Easy Cajun Chicken Pasta Recipe

Craving a quick dinner that still feels a bit special? This Easy Cajun Chicken Pasta Recipe packs bold flavor and creamy comfort into one simple dish.

You can whip it up in under 30 minutes, and honestly, you probably have most of the ingredients already. It’s spicy, creamy, and seriously satisfying—without any complicated steps or fancy skills.

I love how smoky Cajun seasoning mingles with juicy chicken and that silky pasta sauce. It kind of tastes like something you’d order at a restaurant, but you made it at home. Cooking it is easier than you’d think, and you don’t need any special tools—just the basics.

You can dial up the spice or keep things mild, depending on your mood. That’s one of my favorite things about this recipe.

Easy Cajun Chicken Pasta Recipe

Creamy Cajun chicken pasta is one of those meals that just works—tender chicken, bold spices, and a rich, clingy sauce on every bite of pasta. Cajun seasoning, garlic, and cream give it loads of flavor without making things complicated.

Everything happens in one pan, so cleanup is a breeze. That’s always a win on a busy night.

Equipment

I keep it simple for this Cajun chicken pasta. A large skillet or deep sauté pan handles the chicken and sauce.

A medium pot is all you need for boiling the pasta until it’s just right.

• Large skillet or sauté pan
• Medium pot for pasta
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander for draining pasta
• Tongs for turning chicken
• Grater for parmesan cheese

A nonstick pan really helps when you’re making the sauce. I like using a sturdy wooden spoon, especially when things start to thicken up.

Paper towels are handy for blotting extra oil off the chicken before tossing it into the sauce.

Ingredients

I usually grab boneless, skinless chicken breasts, but thighs work if you’re into dark meat. Cajun seasoning brings the signature kick, and I change the cayenne if I want more or less heat.

• 2 chicken breasts, sliced thin
• 2 tbsp olive oil or butter
• 2 tsp Cajun seasoning
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp oregano
• ½ tsp thyme
• ¼ tsp cayenne pepper (optional)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes or canned tomatoes
• 1 red and 1 green bell pepper, sliced
• 1½ cups heavy or whipping cream
• ½ cup grated parmesan cheese
• 8 oz penne pasta
• Salt and pepper to taste
• Chopped parsley for garnish

I lean toward a smoky, creamy vibe, so I use less cayenne and load up on parmesan. Chopped parsley at the end just makes it pop.

Instructions

I boil the penne pasta in salted water until it’s tender, then drain and set it aside. While the pasta cooks, I heat up olive oil or butter in a skillet over medium heat.

• I season the chicken with Cajun spice, paprika, and garlic powder.
• Sear the chicken until it turns golden, then set it aside.
• In the same pan, I sauté onion, garlic, and bell peppers until they soften up.
• Add diced tomatoes and give everything a good stir for a couple of minutes.
• Pour in the cream and let it simmer until it thickens a bit.
• Melt in the parmesan cheese and stir until the sauce turns smooth.
• Toss the chicken back into the pan and coat it with the sauce.
• Add the cooked pasta and mix until everything’s covered.

If the sauce feels too thick, I’ll splash in some pasta water. I always taste and tweak the seasoning before serving.

Notes

Freshly grated parmesan melts so much better than the pre-shredded stuff. It makes the sauce extra smooth.

If I’m not in the mood for heat, I leave out the cayenne or use a mild Cajun blend. Sometimes I swap heavy cream for half-and-half to lighten things up.

A pinch of basil or oregano at the end is great for extra flavor. Leftovers keep in the fridge for up to three days.

When I reheat it, I stir in a splash of cream or milk to bring back the creamy texture. A fresh sprinkle of parsley makes it look and taste bright again.

Tasting Notes

I love how this Cajun Chicken Pasta finds that sweet spot between spicy and creamy.

The sauce brings a gentle heat—enough to warm your mouth, but it never goes overboard.

Each bite tastes rich, but somehow it avoids that heavy feeling. That’s probably why I keep coming back to it for a quick weeknight dinner.

The Cajun seasoning really gives the chicken this smoky edge. It just works with the creamy sauce.

I pick up on garlic, paprika, and a hint of pepper, which all add a nice depth. Nothing about the flavor feels overwhelming, though.

The pasta grabs onto the sauce, so every forkful bursts with flavor.

I enjoy the little crunch from the peppers and the way the noodles stay so soft.

That contrast just keeps things interesting—never boring.

Sometimes I’ll toss a bit of grated cheese on top, and it melts in perfectly, pulling everything together.

When I serve it hot off the stove, the kitchen fills with this warm, savory aroma.

It’s honestly the sort of meal that feels comforting and easy to share.

There’s something about this recipe that feels homemade, but it still fits into a busy evening.

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