Creamy Cajun Chicken Pasta
Cajun chicken pasta with blackened seasoned chicken, bell peppers, and a creamy cajun cream sauce, all in one skillet. A bold 40-minute dinner.
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Cajun Chicken Pasta is the dinner I make when weeknight food is starting to feel boring and I want something with actual kick. Chicken gets coated in a smoky cajun seasoning blend, seared until the edges char just a little, then tossed with pasta, bell peppers, and onion in a cream sauce that picks up all that spice. It’s the kind of dinner that makes the whole kitchen smell like something’s actually happening.
Searing the chicken hot and fast before it ever meets the sauce is what gives this dish its signature blackened edges. Cajun seasoning is mostly paprika, and paprika caramelizes and darkens in a hot pan the same way it does on a grill, so those charred spots aren’t burnt, they’re flavor.
I use a store-bought cajun seasoning blend most weeks because it’s one less thing to measure out, though a homemade mix works just as well if that’s what’s in your pantry. Either way, this comes together in one skillet in about 40 minutes.
Why You’ll Love This Recipe
- Real cajun heat. Smoky paprika and cayenne give this pasta actual kick, the kind you feel in the first bite.
- Charred, not burnt. Searing the seasoned chicken hot and fast gives it deep, blackened edges full of flavor.
- One skillet, 40 minutes. Everything from searing the chicken to finishing the sauce happens in the same pan.
- A sauce with balance. Cream mellows the heat just enough so it’s spicy without being overpowering.
Cajun Chicken Pasta Ingredients
Cajun seasoning blends vary a lot in saltiness between brands. Taste your blend before adding the full amount of extra salt in this recipe, and hold back if it already tastes salty on its own.
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tbsp cajun seasoning, divided
- 1 tbsp olive oil
- 1 tbsp butter
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 12 oz penne pasta
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened and cubed
- 1/2 cup grated parmesan
- 1 tsp smoked paprika
- 1/2 tsp salt
- 2 green onions, sliced, for garnish
Recipe Variations
- Leave out the cayenne in your cajun blend, or use a mild seasoning mix, if you’re cooking for spice-sensitive kids.
- Swap the chicken for shrimp; cook it just 2-3 minutes per side since it goes from perfect to rubbery fast.
- Stir in a handful of sliced andouille sausage with the peppers for even more cajun flavor.
How to Make Cajun Chicken Pasta
- Season and sear the chicken: Toss the chicken with 2 tablespoons of the cajun seasoning until evenly coated. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes, stirring occasionally, until browned with charred edges and no longer pink in the center. Transfer to a plate.
- Cook the pasta: While the chicken cooks, boil the penne in salted water according to the package directions until al dente. Drain and set aside.
- Sauté the vegetables: Melt the butter in the same skillet. Add the bell peppers and onion and cook for 4-5 minutes until just softened. Stir in the garlic and cook for 30 seconds.
- Build the sauce: Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the cream cheese in cubes and stir until melted and smooth.
- Add the cream and parmesan: Reduce the heat to low and stir in the heavy cream, parmesan, remaining 1 tablespoon cajun seasoning, smoked paprika, and salt until the sauce is smooth.
- Combine and finish: Return the chicken and any juices to the skillet along with the cooked pasta. Toss to coat and simmer for 2-3 minutes until the chicken is heated through and reaches 165°F.
- Garnish and serve: Sprinkle with sliced green onions and serve warm.
Recipe FAQs
How Spicy Is This?
Medium, with real heat from the cayenne in the cajun seasoning, mellowed by the cream sauce. Use less seasoning or a mild blend if you want it gentler.
Can I Use Chicken Thighs Instead of Breasts?
Yes, boneless skinless thighs work well and stay juicy. They may need an extra minute or two to sear through.
Why Does My Sauce Look Broken or Greasy?
The heat was probably too high when the cream cheese or cream went in. Keep it on low and stir gently until smooth.
Can I Make My Own Cajun Seasoning?
Yes, mix 2 teaspoons smoked paprika, 1 teaspoon each dried oregano and thyme, 1/2 teaspoon each garlic and onion powder, and 1/4 teaspoon each cayenne, black pepper, and salt. It’s a good option if your pantry doesn’t already have a blend, or if you want to control the salt and heat yourself.
Can I Double This, and What Goes Well with It?
Yes, use your largest skillet and cook the chicken in batches so it sears instead of steams. A simple green salad or garlic bread rounds it out.
Cooking Tips
- Don’t crowd the chicken in the pan. Searing it in batches if needed gives you those charred edges instead of steamed, pale pieces.
- Let the cream cheese soften at room temperature first so it melts into the sauce quickly instead of clumping.
- Taste the sauce before adding the full amount of extra salt; cajun blends already carry a lot of it.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: This one’s better fresh. The cream sauce can separate once thawed, so freezing isn’t recommended.
To reheat: Warm gently in a skillet over low heat with a splash of broth or cream, stirring often, or microwave in short bursts, stirring between each.
How to Serve Cajun Chicken Pasta
Cajun Chicken Pasta is filling enough on its own, though a simple green salad or warm garlic bread rounds out the meal. This is one of the recipes in our Creamy Pastas & Skillet Dinners collection, and more bold, easy weeknight dinners like it are on the way.
Loved This Recipe?
Cajun Chicken Pasta turns an ordinary Tuesday into something with actual flavor, no reservation required.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Cajun Chicken Pasta
Ingredients
- 1 1/2 lbs chicken breasts boneless, skinless, cut into bite-sized pieces
- 3 tbsp cajun seasoning divided
- 1 tbsp olive oil
- 1 tbsp butter
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 3 cloves garlic minced
- 12 oz penne pasta
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese softened and cubed
- 1/2 cup grated parmesan
- 1 tsp smoked paprika
- 1/2 tsp salt
- 2 green onions sliced, for garnish
Instructions
- Season and sear the chicken: Toss the chicken with 2 tablespoons of the cajun seasoning until evenly coated. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes, stirring occasionally, until browned with charred edges and no longer pink in the center. Transfer to a plate.
- Cook the pasta: While the chicken cooks, boil the penne in salted water according to the package directions until al dente. Drain and set aside.
- Sauté the vegetables: Melt the butter in the same skillet. Add the bell peppers and onion and cook for 4-5 minutes until just softened. Stir in the garlic and cook for 30 seconds.
- Build the sauce: Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the cream cheese in cubes and stir until melted and smooth.
- Add the cream and parmesan: Reduce the heat to low and stir in the heavy cream, parmesan, remaining 1 tablespoon cajun seasoning, smoked paprika, and salt until the sauce is smooth.
- Combine and finish: Return the chicken and any juices to the skillet along with the cooked pasta. Toss to coat and simmer for 2-3 minutes until the chicken is heated through and reaches 165°F.
- Garnish and serve: Sprinkle with sliced green onions and serve warm.
