There are some dishes that just feel like a hug in a bowl, and for me, this Creamy Cajun Chicken Pasta is exactly that. It’s the recipe I turn to on a drizzly Tuesday evening when I need a lift, and it’s also the one I confidently serve when friends come over for a casual dinner. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it. It strikes that beautiful balance between comforting and exciting – the pasta is coated in a velvety, rich sauce, while the chicken offers a gentle, smoky warmth from the Cajun spices that builds with every bite.

What we’re creating here is more than just a quick meal. It’s about building layers of flavour in one pan. We start by searing seasoned chicken until it’s beautifully golden, creating a flavourful base. Then, we sauté sweet peppers and onions in those same delicious pan juices before building a luxurious cream sauce that’s infused with garlic and Parmesan. The final result is a vibrant, satisfying dish where the tender chicken, al dente pasta, and luscious sauce come together in perfect harmony. It’s a brilliant dish for anyone who enjoys a bit of spice without being overwhelmed, and it works wonderfully for a weeknight family meal or a relaxed weekend get-together.

Recipe Overview

This Creamy Cajun Chicken Pasta recipe delivers a restaurant-quality meal right in your own kitchen. It features tender, spiced chicken pieces and colourful peppers, all enveloped in a rich and velvety cream sauce with a distinct Cajun kick. The smokiness of the paprika, the warmth of the cayenne, and the savoury notes of garlic and onion are beautifully balanced by the mellow cream and salty Parmesan. I’ve found that the secret to the perfect sauce consistency is using a splash of the starchy pasta water; it helps the sauce cling to every single piece of pasta beautifully.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Cajun Chicken Pasta Recipe

• Genuine Flavour: We build a deep, authentic flavour base by searing the chicken first and then creating the sauce in the same pan. The combination of smoky paprika, earthy oregano, and a gentle cayenne warmth creates a truly delicious Cajun-inspired taste that isn’t just about heat.
• Ready in 30 Minutes: From start to finish, this entire meal comes together in about 30 minutes, making it ideal for those busy weeknights when you want something special without spending hours in the kitchen.
• Flexible Recipe: You can easily adjust the spice level by adding more or less cayenne pepper. Feel free to throw in other vegetables like mushrooms or courgettes, or even swap the chicken for prawns for a different take.
• Great for a Cosy Night In: This dish is the epitome of satisfying comfort food. It’s substantial, warming, and just the thing you want to curl up with on the sofa. It also reheats well for leftovers the next day. If you’re looking for another comforting chicken dish, my Bacon Brown Sugar Chicken Tenders are always a hit.
• Family Tested: My whole family enjoys this one. The spice level is manageable enough for older children, and it’s a great way to get some colourful vegetables into a meal that everyone gets excited about.

Creamy Cajun Chicken Pasta Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using straightforward ingredients that are easy to find at any local supermarket. When it comes to the Cajun seasoning, you can use a pre-made blend, but I highly recommend making your own – it takes just a few minutes and allows you to control the salt and heat levels. I always opt for a good quality block of Parmesan cheese and grate it myself; the pre-grated kind often contains anti-caking agents that can make the sauce a bit grainy.

• 500g skinless, boneless chicken breasts, cut into 2.5cm (1-inch) cubes
• 300g dried penne or rigatoni pasta
• 1 tbsp olive oil
• 1 large onion, finely diced
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 3 cloves garlic, minced
• 300ml double cream
• 120ml chicken stock
• 80g Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, chopped, for garnish
• For the Cajun Seasoning:
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (or more, to taste)
• 1 tsp fine sea salt
• 1/2 tsp black pepper

Sophia’s Tip: If you don’t have double cream, you can use single cream, but you may need to let the sauce simmer for an extra minute or two to thicken up. Just be careful not to let it boil, as single cream has a higher tendency to split.

How to Make Creamy Cajun Chicken Pasta Recipe

The process for this dish is very streamlined. We cook the pasta while we prepare the chicken and sauce, bringing everything together at the end. Using just one pan for the main components not only saves on washing up but also ensures all those lovely flavours from the chicken are incorporated into the final sauce.

1. Prepare the Seasoning and Chicken: In a small bowl, mix together all the Cajun seasoning ingredients: smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Place the cubed chicken in a larger bowl and toss with 2 tablespoons of the seasoning mix until every piece is evenly coated. Set aside the remaining seasoning.
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water. Drain the pasta and set it aside.
3. Sear the Chicken: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
4. Sauté the Vegetables: Reduce the heat to medium. Add the diced onion and sliced peppers to the same pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
5. Build the Creamy Sauce: Sprinkle the remaining Cajun seasoning over the vegetables and stir to combine. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour lies!
6. Make it Creamy: Reduce the heat to low. Slowly pour in the double cream, stirring continuously. Bring the sauce to a gentle simmer (do not let it boil). Stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth and glossy. I find that taking the pan off the heat for a moment while stirring in the cheese prevents any clumping.
7. Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained pasta and toss everything together until the pasta and chicken are thoroughly coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
8. Serve: Taste the pasta and adjust seasoning if needed. Serve immediately, garnished with a generous sprinkle of fresh parsley.

