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Bowl of creamy Cajun chicken pasta with cherry tomatoes and parsley garnish

Creamy Cajun Chicken Pasta

Emily Wilson
Tender chicken, bold Cajun spice, and a silky cream sauce come together in this comforting weeknight favorite. Ready in about 40 minutes, this creamy Cajun chicken pasta delivers restaurant-level flavor with simple pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine Cajun
Servings 4 bowls
Calories 620 kcal

Equipment

  • Large Skillet
  • Large pot
  • Cutting Board
  • Chef's Knife
  • Tongs
  • Measuring cups and spoons
  • Colander

Ingredients
  

Chicken

  • 2 boneless skinless chicken breasts about 1 to 1.25 pounds total
  • 1 tablespoon Cajun seasoning use mild or hot to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon kosher salt plus more to taste
  • 0.25 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil

Sauce

  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth low sodium preferred
  • 0.5 cup Parmesan cheese freshly grated

Pasta and Finish

  • 8 ounces fettuccine or penne or rotini
  • 0.25 cup fresh parsley chopped, plus more for garnish
  • 1 tablespoon lemon juice fresh

Instructions
 

  • Bring a large pot of salted water to a boil. In a bowl, combine Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Pat chicken dry and coat on all sides with the spice mixture.
  • Heat olive oil in a large skillet over medium heat. Cook chicken for 6 to 7 minutes per side until golden and cooked through. Transfer to a cutting board and rest for 5 minutes, then slice into thin strips.
  • While the chicken rests, add butter to the same skillet over medium heat. Sauté minced garlic for 1 to 2 minutes until fragrant.
  • Stir in heavy cream and chicken broth. Simmer for 3 to 4 minutes until slightly thickened. Whisk in Parmesan until smooth. Taste and adjust seasoning.
  • Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  • Add pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until silky.
  • Stir in parsley and lemon juice. Top with sliced chicken, toss gently, and serve hot with extra parsley and Parmesan.

Notes

For extra heat, add a pinch of cayenne. For a lighter version, swap in half and half. If reheating, add a splash of milk or broth and warm gently over low heat to keep the sauce smooth.
Nutrition Facts:
Serving Size: 1 bowl (about 1/4 of recipe)
Servings Per Recipe: 4
Amount Per Serving:
Calories: 620
Total Fat: 30 g
Saturated Fat: 16 g
Cholesterol: 140 mg
Sodium: 780 mg
Total Carbohydrate: 52 g
Dietary Fiber: 3 g
Total Sugars: 4 g
Protein: 36 g
Vitamins and Minerals:
Vitamin A: 900 IU
Vitamin C: 8 mg
Calcium: 300 mg
Iron: 2 mg
Potassium: 520 mg