Creamy Cajun Chicken Pasta Recipe
Let’s Talk About This Creamy Cajun Chicken Pasta (And My First Disaster)
Alright, confession: the first time I tried making this Creamy Cajun Chicken Pasta, I got a little cocky with the Cajun seasoning—my poor tongue basically did a salsa. But honestly, that wild attempt is part of why I keep coming back! If you want a pasta dish that’s luscious, creamy, and just the right kick of Southern sass, this is the sort of recipe that sneaks its way into your regular dinner rotation. Oh! And bonus: you don’t need a culinary degree to pull this one off—promise. I once made it half-distracted, chasing my cat off the counter and it still worked out beautifully. You ever have a dish that just feels like a weeknight win? This is it.
Why This Pasta Ends Up on My Table (Way Too Often)
I make this when I’m craving something comforting but want to feel a little fancy—like, the food channel but with fewer cameras and way more yelling from my kids in the background. My family goes nuts for it (even my picky daughter, who thinks pepper is “too spicy”). I love that it all happens in one big skillet, and if you’re the type to stress over dishes, this alone might sell you. Sometimes, if I’ve had one of those Mondays, this creamy Cajun pasta is my reward for surviving the chaos. And okay, maybe once or twice I’ve accidentally doubled the cream—no one ever complained.
Here’s What You’ll Need (Substitutions Welcome!)
- 2 large chicken breasts, sliced into bite-sized bits (I’ve used boneless thighs when they’re on sale—works just fine)
- 2 teaspoons Cajun seasoning (my grandmother always swore by Tony Chachere’s, but I’ve used store brands and even made my own… half asleep, once)
- 3 tablespoons olive oil (but honestly, if you only have butter, that’s the good stuff anyway)
- 1 red bell pepper, sliced thin (Green works, too, or whatever’s about to die in your fridge)
- 3 cloves garlic, minced (or, full disclosure, I sometimes just use garlic powder because who has time?)
- 250g (about 8oz) penne or fettuccine (your favorite noodle shape wants to be part of this party)
- 1/2 cup chicken broth (I’ve made this with water and a cube—fine in a pinch)
- 1 cup heavy cream (half-and-half will work, though it’s not quite as dreamy)
- 1/2 cup grated parmesan (honestly, the shaky can stuff isn’t a crime here if that’s what you’ve got handy)
- Salt and pepper, to taste (But, always taste first! The Cajun mix can be pretty salty)
- Chopped parsley, for garnish (pretty, but not essential if it’s not your thing)
How I Get This Pasta On the Table
- Boil Your Pasta: Get a big pot, chuck in your water, and bring it to a boil (don’t forget salt—it actually matters here). Cook your pasta til it’s just al dente, which for me means a little bite left. Drain, toss with a splash of oil so it won’t turn into a stick-fest, then set aside.
- Chicken Time: Season your chicken all over with Cajun spice, salt, and pepper. Heat the oil (or butter, treat yourself) in a big skillet over medium-high heat. Add chicken pieces—don’t crowd things, or you’ll steam instead of brown. Cook about 5-6 minutes, flipping halfway. They should look pretty golden. I sneak a piece here—quality control, right?
- Add the Veg: Toss in your peppers and cook til they start to get soft (3-ish minutes). Then in goes the garlic. If the bottom of the pan looks kinda crusty at this point, that’s perfect—it’ll make the sauce awesome.
- Sauce magic: Pour in the chicken broth and cream. It’ll bubble up madly—don’t panic. Scrape those tasty brown bits off the pan (use a wooden spoon if you don’t want to ruin your nonstick!). Let it simmer for 4-5 minutes, so it starts to thicken a bit.
- Final Touches: Drop in the parmesan and your drained pasta. Give it all a good toss. It’ll seem too saucy at first, but the pasta drinks it up like a sponge—promise. I usually let it sit, heat off, for a minute or so while I hunt for the parsley.
- Taste (this part’s obviously essential). Adjust seasoning; serve with a sprinkle of parsley and, if you’re me, a few extra cracks of black pepper because I can’t help it.
