Easy Creamy Cajun Chicken Pasta
Ready for a dinner that’ll make your taste buds do a happy dance? This Creamy Cajun Chicken Pasta is about to become your new weeknight hero. It’s got that perfect balance of spicy, creamy, and savory that’ll have everyone at the table asking for seconds before they’ve even finished their firsts.
What makes this pasta special is the way the velvety cream sauce clings to every piece of pasta, carrying that signature Cajun kick in each bite. The pan-seared chicken gets a flavor-packed crust from the Cajun seasoning, while the inside stays perfectly tender and juicy. It’s restaurant-quality comfort food that comes together in just 30 minutes with ingredients you probably already have on hand.
Ingredients
- 12 ounces penne pasta, uncooked (or other short pasta)
- 3 chicken breasts, boneless and skinless, sliced into thin cutlets
- 2 tablespoons Cajun seasoning, divided
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- ½ yellow onion, finely diced
- 2 cloves garlic, pressed or very finely minced
- 1 cup canned diced tomatoes
- 1 cup heavy cream (double cream in the UK)
- ½ cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
Steps
- In a medium-sized saucepan, bring 4-6 cups of water to a rolling boil and add 1 tablespoon salt. Add your pasta, and cook according to the package instructions until al dente (8-10 minutes typically). When testing for doneness, the pasta should have a slight bite in the center. When the pasta is cooked, reserve ½ cup of the pasta water and drain the pasta. Don’t rinse the pasta – the starch helps the sauce adhere better.
- Meanwhile, prepare and season the chicken. Pat the chicken cutlets dry with paper towels (this helps them brown better). Season both sides generously with salt, pepper, and 1 tablespoon of Cajun seasoning, pressing the seasonings into the meat.
- Heat 1 tablespoon olive oil and melt 1 tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming. Add the seasoned chicken cutlets and cook for 3-4 minutes per side until they reach an internal temperature of 165°F (74°C) and develop a nice golden-brown crust. Remove from the pan and cover loosely with foil to keep warm. Cook the chicken in batches if needed – overcrowding the pan will cause the chicken to steam rather than brown.
- If there are any burnt seasonings left in the pan, wipe them away with paper towels. You can add 2-3 tablespoons of water to deglaze and make this easier. Don’t skip this step or your sauce might taste bitter.
- Return the pan to medium heat and melt the remaining 1 tablespoon of butter. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Add garlic, and sauté for just 30 seconds until fragrant (cooking garlic longer can make it bitter). Add the diced tomatoes and stir to combine.
- Stir in the remaining 1 tablespoon Cajun seasoning and heavy cream. Bring the mixture to a gentle simmer (small bubbles around the edges) but don’t let it boil vigorously or the cream might separate.
- Use a flexible spatula or a whisk to mix everything together. Then add the parmesan cheese and stir continuously until it melts completely into the sauce, about 1-2 minutes. Season with salt and pepper, tasting and adjusting as needed. If the sauce seems too thick at any point, stir in some of the reserved pasta water 1 tablespoon at a time until you reach your desired consistency.
- Slice the cooked chicken into thin strips, then add both the chicken and cooked pasta to the sauce. Gently toss everything together until well coated. Allow the mixture to simmer for 1-2 minutes so the pasta can absorb some of the sauce flavors.
- Serve immediately, garnished with chopped fresh parsley and extra grated parmesan cheese. The pasta is best enjoyed while hot, as the sauce may thicken upon standing.
Smart Swaps
- Use half-and-half instead of heavy cream to reduce calories (sauce will be slightly thinner)
- Swap in whole wheat pasta for extra fiber and nutrients
- Try shrimp instead of chicken for a seafood variation (cook for just 2 minutes per side)
- For a vegetarian version, replace chicken with 1 pound roasted vegetables like bell peppers and zucchini
Make It Diabetes-Friendly
- Replace regular pasta with chickpea or lentil pasta to reduce carbs by approximately 15g per serving
- Use ¾ cup half-and-half mixed with ¼ cup chicken broth instead of heavy cream to reduce fat content while maintaining creaminess
- Increase the protein-to-carb ratio by using 4 chicken breasts instead of 3
- Serve with a large side salad dressed with olive oil and vinegar to slow carbohydrate absorption
Pro Tips
- For extra flavor, marinate the chicken in the Cajun seasoning for 30 minutes before cooking
- The key to perfect pasta is salting the water until it tastes like seawater
- Use freshly grated parmesan cheese rather than pre-grated for better melting and flavor
- If you like it spicier, add a pinch of cayenne pepper or a dash of hot sauce to the cream sauce
- For meal prep, store the pasta and sauce separately to prevent the pasta from absorbing all the liquid