Published March 17, 2025. This post may contain affiliate links. Please read my disclosure policy.
This surprisingly easy Cajun Chicken Pasta recipe features Cajun-seasoned chicken, bell peppers, tomatoes, and pasta drenched in a delicious Cajun cream sauce. It’s my go-to when I crave the bold, spicy flavors of the Big Easy.
While this Cajun chicken pasta may not be an authentic Cajun dish like gumbo or jambalaya, it captures everything my family loves about New Orleans in a quick, simple, and downright delicious family dinner.
Cajun Pasta with Chicken
Cajun cuisine, rooted in the heritage of the Acadian settlers who migrated to Louisiana in the 18th century, is known for its robust flavors and celebration of local ingredients. This incredible combo results in dishes that are both rustic and flavorful.
Like my Cajun Shrimp Pasta, this Cajun-inspired chicken pasta recipe embodies those same bayou roots thanks to its bold Cajun seasonings. The dish features Cajun-seasoned and perfectly pan-seared chicken, sautéed bell peppers, and a creamy sauce that ties everything together.
Its fiery flavors and rich, creamy consistency always remind me of the Cajun cuisine I know and love. Even if you’re not a spicy food fan, you can easily adjust the heat to your liking. Either way, you’re going to love it!
Ingredients and Substitutions
- Chicken – I typically use boneless and skinless chicken breasts for chicken pasta recipes, but boneless and skinless chicken thighs work just as well. Just keep in mind that chicken thighs take slightly longer to cook through.
- Oil – I combine the spices with high-quality olive oil to create a paste to coat the chicken. I also use olive oil to sear the chicken, although another high-heat oil will work.
- Seasonings – The Cajun spice blend gives the chicken signature smoky, slightly fiery flavors. If you have blackened seasoning on hand, that works, too. The only difference is that it has a higher concentration of dried herbs.
- Vegetables – I love adding red and yellow bell peppers for their tangy sweetness and pop of color. I also add tomatoes towards the end to balance the dish’s richness.
- Aromatics – I sauté garlic cloves and the white parts of the green onions to give the dish a savory depth. I also save the green parts of the green onions for a fresh finishing touch.
- Butter – The aromatics above are sautéed in melted unsalted butter to create a rich, creamy base for the sauce.
- Stock – I used homemade chicken stock for the sauce, but a good-quality, low-sodium store-bought chicken stock works just as well.
- Cream — The secret to the sauce’s richness is a splash of heavy whipping cream. Half-and-half works as a substitute if you want a lighter version.
- Cheese – I find that freshly grated Parmigiano Reggiano is hard to beat, but Grana Padano or Pecorino Romano are also delicious.
- Pasta – I like tagliatelle best because the sauce easily clings to its broad, flat noodles.
How to Make Cajun Chicken Pasta
Prep and season the chicken: I start by slicing each chicken breast in half horizontally. Next, I combine the olive oil and Cajun seasonings in a shallow dish, then coat the chicken cutlets evenly in the spice mixture.
Sear the chicken: I heat the rest of the olive oil in a large non-stick skillet, then add the seasoned chicken. Once done and browned, I transfer the chicken to a plate and set it aside.
Sauté the bell peppers: I add the bell peppers to the same skillet and sauté them until they soften. Then, I set them aside on a plate.
Cook the aromatics: I add the butter, garlic, and white parts of the green onions to the pan and sauté them until fragrant.
Deglaze the skillet: I pour the chicken stock into the skillet, scrape up any browned bits from the bottom, and increase the heat to high. I let the stock simmer until the liquid reduces.
Cook the pasta: Meanwhile, I boil the pasta in a large pot of salted boiling water until al dente. Before draining, I reserve about 1 cup of the pasta cooking water.
Thicken the sauce: Returning to the skillet with the reduced stock, I add the heavy cream and let it simmer over high heat while continuously stirring until slightly thickened. Then, I reduce the heat to medium, stir in the parmesan, and let the sauce thicken.
Finish the sauce: To finish the sauce, I stir in an extra tablespoon of Cajun seasoning, the sautéed bell peppers, and the tomatoes until combined.
Toss the pasta with the sauce: After draining it, I dump it into the skillet and toss everything together. If the sauce is too thick, I gradually stir in the reserved pasta water until the consistency is perfect.
Plate and serve: Finally, I slice the cooked chicken breasts and plate the pasta with the chicken on top. I garnish the pasta with the green parts of the sliced green onions, then serve.
Chef Tips + Notes
Thin chicken cutlets cook quickly and can become dry and chewy easily, so keep a close eye on them while searing. You’ll know they’re cooked perfectly when both sides are golden brown and crispy, and the inside is no longer pink. Also, remember to let the seared chicken breasts rest off the heat for 5 minutes before slicing to allow those delicious meaty juices time to soak back into the meat.
