Creamy Cajun Chicken Pasta
This creamy Cajun chicken pasta is a delicious dish that combines Cajun-seasoned chicken with a creamy alfredo sauce. It’s so simple to make that it will become your new favorite weeknight dinner.
If you love making chicken alfredo for its flavor and simplicity, then you will love this recipe for making creamy Cajun chicken pasta. The creamy sauce is beautifully seasoned with a blend of Cajun seasoning which gives it an amazing flavor.
Recipe Ingredients
- Pasta – Use your favorite type of pasta for this recipe. I usually make it with fettuccine but decided to change it up this time by using penne pasta. You can also use macaroni, rigatoni, and even, spaghetti.
- Oil – My go-to will always be olive oil, but you can also use vegetable oil, corn, or canola.
- Chicken – I make this recipe with chicken breasts but it can also be made with chicken thighs.
- Cajun Seasoning – This ingredient is what makes this recipe incredibly delicious. You can use store-bought Cajun seasoning or any recipe on the internet to make it at home.
- Butter – A must for making a rich, creamy sauce. I use unsalted butter, but if all you have is salted butter, you can reduce the amount of salt for this recipe. Try not to use margarine.
- Heavy Cream – Another key ingredient for making a delicious alfredo sauce. Use heavy whipping cream for a rich and creamy texture.
- Garlic – Use as much or as little as you want.
- Parmesan Cheese – In my opinion, fresh Parmigiano Reggiano, is the best for this recipe.
- Parsley – Completely optional but I use it not only to add flavor but also for garnishing.
- Salt – To taste.
How To Make Creamy Cajun Chicken Pasta
- Cook the pasta in plenty of salty water according to the instructions on the package.
- Season the chicken well with the Cajun seasoning and salt.
- Flatten the chicken breasts so they are even in thickness. Then cook them in the olive oil over medium-high heat until they reach an internal temperature of 165°F (74°C). I usually cook the chicken for about 6-7 minutes per side, depending on the thickness. Once they’re cooled, cut them into slices.
- Reduce the heat and melt the butter in the same pan. Add the garlic, heavy cream, Cajun seasoning, Parmesan cheese, and season with salt. Simmer until the sauce thickens.
- Add the pasta to the sauce and serve it with the sliced chicken.
Variations For This Recipe
- Skip or substitute the seasoning. If you are not a fan of Cajun seasoning, you can skip it and serve this as a regular creamy chicken alfredo. But if you do, you can add more or make it spicy by adding some cayenne pepper or red pepper flakes.
- Use a different pasta. Long pasta noodles like fettuccine, linguine, or even spaghetti work great. But you can also use short pasta like penne, rigatoni, or macaroni.
- Vegetables. Adding broccoli, peppers, or mushrooms is a fantastic choice. Skip the chicken to make it a vegetarian meal.
- Substitute the chicken. Don’t want to make it with chicken? Use shrimp, steak, bacon, or sausage to give it a different twist.
Storing Leftovers
This creamy pasta is always best when served fresh. But if you happen to end up with any leftovers, you can do the following.
- Refrigerate any leftover pasta in an airtight container for up to 3-4 days.
- Reheat. Add a small amount of milk or heavy cream and reheat in the microwave for a few minutes. You can also sprinkle fresh Parmesan cheese on top and fresh parsley.
More Delicious Pasta Recipes
- Spaghetti Carbonara
- Spaghetti and Meatballs
- Chicken Alfredo with Fettuccine
- Beef Linguine
- Macaroni and Cheese
- Lasagna With Meat Sauce
¡Buen Provecho!
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Creamy Cajun Chicken Pasta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Cuisine: American
Description
This creamy Cajun chicken pasta is a delicious dish that combines Cajun-seasoned chicken with a creamy alfredo sauce. It’s so simple to make that it will become your new favorite weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz. penne pasta
- Water
- Salt to taste
Chicken
- 2 boneless, skinless chicken breasts
- 1½ tbsp Cajun seasoning
- Salt to taste
Sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1½ cup (354 ml) heavy cream
- ½ tbsp Cajun seasoning
- ½ cup (4 oz) Parmesan cheese
- 2–3 tbsp Italian parsley (Optional)
- Salt to taste
Instructions
- Cook the pasta in salty boiling water according to the instructions on the package. Drain it and set it aside.
- Flatten the chicken breasts with a meat mallet until they are evenly thick. Season both sides of the chicken with the 1½ tbsp of Cajun seasoning and salt to taste.
- Heat the olive oil in a large pan over medium-high heat and cook the chicken for about 6-7 minutes per side or until they reach an internal temperature of 165°F (74°C). Remove the chicken from the pan, let it rest for a few minutes, and then cut it into slices.
- Reduce the heat to medium and melt the butter in the same pan. Add the garlic and cook for about 1 minute.
- Now add the heavy cream, remaining Cajun seasoning, and Parmesan cheese. Simmer for a few minutes until the sauce thickens. Season with salt to taste, if needed.
- Toss in the cooked pasta, the sliced chicken, and some of the chopped parsley. Mix well.
- Serve immediately with Parmesan cheese and more parsley.
Notes
- If you don’t want to mix the chicken in the pan, you can serve the pasta on individual plates and serve the chicken on top.
- Store any leftovers in an air-tight container in the refrigerator for up to 3-4 days.
- To reheat the pasta, add a small amount of milk or heavy cream and heat in the microwave for a few minutes.
