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Cozy up with this creamy, spicy Cajun Chicken Pasta—a one-pan, soul-satisfying dinner ready in under 30 minutes!
I often whip up this dish on a busy weeknight, stirring in bright peppers, onions, and tender bits of Cajun chicken, all coated in a velvety cream sauce. It’s my secret to comfort food that feels indulgent without dragging me down, you know? Inspired by the soul food kitchens of Louisiana, this pasta recipe brings plenty of heat, plenty of heart, and a little Southern charm to your table. And because it’s loaded with lean chicken, bell peppers, and just enough cream, it feels both a bit indulgent and surprisingly balanced—perfect for serving with a crisp side salad or my grandma’s hush puppies.
Starting with a homemade blend of Cajun seasoning (or a trusty jar from McCormick), you’ll savor that earthy warmth in every forkful. What makes this dish unique is how simply the flavors come together: toss in sweet onions, green and red peppers, and watch them soften to perfection. It’s a seasonal pick in early fall when peppers are at their peak, but honestly, I’m making it all year round—just imagining a drizzle of hot sauce on top warms me up even in July!
Why You’ll Love This Recipe
- One-pan pasta magic—less cleanup, more me-time.
- Ready in under 30 minutes—perfect for busy evenings.
- Creamy yet light—using half-and-half keeps it rich without feeling heavy.
- Customizable spice level—dial up the heat or keep it mild.
- Family favorite—kids can sneak extra peppers, and adults can add hot sauce.
- Budget-friendly—simple ingredients, major flavor payoff.
- Nutrient boost—lean chicken, colorful peppers, and onions in every bite.
- Soul food comfort—feels like a cozy dinner at your favorite Southern joint.
Ingredients
- 12 ounces pasta (Barilla penne or fusilli work great)
- 2 tbsp olive oil (extra virgin for fruity notes)
- 1 lb boneless chicken breast, cut into strips (or thighs for juicier bites)
- 2 tbsp Cajun seasoning (homemade or McCormick)
- 1 tsp smoked paprika (optional, for extra depth)
- 1 medium onion, thinly sliced (Vidalia adds sweetness)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced (fresh for best flavor)
- 1 cup low-sodium chicken broth
- 1 cup half-and-half or heavy cream
- ½ cup grated Parmesan cheese (Parmigiano-Reggiano if you can)
- Salt and pepper, to taste
- Chopped parsley or green onions, for garnish
Directions
- Cook the pasta.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about a minute less than package directions). Drain, reserving ½ cup pasta water to loosen the sauce later. - Season and sear the chicken.
Toss chicken with Cajun seasoning, smoked paprika, salt, and pepper. Heat oil in a skillet over medium-high heat. Add chicken in a single layer and let it brown 2–3 minutes per side. Transfer to a plate. - Sauté veggies.
In the same skillet, add onion and peppers. Sprinkle a pinch more Cajun seasoning, stir, and cook until soft (about 4 minutes). Add garlic and cook another 30 seconds until fragrant. - Build the sauce.
Pour in chicken broth, scraping up browned bits. Lower heat to medium, then whisk in half-and-half and Parmesan until silky. If it seems too thick, stir in reserved pasta water. - Combine and finish.
Return chicken and drained pasta to the skillet. Toss gently until everything is coated in creamy goodness. Taste and adjust seasoning—add salt, pepper, or extra Cajun kick as you like. - Garnish and serve.
Remove from heat, top with parsley or green onions, and pass extra Parmesan at the table.
Servings & Timing
Yield: Serves 4 generously.
Prep Time: 10 minutes (chopping veggies, seasoning).
Cook Time: 18 minutes (pasta + searing + sauce).
Total Time: 28 minutes from fridge to fork.
Variations
- Shrimp swap—replace chicken with shrimp for a Seafood Cajun Pasta.
- Veggie boost—add broccoli florets or zucchini when sautéing peppers.
- Dairy-free—use coconut cream and nutritional yeast instead of dairy.
- Whole wheat pasta—an easy fiber upgrade.
- Spicy twist—mix in cayenne or use a hotter Cajun blend.
- Cheese swap—stir in pepper jack for extra melty fun.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days. Cream sauces thicken when cold; add a splash of milk or broth while reheating on low heat. I don’t recommend freezing the finished dish—it can turn grainy. Instead, freeze chicken and veggies separately, then thaw and combine with freshly cooked pasta.
Notes
Don’t crowd the pan when searing chicken—that’s how you lose a good crust. Fresh garlic truly makes the flavor pop; jarred paste just can’t compare. And keep that reserved pasta water on hand—starchy liquid is a secret chef hack to rescue any sauce that’s gone too thick.
FAQs
What pasta shape works best?
Penne, fusilli, or rigatoni hold onto the sauce beautifully, but any short pasta will do.
Can I make it gluten-free?
Yes—just choose a gluten-free pasta and double-check your Cajun seasoning label.
How spicy is it?
Moderately spicy by default; cut back or leave out the smoked paprika to tone it down.
Is leftover roasted chicken okay?
Absolutely—toss in precooked chicken in step 5, warm through, and call it dinner.
Can I prep ahead for a crowd?
Make the sauce and chicken a day ahead, store separately, then cook pasta just before serving.
Why is my sauce grainy?
High heat can cause dairy to separate; keep the temperature moderate and stir constantly.
Conclusion
This Cajun Chicken Pasta brings Southern soul to your dinner table in less than half an hour—creamy, spicy, and oh so comforting. Give it a whirl, tweak it to your taste, and don’t forget to drop a comment or photo below. I love hearing how y’all make it your own!
Cajun Chicken Pasta
Ingredients
- 12 ounces pasta (Barilla penne or fusilli)
- 2 tbsp olive oil (extra virgin) for fruity notes
- 1 lb boneless chicken breast (or thighs) cut into strips
- 2 tbsp Cajun seasoning (homemade or McCormick)
- 1 tsp smoked paprika (optional, for extra depth)
- 1 medium onion (Vidalia) thinly sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3 cloves garlic minced (fresh for best flavor)
- 1 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese (Parmigiano-Reggiano if you can)
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving ½ cup pasta water to loosen the sauce later.
- Toss chicken with Cajun seasoning, smoked paprika, salt, and pepper. Sear in a skillet until browned. Transfer to a plate.
- In the same skillet, sauté onion and peppers until soft. Add garlic and cook until fragrant.
- Pour in chicken broth, whisk in half-and-half and Parmesan until silky. Adjust consistency with reserved pasta water.
- Return chicken and pasta to the skillet. Toss until coated. Adjust seasoning.
- Top with parsley or green onions. Serve hot.
