Cajun Chicken Pasta – Creamy, Spicy, and Unbelievably Good!
This Cajun Chicken Pasta is what weeknight dinner dreams are made of—big, bold flavors in just 30 minutes!
Juicy, spice-rubbed chicken, tossed with perfectly cooked pasta and smothered in a creamy, garlicky Parmesan sauce.
It’s quick, easy, and absolutely restaurant-worthy.
One bite, and you’ll see why this is a recipe worth keeping on repeat!
For Cajun Chicken
- Chicken – Use boneless, skinless chicken breasts for a lean and juicy bite.
- Olive Oil – Helps the seasoning stick and keeps the chicken moist while cooking.
- Cajun Seasoning – Adds bold, smoky, and spicy flavors to the chicken.
For Pasta & Sauce
- Penne Pasta – Holds onto the creamy sauce perfectly.
- Unsalted Butter – Adds richness and enhances the sauce’s texture.
- Garlic – Brings out deep, aromatic flavors.
- Heavy Cream – Creates a smooth and indulgent sauce.
- Lemon Zest – Adds a subtle brightness to balance the richness.
- Parmesan Cheese – Melts into the sauce for a creamy, cheesy finish.
- Salt & Black Pepper – Essential seasonings to enhance all the flavors.
For Garnish
- Roma Tomatoes – Adds a fresh, juicy contrast to the creamy pasta.
- Fresh Parsley – A pop of color and freshness to tie everything together.
Cajun Chicken Pasta
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil, divided
- 1 tbsp Cajun seasoning
- 8 ounces penne pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream (adjust as needed)
- ½ tsp lemon zest
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 Roma tomatoes, diced
- 2 tbsp fresh parsley, chopped
Instructions
Season the Chicken:
- In a large bowl, coat the chicken breasts with 1 tablespoon olive oil and Cajun seasoning, ensuring even coverage.
Cook the Chicken:
- Heat the remaining tablespoon of olive oil in a cast-iron grill pan over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, or until fully cooked. Set aside and keep warm.
Prepare the Pasta:
- Cook the penne pasta according to package instructions in a large pot of boiling salted water. Drain and set aside.
Make the Sauce:
- In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
Combine the Ingredients:
- Gradually whisk in the heavy cream and lemon zest, stirring constantly until well combined, about 1-2 minutes. Add Parmesan cheese and continue stirring until the sauce slightly thickens. If the sauce is too thick, add a little extra cream. Season with salt and pepper to taste.
Assemble the Dish:
- Toss the cooked pasta in the sauce, ensuring even coating.
Serve & Garnish:
- Plate the pasta and top with the cooked chicken. Garnish with diced Roma tomatoes and fresh parsley for a burst of color and flavor. Serve immediately.
1. Can I make this recipe with a different type of pasta?
Of course! While penne is a classic choice, you can totally swap it out for any pasta you prefer—fettuccine, linguine, or even spaghetti will work just fine!
2. What if I don’t have Cajun seasoning?
No worries! You can easily make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt. Adjust the spices to your liking to get that perfect kick!
3. Is it possible to use a lighter cream alternative?
Absolutely! You can use half-and-half, or if you’re really looking to cut down on calories, try milk with a little extra butter for creaminess. It won’t be as thick, but it’ll still taste amazing.
4. How do I make this dish spicier?
If you love heat, just sprinkle in a little cayenne pepper or red pepper flakes into the sauce. You can always add more until you get the spice level you’re after!
5. Can I prepare this dish ahead of time?
You can prep the chicken and sauce separately, but I recommend tossing the pasta and sauce together just before serving. The pasta will absorb the sauce over time, so it’s best enjoyed right away for that creamy texture.
