This creamy Cajun chicken pasta recipe is a delicious one-pot meal-packed flavor! The seasoning adds bold spices to juicy pieces of meat, tender pasta, and rich tomato sauce.

If you enjoy this dish, be sure to check out my favorite gumbo and jambalaya recipes.

Table of Contents

1. Prepare the chicken
2. Cook the chicken
3. Saute the vegetables
4. Cook the pasta
5. Make the sauce
6. Frequently asked questions
7. Cajun Chicken Pasta Recipe

If you’re looking for a spicy weeknight meal that’s easy to prepare, try my Cajun-style chicken pasta. The protein, pasta, and sauce are cooked all in one pot in less than 30 minutes, for a stress-free and satisfying meal. A blend of bold spices adds lingering heat to the creamy cajun sauce.

I use a homemade blend of cajun spices, which adds intense savory flavor to the chicken and sauce. It comes in handy to make a batch to toss into the dish, but alternatively, you can use storebought if you’re in a pinch for time. A variety of colorful sauteed vegetables perfectly enhances the peppery flavor and makes it a complete meal.

Prepare the chicken

For quick cooking lean protein, use boneless skinless chicken breasts. Cut them into 1-inch pieces, for hearty bites. They shrink down significantly in the pan. If you prefer dark meat, use chicken thighs. Season the pieces with one tablespoon of cajun seasoning. It’s a mixture of smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and pepper.

I designed the recipe to have plenty to season the meat and the sauce. I prefer to use a homemade blend to control the level of salt, but premade bottles can also be used for convenience. Taste it first, so that you can gauge how much to add to the sauce later.

Cook the chicken

Use a large dutch oven or enameled cast iron deep saute pan to cook the dish. Use a pan that can hold at least 4 ¼ quarts. Sear the pieces of chicken for about 3 minutes per side, until you see a light blackened crust form. I use a similar stovetop method to cook Cajun chicken breasts, and it’s delicious!

The poultry should be fully cooked, as it will be added to the pasta right before serving. Transfer the pieces to a clean bowl, and cover to keep warm while cooking the other ingredients. Keep that pan!

Saute the vegetables

To add dimension to the dish, use a variety of chopped vegetables. Saute yellow onions in olive oil to lightly caramelize the surface, for a hint of sweetness. Minced garlic adds an earthy flavor and welcoming pungency. I add red and green bell peppers for a mild peppery taste. It also complements the dried cayenne pepper, without the kick of heat.

I add a can fire roasted diced tomatoes. The lightly charred surface adds extra smokiness to the dish. As the tomatoes simmer with the pasta, it creates a delicious sauce when the flesh breaks down. You could also use 1 ½ cups of freshly diced tomatoes, like cherry or aroma instead.

Cook the pasta

I use short-cut tubular penne pasta for the dish. The sauce coats the surface and inside of the noodle for extra flavor. However other types of pasta can be used like rigatoni, cavatappi, rotini, or farfalle. If you prefer longer noodles, try bucatini or spaghetti. When making a one-pot pasta, the general rule is that you will need 4 cups of liquid for every 8 ounces of dried pasta. This is about 2 cups of penne pasta.

I use unsalted chicken broth or stock for a more flavorful taste, but water can be used instead. Add the pasta, stock, and remaining cajun seasoning straight to the pot, then boil it. The key is to keep stirring the pot. This ensures that nothing sticks to the bottom and the pasta evenly absorbs the liquid. In about 15 minutes, the pasta should be al dente.

Make the sauce

As the pasta boils, the starches from the wheat will release. This creates a small amount of starchy liquid, for an even creamier coating. To add richness to the consistency, stir in heavy cream. It contains at least 36% milk fat, making the sauce very velvety. You could also use ¼ cream cheese instead if you already have it on hand.

To add a nutty and savory flavor, add grated parmesan cheese. At this point, you can add back the cooked chicken, warming it before serving. I like to garnish with freshly chopped parsley, chives, green onions, or basil. It adds a delightful freshness and pop of color.

Frequently asked questions