- For a milder spice level: Cajun seasonings are naturally bold and slightly spicy thanks to the cayenne and paprika. If you’re sensitive to spice, reduce the Cajun seasoning blend to 2 to 3 tablespoons.
- Cajun chicken and shrimp pasta: For double the protein in this meal, sauté large shrimp coated in Cajun seasoning until they turn pink and opaque. Plate them on top of the pasta with the chicken.
- More vegetable options: Feel free to cook other veggies alongside the bell peppers, such as mushrooms, zucchini, or jalapenos. Spinach or frozen peas also work well but should be added towards the end to help them stay vibrant.
- Add andouille sausage: This spicy, smoked pork sausage is a staple in Cajun cuisine and tastes fantastic in this dish. Sauté the sliced sausage separately and toss it into the sauce with the pasta when ready.
- Slow cooker cajun chicken pasta: If you prefer a hands-off approach, season and sear the chicken as directed before adding it to a slow cooker with the peppers, onions, garlic, stock, and 1 tablespoon of Cajun seasoning. Cook on LOW for 4 hours or on HIGH for 2 to 3 hours. Before serving, stir the cooked pasta, heavy cream, and parmesan cheese into the crockpot and let everything meld for 10 minutes before serving.
Serving Suggestions
Serving this creamy pasta with a freshly baked batch of garlic bread or a loaf of crusty bread is non-negotiable. I don’t want to miss out on the luxurious, well-spiced sauce; bread is a perfect sponge.
When serving this dish to guests or for a Sunday family dinner, I like to start the meal with something light and fresh. A classic Caesar salad, as is a colorful Panzanella salad, is always a hit. And, of course, no NOLA-inspired meal is complete without beignets smothered in powdered sugar for dessert.
Make-Ahead and Storage
Make-Ahead: Pasta dishes with cream-based sauces like this are best served fresh off the stove.
How to Store: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the sauce may separate and become grainy once thawed.
How to Reheat: To revive the leftovers, reheat the creamy pasta in a pan over low heat. Add a splash of water or stock and stir until creamy and heated through again.
More Pasta Recipes
- Chicken Alfredo
- Pasta alla Papalina
- Homemade Spaghetti Pasta Carbonara
- Pasta Primavera
- Pasta alla Norma Recipe
Cajun Chicken Pasta
Ingredients
- 2 10-12 ounce each boneless skinless chicken breasts
- 4 tablespoons olive oil
- 4 tablespoons Cajun spice blend
- ½ seeded and julienne red bell pepper
- ½ seeded and julienne yellow bell pepper
- 2 finely minced garlic cloves
- 3 thinly sliced green onions, whites and greens separated
- 1 tablespoon unsalted butter
- 1 ½ cups chicken stock
- 1 cup heavy whipping cream
- 1 cup grated parmigiano Reggiano
- 1 pound tagliatelle, but any pasta will work
- coarse salt and freshly cracked pepper to taste
Instructions
- Carefully thinly slice the chicken breasts in half widthwise. Next, mix 3 tablespoons each of olive oil and Cajun spices on a large plate until combined.
- Coat the chicken breasts on both sides in the spicy-oil blend until coated.
- Add the remaining 1 tablespoon of olive oil to a large, non-stick skillet and turn the heat to high. Place the chicken breasts, turn the heat down to medium, and cook for 4 to 5 minutes per side until browned and cooked throughout. Set them aside on a plate.
- Next, add the bell peppers and sauté in the pan for 1 to 2 minutes. They should still be crisp, and it’s okay to saute in any leftover oil and spices that were in the pan from the chicken. Also, set those to the side.
- Add the garlic, white slices from the green onions, and butter and cook over medium heat while frequently stirring for just 30 to 45 seconds.
- Pour in the chicken stock and cook over high heat for 3 to 4 minutes to reduce the amount of liquid by roughly 1/3.
- In the meantime, drop the pasta in a large pot of boiling salted water and cook according to the package time. Be sure to stir occasionally.
- Return to the pan of chicken stock, add in the cream, and cook for 3 to 4 minutes over high heat to reduce. Continue stirring.
- Next, Stir in the cheese and cook over medium heat for an additional 3 to 4 minutes or until thickened.
- Add the remaining 1 tablespoon of Cajun spices, sauteed peppers, and tomatoes and mix to combine.
- Drain the pasta and add it to the pan, tossing until combined. You can also slice the chicken and mix it in or serve it over the top of the pasta with green slices of green onions.
Cajun Chicken Pasta