based alternative and use dairy-free cheese, though the flavor and texture will change a bit.
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