Cajun Chicken Pasta
Creamy Cajun Chicken Pasta is ready in 30 minutes, featuring Cajun-crusted chicken, tender penne pasta, fresh parmesan, and Roma tomatoes.
If you love ordering Chili’s Cajun Pasta, you will want to save today’s homemade version. My family and I can’t get enough of this Southern-inspired Cajun Chicken Pasta. There is truly nothing like Southern comfort food. Cajun and Creole-style cooking never shies away from a beautiful flavor balance of smoke, heat, and spice. Each bite of this homemade Cajun pasta has a hint of smoky southern spices and offers just a little bit of heat on the palate. Nothing too spicy, but enough to wake up your senses. This dinner offers something a little bit different that your family might not expect from the traditional pasta dish.
CAJUN CHICKEN PASTA
To quote one of my favorite movies set in the south, Fried Green Tomatoes, “The secret is in the sauce.” Well, my friends, it’s true, the secret to this dish is the homemade sauce. It pairs so well with the Cajun-seasoned chicken. This simple sauce only requires butter, garlic, heavy cream, and Parmesan cheese. Easy and flavorful, this is the secret that brings all the components of this dinner together. Serve it with garlic bread, a green salad, roasted vegetables, or steamed broccoli for a complete family-friendly meal.
Find my expert tips on how to make homemade Cajun chicken pasta from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Cajun Chicken Pasta Recipe:
- Classic Southern Comfort Food: This recipe has all the smoke, heat, and spice inspired by the original Cajun chicken pasta dish.
- A Fun Twist On Pasta Night: If you’re looking to try something different than the classic spaghetti or pasta, you won’t be disappointed with this Creole-inspired dish.
- Quick & Easy: This 30-minute weeknight meal is ideal for busy weeknights and big families. You can easily double or triple the recipe.
- Perfect For All Occasions: This Cajun pasta works well for meal-prep, easy weeknight meals, Sunday dinners, and romantic dinners for two.
Ingredients
Chicken Pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon cajun seasoning (See my homemade cajun seasoning recipe below)
- 8 ounces dried penne pasta
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan
- salt and freshly ground black pepper to taste
- 2 Roma tomatoes, diced
- chopped fresh parsley leaves if desired
Cajun Seasoning
- 1 Tablespoon onion powder
- 1 Tablespoon dried thyme
- 1 Tablespoon ground cayenne red pepper
- 2 Tablespoons garlic powder
- 2 Tablespoons paprika
- 1 Tablespoon salt
- 1 Tablespoon black pepper
Instructions
In a large Ziploc bag, add chicken, 1 tablespoon olive oil, and Cajun seasoning. Rub and shake to coat the chicken. Let it sit for at least 5 minutes, or it can marinate in your fridge for up to 8 hours.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook about 6 minutes on each side or until heated through. Internal temperature should reach 165 degrees F. Remove to a plate and cover with foil to keep warm.
In a large pot of boiling salted water, cook penne pasta according to package instructions; drain well.
Wipe skillet clean (be careful, it will be hot!) and melt butter over medium heat. Add garlic, and cook, stirring frequently, until fragrant.
Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.
Servings
Serves 4.
Storage and Reheating
Store leftover Cajun chicken pasta in an airtight container and refrigerate for up to 3-4 days, keeping the chicken and sauce together to retain flavor. While cream-based sauces don’t freeze perfectly, you can freeze the pasta for up to 1 month and gently reheat it with a splash of milk or cream to restore creaminess. To reheat, warm on the stovetop over medium-low heat, stirring occasionally, or microwave on medium power in short intervals, stirring halfway through.
For the Cajun seasoning, combine all ingredients in a small airtight container. Store tightly covered for up to six months.
Holly’s Tips for The Best Cajun Chicken Pasta:
- Homemade Seasoning Is Best: My homemade Cajun seasoning allows better control over heat and flavor, but if you have a favorite seasoning, you can use that.
- Marinate The Chicken: Letting the chicken marinate for at least 5 minutes enhances seasoning, but marinating up to 8 hours allows the Cajun spices to fully penetrate the meat.
- Bring Chicken to Room Temperature: Allow chicken to sit at room temperature for 10-15 minutes before cooking to ensure even cooking and juicier results.
- To Achieve A Cajun Crust: After your chicken is finished marinating, whether it be overnight or just for 5 minutes, cook or grill the chicken over medium-high heat to create a flavorful Cajun-spiced crust without burning the seasoning.
- Save Some Pasta Water: Save ½ cup of pasta water before draining. It can be added to the sauce to loosen it and help it cling to the pasta. It’s a great hack for any pasta dish!
- Whisk Cream Slowly: Gradually whisking in the heavy cream prevents separation and ensures a smooth, restaurant-quality sauce.
- Adjust Sauce As Needed: To thicken, simmer the sauce a little longer or add extra Parmesan. To thin it, add more heavy cream or reserved pasta water a little at a time.
