Creamy Cajun Chicken Pasta is a quick, bold weeknight dinner that layers seared, spice-rubbed chicken with a velvety cream sauce spiked by smoked paprika and extra Cajun heat. It comes together in about 30–35 minutes, uses pantry-friendly ingredients, and hits the comfort-food sweet spot when you want something with character but without fuss. If you like bold, crispy chicken recipes for other nights, try this take on an air fryer Bang Bang Chicken for a lighter, spicy companion dinner.
Why you’ll love this dish
This pasta balances three big wins: quick prep, big flavor, and flexible proteins. The Cajun seasoning gives a punchy, smoky heat that’s mellowed by heavy cream and Parmesan — so it’s indulgent without being one-note. It’s also easy to adapt (use thighs, shrimp, or extra vegetables) and scales well for families or small dinner parties.
“A single skillet can give you dinner that tastes like you spent hours at the stove — smoky, creamy, and addictive.” — a quick reader test opinion
Perfect occasions: busy weeknights, casual date nights, or any time you want something racy enough to satisfy spice lovers but still comforting for picky eaters.
How this recipe comes together
A quick overview so you know what to expect:
- Season and sear the chicken until golden and cooked through, then rest and slice.
- Boil pasta to al dente and reserve some starchy pasta water.
- Build the sauce in the same pan: butter, garlic, Cajun seasoning, smoked paprika, then cream and chicken broth. Finish with Parmesan.
- Toss pasta into the sauce, fold in sliced chicken, and finish with lemon and parsley.
This linear flow keeps pans low and flavor concentrated: browning the chicken first adds fond, which flavors the sauce.
What you’ll need
- 2 boneless, skinless chicken breasts (substitute thighs for juicier results)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- Salt and pepper, to taste
- 12 oz pasta (penne, fettuccine, or spaghetti work well)
- Salt, for the pasta water
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (for the sauce)
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
- Red pepper flakes (optional, for extra heat)
- Fresh lemon juice (to brighten before serving)
Optional add-ins and swaps: - Sautéed bell peppers, onions, spinach, or mushrooms
- Swap chicken for shrimp (cook quickly until opaque)
- For a lighter sauce, use half-and-half but expect a thinner consistency
Step-by-step instructions
- Prepare the chicken
- Pat chicken dry and season both sides with 1 tablespoon Cajun seasoning plus salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken 4–6 minutes per side (depending on thickness) until golden and an instant-read thermometer reads 165°F (74°C).
- Remove chicken to a cutting board, tent with foil, and rest 5 minutes. Slice thinly against the grain.
- Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add pasta and cook to al dente according to package directions.
- Reserve ¾ cup of pasta water, then drain pasta.
- Make the Cajun cream sauce
- In the same skillet over medium heat, melt butter. Scrape up any browned bits from the chicken for extra flavor.
- Add minced garlic and cook 30–45 seconds until fragrant.
- Stir in 1 tablespoon Cajun seasoning and smoked paprika; toast briefly (10–15 seconds).
- Pour in chicken broth and scrape the pan. Simmer 1–2 minutes.
- Add heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 2–3 minutes.
- Whisk in Parmesan until smooth. If the sauce is too thick, thin with reserved pasta water, one tablespoon at a time.
- Combine pasta, chicken, and sauce
- Add drained pasta to the skillet and toss to coat evenly.
- Stir in sliced chicken and heat through for 1–2 minutes.
- Finish with a squeeze of fresh lemon juice, chopped parsley, and a pinch of red pepper flakes if using.
- Taste and adjust seasoning with salt and pepper. Serve immediately.
How to plate and pair
- Spoon the pasta into warm shallow bowls. Arrange slices of chicken on top or mix through for even distribution.
- Garnish with extra grated Parmesan, parsley, and a lemon wedge on the side.
- Pairings: a crisp green salad with vinaigrette or roasted asparagus cuts through the cream; a light-bodied white wine (Pinot Grigio) or a chilled rosé complements the spices.
- If you want a different protein-style option for casual sharing, try crunchy bites like air fryer ranch-crusted chicken bites on the side for an appetizer that keeps with the comfort-food theme.
Storage and reheating tips
- Refrigeration: Store leftover pasta in an airtight container in the fridge for 3–4 days. Cream sauces hold for this period but may thicken or separate slightly.
