Looking for a quick and flavorful pasta recipe that feels like a restaurant-quality meal but comes together in just 30 minutes? This Easy Creamy Cajun Chicken Pasta hits every mark. It’s rich, spicy, creamy, and oh-so-satisfying. Best of all, it’s incredibly simple to make and customizable based on your preferences or what you have in your kitchen.
This dish features tender chicken tossed in bold Cajun spices, sautéed with garlic and onions, then simmered in a creamy tomato sauce and finished with lemon juice, Parmesan, and fresh coriander (cilantro). Toss it all with your favorite pasta, and you’ve got a meal that’s bursting with flavor and texture.
Why You’ll Love This Recipe
✅ Quick & Easy – Ready in just 30 minutes.
✅ One Pan + One Pot – Minimal cleanup.
✅ Bold Cajun Flavor – Smoky, spicy, and satisfying.
✅ Perfectly Creamy – Thanks to a balance of tomatoes and heavy cream.
✅ Customizable – Make it spicier, cheesier, or add veggies.
Whether you’re cooking for yourself, your family, or dinner guests, this recipe never fails to impress. Let’s break it down.
Ingredients Breakdown
Here’s everything you’ll need for this creamy Cajun pasta:
🔥 For the Chicken:
- 2 tbsp olive oil – Used to sear the chicken and sauté the aromatics.
- 3 tbsp Cajun spice (divided) – Provides a spicy, smoky, and bold flavor profile. Use store-bought or homemade.
- 300 g (⅔ lb) chicken breast or thighs – Boneless, skinless. Thighs are juicier; breasts are leaner.
🧄 Aromatics & Sauce:
- 3 garlic cloves, minced – Adds depth and pungent flavor.
- 1 brown onion, diced – Provides sweetness and body to the sauce.
- 400 g (14 oz) chopped tomatoes (canned) – Forms the tomato base of the sauce.
- 150–200 ml single cream (¾ cup heavy cream) – Adds richness and smooth texture.
- Juice of 1 lemon – Adds brightness and cuts through the richness.
🍝 Pasta & Finishing Touches:
- 300 g (⅔ lb) penne or other pasta – Penne holds sauce well, but any short pasta works.
- 25 g (¼ cup) Parmesan cheese, grated – Adds umami, saltiness, and creaminess.
- ½ bunch fresh coriander (cilantro), chopped – Offers a fresh, herbal contrast to the heat.
Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or spatula
- Knife and cutting board
- Grater or zester
- Citrus juicer (optional)
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta (penne or other) and cook until al dente, according to package instructions (usually 9–11 minutes). Reserve ½ cup pasta water, then drain and set aside.
Tip: Don’t skip salting your water—it seasons the pasta from the inside out!
Step 2: Season and Sear the Chicken
While the pasta cooks:
- Dice your chicken into bite-sized chunks.
- In a bowl, toss the chicken with 2 tablespoons of Cajun spice, salt, and pepper until evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5–7 minutes, turning occasionally until the pieces are browned and cooked through.
- Remove the chicken from the pan and set aside.
Step 3: Build the Sauce
Using the same skillet (don’t clean it—those browned bits are flavor gold):
- Lower the heat to medium. Add the diced onion and sauté for 2–3 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle in the remaining 1 tbsp Cajun spice and stir to coat the onions and garlic.
- Pour in the chopped tomatoes and bring to a simmer. Let it cook for 3–4 minutes to thicken slightly.
- Stir in the single cream (or heavy cream), combining until smooth and creamy. Simmer for another 3–5 minutes until the sauce slightly thickens.
Step 4: Combine Everything
- Return the cooked chicken to the skillet and stir to coat in the sauce.
- Add the cooked pasta directly into the sauce.
- Pour in a few tablespoons of the reserved pasta water to loosen the sauce and help it cling to the pasta.
- Squeeze in the lemon juice, stir, and taste for seasoning. Add more salt, pepper, or Cajun spice if needed.