What I’ve Learned Making This (After Way Too Many Attempts)
- If you walk away from the cream step for “just a second,” your sauce will boil over. I’ve done it more times than I care to admit.
- Peppers are super forgiving—you can use frozen pre-sliced if you’re running late; just cook off the extra liquid.
- Actually, the pasta shape doesn’t really matter. Last month I used elbows, and everyone just called it Cajun Mac.
- I think this tastes even better the next day; don’t tell my family or I’ll never get leftovers.
Variations I’ve Tried (Some Genius, Some…Not)
- Swapped chicken for shrimp—amazing, just don’t overcook them or you’ll regret it!
- Added mushrooms—good, but they soak up extra sauce, so thin it out with a splash more broth.
- Tried it dairy free one time with coconut cream; honestly… wouldn’t recommend, unless you really love coconut.
- Used whole wheat pasta once. Turned a bit chewy, but maybe I just overcooked it.
Do You Really Need Fancy Equipment?
I use my heavy frying pan, but if you’ve only got a big old soup pot, it’ll work—just stir well so nothing sticks. I suppose a nonstick skillet makes life easier, but cast iron is fine, too. No colander? Tip the pasta gently against the pan with a plate (not that I’ve ever done this… except a few times).
Storing The Leftovers (If You Actually Have Any)
Get this: in my house, leftovers almost never survive the night. But, if you hide a bowl at the back of the fridge (my trick), this keeps 2-3 days. Microwave with a splash of milk or cream to get it silky again. It does freeze, but the sauce splits a bit. Still tasty for a midnight snack, though.
How I Like to Serve It (And That Weird Family Tradition)
I love this with garlic bread—sometimes the store bought kind, sometimes my own, depending whether I’m feeling lazy or energetic. My kids insist on a side salad “for health”—not sure where that started, but at this point, I just go with it. Oh—my husband always asks for extra parmesan on top (and then sneezes, but he won’t stop).
Lessons Learned The Hard Way (So You Don’t Have To)
- Don’t rush the sauce; once I boiled mine too fast, and it split into a weird oily mess. Gentle heat is your friend here.
- Season the chicken generously, otherwise it gets lost in the creamy sauce. But too much and, well, see my intro for how that ends.
Questions I Actually Get Asked (No Judgment!)
- Can I make this less spicy? For sure; cut back on the Cajun. Or just buy a mild version—no one will come arrest you.
- Is there a veggie version? Oh, totally—I’ve made it with chickpeas or just tossed in more peppers and spinach. You could skip the chicken altogether.
- What if I only have milk, not cream? Use it, but maybe simmer a little longer to thicken—won’t be quite as rich, but no worries!
- Does the sauce thicken as it sits? Yup—it’ll go from “wait, is that too much?” to “oh, that’s perfect!” after a few minutes.
- Can I double this for a crowd? Definitely! Though stir carefully or you’ll end up sloshing sauce everywhere (I speak form experience…)
- How long does it last in the fridge? Maybe 2-3 days, but honestly, I can’t prove it because we always polish it off.
Anyway, if you’re still here, congratulations! You now have a creamy, dreamy, slightly spicy pasta recipe that’ll probably become your new weeknight savior. Drop me a line if you try it—I’m always curious how much Cajun you all can handle!
Ingredients
- 2 boneless, skinless chicken breasts (sliced into strips)
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 12 oz penne pasta
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup chicken broth
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
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1Cook the penne pasta according to package instructions. Drain and set aside.
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2Season the chicken strips with Cajun seasoning. In a large skillet over medium heat, add olive oil and cook the chicken for 5-6 minutes until browned and cooked through. Remove from skillet and set aside.
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3In the same skillet, sauté the red and yellow bell peppers and garlic for 3-4 minutes until softened and aromatic.
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4Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then stir in Parmesan cheese. Cook for 2-3 minutes until the sauce thickens slightly.
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5Return the cooked chicken and drained pasta to the skillet. Toss to coat everything in the creamy Cajun sauce. Season with salt and black pepper to taste.
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6Garnish with chopped parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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