Golden Cajun chicken, penne, and sautéed peppers and onions in a silky Parmesan cream sauce-this creamy Cajun chicken pasta has all the restaurant-dinner appeal, made from scratch in about 45 minutes. The homemade Cajun seasoning goes on the chicken and into the sauce, so there's smoky, peppery flavor all the way through.
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Want to bring in some smoky sausage? Try my take with Creamy Cajun Chicken and Smoked Sausage Pasta, or go with seafood in this Creamy Cajun Shrimp and Sausage Pasta.
My Favorite Kind of Creamy Chicken Pasta
Give me a bowl of creamy pasta, but give me something to go with all that cream. Here, it's paprika, garlic, a little cayenne, and chicken seared until golden. The onions and peppers soften in the same skillet, picking up the browned bits before the broth and cream go in.
The homemade Cajun seasoning does two jobs: most of it coats the chicken, and the rest gets stirred into the vegetables. That way, the chicken isn't carrying all the flavor while the pasta underneath tastes mostly of cream.
My small but important finishing detail is the pasta water. I add a couple of splashes so the sauce looks a little looser than I want it on the plate. The penne absorbs some as it sits, and that extra bit keeps dinner saucy by the time everyone starts eating.
You can arrange the sliced chicken over the top or mix it straight into the pasta. Both work. One looks a little more restaurant-like; the other saves everyone from negotiating a whole strip of chicken with a forkful of penne.
Key Ingredients
- Chicken breasts: Slice the two large breasts horizontally into four thinner cutlets. This gives you more surface area for seasoning and helps the chicken cook evenly without leaving a thick center waiting to catch up.
- Homemade Cajun seasoning: Sweet and smoked paprika, garlic powder, onion powder, oregano, thyme, and three kinds of pepper make a smoky, savory blend with adjustable heat. Start with ¼ teaspoon cayenne for a gentler version, or use ½ teaspoon for more warmth.
- Penne: The short tubes catch the sauce inside and out, and they're easy to toss with the peppers and sliced chicken. Save ½ cup of the cooking water before draining.
- Onion and bell peppers: A yellow onion plus red and green bell peppers gives the sauce sweetness, color, and some bite. Cook the peppers until tender-crisp rather than completely soft.
- Fresh garlic: Four cloves go in after the vegetables have softened. They need only about 30 seconds in the skillet before you add the remaining seasoning.
- Chicken broth: This loosens the browned bits left by the chicken and carries their flavor into the sauce.
- Heavy cream and Parmesan: The base of the cream sauce. Grate the Parmesan yourself and add it gradually over gentle heat so it melts smoothly.
- Fresh parsley: Stir some in or scatter it over the finished pasta, with extra Parmesan and cracked black pepper.
How to Make Creamy Cajun Chicken Pasta
Get the pasta going. Bring a large pot of generously salted water to a boil. Cook 16 ounces penne according to the package directions until al dente. Before draining, scoop out ½ cup pasta water. Reserve some pasta water.
Here's more on How to Emulsify Pasta Sauce with Pasta Water.
Slice 2 large chicken breasts horizontally into four thinner cutlets, pat dry, and season both sides with about two-thirds of the blend.
Sear the chicken. Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate and cover loosely with foil. Work in batches if the cutlets won't fit comfortably.
Soften the vegetables. Reduce the heat to medium. Add 1 diced yellow onion and cook for about 3 minutes. Add 1 sliced red bell pepper and 1 sliced green bell pepper, then cook for another 4 to 5 minutes, until tender-crisp. Stir in 4 minced garlic cloves and cook for 30 seconds.
Add the remaining seasoning. Sprinkle it over the vegetables and stir constantly for about 30 seconds. Add ¾ cup chicken broth, scraping the bottom of the skillet to release the browned bits. Simmer for 2 minutes.
Make the Parmesan cream sauce. Reduce the heat to medium-low and stir in 1¼ cups heavy cream. Warm gently for 2 to 3 minutes without boiling.
Gradually whisk in 1 cup freshly grated Parmesan until melted and smooth.
Bring it together. Add the drained penne and toss to coat. Pour in reserved pasta water a splash at a time until the sauce is slightly looser than you want to serve it. Slice the chicken into strips and fold it into the pasta, or arrange it over the top. Finish with 2 tablespoons chopped parsley, extra Parmesan, and cracked black pepper. Taste before adding more salt.