- Sprinkle in the grated Parmesan and fresh chopped coriander, folding everything gently together.
Step 5: Serve Hot
Plate the pasta in warm bowls. Optionally top with extra cheese, fresh coriander, and a wedge of lemon for garnish.
Serve immediately, with crusty bread or a crisp green salad on the side.
Pro Tips for the Best Cajun Chicken Pasta
- Control the Heat: Cajun spice blends vary in intensity. Start with 2 tbsp and adjust based on your taste tolerance.
- Cream Consistency: If your sauce gets too thick, stir in extra cream or pasta water. If too thin, simmer uncovered for 2–3 more minutes.
- Pasta Substitutes: Try fusilli, rotini, or even fettuccine if penne isn’t available.
- Use Chicken Thighs for Juicier Results: Though slightly fattier, thighs stay tender and soak up more flavor.
- Homemade Cajun Spice: Mix 1 tsp each of paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt.
Nutritional Information (Estimated Per Serving)
This will vary depending on cream type and pasta.
- Calories: ~620
- Protein: ~30g
- Carbs: ~50g
- Fat: ~35g
- Fiber: ~4g
- Sodium: Medium-High (due to cheese & spice blend)
- Vitamin C, Calcium, Iron: Present in moderate amounts
For a lighter version, reduce the cream or substitute with Greek yogurt or light cream alternatives.
Flavor Variations and Add-Ins
- Spicy Cajun Shrimp Pasta: Swap the chicken for peeled shrimp. Sear for just 2–3 minutes per side.
- Add Veggies: Bell peppers, spinach, mushrooms, or zucchini work great sautéed with the onions.
- Cheesier Option: Add extra Parmesan or stir in shredded mozzarella for a gooey finish.
- Smoky Kick: Add a splash of liquid smoke or smoked paprika for deeper flavor.
- Creamy Cajun Chicken Bake: Transfer to a baking dish, top with cheese, and broil for 5 minutes until bubbly and golden.
Make Ahead & Storage
To Store:
Let the pasta cool and store in an airtight container in the fridge for up to 3 days.
To Reheat:
Warm on the stovetop over low heat with a splash of cream or milk to rehydrate the sauce. Microwave in 30-second intervals, stirring between rounds.
To Freeze:
Freeze the sauce and chicken separately from the pasta for better texture. Thaw overnight before reheating.
Frequently Asked Questions (FAQs)
Q1: Can I make it dairy-free?
Yes! Use coconut cream instead of dairy cream and skip the cheese, or use a dairy-free Parmesan alternative.
Q2: Can I use milk instead of cream?
You can, but the sauce will be thinner. For a thicker texture, mix 1 tsp flour or cornstarch with cold milk before adding.
Q3: Is Cajun spice the same as Creole seasoning?
Not exactly. Cajun spice tends to be spicier and more robust. Creole seasoning is milder and more herb-forward. Both work in this recipe.
Q4: Can I use leftover chicken?
Absolutely! Add shredded rotisserie chicken or leftover grilled chicken at the end when mixing the pasta with the sauce.
Q5: What’s the best way to reduce spice for kids?
Use only 1 tbsp Cajun seasoning and omit cayenne or red pepper flakes. Add a spoonful of cream cheese to mellow the heat further.
Q6: Can I make it vegetarian?
Yes—replace the chicken with sautéed mushrooms, tofu, or chickpeas for a hearty veggie version.
Final Thoughts
Easy Creamy Cajun Chicken Pasta is the kind of recipe that delivers maximum flavor with minimal effort. The combination of smoky Cajun spice, tangy lemon, creamy sauce, and juicy chicken makes this dish crave-worthy and ideal for both quick weeknight meals and indulgent weekend feasts.
It’s rich, spicy, balanced, and incredibly flexible. Once you make it, don’t be surprised if it becomes a weekly staple in your kitchen.