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This Creamy Cajun Chicken Pasta is a simple, flavorful weeknight meal the whole family will enjoy. Tender, Cajun-seasoned chicken breasts are combined with a rich, creamy sauce and tossed with pasta for a comforting, satisfying dish.

I’m definitely hooked on Cajun seasoning — it adds depth and bold flavor to simple ingredients. This recipe highlights that spice blend in a luscious cream sauce that pairs perfectly with pasta and pan-seared chicken.

What to Love About This Creamy Cajun Pasta Recipe

Texture: Pan-seared chicken stays juicy when cooked as described, and the sauce is ultra creamy while the pasta remains al dente.
Bold flavor: A blend of spices seasons the chicken, while sautéed onions and peppers add sweetness and balance to the Cajun heat.
Easy to make: The steps are straightforward — season and cook the chicken, sauté the vegetables, make the cream sauce, and combine with pasta.

Ingredients Needed For This Creamy Pasta Dish

Pasta: Rigatoni is used here, but penne, fettuccine or another favorite will work.
Chicken breasts: Four large boneless, skinless breasts are used in the full recipe; reduce amounts proportionally if you prefer less chicken.
Olive oil: For coating and frying the chicken.
Seasonings: A combination of Cajun seasoning, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, black pepper and cayenne gives the chicken robust flavor. Additional Cajun seasoning flavors the sauce.
Unsalted butter: Adds richness when cooking the chicken and vegetables.
Vegetables: Diced red onion, red and yellow bell peppers, and garlic. Swap in other peppers or onions if you prefer.
Tomato paste: Helps thicken and deepen the sauce.
Heavy cream: The base of the silky sauce.
Chicken broth: A splash to balance and loosen the sauce as needed.
Parmesan cheese: Freshly grated parmesan melts into the sauce for extra savory depth.

How to Make Cajun Chicken Pasta

Refer to the recipe card and video for a full walkthrough, or follow the summarized steps below.

Boil the pasta: Cook pasta in well-salted boiling water according to package directions. Drain and set aside.
Prepare the chicken: Pound the breasts to an even 1/2-inch thickness, rub both sides with olive oil, then season thoroughly with the spice mixture.
Cook the chicken: Heat oil in a large pan, sear the chicken for about 7 minutes per side over medium-high heat. Add butter on the second side and baste as it finishes cooking. Remove and keep covered while you make the sauce.
Sauté the vegetables: Melt butter in the same pan, cook diced onions and peppers until softened, then add garlic and tomato paste and stir to coat.
Make the sauce: Pour in heavy cream and simmer 8–10 minutes until slightly thickened. Stir in Cajun seasoning and a bit of chicken broth, then remove from heat and fold in freshly grated parmesan until smooth.
Combine: Mix the cooked pasta into the sauce. Slice the chicken and either toss it into the pasta or serve on top.

Tips For The Best Results

Timing the pasta: If you worry about pasta drying out, start boiling it closer to when the sauce will be ready so it stays moist when combined.
Leave the chicken undisturbed: Let the chicken sear without moving it to develop a good crust and prevent sticking.
Cut to size: Slice the chicken into bite-sized pieces if you plan to toss it into the pasta for easier eating.

Tools I Used to Make This Recipe

Meat mallet: Useful for pounding chicken evenly (a rolling pin can work in a pinch).
Ziplock bag: Place chicken in a bag before pounding to keep things tidy.
Food-safe gloves: Helpful when rubbing oil and spices on the chicken.
Tongs: For flipping and handling the chicken.
Large frying pan: Use a pan with enough space to finish the sauce and combine pasta comfortably.

More Cajun Recipes For You to Enjoy

Cajun Shrimp and Crab Mac and Cheese
Cajun Shrimp, Chicken and Steak Pasta
Cajun Shrimp Fettuccine Alfredo

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Let’s get cooking!

Creamy Cajun Chicken Pasta

Yield:
4-6 servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

This Cajun Chicken Pasta is an easy, mouth-watering recipe that’ll satisfy the whole family! Juicy Cajun-spiced chicken breasts are mixed with an ultra creamy sauce for the perfect weeknight dinner.

Ingredients

Pasta:

2 teaspoons salt
1 lb Rigatoni pasta

Cajun Chicken:

4 skinless boneless chicken breasts
2 Tablespoons olive oil + more for cooking
1½ Tablespoons Cajun seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
2 Tablespoons unsalted butter

Creamy Cajun Sauce:

2 Tablespoons butter
1 small red onion, diced
1 red pepper, diced
1 yellow pepper, diced
4 garlic cloves, finely minced
4 Tablespoons tomato paste
2 cups heavy cream
1 Tablespoon Cajun seasoning
½ cup chicken broth
1 cup grated Parmesan cheese

Instructions

For the Pasta:

Fill a large pot with water, add salt, bring to a boil, then cook the pasta according to package directions.

For the Chicken:

Place two chicken breasts in a large ziplock bag, press out the air and pound to ½-inch thickness. Repeat with the remaining breasts.
Drizzle olive oil over the chicken and rub to coat both sides.
Combine the spices and rub them onto both sides of the chicken. Set aside.
Heat oil in a frying pan over medium-high heat. Add the chicken and cook 5–7 minutes without moving it.
Flip the chicken, add butter, baste as it melts, and cook another 5–7 minutes. Remove and keep covered.

For the Sauce:

Add 2 tablespoons butter to the pan and melt.
Add diced onions and peppers and sauté until softened, about 3 minutes.
Add minced garlic for 30 seconds, then stir in the tomato paste to coat the vegetables.
Pour in heavy cream, bring to a low boil, then reduce heat and simmer 8–10 minutes until the sauce thickens.
Stir in Cajun seasoning and chicken broth, simmer 1–2 minutes more, then remove from heat and fold in Parmesan.
Add the cooked pasta to the sauce and toss to combine. Slice the chicken and serve on top or stir it in. Enjoy!

Notes

– Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 690
Total Fat: 49g
Saturated Fat: 27g
Trans Fat: 1g
Unsaturated Fat: 18g
Cholesterol: 193mg
Sodium: 2370mg
Carbohydrates: 27g
Fiber: 3g
Sugar: 6g
Protein: 36g

BON APPÉTIT!

Love, Dedra

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