Recipe

Creamy Cajun Pasta

A weeknight Cajun pasta that hits all the cozy notes: tender chicken, sweet peppers, and a creamy, lightly spicy sauce that clings to every noodle.

By Matt Campbell

•

4.8

A skillet of creamy Cajun chicken pasta with bell peppers and parsley on a kitchen counter

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If you’ve ever wanted dinner to taste like you tried hard, but you didn’t want a sink full of regret afterward, this homestyle Cajun pasta is your move. It’s creamy, a little smoky, gently spicy, and packed with the kind of flavor that makes you keep “taste testing” straight from the pan.

This isn’t a super-authentic, blow-your-head-off Cajun situation. Think family-style comfort: chicken, peppers, a quick seasoning mix, and a sauce that goes glossy and rich in under ten minutes. If you can boil pasta and stir confidently, you’re in.

Why It Works

Big flavor with simple ingredients: pantry spices plus a few fresh basics build that classic Cajun vibe without a special shopping trip.
Restaurant-style sauce, no drama: a little tomato paste and broth keep it savory, while cream and Parmesan make it clingy and cozy.
Weeknight flexible: swap the protein, toss in leftover veggies, or dial the heat up or down without breaking the recipe.
One-pan finish: the pasta and sauce meet in the skillet so everything tastes like one delicious plan.

Pairs Well With

Storage Tips

This pasta is best right off the stove when the sauce is at peak silkiness, but leftovers still do great with one small trick: add a splash of liquid when reheating.

Refrigerator

Store in an airtight container for up to 3 days.
The sauce will thicken as it cools, which is normal.

Reheating

Stovetop (best): Add pasta to a skillet with a splash of milk, cream, or chicken broth. Warm over medium-low, stirring often, until glossy again.
Microwave: Cover loosely and heat in 30 to 45 second bursts, stirring between rounds. Add a spoonful of liquid if it looks tight.

Freezing

Cream sauces can separate a bit after freezing. If you must freeze it, freeze up to 1 month for the best texture, thaw overnight in the fridge, then reheat gently with a splash of cream and stir like you mean it.

Common Questions

Is Cajun pasta very spicy?

It can be, but this version is more “warm and flavorful” than “call for backup.” Start with the seasoning amount listed, then add cayenne or hot sauce at the end if you want more heat.

Can I use store-bought Cajun seasoning?

Yes. Cajun blends vary a lot in salt and heat. Start with 1 1/2 to 2 tablespoons on the chicken, then taste the sauce before you add extra salt. If your blend is salty, hold back on added salt until the end.

What pasta shape works best?

Penne, rotini, and fettuccine are all great. Short shapes grab peppers and sauce in every bite. Fettuccine feels extra cozy.

Can I make it without heavy cream?

You can swap in half-and-half, but the sauce will be a little thinner and less rich. If using milk, simmer a bit longer and consider adding an extra tablespoon of Parmesan to help it thicken.

How do I keep the chicken from drying out?

Cut it evenly, cook it just until done, then pull it out while you build the sauce. It finishes warming back up in the sauce at the end.

What veggies can I add?

Mushrooms, spinach, zucchini, or even frozen peas. Add mushrooms with the peppers, and add spinach at the end to wilt.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet (12-inch is ideal)
Colander
Chef’s knife and cutting board
Measuring spoons
Tongs or a wooden spoon

I started making Cajun pasta when I wanted comfort food that still tasted awake. Something creamy, yes, but not sleepy. The first time I nailed it, it was because I stopped treating the sauce like a separate thing and started finishing the pasta right in the skillet. Suddenly it went from “pasta with sauce” to “pasta that belongs here.” Now it’s my go-to when I want a cozy bowl that still has bright peppers, a little heat, and those crispy bits of chicken that make you hover around the stove with a fork.

Creamy Cajun Pasta

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

Pasta: 12 oz penne or fettuccine
Kosher salt: for the pasta water
Chicken: 1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
Olive oil: 1 tbsp
Butter: 1 tbsp
Bell peppers: 1 red and 1 green, sliced
Onion: 1 small yellow onion, thinly sliced
Garlic: 3 cloves, minced
Tomato paste: 2 tbsp
Chicken broth: 3/4 cup
Heavy cream: 1 cup
Parmesan: 3/4 cup finely grated, plus more to serve
Lemon juice: 1 to 2 tsp (optional, for brightness)
Fresh parsley: chopped, for serving

Cajun seasoning (makes about 3 tbsp)

Paprika: 2 tsp
Smoked paprika: 1 tsp (optional but great)
Garlic powder: 1 tsp
Onion powder: 1 tsp
Dried oregano: 1/2 tsp
Dried thyme: 1/2 tsp
Kosher salt: 3/4 tsp (use less if your broth is salty)
Black pepper: 1/2 tsp
Cayenne: 1/8 to 1/2 tsp, to taste

How you’ll use it: Use about 1 1/2 tablespoons on the chicken and about 1 to 1 1/2 tablespoons in the pan to bloom into the sauce. Then you can still add a pinch more at the end if you want.

Optional add-ins: sliced andouille sausage, shrimp, mushrooms, or a handful of spinach.

Instructions

Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup pasta water, then drain (you probably won’t need it all, but it’s nice insurance).
Mix the Cajun seasoning. Stir the seasoning ingredients together. You’ll use some on the chicken and some in the skillet so the flavor spreads out and nothing scorches.
Season the chicken (lightly). In a bowl, toss chicken with about 1 1/2 tablespoons of the Cajun seasoning mix.
Sear for crisp edges. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in an even layer. Cook 3 to 5 minutes, stirring only occasionally, until browned and cooked through (165°F and no pink). If the pan looks crowded, cook in two batches so it browns instead of steaming. Transfer chicken to a plate.
Cook the peppers and onion. In the same skillet, add peppers and onion. Cook 4 to 5 minutes, scraping up the browned bits, until softened with a little color. Add garlic and cook 30 seconds.
Bloom the spices. Sprinkle in 1 to 1 1/2 tablespoons of the remaining Cajun seasoning. Stir for 20 to 30 seconds until fragrant (this is where the flavor wakes up).
Build the sauce. Stir in tomato paste and cook 1 minute. Pour in chicken broth and simmer 2 minutes, scraping the pan to deglaze and lift all those tasty browned bits. Reduce heat to medium-low, then add heavy cream. Simmer 2 to 3 minutes, until slightly thickened (think: glossy and spoon-coating in under 10 minutes total sauce time).
Make it creamy. Keep the heat low and stir in Parmesan a handful at a time until melted and smooth (too much heat can make it clump). If the sauce gets too thick, loosen with reserved pasta water, a splash at a time.
Bring it all together. Add drained pasta and the cooked chicken back to the skillet. Toss until everything is coated and glossy, about 1 to 2 minutes. Taste and adjust: more salt, a pinch more Cajun seasoning, more cayenne, or a squeeze of lemon to brighten.
Serve. Top with parsley and extra Parmesan. Dig in while it’s hot and unapologetically creamy.

A plated bowl of creamy Cajun chicken pasta topped with Parmesan and parsley

Nutrition information is estimated.

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