Cajun Chicken Pasta Delight

This creamy Cajun chicken pasta combines tender chicken, colorful bell peppers, and al dente penne in a rich, spicy cream sauce that delivers restaurant-quality flavor in just 30 minutes. Perfect for weeknight dinners when you want something impressive without hours in the kitchen.

I first made this Cajun chicken pasta when looking to recreate my favorite dish from a local restaurant that closed. After several attempts, my family now requests this version more than we ever ordered the original. Even my spice-cautious kids clean their plates completely.

Ingredients

• Boneless skinless chicken breast: Pieces that cook quickly and evenly while remaining juicy when properly cooked
• Cajun seasoning: The star flavor component brings the perfect heat level and authentic Louisiana taste profile
• Heavy cream: Creates that luxurious restaurant quality sauce that coats every piece of pasta
• Bell peppers: Add sweet crunch and beautiful color contrast
• Fresh parmesan cheese: Melts beautifully and adds umami depth to the sauce
• Penne pasta: With ridges and hollow centers perfect for capturing the creamy sauce
• Smoked paprika: Adds depth and subtle smokiness that elevates the dish beyond basic Cajun seasoning
• Butter: Creates the base for sautéing and adds richness to the final sauce

Step-by-Step Instructions

Prepare the pasta:

Cook penne according to package directions until al dente, usually 8-10 minutes. Reserve some pasta water before draining to adjust sauce consistency if needed later. Drain but do not rinse to preserve the starch that helps sauce adhere.

Season the chicken:

Create a perfectly seasoned coating by combining Cajun seasoning, salt and pepper in a ziplock bag. Add chicken pieces and shake until every piece is thoroughly coated. This dry rub method ensures even seasoning distribution and creates a flavorful crust when cooking.

Cook the chicken:

Melt butter in a large pan over medium heat until it begins to foam but not brown. Add chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook about 3-4 minutes per side until golden brown and just cooked through at 165°F. Remove to a plate and cover loosely with foil to keep warm.

Sauté the vegetables:

Add remaining butter to the same pan, capturing all the chicken flavor left behind. Add peppers and onions, cooking for 3-5 minutes until they begin to soften but still maintain some crispness. The vegetables will continue cooking in the sauce.

Create the sauce:

Pour in heavy cream and add remaining seasonings. Bring to a gentle boil then reduce to a simmer. Allow the sauce to thicken for about 5 minutes, stirring occasionally until it coats the back of a spoon. This reduction concentrates flavors and creates the perfect consistency.

Combine everything:

Return the chicken to the pan. Add the parmesan cheese and cooked pasta, stirring gently until the cheese melts completely and everything is evenly coated in the luscious sauce. The warm pasta will absorb some of the sauce flavors for an even more delicious result.

Pin it

My absolute favorite part of this recipe is the moment the cream hits the pan with all the accumulated chicken and vegetable flavors. The sizzle and immediate aroma transformation signals the dish is about to become something special. I remember the first time my picky nephew tried this dish despite his "I don't like spicy food" protests, and his eyes widened with surprise before he asked for seconds.

Perfect Pasta Selection

While penne works beautifully in this recipe with its ridged exterior and hollow center capturing the creamy sauce, feel free to experiment with other shapes. Linguine offers a different texture experience with the sauce clinging to the long strands. Rotini or cavatappi provide even more surface area for the sauce to cling to. Whatever pasta you choose, be sure to cook it just to al dente as it will continue to absorb moisture from the sauce.

Spice Level Customization

The beauty of homemade Cajun pasta is controlling exactly how spicy you want it. For a milder version perfect for children or spice-sensitive diners, reduce the Cajun seasoning to 2 teaspoons and omit the smoked paprika. For heat lovers, increase to 5 teaspoons of Cajun seasoning and add a pinch of cayenne pepper. The Slap Ya Mama brand recommended in the recipe offers authentic Louisiana flavor with moderate heat, but any quality Cajun blend works well.

Pin it

Make-Ahead and Storage Tips

This Cajun chicken pasta makes excellent leftovers with a few tricks. Store in airtight containers in the refrigerator for up to three days. When reheating, add a splash of heavy cream or milk to restore the creamy consistency that thickens when cold. For best results, reheat gently on the stovetop rather than microwave. The dish does not freeze well due to the cream sauce separating when thawed. For meal prep, you can prepare the components separately keeping the sauce, chicken, and pasta refrigerated separately, then combine just before serving.

Serving Suggestions

Transform this impressive main dish into a complete meal with simple accompaniments. A crisp green salad with light vinaigrette provides refreshing contrast to the rich pasta. Garlic bread or crusty French bread makes the perfect vehicle for soaking up extra sauce. For a special occasion, start with a small cup of gumbo or seafood bisque to continue the Louisiana theme. A chilled glass of Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy spiciness of the dish.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Penne is the recommended choice for this dish, as its shape holds the creamy sauce well. However, linguine or your favorite type of pasta can be substituted.

→ Can I use pre-cooked chicken?

Yes, you can use pre-cooked chicken to save time. Just add it during the final step to warm it up with the sauce and pasta.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta may not be as creamy when reheated.

→ Can this dish be made less spicy?

Absolutely! Use a milder Cajun seasoning or reduce the amount used in the recipe for a less spicy version.

→ What can I use as a substitute for heavy cream?

Half-and-half or a mixture of whole milk and a touch of butter can be used as a substitute if heavy cream is unavailable. However, the sauce may be less rich.

→ Can I add other vegetables to the dish?

Yes, vegetables like mushrooms, zucchini, or spinach can be added to enhance the flavor and texture of the dish.