Creamy Cajun Chicken Pasta is a rich, spicy, and silky pasta dish where tender seared chicken meets a velvety, smoky cream sauce. The sauce clings to penne or fettuccine so each bite has heat from Cajun seasoning, a hint of smoked paprika, and the salty umami of Parmesan. It’s fast enough for a busy weeknight yet bold enough for a weekend dinner. Simple steps—sear the chicken, boil the pasta, make a quick cream sauce, and toss together—make this an easy one-pan feeling meal with minimal fuss. For a speedier version or a quick reference, see this Creamy Cajun Chicken Pasta quick recipe.

Why You’ll Love This Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner

Fast to make: pan-seared chicken and a quick cream sauce come together in about 30 minutes.
Big flavor: Cajun seasoning and smoked paprika deliver smoky, spicy depth in every bite.
Creamy texture: heavy cream and butter make a silky sauce that coats pasta perfectly.
Flexible: works with penne, fettuccine, or spaghetti—use what you have.
Crowd-pleaser: hearty enough for family dinners and easy to scale up.
Easy upgrades: add sautéed vegetables or swap chicken for shrimp (optional).
Bright finish: a squeeze of fresh lemon cuts the richness and lifts the flavor.
Simple pantry ingredients: uses olive oil, butter, garlic, and basic spices you likely have.

What Is Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner?

Creamy Cajun Chicken Pasta is a creamy pasta dish with Cajun-spiced seared chicken tossed in a smooth cream-and-Parmesan sauce. It tastes rich, slightly spicy, and smoky, with a silky mouthfeel from heavy cream and butter. The Cajun seasoning gives it a bold southern kick while smoked paprika adds warmth and depth. It’s usually made on the stovetop: you sear the chicken, cook the pasta, make the sauce in the same pan, then combine everything for a cohesive dish. The vibe is comforting and bold — perfect for a fast weeknight dinner or a relaxed weekend meal when you want big flavors without fuss.

Ingredients for Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner

For the Base

2 boneless, skinless chicken breasts (Chicken breasts are quick to cook and absorb the Cajun seasoning well. You could also use thighs for more flavor.)
1 tablespoon olive oil (For cooking the chicken. Olive oil adds a mild flavor and helps sear the chicken evenly.)
1 tablespoon Cajun seasoning (This is the key to the dish’s bold flavor. You can either use store-bought Cajun seasoning or make your own blend.)
Salt and pepper, to taste

For the Pasta

12 oz penne, fettuccine, or spaghetti (Any long or short pasta will work, but penne and fettuccine are great choices for creamy sauces.)
Salt, for the pasta water

For the Sauce

2 tablespoons unsalted butter (The butter forms the base of the creamy sauce, adding richness and flavor.)
4 cloves garlic, minced (Fresh garlic brings aromatic depth to the sauce.)
1 tablespoon Cajun seasoning (Adding Cajun seasoning to the sauce intensifies the dish’s flavor profile.)
1 teaspoon smoked paprika (For a smoky flavor that complements the Cajun seasoning and adds depth to the sauce.)
1 cup heavy cream (The heavy cream makes the sauce velvety and rich, balancing the heat from the Cajun spices.)
½ cup chicken broth (Chicken broth adds a savory base to the sauce and helps thin it out slightly for a smoother texture.)
¼ cup grated Parmesan cheese (Parmesan adds a salty, umami depth to the sauce, making it extra flavorful.)

To Serve

Fresh parsley, chopped (optional)
Red pepper flakes (optional)
Fresh lemon juice (optional)
Sautéed vegetables (optional: bell peppers, onions, spinach, or mushrooms)
Shrimp (optional: substitute the chicken with shrimp for a seafood twist)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Swap breasts for boneless skinless thighs if you want more flavor and juicier meat (optional). Thighs may need a slightly longer cook time.
Pasta: Use whole-wheat or chickpea pasta for extra fiber and protein. Cooking time may change—follow package directions.
Heavy cream: For a lighter option, use half-and-half plus 2 teaspoons cornstarch to thicken, but the sauce will be less rich.
Parmesan: Pecorino Romano can be used for a sharper saltiness, but reduce added salt slightly.
Cajun seasoning: If store-bought is too salty, reduce to ¾ tablespoon and add extra to taste in the sauce.
Chicken broth: Use low-sodium broth to control salt level.
Butter and olive oil: Ghee works well if you prefer a nutty flavor and higher smoke point.
Make it dairy-free: swap heavy cream with coconut cream and use a dairy-free Parmesan alternative (note: flavor will shift).

Step-by-Step Instructions

Step 1 – Prepare the Chicken

Pat the 2 boneless, skinless chicken breasts dry. Season both sides with 1 tablespoon Cajun seasoning, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 5–7 minutes per side depending on thickness.
Remove chicken to a cutting board and let rest 5 minutes, then slice or cube.
Visual cue: The chicken should have a deep golden crust and an internal temperature of 165°F (74°C).

