Name: Creamy Cajun Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 16 oz. fettuccine, cooked al dente; 2 lbs. boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning, divided; 1/2 teaspoon smoked paprika; Pepper to taste; 2 tablespoons butter, divided; 1 tablespoon olive oil; 3–4 cloves garlic, minced; 1 tablespoon tomato paste; 1 cup chicken broth; 2 cups heavy cream; 4 tablespoons parsley, finely chopped; 1/2 cup Parmesan cheese, freshly grated; 1 1/2 tablespoons lemon juice

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I’ve always been a fan of pasta dishes, and this creamy Cajun chicken pasta is one of my go-tos, especially when I want to whip up something comforting yet exciting for dinner. The blend of Cajun spices melds beautifully with the creamy sauce, giving it that warm, soul-soothing taste we all crave at the end of a busy day. It’s perfect for a quick weeknight meal or a cozy weekend dinner with the family.

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Creamy Cajun Chicken Pasta

Once, I made this dish when my in-laws visited us in Manhattan. Let's just say it’s now their most requested dinner recipe! It paired wonderfully with a light salad and a glass of chilled white wine. If you’re interested in other delightful recipes, check out our gluten-free lemon crinkle cookies.

Why you’ll love this recipe

This creamy Cajun chicken pasta is not just a feast for your taste buds but also incredibly easy to make. Prepped and cooked in just 30 minutes, it’s a dish that doesn’t require you to spend hours in the kitchen. The creamy sauce, combined with the spicy kick of Cajun seasoning, adds a new dimension to the usual pasta fare. The best part? It’s highly customizable. Whether you prefer it mild or spicy, you can adjust the seasoning to suit your family's palate.

Ingredients

16 oz. fettuccine, cooked al dente
2 lbs. boneless, skinless chicken breasts
2 tablespoons Cajun seasoning, divided
½ teaspoon smoked paprika
Pepper to taste
2 tablespoons butter, divided
1 tablespoon olive oil
3–4 cloves garlic, minced
1 tablespoon tomato paste
1 cup chicken broth
2 cups heavy cream
4 tablespoons parsley, finely chopped
½ cup Parmesan cheese, freshly grated
1 ½ tablespoons lemon juice

Step-by-step instructions

Bring a pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
Pound the chicken to 1” thickness and season both sides with 1 tablespoon Cajun seasoning, ½ teaspoon smoked paprika, and pepper to taste.
In a skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown and the internal temperature reaches 165˚F, about 4-5 minutes per side.
Remove the chicken to a plate and cut it into thick slices or bite-sized pieces. Transfer chicken and juices to a plate and set aside.
Reduce heat to medium and melt the remaining 1 tablespoon of butter in the same skillet. Sauté garlic for about 30 seconds until fragrant.
Add tomato paste and pour in chicken broth and heavy cream. Scrape up any browned bits from the bottom of the pan and stir to combine. Add any chicken plate juices for more flavor, if desired.
Bring to a gentle boil, add parsley, and slowly stir in Parmesan cheese. Stir continuously until the cheese melts smoothly into the sauce.
Season with remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper. Simmer until the sauce has thickened, about 5 minutes.
Add the cooked fettuccine back to the skillet and toss to combine until the pasta is fully coated in the cream sauce.
Top with sliced chicken or mix the chicken with the cream sauce to coat it.
Serve hot, sprinkled with more Parmesan cheese and parsley if desired.

Recipe tips & variations

For a twist, swap the chicken with shrimp or sausage. You can also add vegetables like bell peppers or spinach for extra nutrition and color. If you prefer your sauce thicker and creamier, let it simmer a little longer, or add more Parmesan cheese.

Storage & reheating

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of milk or chicken broth to restore creaminess if needed.

FAQs

Can I use shrimp or sausage instead of chicken in this Cajun pasta?
Absolutely! Just adjust the cooking time accordingly. Shrimp will take a lot less time to cook than chicken.
How can I make the Cajun sauce thicker and creamier?
Let the sauce simmer for a bit longer, or add more Parmesan cheese to thicken it up.
What type of Cajun seasoning works best for this recipe?
Any store-bought Cajun seasoning will work well, or you can make your own if you're feeling adventurous!
Can I make creamy Cajun chicken pasta ahead of time or store leftovers?
For sure. Make it in advance, but for the best texture, add the pasta to the sauce when ready to eat. Leftovers can be enjoyed within three days if stored properly.

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Enjoy making and sharing this delicious creamy Cajun chicken pasta with your loved ones. It’s a dish that’ll surely become a household favorite in no time!