This flavorful, creamy Cajun Chicken Pasta recipe will quickly become a favorite! Juicy Cajun-seasoned chicken topped with creamy pasta, sauteed vegetables, and kickin’ homemade Cajun seasoning is the perfect weeknight dinner!
Cajun cooking is bold, flavorful, and aromatic. It’s simple to prepare using ingredients you probably have on hand.
Creamy sauces make pasta dishes taste 10 times better! Try our tried-and-true pasta recipes like Shrimp Alfredo or this roux-less Creamy Angel Hair Pasta made in one pot!
What Is Cajun Chicken Pasta?
Cajun cooking is simple, and this Cajun chicken pasta couldn’t be easier. You can add shrimp, serve it over rice, and change up the pasta with linguine.
It’s aromatic, bold, and sharp, with a little kick but not overly spicy. Our kids can eat it without a problem, and the homemade cajun seasoning is adjustable to how hot you want it.
After studying a Cajun Cooking Cookbook from the local library, I found that Cajun seasonings all had these spices in common: red pepper (paprika or cayenne), salt, black pepper, garlic powder, and onion powder. That’s when I played around with the seasonings to create a well-balanced spice blend similar to the Slap Ya Mama seasoning!
I also realized you can add herbs like basil, thyme, or rosemary for a sweet flavor, but this cajun chicken recipe is perfectly bold!
This Homemade Cajun Chicken pasta is way better than Chili’s version of Cajun Chicken Alfredo. It’s creamier and flavorful, and you can control everything that goes into your Cajun sauce, including the seasonings!
Mise en Place
Equipment:
Cajun Chicken Pasta Ingredients:
- Pasta—Choose a pasta shape that holds the sauce well, such as Penne, Rigatoni, or Long linguine pasta, which will coat the strands evenly.
- Chicken- Use boneless, skinless chicken breasts or chicken thighs—pound thick chicken breasts with a meat mallet for even cooking.
- Cajun Chicken seasoning- is a simple combination of dried spices you probably have in your pantry! It’s primarily red peppers, dried garlic, dried onion, and black pepper.
- Bell Peppers and Onions: Use any colored peppers or onions on hand to make a vibrant dish! I used sweet red and green bell peppers.
- Tomatoes—Rotel diced tomatoes, and green chilies are mild and sharpen this dish! If you don’t have that, use plain diced tomatoes, or substitute 1 cup of cherry tomatoes, halved.
- Garlic—Freshly chopped garlic adds a pungent and aromatic flavor. If you don’t have fresh garlic, substitute one teaspoon of dried garlic powder.
- Cheeses- Parmesan and cream cheese thicken the cajun sauce and make a super creamy sauce.
- Heavy cream is rich and will give this dish an alfredo-tasting sauce.
- Dry White Wine or Apple Cider Vinegar- make this Cajun Chicken Pasta stand out and add extra zip and flavor.
How To Make Cajun Chicken Pasta:
- Make the Cajun Seasoning. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, cayenne pepper, and dry mustard.
- Cook the pasta- in a large pot of boiling water until al dente per package instructions.
- Saute the chicken- Pound the chicken breasts using a meat mallet to help ensure even cooking. Season each side generously with Cajun seasoning and paprika for color. Pan-fry the chicken on each side over medium heat until fully cooked, and the internal temperature reads 165°F (73°C).
- Prepare the vegetables: Cut the bell peppers into strips, chop the onion, and crush the garlic. Add the bell peppers and onion to the same skillet where the chicken was cooked and sear until they look charred. Remove and set aside.
- Make the Cajun Alfredo Sauce- Add the garlic with 1 tbsp of butter and sweat until fragrant. Pour in the white wine (or vinegar), and the Rotel diced tomatoes, and cook and reduce the liquid by half. Then, stir in the cream cheese and melt. Add the heavy cream, parmesan cheese, cajun seasoning, and 1/2 cup of pasta water.
- Toss to combine- Add the pasta into the sauce and toss to combine. Place sliced chicken breasts over the top and garnish with parmesan cheese and fresh parsley. Season to taste with additional Cajun seasoning, and serve!
Pro Chef Tip
Pro Tip: Adding wine and tomatoes enhances the cajun pasta by adding depth of flavor, acidity, and richness. It also releases the flavors from other ingredients. Use white distilled vinegar or apple cider vinegar to substitute the dry white wine.
Substitutions:
This creamy cajun chicken pasta is fantastic on its own, but here are substitutes for ingredients you may not have.
- Penne—Pasta comes in different shapes and sizes. If you don’t have cylinder-shaped pasta, use a flat pasta like fettuccine.
- Cajun Shrimp Pasta- is a terrific way to swap out the chicken for seafood. I’ve also made Cajun chicken and shrimp pasta before if you want to use both!
- Diced tomatoes add acidity and enhance the flavor. If you don’t have Rotel, use chopped tomatoes or cherry tomatoes for the canned stuff. Rotel comes with the addition of green chilies, which adds an extra kick.
- Chicken- use pork, bacon, or mushrooms for the chicken to make it vegetarian or with another cut of meat. You don’t only need to use chicken! Seafood and fish fillets are great options!
- Dairy-Free There are many dairy-free replacements for heavy cream, cream cheese, and parmesan cheese.
- Bell Peppers aren’t the only vegetables that can be used! You can also use frozen vegetable blends and any other fresh vegetables in your fridge. If you don’t have enough vegetables, use more chicken or add shrimp to compensate.
What To Serve With Cajun Chicken Pasta
Did you know cajun chicken pasta can be assembled beforehand and left warm in the crockpot until lunch or dinner? That means you can prep other tasty sides and desserts!
