Name: Creamy Cajun Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound boneless, skinless chicken breasts; 8 ounces fettuccine or penne pasta (Use penne for a chunkier bite); 1 cup heavy cream (Can substitute with half-and-half for a lighter version); 1 tablespoon Cajun seasoning (Adjust to taste); 1 medium bell pepper, sliced (Any color); 1 medium onion, chopped; 3 cloves garlic, minced; 1–2 tablespoons olive oil (For sautéing); to taste salt and pepper

I’ve made this creamy Cajun chicken pasta on busy weeknights more times than I can count. It’s rich, a little spicy, and comes together fast—one skillet for the sauce and a pot for the pasta. The result is a saucy, comforting pasta dressed with tender bits of seasoned chicken and bright bell pepper that feels restaurant-worthy without the fuss.

Why you’ll love this dish

This recipe hits the sweet spot between bold flavor and simple technique. The Cajun seasoning gives the cream sauce a smoky, peppery lift while heavy cream smooths everything out so even picky eaters usually ask for seconds. It’s fast enough for a weeknight but special enough for guests when you want to impress without overworking.

“Packed with spice and creamy comfort — perfect for squeezing a restaurant-style meal into a weeknight.” — a quick diner review

Whether you’re feeding kids who like cream-based pastas or adults who appreciate a bit of heat, this is a versatile dinner. If you’re curious about similar Cajun comfort foods, try a brothy take like Cajun chicken pasta soup for colder nights.

Step-by-step overview

Boil the pasta until al dente; save some pasta water.
Brown seasoned chicken in a skillet, then set it aside.
Sauté onion and bell pepper in the same pan, then add garlic.
Return the chicken; pour in heavy cream and Cajun seasoning and simmer to thicken.
Toss the drained pasta with the sauce, using reserved pasta water if the sauce needs loosening.
This gives you a creamy, well-coated pasta with evenly cooked chicken and bright vegetables.

What you’ll need

Key ingredients

1 pound boneless, skinless chicken breasts
8 ounces fettuccine or penne pasta (use penne for a chunkier bite)
1 cup heavy cream
1 tablespoon Cajun seasoning (adjust to taste)
1 medium bell pepper, sliced (any color)
1 medium onion, chopped
3 cloves garlic, minced
Olive oil (for sautéing)
Salt and pepper to taste

Notes and substitutions:

Swap half-and-half for heavy cream to cut richness, but the sauce will be thinner.
Use pre-cooked rotisserie chicken to shave time—add it at the end to warm through.
For a gluten-free version, substitute gluten-free pasta.

Step-by-step instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, pat the chicken dry and season both sides with salt, pepper, and a light dusting of Cajun seasoning.
Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sauté until browned and cooked through, about 5–7 minutes per side depending on thickness. Transfer the chicken to a plate and rest for a few minutes, then slice or cube.
In the same skillet, add a little more oil if needed. Sauté the chopped onion and sliced bell pepper over medium heat until softened, about 4–6 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Return the chicken to the skillet. Pour in the heavy cream and sprinkle in the tablespoon of Cajun seasoning. Stir to combine and bring to a gentle simmer. Cook 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning. For a smokier swap, check out this Cajun smoked sausage Alfredo variation.
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency. Serve immediately.

Best ways to enjoy it

Plate on warmed bowls and finish with a sprinkle of chopped parsley or grated Parmesan for color and a salty lift.
Serve with a crisp green salad and crusty bread to soak up the sauce.
For wine pairings, try a chilled Sauvignon Blanc or an off-dry Riesling to balance the spice.
Make it a one-pan meal by tossing in baby spinach at the end until just wilted.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
To reheat, add a splash of milk or cream to loosen the sauce and warm gently over low heat on the stovetop, stirring until steaming. Microwave reheating works too—stir every 45 seconds and add a little liquid if it tightens.
To freeze, portion into freezer-safe containers and store up to 2 months. Thaw overnight in the fridge then reheat on the stovetop with added liquid.
Safety tip: don’t leave cooked pasta or cream-based sauces at room temperature longer than 2 hours to avoid bacterial growth.

Pro chef tips

Dry chicken browns better: pat it thoroughly and don’t overcrowd the pan. Work in batches if needed.
Let the pan carry flavor: after cooking chicken, the browned bits (fond) on the pan are flavor gold—deglaze with a splash of reserved pasta water or a teaspoon of chicken stock before adding cream.
Taste as you go: Cajun blends vary in salt and heat. Add half the seasoning when cooking and finish adjusting after the cream goes in.
Keep the sauce glossy: heavy cream plus a low simmer keeps the sauce silky; avoid boiling vigorously which can split the cream.

Creative twists

Make it smoky: add a few dashes of smoked paprika or swap in andouille sausage. See another hearty take with sausage at creamy Cajun sausage pasta.
Lighter version: use grilled chicken, half-and-half, and extra veggies (mushrooms, zucchini) for more volume.
Vegetarian swap: replace chicken with seared tofu or roasted chickpeas and use vegetable stock for extra flavor.
Add heat control: serve with hot sauce on the side so each diner can dial up spiciness.

Your questions answered

Q: How long does this take from start to finish?

A: Expect about 25–35 minutes: 10 minutes prep, 15–20 minutes cooking. Thin or thicker chicken breasts change the cooking time slightly.

Q: Can I use pre-cooked or leftover chicken?

A: Yes. Add pre-cooked chicken toward the end to warm through. Freshly cooked chicken gives the best texture, but rotisserie chicken is a great shortcut.

Q: Will the sauce thicken after refrigeration?

A: Yes — cream-based sauces firm up in the fridge. Reheat slowly with a splash of milk, cream, or reserved pasta water to restore a saucy consistency.

Q: Is Cajun seasoning very spicy?

A: Cajun blends range from mild to hot. Start with 1 tablespoon, taste the sauce, and adjust. Offer extra hot sauce at the table for heat lovers.

Q: Can I prep ahead?

A: You can slice vegetables and season the chicken ahead of time. Avoid cooking the pasta and combining until serving for best texture.

Conclusion

Creamy Cajun chicken pasta is an easy, flavorful weeknight option that feels indulgent but takes minimal hands-on time. If you want a one-pot or video-guided version to follow along, Budget Bytes has a helpful one-pot creamy Cajun chicken pasta (with video) that demonstrates a similar technique. For another home-cook-friendly penne variation, Sugar Spun Run’s Cajun chicken penne pasta offers an alternate take with useful plating ideas.