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If you’re craving something creamy, comforting, and just a little spicy, this Cajun Chicken Pasta is just what you need. It’s like your favorite restaurant pasta dish, only better, because it’s made right at home with ingredients you probably already have on hand. The juicy Cajun-spiced chicken paired with a rich, garlicky cream sauce is totally crave-worthy. And it all comes together in one skillet, so fewer dishes and more flavor!
Pantry Ingredients You Will Need
- Penne Pasta – Any pasta shape will work but penne pasta is great for catching all that creamy Cajun sauce. You can swap with rigatoni, fusilli, or even fettuccine if needed.
- Boneless Skinless Chicken – I use chicken breast, but boneless chicken thighs work too for less expensive option.
- Olive Oil & Butter – A combo of fats gives richness and helps the chicken brown beautifully. Use all butter or ghee in a pinch.
- Lemon (Juice + Zest) – Adds brightness that balances out the heat. Bottled lemon juice works in a pinch, but fresh is best.
- Cajun Seasoning – The key to all the flavor. You can use a store-bought blend or make my homemade cajun seasoning. If you’re sensitive to spice, use a little less.
- Sweet Onion – Adds a touch of natural sweetness. Yellow onion or even shallots will work too.
- Garlic – Essential for big flavor. Garlic powder can be subbed in a pinch, but fresh is always better.
- Chicken Stock – Helps deglaze the pan and build flavor, try my Homemade chicken stock or your favorite store brand chicken stock. Vegetable broth or even water can be used, if needed.
- Cherry Tomatoes – Adds a pop of sweetness and acidity. Grape tomatoes or chopped Roma tomatoes are good subs.
- Tomato Paste – I love tomato pasta to amplify the flavor. You could skip it if don’t have it on hand but it does add richness to the sauce.
- Heavy Cream – Makes the sauce luxuriously smooth. Half-and-half can work, though it will be slightly thinner.
- Parmesan Cheese – Salty, cheesy goodness! Fresh grated is best, but pre-shredded works too.
- Fresh Parsley – Brightens things up at the end. Basil or green onions work great as a sub.
For the full ingredient list and instructions, see the recipe card below.
How to Make Cajun Chicken Pasta
- Cook your pasta until just al dente. Reserve a cup of the pasta water, it’s liquid gold for perfect sauce consistency!
- Cook the Chicken. Toss your chicken in olive oil, lemon juice, and Cajun seasoning for big flavor before it even hits the pan. Brown the chicken in batches so it gets that golden crust. Don’t overcrowd the pan!
- Make the sauce. Sauté onion and garlic until soft and fragrant, then deglaze with chicken stock and let it reduce. Build the sauce by adding tomatoes, tomato paste, cream, Parmesan, more Cajun seasoning, and the lemon zest/juice. Let it simmer until it’s nice and thick.
- Finish the Pasta. Stir in your pasta and let it get coated in all that creamy, spicy goodness. Add reserved pasta water a splash at a time if needed. Return the chicken to the skillet, toss everything together, and finish with more cheese and fresh herbs. Boom. Dinner’s ready!
Recipe Tips and Substitutions
Make it spicier: Add extra Cajun seasoning or a pinch of cayenne if you like more heat. For a milder version, reduce the Cajun seasoning and skip the red pepper flakes.
Don’t overcrowd the pan: Cook the chicken in batches if needed to get a nice golden crust, it builds flavor!
Reserve pasta water: This helps thin the sauce if it gets too thick and makes it cling better to the pasta.
Use rotisserie chicken: For a shortcut, sub in cooked chicken, just season it with Cajun spices and warm it in the sauce.
Swap the pasta: Penne works great, but fettuccine, rigatoni, or even gluten-free pasta can be used.
Cream alternatives: You can use half-and-half or a splash of milk for a lighter sauce, though it may be a bit thinner.
Add veggies: Toss in spinach, bell peppers, or mushrooms with the onions for extra color and nutrition.
