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Creamy Cajun Chicken Pasta

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  • Author: Diana
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Cuisine: American


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.




  • 8 oz. penne pasta
  • Water
  • Salt to taste


  • 2 boneless, skinless chicken breasts
  • 1½ tbsp Cajun seasoning
  • Salt to taste


  • 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
  • 23 tbsp Italian parsley (Optional)
  • Salt to taste


  1. Cook the pasta in salty boiling water according to the instructions on the package. Drain it and set it aside.
  2. 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.
  3. 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.
  4. Reduce the heat to medium and melt the butter in the same pan. Add the garlic and cook for about 1 minute.
  5. 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.
  6. Toss in the cooked pasta, the sliced chicken, and some of the chopped parsley. Mix well.
  7. Serve immediately with Parmesan cheese and more parsley.


  • 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.