Description

This creamy Cajun chicken pasta recipe combines tender, seasoned chicken breasts with a rich and flavorful Cajun cream sauce, tossed with perfectly cooked pasta. Ready in just 30 minutes, it’s a comforting, spicy dish perfect for weeknight dinners or casual gatherings.

Ingredients

Chicken

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon Cajun seasoning
Salt and pepper, to taste

Pasta

12 oz penne, fettuccine, or spaghetti
Salt, for the pasta water

Sauce

2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese

Garnishes and Optional Additions

Fresh parsley, chopped (optional)
Red pepper flakes (to taste)
Fresh lemon juice
Sautéed vegetables (bell peppers, onions, spinach, or mushrooms)
Shrimp (as chicken substitute)

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Instructions

Prepare the Chicken: Season the chicken breasts on both sides with salt, pepper, and 1 tablespoon of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from skillet, let rest, then slice into strips or bite-sized pieces.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions (usually 8-10 minutes) until al dente. Reserve 1 cup of pasta water, then drain the pasta. Optionally toss the pasta with a bit of olive oil to prevent sticking.
Make the Cajun Cream Sauce: In the same skillet used for the chicken, melt butter over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Stir in Cajun seasoning and smoked paprika and cook for 1 minute to bloom the spices. Add heavy cream and chicken broth, stirring to combine. Simmer the sauce for 4-5 minutes until it slightly thickens. Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning if necessary.
Combine Everything: Add the cooked pasta to the sauce in the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached. Add sliced chicken and toss everything together thoroughly.
Garnish and Serve: Remove from heat and garnish with fresh parsley and extra Parmesan cheese if desired. For extra kick, sprinkle with red pepper flakes or finish with a squeeze of fresh lemon juice. Serve immediately while hot and creamy.

Notes

You can substitute shrimp for chicken if preferred, cooking them until just opaque before adding to the sauce.
Adding sautéed vegetables like bell peppers, onions, spinach, or mushrooms can add more flavor and nutrition.
Reserve pasta water to adjust sauce consistency as needed; its starch helps thicken the sauce smoothly.
Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
If you prefer less spice, reduce the amount of Cajun seasoning or omit red pepper flakes.