Step 2 – Cook the Pasta

Bring a large pot of salted water to a boil. Add 12 oz pasta and cook until al dente according to package directions.
Reserve about ½ cup pasta water, then drain the pasta.
Pro cue: Save pasta water to loosen the sauce if needed; starchy water helps the sauce cling to the pasta.

Step 3 – Make the Cajun Cream Sauce

In the same skillet used for chicken, reduce heat to medium and add 2 tablespoons unsalted butter.
Add 4 cloves garlic and sauté briefly until fragrant, about 30–45 seconds.
Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika. Cook 15–20 seconds to bloom the spices.
Pour in 1 cup heavy cream and ½ cup chicken broth. Stir and bring to a gentle simmer.
Whisk in ¼ cup grated Parmesan until melted and the sauce thickens slightly, about 2–3 minutes.
Visual cue: The sauce should be smooth, glossy, and coat the back of a spoon.

Step 4 – Combine the Pasta, Chicken, and Sauce

Add drained pasta and sliced chicken to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice if using.
Pro cue: Toss everything on low heat for 1–2 minutes to allow flavors to meld without breaking the cream.

Step 5 – Finish and Serve

Serve hot with a sprinkle of chopped fresh parsley, extra Parmesan, and red pepper flakes for heat if desired.
Optionally add sautéed bell peppers, onions, spinach, or mushrooms on top, or substitute shrimp prepared the same way for chicken (optional).
Visual cue: Pasta should be creamy, not dry; the sauce should coat each noodle.

Pro Tips for Success

Dry the chicken well before seasoning to help it brown instead of steam.
Use medium-high heat when searing chicken for a good crust, then lower heat for the sauce.
Reserve pasta water — it’s the best tool to adjust sauce consistency naturally.
Add Cajun seasoning to both the chicken and the sauce for layered flavor.
Grate fresh Parmesan for best melt and flavor; pre-grated can be grainier.
Don’t boil the cream—keep it at a gentle simmer to avoid separating.
Let cooked chicken rest before slicing to keep it juicy.
Taste as you go: adjust salt and lemon at the end to balance richness.

Flavor Variations

Shrimp Swap (optional): Replace chicken with shrimp, sear 1–2 minutes per side until pink, then add to sauce. Shrimp cooks faster—do not overcook.
Veg-Loaded (optional): Sauté bell peppers, onions, mushrooms, and spinach with garlic before making the sauce and stir them in at the end.
Spicy Boost (optional): Add crushed red pepper or extra Cajun seasoning to the sauce for more heat.
Smoky-Cream (optional): Stir in a teaspoon of chipotle in adobo for smoky heat—use sparingly.
Lighter Cream (optional): Use half-and-half and 1 teaspoon cornstarch mixed in cold water to thicken if you want lower fat.

Serving Suggestions

Pair with a simple green salad (mixed greens, lemon vinaigrette) to cut the richness.
Serve with garlic bread or crusty bread to mop up the sauce.
Offer a side of roasted vegetables for extra texture and color.
Garnish with fresh parsley and lemon wedges for a bright finish.
Perfect for family dinners, date nights, or meal prep lunches.
Plate in shallow bowls so the sauce pools around the pasta for a restaurant feel.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the chicken and pasta separately, and store sauce in an airtight container. Reheat and combine when ready to serve.
Prep tips: Mince garlic and measure spices ahead; grate Parmesan in advance and keep chilled.
Storage duration: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating best practice: Reheat gently on the stove over low heat with a splash of chicken broth or milk to loosen the sauce; microwave in short intervals, stirring and adding liquid as needed.
Texture note: Cream sauces firm up in the fridge; adding a small amount of liquid when reheating restores creaminess.

Storage and Freezing Instructions

Fridge: Store in airtight container up to 3–4 days.
Freezing: Freezing cream-based pasta is not ideal because the sauce can separate and become grainy after thawing. If you must freeze:
- Freeze only the cooked chicken and pasta (no cream) in a freezer-safe container for up to 2 months.
- Freeze the sauce separately in a well-sealed container; expect texture changes and reheat slowly, whisking in broth or cream to re-emulsify.
Thawing: Thaw overnight in the refrigerator before reheating.
Recommendation: For best quality, refrigerate and use within a few days rather than freeze.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~700 kcal | 30 g | 62 g | 35 g | 3 g | 850 mg

Estimates vary by brands and portions.

FAQ About Creamy Cajun Chicken Pasta: A Bold, Flavor-Packed Dinner

Q: My sauce is too thick. What do I do?
A: Stir in reserved pasta water or a splash of chicken broth, 1 tablespoon at a time, until you reach the desired consistency.

Q: My sauce split or looks curdled. How can I fix it?
A: Reduce heat, whisk in a small splash of warm broth, and stir gently. Avoid high heat to prevent further separation.