- Serve this creamy cajun chicken with a side of salad. We think a vinaigrette-based salad goes best with rich sauces. Try this Zesty Cabbage Salad or Avocado Corn Salad.
- Cajun chicken goes well with Rice. Omit the pasta and ladle over cooked brown rice or zucchini noodles.
- Fried Shrimp appetizers are so good with creamy pasta dishes! This Shrimp Recipe is a restaurant copycat!
- A Pecan Pie or Cheesecake are always delicious ways to finish off Cajun dishes!
Q&A
Can I Make Ahead?
Yes, Cajun chicken pasta can be prepared beforehand and served later. If you’re holding pasta for later service, undercook it by a couple of minutes because it will cook further when reheated. Leftover Cajun chicken pasta can be kept in the fridge for up to 3 days.
To Assemble Cajun Chicken Pasta Casserole: Arrange the cooked pasta into a 9×13 disposable pan. Toss with 2 Tbsp of oil to prevent the pasta from sticking, and ladle the Cajun Sauce over the pasta (do not stir). Top with the cooked chicken slices and garnish with additional cheese and dried parsley. Cool completely before wrapping in foil. Store in the fridge for up to 3 days or freeze for up to 3 months for the best flavor. Thaw before reheating.
Reheating: Place the covered casserole in a 350°F (176°C) oven for 45-60 minutes until hot and bubbly.
What Does Cajun Chicken Taste Like?
Cajun chicken is bold and flavorful, with a little kick of spiciness from the peppers. It has a sweet and savory onion flavor with a pungent garlicky taste. Smoked paprika gives Cajun chicken its reddish hue and sweet flavor profile.
Is Cajun Chicken Spicy?
This homemade Cajun seasoning is mild and not too spicy. Adjust the cayenne to your liking to make it more or less spicy.
Tips for Making Cajun Chicken Pasta at Home:
- Use linguine or other dried pasta that you have on hand.
- For extra juicy chicken, marinate the chicken breasts in one tablespoon of Cajun seasoning, half a teaspoon of baking soda, one Tablespoon of White distilled vinegar, and one cup of water for 20 minutes. Discard the marinade and proceed with the recipe.
- Is it summertime? Crank up the grill and grill your seasoned cajun chicken breasts on a gas grill outdoors for an extra smokey flavor.
- Assemble the pasta, sauce, and chicken in a casserole dish or slow cooker to make ahead. Reheat and enjoy a quick and easy meal.
- Don’t omit the cheeses; they make the alfredo sauce thicker, creamier, and rich.
- Unlined copper cookware can react to acidic ingredients like tomatoes. Use a well-seasoned cast-iron pan or non-stick skillet.
- Garnish the top with diced tomatoes, fresh herbs, or dried parsley for an appealing dish.
- Don’t use the same amount of store-bought Cajun seasoning! Many Creole and Cajun blends have a higher salt content than homemade and should be used lighter.
Cajun Chicken Pasta Recipe
Equipment
- 1 large pot (5 quart-pot)
- 1 Large Skillet (11 to 12-inches)
Ingredients
Cajun Seasoning:
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/8 tsp dry mustard
Ingredients:
- 8 oz pasta
- 1 1/2 pounds boneless skinless chicken breasts (about two large chicken breasts)
- 1 1/2 tsp paprika
- 1 red bell pepper (sliced into strips)
- 1 green bell pepper (sliced into strips)
- 1 onion (diced)
- 3 Tbsp unsalted butter divided
- 1 Tbsp olive oil
Creamy Alfredo Sauce:
- 1 1/2 Tbsp minced garlic (about five large cloves)
- 10 oz diced tomatoes with green chilies
- 1/2 cup apple cider vinegar (or white wine vinegar)
- 1/2 cup parmesan cheese (grated)
- 1 1/2 cups heavy cream
Instructions
Directions:
Make the Cajun seasoning: Combine all of the Cajun seasoning spices (salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, cayenne, and dry mustard) in a small bowl.- Cook your pasta in a large pot of boiling water with 1 Tbsp salt until al dente—reserve 1/2 cup of pasta water. Drain the pasta through a colander and set aside.
- Meanwhile, wash, core, and slice the bell peppers into strips. Dice the onion and finely mince the garlic.
- Slice the chicken breasts in half crosswise or pound them with a meat mallet for even thickness. Season generously with 1 1/2 tsp paprika and 1 tbsp Cajun seasoning.
- Heat a large skillet over medium heat. Add one tablespoon of olive oil and one tablespoon of butter. Add the chicken and sear on each side (about 4-6 minutes on each side). Once flipped, add 1 Tbsp of butter and cover it so the meat finishes cooking. The chicken is done when the internal temperature reads 165°F (73°C).
- Remove chicken to a cutting board and rest for 10 minutes before slicing. In the same skillet, add the bell peppers and onions. Saute for 3-4 minutes until charred. Remove and set aside.
- Add one tablespoon of butter and the garlic in the same skillet and sweat until fragrant. Add the vinegar and diced tomatoes and reduce by half over medium heat. Stir in the cream cheese and melt.
- Pour in the heavy cream; add the parmesan cheese and 1/2 tsp of the cajun seasoning. If needed, add some of the reserved pasta water. Simmer for 3-4 minutes or until creamy. Add the pasta and the sauteed bell pepper mixture. Top with sliced chicken and garnish with fresh parsley and additional parmesan cheese. Serve.
Notes
- *Stainless steel skillets should never be preheated over high heat. The best temperature to cook in stainless steel cookware is medium heat.
- Preheat the skillet before adding the butter and oil so the butter doesn't burn.
- Rest the chicken breasts for 10 minutes before slicing so that the juices set. This will make the meat more tender and juicy.
- There will be leftover Cajun Seasoning. Place it in an airtight storage container and use it for other Cajun recipes.