- Adjust Spice As Needed: Reduce the amount of Cajun seasoning or omit the cayenne pepper for a milder, family-friendly version. Taste-test before serving.
- Garnish Well: Roma tomatoes add freshness and acidity, while chopped parsley brightens the dish and balances the richness of the cream sauce.
Frequently Asked Questions:
Absolutely, you can prepare it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore the sauce.
This recipe has a mild to medium heat level. You can adjust the spice by using less Cajun seasoning or reducing the cayenne pepper in the homemade blend.
Penne pasta works best because it holds the creamy sauce well, but fettuccine, rigatoni, or bowtie pasta are great substitutes.
No. If you want to try something a little different, use shrimp in place of the chicken. Marinate just the same, and then throw it on the grill before adding it to your pasta dish.
To make Cajun Chicken Pasta vegan or vegetarian, replace the chicken with plant-based alternatives such as sautéed mushrooms, cauliflower, bell peppers, zucchini, or vegan chicken strips seasoned with Cajun spices. Use vegan butter and substitute the heavy cream with full-fat coconut milk, cashew cream, or an unsweetened plant-based cream, and swap Parmesan for vegan Parmesan or nutritional yeast. Cook the pasta as directed and follow the same sauce method.
To make Cajun Chicken Pasta gluten-free, simply swap the penne pasta for your favorite gluten-free pasta made from rice, corn, or chickpeas, and cook it according to package directions. Double-check that your Cajun seasoning is gluten-free, as some blends contain wheat-based additives, and confirm that the Parmesan cheese and other ingredients are labeled gluten-free.
Similar Recipes
Craving something similar? Try my Chicken Bacon Ranch Baked Penne.
Can’t get enough of chicken pasta recipes? Give these a try next: Tuscan Garlic Chicken Pasta, BBQ Ranch Chicken Pasta Salad, and Chicken Ranch Pasta Bake.
Looking for more Southern-inspired dishes? Serve this classic Southern dessert after dinner with my Mississippi Mud Bars.
Have you made this Cajun Chicken Pasta recipe?❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CajunChickenPasta #LifeInTheLofthouse
Cajun Chicken Pasta
Ingredients
Chicken Pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil divided
- 1 tablespoon cajun seasoning (See my homemade Cajun seasoning recipe below)
- 8 ounces dried penne pasta
- 2 tablespoons salted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan
- salt and freshly ground black pepper to taste
- 2 Roma tomatoes diced
- chopped fresh parsley leaves if desired
Cajun Seasoning
- 1 Tablespoon onion powder
- 1 Tablespoon dried thyme
- 1 Tablespoon ground cayenne red pepper
- 2 Tablespoons garlic powder
- 2 Tablespoons paprika
- 1 Tablespoon salt
- 1 Tablespoon black pepper
Instructions
- In a large Ziploc bag, add chicken, 1 tablespoon olive oil, and cajun seasoning. Rub and shake to coat the chicken. Let it sit for at least 5 minutes, or it can marinate in your fridge for up to 8 hours.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook about 6 minutes on each side or until heated through. Internal temperature should reach 165 degrees F. Remove to a plate and cover with foil to keep warm.
- In a large pot of boiling salted water, cook penne pasta according to package instructions; drain well.
- Wipe skillet clean (be careful, it will be hot!) and melt butter over medium heat. Add garlic, and cook, stirring frequently, until fragrant.
- Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper to taste.
- Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.
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This makes me think of when O’Charley’s first opened here when I was a junior in high school and I thought it was SO good. Cajun chicken pasta was my favorite thing to order! This looks way better than that. Thanks for the recipe!
Cajun and creamy white sauce?? I am ALL over this! Sounds delicious!
Looks like you’ve updated this recipe to a new one that looks really yummy. Do you still have the old one with the cajun spice mix amounts? That meal is a favorite of ours and if I lose that recipe I’m in big trouble! Thanks for your help!
Hi Lynn! Yes I deleted the old one but I still have that other version’s cajun mix seasoning. Here it is below:
CAJUN SEASONING MIX
1 Tablespoon Onion Powder
1 Tablespoon Dried Thyme
1 Tablespoon Ground Red Pepper (Cayenne)
2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoon Salt
1 Tablespoon Black Pepper
Combine all together in a small air tight container. Store for up to six months.
Thank you! Thank you! Thank you! My toddler is very excited! 😉
It would appear that since this makes 4 servings that a serving is 1/2 a chicken breast?? Maybe for a child but for an adult??? This recipe would be just about right for my husband and me so I guess we’ll be eating 2 servings each. 🙂 Would I be the only one who thinks half a chicken breast is not really a dinner-size meal?
We get the large frozen chicken breasts at Costco, so my family only eats half of them. That’s where I get the two servings from one 🙂
Everyone loved it! I didn’t have penne so I used spaghetti. I think penne would definitely have been much better.