Tips From My Kitchen

• Temperature Control is Key: When you add the double cream, make sure your pan is on a low heat. High heat can cause the cream to separate or “split.” A gentle simmer is all you need to bring the sauce together.
• The Secret Step: Don’t ever skip reserving the pasta water. I learned that the starch in the water is a fantastic emulsifier. It helps the creamy, cheesy sauce bind to the pasta instead of just pooling at the bottom of the bowl. For more on the science of this, Serious Eats has a great explanation.
• Make-Ahead: You can chop all the vegetables and mix the Cajun seasoning blend a day or two in advance. Store the veg in an airtight container in the fridge. This makes the final cooking process even faster.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over a low heat, adding a splash of milk or chicken stock to loosen the sauce, as it will thicken upon cooling.

Equipment You’ll Need

• Large pot for boiling pasta
• Colander
• Large, deep frying pan or sauté pan
• Tongs or a pasta fork for tossing
• Measuring spoons and cups
• Sharp knife and cutting board

Common Mistakes to Avoid

• Overcrowding the pan: When searing the chicken, give it space. If you add too much chicken at once, it will steam instead of browning, and you’ll miss out on that lovely caramelised crust which adds so much flavour. Cook in two batches if your pan isn’t big enough.
• Boiling the cream sauce: A rolling boil is the enemy of a smooth cream sauce. Once the cream is in, keep the heat low and gentle. This prevents it from splitting and ensures a silky, velvety texture.
• Skipping the rest time: While this recipe doesn’t require a long rest, letting the cooked chicken sit on a plate for a few minutes while you make the sauce allows the juices to redistribute, ensuring it stays tender and moist when you add it back to the pan.

Delicious Variations to Try

One of the best things about this creamy pasta dish is how easily you can adapt it to your own tastes or what you have in the fridge. Here are a few variations I’ve tried and loved:

• Extra Spicy Version: For those who love heat, add a pinch of red pepper flakes along with the garlic or slice a fresh red chilli and sauté it with the peppers and onions. You could also add a dash of your favourite hot sauce to the finished cream sauce.
• Creamy Cajun Prawn Pasta: Swap the chicken for 400g of raw king prawns. Season them with the Cajun spice and cook them for just 2-3 minutes in the pan until pink. Set them aside and add them back at the very end with the pasta to avoid overcooking.
• Make it Vegetarian: Omit the chicken and use a block of halloumi, cubed and pan-fried until golden. Alternatively, sauté 250g of sliced chestnut mushrooms and a drained can of chickpeas with the peppers and onions for a hearty, plant-based meal. Use vegetable stock instead of chicken stock.

What to Serve With Creamy Cajun Chicken Pasta Recipe

This is a wonderfully complete meal on its own, but a few simple side dishes can round it out beautifully. We like to keep things simple to let the pasta shine.

• Garlic Bread: A few slices of warm, crusty garlic bread are essential for mopping up every last bit of that incredible creamy Cajun sauce.
• A Simple Green Salad: A crisp green salad with a light vinaigrette dressing provides a fresh, acidic contrast that cuts through the richness of the pasta perfectly. Think rocket, cucumber, and a squeeze of lemon.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works very well, as its acidity complements the creamy sauce.

Frequently Asked Questions

Creamy Cajun Chicken Pasta Recipe

A rich and flavourful pasta dish featuring tender chicken and colourful peppers in a spicy, creamy Cajun sauce. A perfect weeknight meal that's both comforting and packed with taste.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 980

Ingredients Method Notes

Ingredients

  

• 500 g skinless boneless chicken breasts, cut into 2.5cm (1-inch) cubes
• 300 g dried penne or rigatoni pasta
• 1 tbsp olive oil
• 1 large onion finely diced
• 1 red pepper deseeded and sliced
• 1 yellow pepper deseeded and sliced
• 3 cloves garlic minced
• 300 ml double cream
• 120 ml chicken stock
• 80 g Parmesan cheese freshly grated
• 2 tbsp fresh parsley chopped, for garnish

For the Cajun Seasoning

• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper or more, to taste
• 1 tsp fine sea salt
• 1/2 tsp black pepper

Method

 

1. Prepare the Seasoning and Chicken: In a small bowl, mix together all the Cajun seasoning ingredients: smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Place the cubed chicken in a larger bowl and toss with 2 tablespoons of the seasoning mix until every piece is evenly coated. Set aside the remaining seasoning.
2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water. Drain the pasta and set it aside.
3. Sear the Chicken: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
4. Sauté the Vegetables: Reduce the heat to medium. Add the diced onion and sliced peppers to the same pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
5. Build the Creamy Sauce: Sprinkle the remaining Cajun seasoning over the vegetables and stir to combine. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon – this is where so much flavour lies!
6. Make it Creamy: Reduce the heat to low. Slowly pour in the double cream, stirring continuously. Bring the sauce to a gentle simmer (do not let it boil). Stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth and glossy. I find that taking the pan off the heat for a moment while stirring in the cheese prevents any clumping.
7. Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained pasta and toss everything together until the pasta and chicken are thoroughly coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
8. Serve: Taste the pasta and adjust seasoning if needed. Serve immediately, garnished with a generous sprinkle of fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or stock to loosen the sauce.

I really hope you give this Creamy Cajun Chicken Pasta recipe a try. It’s one of those reliable, flavour-packed dishes that never fails to make an evening feel a little more special. Once you’ve made it, I’d love to hear how it turned out for you. Please leave a comment below and let me know if you made any of your own delicious variations! Happy cooking!

– Sophia Martinez