Q: Can I use pre-cooked chicken?
A: Yes. Add pre-cooked chicken at the end just to warm through so it doesn’t dry out.

Q: How can I make this less spicy?
A: Reduce Cajun seasoning to ¾ tablespoon in the chicken and ½ tablespoon in the sauce, and skip red pepper flakes.

Q: What if my chicken is undercooked or overcooked?
A: Use a meat thermometer — chicken should reach 165°F (74°C). If undercooked, return to the pan and cook briefly; if overcooked, slice thin and pair with extra sauce to add moisture.

Q: Can I use a different pasta shape?
A: Yes. Penne, fettuccine, spaghetti, or any pasta you prefer will work. Longer noodles pair nicely with the sauce.

TastyInspo Notes

Finish with a light squeeze of lemon to brighten the heavy cream and balance the spice.
Use fresh garlic and freshly grated Parmesan for the cleanest flavors.
Serve in wide shallow bowls so the sauce spreads evenly around the pasta.
For a restaurant touch, drizzle a little olive oil over the plated dish just before serving.
If you want a glossy sauce, finish with a small knob of butter off the heat and stir until smooth.
Layer your seasoning: a little on the chicken, more in the sauce for depth.

Troubleshooting

Bland flavor: Increase Cajun seasoning in the sauce a small amount and add lemon to brighten.
Sauce too watery: Simmer a few minutes to reduce, or whisk in a little more Parmesan to thicken.
Overcooked chicken: Slice thin and toss in the sauce to help rehydrate; serve immediately.
Burnt garlic: Start over with fresh butter and garlic; cook garlic only until fragrant.
Sauce won’t thicken: Simmer gently and add more Parmesan, or mix 1 teaspoon cornstarch with cold water and whisk in to thicken.
Too salty: Add a splash of cream or unsalted chicken broth and potato is not recommended in cream sauces; add more pasta or a squeeze of lemon to balance.

Final Thoughts

This Creamy Cajun Chicken Pasta hits a great balance of spice, smoke, and creaminess with minimal effort. It’s forgiving, fast, and easy to customize, making it a reliable go-to for bold weeknight dinners or casual gatherings. Try the simple swaps and toppings to match your taste and pantry.

Conclusion

For another take and extra ideas on Cajun chicken pasta, check out Cajun Chicken Pasta – The Wooden Skillet for more inspiration.

Creamy Cajun Chicken Pasta

A rich and spicy pasta dish featuring seared chicken in a velvety cream sauce, perfect for quick weeknight dinners or a hearty weekend meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine American, Cajun

Servings 4 servings

Calories 700 kcal

Ingredients

For the Base

2 pieces boneless, skinless chicken breasts You could also use thighs for more flavor.
1 tablespoon olive oil For cooking the chicken.
1 tablespoon Cajun seasoning This is key to the dish’s bold flavor.
to taste Salt and pepper

For the Pasta

12 oz penne, fettuccine, or spaghetti Any pasta will work; penne and fettuccine are great for creamy sauces.
to taste Salt For the pasta water.

For the Sauce

2 tablespoons unsalted butter Adds richness to the creamy sauce.
4 cloves garlic, minced Fresh garlic brings aromatic depth.
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika Adds smoky flavor.
1 cup heavy cream Makes the sauce velvety.
½ cup chicken broth Helps thin the sauce.
¼ cup grated Parmesan cheese Adds a salty umami depth.

To Serve

to taste Fresh parsley, chopped Optional.
to taste Red pepper flakes Optional.
to taste Fresh lemon juice Optional.
to taste Sautéed vegetables Optional: bell peppers, onions, spinach, or mushrooms.
to taste Shrimp Optional: substitute the chicken with shrimp.

Instructions

Preparation

Pat the chicken dry and season with Cajun seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5–7 minutes per side.
Remove chicken to a cutting board, let rest for 5 minutes, then slice or cube.

Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions.
Reserve about ½ cup pasta water, then drain the pasta.

Make the Cajun Cream Sauce

In the same skillet, reduce heat to medium and add butter.
Add minced garlic and sauté briefly until fragrant.
Stir in Cajun seasoning and smoked paprika, cooking for a few seconds.
Pour in heavy cream and chicken broth, stirring and bringing to a gentle simmer.
Whisk in Parmesan until melted and sauce thickens slightly.

Combine the Pasta, Chicken, and Sauce

Add drained pasta and sliced chicken to the sauce. Toss to coat, adding reserved pasta water if the sauce is too thick.
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.

Finish and Serve

Serve hot with parsley, extra Parmesan, and red pepper flakes if desired.

Notes

For a lighter option, use half-and-half plus cornstarch to thicken the sauce. You can swap chicken for shrimp or load the dish with vegetables.

Keyword Cajun Chicken Pasta, creamy pasta, quick dinner, Spicy Chicken Dish

Easy Creamy Cajun Chicken Pasta A Bold 30 Minute Dinner