Creamy Cajun Chicken Pasta (Spicy Comfort in Every Bite)
A bold and creamy Cajun chicken pasta dish made in one skillet, packed with smoky spices and rich garlic parmesan sauce. Perfect for weeknight dinners or Fourth of July celebrations, this recipe delivers big flavor in under 40 minutes.
Ingredients
- 2 large boneless skinless chicken breasts sliced
- 8 oz penne or fettuccine pasta
- 2 tbsp olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- ½ onion diced
- 3 garlic cloves minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp Cajun seasoning store-bought or homemade
- Salt & pepper to taste
- Optional: crushed red pepper flakes or parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Season the chicken with Cajun seasoning, salt, and pepper.
- Sear chicken in a hot skillet with olive oil until browned and cooked through. Remove and set aside.
- Sauté vegetables in the same pan until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan.
- Return chicken to the skillet along with cooked pasta. Toss to coat.
- Simmer 2–3 minutes until everything is hot and coated.
- Garnish with parsley or red pepper flakes. Serve hot.
Notes
Chef Derek’s Secret Tips for Creamy Cajun Chicken Pasta
- Marinate the Chicken Ahead of Time: Mix your Cajun seasoning with a tablespoon of olive oil and let the chicken marinate for at least 30 minutes—or overnight. This locks in flavor and helps the chicken char beautifully in the skillet.
- Bloom the Cajun Spices in Butter: After sautéing garlic, quickly stir your Cajun spices into the melted butter before adding liquid. This enhances their aromatic oils and gives the sauce deeper warmth and flavor.
- Use a Blend of Cream and Parmesan Rind: Toss a piece of parmesan rind into the sauce as it simmers. It melts slowly and infuses a savory umami depth you won’t get from grated cheese alone.
- Reserve Pasta Water—Don’t Skip This!: That starchy water is liquid gold. Just a splash helps emulsify the sauce, making it silky and restaurant-worthy instead of greasy or broken.
- Layer the Spice, Don’t Dump It All at Once: Season your chicken, your sauce, and your pasta lightly at each stage. This layering builds balanced heat and complexity without overwhelming the dish.
- Fresh Herbs at the Finish: A handful of freshly chopped parsley or chives cuts through the richness and brightens the whole plate. Don’t skip it—it’s not just garnish, it’s balance.
- Use Cast Iron or Stainless Steel for the Chicken: Nonstick skillets don’t develop the same flavorful sear. For that beautiful blackened crust, go with cast iron or stainless and let the chicken sit undisturbed for a true char.
- Toss Pasta in the Sauce While It’s Still Hot: Combine everything while the pasta is piping hot to help the sauce cling to every piece. Off-heat tossing can make the sauce separate or feel too thick.
- Balance Cream with Broth: Use chicken broth to lighten up the heavy cream and keep the sauce from feeling too dense. It also stretches the sauce just enough to coat every bite generously.
- Finish with a Dusting of Smoked Paprika: Right before serving, a pinch of smoked paprika over the top adds a final smoky touch—and makes the dish visually pop.