Cajun Chicken Pasta
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Blackened Cajun chicken over creamy pasta with bell peppers and a hint of heat. The spice blend toasts in the pan and melds into a rich, smoky cream sauce.
By Mia HartwellUpdated February 18, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Smoky, creamy, and pleasantly spicy
- 43g of protein per serving
- One skillet for the sauce plus a quick pot of pasta
- Easily adapted with shrimp or sausage
Cajun Chicken Pasta
35 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 660kcal
- Protein
- 43g
- Carbs
- 60g
- Fat
- 28g
- Fiber
- 4g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Cook the pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- 2
Toss the chicken with 1.5 tbsp Cajun seasoning. Heat the olive oil in a large skillet over medium-high and cook the chicken 5-6 minutes until browned and at 165°F (74°C). Remove.
- 3
Add the bell peppers to the pan and cook 3-4 minutes until just tender, then add the garlic for 30 seconds.
- 4
Pour in the cream and broth, scraping up the browned bits, and simmer 3 minutes.
- 5
Stir in the Parmesan and the remaining 1/2 tbsp Cajun seasoning until smooth.
- 6
Return the chicken and add the drained pasta, tossing and loosening with pasta water until creamy. Garnish with green onion.
Pro Tips for the Best Results
- Toast the Cajun seasoning on the chicken in a hot pan to bloom its flavor before the cream goes in.
- Cajun blends vary in salt and heat, so taste before adding extra salt.
- Keep the cream at a gentle simmer so the sauce stays smooth.
- Reserve pasta water to bring the sauce to a silky, clingy consistency.
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How to Cook Cajun Chicken Pasta
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Bloom the Cajun spice
Cajun seasoning is a blend of paprika, garlic, cayenne, and herbs that comes alive with heat. Coating the chicken and searing it in a hot pan toasts those spices and develops a 'blackened' crust, layering smoky depth into the dish before the cream ever enters the pan.
Build the cream sauce on the fond
After the chicken and peppers cook, the pan is full of flavorful browned bits. Deglaze with cream and broth, scraping them up, and simmer gently — a hard boil can break the sauce. Parmesan adds body, and a final pinch of Cajun seasoning sharpens the flavor.
Toss and adjust
Add the pasta and chicken back to the sauce, loosening with reserved pasta water until it coats every noodle. Taste before adding salt, since Cajun blends are often salty on their own. Finish with green onion for a fresh, sharp contrast to the rich sauce.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce. Cream-based pasta is best enjoyed fresh within a few days.
Serving Suggestions
This cajun chicken pasta pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How spicy is this?+
Moderately spicy, depending on your Cajun blend. Start with less seasoning and add more to taste, or use a salt-free blend to control the heat.
Can I use shrimp or sausage?+
Absolutely — Cajun shrimp or sliced andouille sausage are classic swaps or additions to this dish.
Can I make it lighter?+
Use half-and-half instead of heavy cream for a thinner but still creamy sauce.
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