- Freezing: Cream-based pasta can suffer texture changes if frozen; freeze only if necessary in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over low heat. Add a splash of broth or cream to loosen the sauce and stir until smooth. Microwaving works in short bursts, stirring between intervals.
- Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Sear properly: Don’t overcrowd the skillet when cooking chicken; crowding steams instead of browns.
- Rest the chicken: Resting keeps juices locked in and prevents the meat from drying when sliced.
- Use pasta water: The starchy water helps the sauce adhere to pasta and gives silky texture.
- Timing: Cook pasta while the chicken rests to maximize efficiency.
- Spice balance: Start with the stated Cajun amounts; you can always add more at the end. Add lemon at the end to lift richness.
- Make-ahead shortcut: Cook chicken and pasta ahead, store separately, then finish sauce and combine when ready to serve.
Recipe variations
- Shrimp Cajun Pasta: Swap chicken for 1 lb peeled shrimp. Sear shrimp 1–2 minutes per side until pink and toss into sauce.
- Veg-forward: Add sautéed bell peppers, onions, and spinach for color and nutrition.
- Vegetarian: Replace chicken with roasted cauliflower or pan-seared tofu and use vegetable broth.
- Lighter version: Use half-and-half and a tablespoon of flour whisked into the melted butter to help thicken (the texture will be lighter).
- Smokier kick: Increase smoked paprika and add a dash of cayenne for more heat.
Common questions
Q: Can I make this milder for kids?
A: Yes. Reduce the Cajun seasoning by half and omit red pepper flakes. Finish with an extra squeeze of lemon for brightness instead of heat.
Q: Can I use low-fat cream or milk?
A: You can use half-and-half or whole milk, but expect a thinner sauce. To maintain creaminess with lower-fat dairy, simmer a little longer with a tablespoon of flour or cornstarch slurry to thicken.
Q: How can I prevent the sauce from splitting?
A: Avoid boiling the sauce vigorously after adding cream. Keep it at a gentle simmer and add cream off the heat if needed. If the sauce begins to separate, whisk in a tablespoon of cold butter or a splash of reserved pasta water to bring it back together.
Q: What internal temperature should the chicken reach?
A: Cook chicken to 165°F (74°C) measured at the thickest part. Let it rest a few minutes before slicing.
Q: Can I meal-prep this?
A: Yes. Cook components separately (chicken, pasta, sauce). Store in separate containers and combine when reheating for best texture.
If you want more bold, quick chicken ideas for weeknights, you’ll find similar flavors and fast techniques in recipes for air-fried spicy chicken bites and creamy skillet dinners across the site.
Creamy Cajun Chicken Pasta
Ingredients
Chicken Preparation
- 2 pieces boneless, skinless chicken breasts Substitute thighs for juicier results
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning Store-bought or homemade
- Salt and pepper To taste
Pasta Ingredients
- 12 oz pasta (penne, fettuccine, or spaghetti)
- Salt for the pasta water
Sauce Ingredients
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (for the sauce)
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
- Red pepper flakes (optional, for extra heat)
- Fresh lemon juice (to brighten before serving)
Instructions
Prepare the chicken
- Pat chicken dry and season both sides with 1 tablespoon Cajun seasoning plus salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken 4–6 minutes per side (depending on thickness) until golden and an instant-read thermometer reads 165°F (74°C).
- Remove chicken to a cutting board, tent with foil, and rest for 5 minutes. Slice thinly against the grain.
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add pasta and cook to al dente according to package directions.
- Reserve ¾ cup of pasta water, then drain pasta.
Make the Cajun cream sauce
- In the same skillet over medium heat, melt butter. Scrape up any browned bits from the chicken for extra flavor.
- Add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in 1 tablespoon Cajun seasoning and smoked paprika; toast briefly (10–15 seconds).
- Pour in chicken broth and scrape the pan. Simmer for 1–2 minutes.
- Add heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 2–3 minutes.
- Whisk in Parmesan until smooth. If the sauce is too thick, thin with reserved pasta water, one tablespoon at a time.
Combine pasta, chicken, and sauce
- Add drained pasta to the skillet and toss to coat evenly.
- Stir in sliced chicken and heat through for 1–2 minutes.
- Finish with a squeeze of fresh lemon juice, chopped parsley, and a pinch of red pepper flakes if using.
- Taste and adjust seasoning with salt and pepper. Serve immediately.