Creamy Cajun Chicken Pasta
Ingredients
- 16 ounces penne pasta
- 2 large boneless skinless chicken breasts (about 1½ pounds)
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 cloves garlic minced
- ¾ cup chicken broth
- 1¼ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Kosher salt and black pepper to taste
- Additional Parmesan and parsley for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the penne until al dente according to package directions. Reserve ½ cup pasta water before draining.
- Slice the chicken breasts in half horizontally to create four thinner cutlets. Pat dry with paper towels and generously season both sides with about two-thirds of the Cajun seasoning blend.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
- Reduce the heat to medium. Add the onion and cook for about 3 minutes until softened. Stir in the bell peppers and continue cooking for another 4 to 5 minutes until tender-crisp. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the remaining Cajun seasoning over the vegetables and cook for about 30 seconds, stirring constantly. This blooms the spices and deepens their flavor.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
- Reduce the heat to medium-low. Stir in the heavy cream and cook for 2 to 3 minutes until warmed through but not boiling. Gradually whisk in the Parmesan cheese until melted and smooth.
- Add the cooked penne and toss until evenly coated. If needed, stir in a splash of the reserved pasta water until the sauce reaches your desired consistency.
- Slice the chicken into strips and return it to the skillet. Toss gently or arrange over the pasta.
- Finish with fresh parsley, additional Parmesan, and cracked black pepper before serving.
Make it Your Own
- Add andouille sausage: Brown 8 ounces sliced, fully cooked andouille before cooking the chicken, then transfer it to a plate. Stir it back into the finished pasta. Taste before adding extra salt.
- Use chicken thighs: Boneless, skinless thighs work here, too. Adjust the cooking time for their thickness and check that they reach 165°F.
- Adjust the heat: Reduce or leave out the cayenne for a milder pasta. For more heat, add extra cayenne or a pinch of crushed red pepper flakes.
- Use prepared Cajun seasoning: Substitute about 2½ to 3 tablespoons. Salt levels vary between blends, so wait until the end to decide whether the pasta needs additional salt.
- Change the pasta: Rigatoni, cavatappi, rotini, or fusilli are good alternatives to penne.
- Add more vegetables: Sauté mushrooms with the onion, or wilt a few handfuls of spinach into the sauce before adding the pasta. Cooked broccoli or asparagus can go in at the end.
- No white pepper? Leave it out and adjust the black pepper after tasting the finished sauce.
What to Serve with Creamy Cajun Chicken Pasta
This pasta already has chicken, vegetables, and plenty of sauce, so I'd keep the sides simple.
- A crisp green salad: Lettuce, cucumber, and a sharp vinaigrette give you something fresh between bites of creamy pasta.
- Garlic bread rolls or warm crusty bread: For anyone who doesn't want to leave a spoonful of sauce behind.
- A green vegetable: Roasted broccoli, green beans, or asparagus works well if you want another vegetable on the table.
🙋🏽♂️ Frequently Asked Questions
What makes Cajun seasoning different from Creole seasoning?
I use them interchangeably, but Cajun seasoning leans toward peppers and earthy spices, while Creole usually adds more herbs and aromatics. This homemade Cajun blend is balanced, smoky, and moderately spicy, which suits a creamy pasta.
Can I use store-bought Cajun seasoning?
Yes. Use about 2½ to 3 tablespoons. Season the finished dish to taste before adding more salt.
How spicy is this recipe?
Medium heat. The cayenne adds warmth without overpowering the cream sauce. For milder pasta, reduce or omit it. For more heat, add more cayenne or a pinch of crushed red pepper flakes.
Can I substitute chicken thighs?
Yes. Boneless, skinless thighs stay very juicy. Cooking times may increase slightly depending on thickness.
Can I add andouille sausage?
Yes. Brown 8 ounces of sliced, fully cooked andouille before the chicken. Remove it from the skillet, continue with the recipe, and stir it back into the finished pasta just before serving.
More Easy Chicken Pasta Dinners
- Louisiana Chicken Pasta: Parmesan-crusted chicken over bow tie pasta in a spicy Cajun cream sauce with mushrooms and peppers.
- Creamy Chipotle Chicken Pasta: Smoky chipotle cream sauce over rigatoni, with chicken sliced on top.
- Chicken Pesto Pasta in Creamy White Wine Sauce: A one-skillet fettuccine with seared chicken and mushrooms in a pesto and white wine sauce.
- Creamy Chicken Pasta With Spinach: Chicken pasta with spinach and cherry tomatoes in a wine and cheese sauce.
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