Leftovers reheat best with a splash of cream or milk to bring the sauce back to life.
How to Store Leftovers
If you’re lucky enough to have leftovers (we never do), they store beautifully!
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat with a splash of cream or milk to loosen the sauce.
- Freezing: Not recommended, as the cream sauce can separate, but it’s still edible if reheated gently.
Serving Ideas and Pairing Options
This Cajun Chicken Pasta is a full meal on its own, but here are a few sides and pairings that make it even better:
- Garlic Bread: Because mopping up that sauce is mandatory.
- Simple House Salad: A light, crisp contrast to the creamy pasta.
- Grilled Asparagus: Adds veggies and color to the plate.
- White Wine: A crisp Chardonnay or Pinot Grigio pairs beautifully with the creamy sauce.
- Grilled Shrimp: Toss a few on top for a surf-and-turf twist.
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Cajun Chicken Pasta Recipe
Equipment
- skillet
- measuring cup
Ingredients
- 1 pound Penne Pasta
- 1 pound boneless skinless chicken, cut into 1 inch pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 lemon juiced and zested
- 2 tablespoons cajun seasoning
- 1/2 teaspoon kosher salt
- 1 cup diced sweet onion
- 4 garlic cloves, minced
- 1/2 cup chicken stock
- 1 1/2 cups cherry tomatoes, cut in half
- 1 tablespoon tomato paste
- 2 cups heavy cream
- 1 cup grated parmesan cheese, plus more for serving
- 1/2 tablespoon fresh black pepper
- Fresh parsley, minced for garnish
- Chopped green onions and crushed red pepper flakes, optional
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta water and drain the pasta. Set aside.
- In a medium bowl, toss the chicken with 1/2 the olive oil, 1 tablespoon lemon juice and 1/2 the cajun seasoning until coated.
- Heat the remaining olive oil and butter in a large skillet over medium-high heat.
- Add the chicken to the skillet in a single layer being sure not to crowd the pan and cook until golden brown and cooked through, approximately 4-5 minutes per side. Transfer the chicken to a plate and keep warm. (You may need to work in batches.)
- Add the onion to the skillet and cook until softened, approximately 3-4 minutes. Stir in the garlic and cook until fragrant, stirring constantly, about 1 minute. Stir in the chicken stock and simmer about 3-4 minutes until it’s reduced by half.
- Add the tomatoes, tomato paste, heavy cream, parmesan, remaining cajun seasoning, remaining 1/2 teaspoon salt and lemon juice and lemon zest. Simmer over low heat, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, approximately 5 minutes.
- Add the pasta to the skillet and toss until coated. Cook until the pasta is tender and coated in the sauce. If the sauce seems too thick, stir in the reserved pasta water 1 tablespoon at a time until the desired consistency is achieved. Stir in the chicken and season to taste with salt and pepper.
- Serve the pasta with the chicken and sprinkle with the parmesan, parsley and red pepper flakes, if desired.
Notes
- Make it spicier: Add extra Cajun seasoning or a pinch of cayenne if you like more heat. For a milder version, reduce the Cajun seasoning and skip the red pepper flakes.
- Don’t overcrowd the pan: Cook the chicken in batches if needed to get a nice golden crust — it builds flavor!
- Reserve pasta water: This helps thin the sauce if it gets too thick and makes it cling better to the pasta.
- Use rotisserie chicken: For a shortcut, sub in cooked chicken — just season it with Cajun spices and warm it in the sauce.
- Swap the pasta: Penne works great, but fettuccine, rigatoni, or even gluten-free pasta can be used.
- Cream alternatives: You can use half-and-half or a splash of milk for a lighter sauce, though it may be a bit thinner.
- Add veggies: Toss in spinach, bell peppers, or mushrooms with the onions for extra color and nutrition.
- Leftovers reheat best with a splash of cream or milk to bring the sauce back to life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
