Creamy Cajun Chicken Pasta
This Creamy Cajun Chicken Pasta is a bold, flavorful dish featuring juicy, Cajun-seasoned chicken, a rich parmesan cream sauce, and perfectly cooked pasta. It’s a restaurant-quality meal that comes together in under 30 minutes, making it perfect for weeknight dinners. The smoky heat of Cajun seasoning blends beautifully with the creamy, garlicky sauce, creating a dish that’s both indulgent and satisfying.
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts (or thighs)
- 1 ½ tablespoons Cajun seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
- For the Pasta:
- 8 ounces linguine or fettuccine, penne, or bowtie pasta
- 1 teaspoon salt for boiling water
- For the Cajun Cream Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy whipping cream
- ½ cup grated parmesan cheese
- 1 teaspoon Cajun seasoning adjust for spice level
- ½ teaspoon red pepper flakes optional, for extra heat
- ½ cup reserved pasta water if needed
- For Garnish Optional:
- Freshly grated parmesan cheese
- Chopped fresh parsley
- Cracked black pepper
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package instructions.
- Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the Chicken:
- Pat the chicken dry with paper towels and generously season both sides with Cajun seasoning.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown and fully cooked.
- Remove from the skillet, let it rest for 5 minutes, then slice into thin strips.
- Make the Creamy Cajun Sauce:
- In the same skillet, melt 2 tablespoons butter and sauté minced garlic until fragrant (about 30 seconds).
- Stir in heavy cream, parmesan cheese, and 1 teaspoon of Cajun seasoning. Mix well and let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
- Add red pepper flakes if you want extra heat.
- Combine Everything:
- Add the cooked pasta and sliced chicken back into the skillet. Toss everything together until the pasta is evenly coated in the creamy sauce.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Serve & Garnish:
- Plate the pasta and top it with extra parmesan cheese, chopped parsley, and black pepper.
- Serve immediately and enjoy!
Notes
- Pasta Choice: Linguine, fettuccine, or penne work best for soaking up the creamy Cajun sauce.
- Protein Swap: You can replace the chicken with shrimp, sausage, or tofu for a different take on this dish.
- Spice Level: Adjust the Cajun seasoning and red pepper flakes to suit your heat preference.
- Make It Lighter: Substitute half-and-half for heavy cream or use Greek yogurt for a healthier option.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth for the best texture.