Homemade Creamy Cajun Chicken Pasta

This creamy Cajun chicken pasta pairs bite-size pieces of Cajun-seared chicken breast with penne and strips of sweet red bell pepper in a garlic and Parmesan cream sauce. The chicken sears first, the sauce is built on the browned bits it leaves in the pan, and a splash of starchy pasta water at the end makes the sauce cling to the penne instead of pooling in the bowl. It takes about 40 minutes and serves 6.

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What Sets This Version Apart

Cajun cream pastas are an American restaurant-style dish rather than a traditional Louisiana recipe, and this one doesn’t pretend otherwise. It’s built for a weeknight: one pound and a half of chicken to 12 ounces of penne, so every forkful has chicken in it, and a single red bell pepper for sweetness and color. Penne holds sauce inside its tubes and in its ridges, which suits a sauce this rich. There are no tomatoes and no lemon here; the flavor comes from the seasoning, the browned chicken, garlic, and Parmesan. If you’d like the seafood version with fettuccine and a squeeze of lemon, see our creamy Cajun shrimp pasta.

Ingredient Notes

You’ll find the exact amounts in the recipe card below. These are the ingredients that make the difference.

• Cajun seasoning: Two tablespoons are split between the chicken and the sauce. Store-bought blends differ a lot in salt and heat, so read the label. This recipe assumes a blend that contains salt. If yours is salt-free, add 3/4 teaspoon kosher salt to the chicken and taste the sauce before serving. With a hot blend, skip the red pepper flakes.
• Smoked paprika: Most Cajun blends already lean on paprika, so the extra half teaspoon isn’t for heat. It adds a gentle smoky note and deepens the color of the sauce.
• Chicken breast: Cut it into roughly 1-inch pieces. Even pieces cook through at the same time; smaller bits dry out before the large ones are done.
• Heavy cream and broth: A cup of cream with 3/4 cup of low-sodium broth makes enough sauce for 12 ounces of pasta once the starch from the pasta water is added. Heavy cream can simmer without curdling; half-and-half and milk are more likely to break.
• Parmesan: Grate it finely from a wedge. Shelf-stable grated cheese contains anti-caking agents and tends to clump in a cream sauce.
• Pasta water: Scoop out a full cup before draining. You’ll likely use about half of it, but it’s better to have extra than to run short.

How to Make Creamy Cajun Chicken Pasta

1. Season the chicken and start the water

Put a large pot of salted water on to boil. Toss the chicken with 1 tablespoon of the Cajun seasoning and the black pepper so every piece is coated.

2. Sear the chicken in two batches

Heat 1 tablespoon of oil in a 12-inch braiser or deep skillet over medium-high heat. Add half the chicken in a single layer with a little space between the pieces and leave it alone for 2 to 3 minutes, until the undersides are deep brown. Turn the pieces and cook 2 to 3 minutes more. Crowding the pan makes the chicken steam instead of brown, which is why it goes in two batches.

3. Check the chicken, then cook the penne

Chicken is done at 165°F. Check the thickest piece with an instant-read thermometer, or cut it open: the center should be opaque white with clear juices. Move each batch to a plate as it finishes. Meanwhile, cook the penne 1 minute short of the package time, scoop out 1 cup of the pasta water, and drain.

4. Soften the pepper and garlic

Lower the heat to medium and melt the butter in the same pan. Cook the pepper strips for 3 to 4 minutes, until they bend but still hold their shape, then stir in the garlic for 30 seconds. Don’t wipe the pan out; the browned bits are the base of the sauce.

5. Build the sauce and melt in the Parmesan

Pour in the broth and scrape up the browned bits, then let it bubble for about 2 minutes, until it has reduced by about a third. Stir in the cream, the rest of the Cajun seasoning, the smoked paprika, and the red pepper flakes if you’re using them. Simmer gently for 3 to 4 minutes, until the sauce coats the back of a spoon. Turn the heat to low and add the Parmesan a handful at a time, stirring until each addition melts. If the sauce boils after the cheese goes in, the cheese can turn grainy.

6. Toss everything together

Return the chicken and any juices from the plate, then add the penne. Toss over low heat for a minute or two, adding pasta water a splash at a time, until the sauce is glossy and coats each piece. It will look a little looser than you want; it thickens as it sits. Taste, add salt only if needed, and finish with the parsley.

Tips for a Smooth Sauce

• Sauce looks oily or grainy: The heat was too high when the cheese went in. Take the pan off the heat and stir in a few tablespoons of hot pasta water, which usually brings it back together.
• Sauce too thick: Loosen it with pasta water, not more cream. The starch keeps it silky.
• Too salty: Salt from the seasoning, broth, and Parmesan adds up. Use low-sodium broth and taste before adding any salt at the end.
• Too spicy: Leave out the flakes and use only 1 1/2 teaspoons of seasoning in the sauce. A spoonful of extra cream also softens the heat.

Substitutions

• Chicken thighs: Boneless, skinless thighs stay juicier and forgive a minute of overcooking. Cut and sear them the same way and cook to at least 165°F.
• Pasta: Rigatoni or cavatappi work in place of penne. Long pasta works too, but it changes the dish into something closer to the shrimp version.
• Peppers: A green bell pepper gives a slightly more bitter, savory note. A mix of colors is fine.
• Lighter sauce: Half-and-half can replace the cream, but keep the heat very low after it goes in and expect a thinner sauce.

What to Serve with It

A crisp green salad with a sharp vinaigrette or simple roasted broccoli balances the rich sauce. For another cream-sauce dinner, try our chicken Alfredo, or for steak with a Cajun kick, our Cajun steak Alfredo. You’ll find more in our dinner recipes.

Make Ahead

Cream-sauce pasta is best right after it’s tossed. To get ahead, cut and season the chicken and slice the pepper up to 1 day ahead and refrigerate them separately. Grate the cheese ahead too. The cooking then takes about 25 minutes.

Storage, Reheating, and Freezing

• Refrigerate: Cool and refrigerate leftovers in a covered container within 2 hours. They keep 3 to 4 days.
• Reheat: Penne soaks up the sauce in the fridge. Reheat portions in a skillet over medium-low heat with a few tablespoons of broth, milk, or water, stirring until hot (165°F). In the microwave, add the liquid, cover, and heat in short bursts, stirring between them.
• Freeze: Freezing isn’t recommended. Cream sauces tend to separate and turn grainy after thawing, and the penne softens.

Creamy Cajun Chicken Pasta FAQ

How spicy is it?

With a standard Cajun blend and the optional flakes, it has a medium heat that builds slowly. Without the flakes, it’s mild enough for most people who like a little spice.

Can I use pre-cooked or rotisserie chicken?

Yes. Use about 4 cups of bite-size pieces, toss them with 1 tablespoon of the seasoning, and add them in step 6 just to heat through. You’ll lose the browned bits that flavor the sauce, so scrape the pan well after the peppers.

Why sear the chicken in batches?

A pound and a half of chicken in one layer would crowd a 12-inch pan. Crowded pieces release juice and simmer in it, so they turn pale and rubbery instead of browning.

Recipe Card