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Creamy Cajun Chicken Pasta

A quick and easy one-pan meal that's creamy, spicy, and perfect for a weeknight dinner. This dish features tender chicken, al dente pasta, and a rich Cajun cream sauce that will delight your taste buds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons Cajun seasoning
  • to taste Salt and pepper
  • 12 oz penne, fettuccine, or spaghetti
  • to taste Salt for the pasta water
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¼ cup grated Parmesan cheese
Optional Garnishes and Add-ins
  • to taste Fresh parsley, chopped For garnish
  • to taste Red pepper flakes For additional spice
  • to taste Fresh lemon juice For brightness
  • to taste Sautéed vegetables Like bell peppers or spinach
  • as needed Shrimp Optional, to substitute for chicken

Method
 

Preparation
  1. In a large pan over medium heat, warm the olive oil. Season the chicken breasts with Cajun seasoning, salt, and pepper. Cook until golden brown and fully cooked, about 6-7 minutes per side. Remove and set aside.
  2. In a separate pot, boil salted water and cook your choice of pasta according to the package's instructions until al dente. Drain and set aside.
  3. In the same pan, melt the butter. Add the minced garlic and sauté until fragrant. Stir in Cajun seasoning and smoked paprika, then pour in the heavy cream and chicken broth. Let it simmer gently.
Combine and Serve
  1. Toss the cooked pasta into the creamy sauce. Slice the chicken and add it back in. Stir in the grated Parmesan cheese until it melts into the sauce.
  2. Serve in bowls, garnish with fresh parsley, and enjoy!

Notes

For a vegan version, substitute chicken with sautéed mushrooms and chickpeas, and use almond milk instead of heavy cream. Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated with a splash of milk or chicken broth.