Cajun Chicken Pasta Recipe
This easy Cajun Chicken Pasta is a weeknight favorite packed with bold flavor! Tender chicken is coated in zesty Cajun seasoning, then tossed with penne pasta in a creamy garlic Parmesan sauce with fresh tomatoes and lemon for brightness. It’s a one-skillet meal that's fast, flavorful, and totally crave-worthy!
Servings: 6
Cost: $15
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
Calories: 677kcal | Carbohydrates: 67g | Protein: 30g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 366mg | Potassium: 777mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2569IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 2mg