If there’s one thing that brings my Southern kitchen to life, it’s a skillet full of bold flavors and creamy sauce—and this Cajun Chicken Pasta recipe? Honey, it’s everything. It’s got that smoky kick, tender juicy chicken, and a cream sauce that’s unapologetically rich. Whether you’re feeding a crowd or just need a midweek pick-me-up, this is the chicken dinner that hits all the right notes.
Why You’ll Love This Cajun Chicken Pasta
- Flavor-packed with bold Cajun spices and creamy sauce
- Weeknight-friendly—on the table in under 40 minutes
- Feels restaurant-fancy, but it’s a one-pan wonder
Gather These Ingredients
Let’s talk pantry meets personality. Each ingredient here plays a starring role:
Chicken breast: Boneless and skinless, these cook quickly and soak up that Cajun spice like a charm.
Penne pasta: Holds the sauce beautifully. You can also swap for fettuccine or even tagliolini, like in this dreamy tagliolini recipe.
Cajun seasoning: The heart and soul. Smoky, spicy, and full of warmth. Make your own or use your favorite store blend.
Garlic and onion: Because a kitchen without them is like a song without rhythm.
Bell peppers: Red and green for a crunchy, colorful contrast.
Heavy cream: Makes the sauce rich and comforting—yes, we’re going for luscious, not light.
Chicken broth + white wine: Build the flavor base and deglaze those delicious bits from the skillet.
Butter + olive oil: A dynamic duo for searing and sautéing.
Parsley and black pepper: Brightness and bite, right at the end.
Let’s Get Cooking (Step-by-Step)
This dish is fast, flavorful, and oh-so-forgiving. You’ve got this.
1. Prep your chicken. Slice your chicken breasts into bite-sized pieces, pat them dry, and toss with Cajun seasoning until they’re nice and coated.
2. Sear it up. In a hot skillet with olive oil and butter, cook the chicken in batches until browned. Don’t overcrowd—let those pieces get some color. Set aside.
3. Sauté the veggies. In the same pan, toss in sliced red and green bell peppers, red onion, and garlic. Cook over high heat until they’re soft with a little char.
4. Deglaze and simmer. Add white wine and chicken broth, scraping up the brown bits at the bottom. That’s where the magic lives.
5. Make it creamy. Once reduced by half, stir in the heavy cream and let it bubble. Toss the chicken and veggies back in, simmer for a couple more minutes.
6. Add pasta. Cook your penne to al dente, drain, and toss it right in the skillet. Stir to coat every noodle in that creamy, spicy sauce.
Watch Out for These Mistakes
Even seasoned cooks can stumble on this dish if they:
- Overcrowd the skillet: You want a good sear, not a steam bath.
- Undersalt: If your Cajun blend is salt-free, adjust accordingly.
- Skip the deglaze: That wine and broth pulls flavor from the bottom of the pan—don’t rush this part.
Little Pro Tips That Make a Big Difference
You know me—I’ve made this dish on weeknights, birthdays, and potlucks. A few things I’ve learned:
- Marinate the chicken for 15 minutes in Cajun seasoning + olive oil beforehand. More flavor, less work later.
- Use fettuccine for a twist, like how I do with my Crack Burgers—a little fancy touch can make it feel gourmet.
- Add a squeeze of lemon at the end if you want brightness to cut the richness. Not traditional, but it works.
Bonus Flavor Tip
If you’ve got leftover roasted garlic or smoked paprika in the pantry, toss in a teaspoon while the sauce is simmering. It layers that smoky, soulful flavor even more. Or try folding in a handful of parmesan right at the end—it melts beautifully and deepens the creamy base without taking over.
How to Serve This Delicious Mess
I usually pair this with a simple arugula salad and crusty bread to mop up that sauce. And if we’re feeling extra, I follow up with something sweet and Southern like Cream Berry Fairy.
Cajun Chicken Pasta
Ingredients
- – 2 boneless skinless chicken breasts cubed
- – 2 tbsp Cajun seasoning
- – 1 tbsp olive oil
- – 1 tbsp butter
- – 1/2 red bell pepper sliced
- – 1/2 green bell pepper sliced
- – 1/2 red onion sliced
- – 3 cloves garlic minced
- – 1/2 cup chicken broth
- – 1/4 cup white wine or broth
- – 1 cup heavy cream
- – 8 oz penne pasta
- – Salt and pepper to taste
- – Chopped fresh parsley for garnish
Instructions
- Toss cubed chicken with Cajun seasoning.
- In a skillet, heat olive oil and butter, then sear chicken until browned. Remove.
- In the same skillet, sauté bell peppers, onion, and garlic until tender. Remove.
- Deglaze pan with wine and broth. Simmer until reduced.
- Stir in heavy cream and simmer until thickened.
- Return chicken and veggies to pan. Stir well.
- Add cooked penne pasta. Toss until fully coated.
- Garnish with parsley and serve hot.
Notes
- For less heat, use a mild Cajun seasoning or reduce quantity.
- Add parmesan to the cream sauce for extra richness.
- Use fettuccine or tagliolini for a variation.
- Cook pasta al dente—it will absorb sauce flavors better.
FAQs
What can I use instead of heavy cream?
You can substitute with half-and-half, but it won’t be quite as thick or indulgent. For a dairy-free option, try coconut cream—it adds a subtle sweetness that plays well with the spice.
Is Cajun Chicken Pasta too spicy for kids?
It depends on the Cajun blend. Some are milder than others. You can always go light on the seasoning and add more later. My kids love it when I balance the heat with a bit of cream or a sprinkle of sugar.
Can I make this Cajun Chicken Pasta ahead of time?
Yes, but keep the sauce and pasta separate until serving. The pasta will soak up the sauce if left sitting too long. Reheat gently on the stove with a splash of broth or cream.
What if I don’t have wine?
No worries—just use extra chicken broth. It won’t have the same depth, but you’ll still get a great flavor base. I’ve done it plenty of times, especially for quick weeknight meals.
Wrap-Up: Cozy, Creamy, Cajun Comfort
There’s something wildly comforting about a plate of Cajun Chicken Pasta. It’s spicy without being rude, creamy without being heavy, and just plain satisfying. It’s one of those chicken pasta recipes you keep coming back to—messy in the best way, just like life. Whether you’re serving up Sunday dinner or spoiling yourself on a Tuesday night, this dish delivers. Every. Time.
And if you’re curious how Ree Drummond puts her spin on this classic, check out her Pioneer Woman version—it’s got a few twists you might love too.
