Creamy Cajun Chicken Pasta That Feels Like A Cozy Hug

Ever have one of those nights where you need to get a delicious, comforting meal on the table but your energy is just… gone? That’s exactly when this lifesaver of a recipe comes in. This Creamy Cajun Chicken Pasta is your answer. It’s loaded with big, bold flavor but comes together with minimal fuss—truly a one-pan wonder. And who says a quick dinner can’t feel a little bit fancy?

Why You’ll Love This

This dish is comfort food at its absolute best, but it’s also a weeknight warrior. You get a restaurant-quality meal without the price tag or the wait. The sauce is creamy, luxuriously rich, and has just the right amount of smoky kick from the Cajun seasoning. Tossed with tender pasta and juicy chicken, it’s the kind of meal that makes everyone ask for seconds. Seriously. Plus, it all comes together in one skillet, which means fewer dishes to wash. A true win in my book.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breasts, sliced into thin strips (for quick, even cooking)
• 2 tablespoons olive oil (for sautéing)
• 1 large red bell pepper, thinly sliced (for color and sweetness)
• 1/2 a large red onion, thinly sliced (for a sharp, aromatic base)
• 3 cloves garlic, minced (for that essential flavor punch)
• 2 tablespoons Cajun seasoning (the star of the flavor show!)
• 2 cups low-sodium chicken broth (forms the base of our creamy sauce)
• 1 cup heavy cream or half-and-half (for that signature richness)
• 1/2 cup grated Parmesan cheese (adds a salty, savory depth)
• 8 ounces penne or fettuccine pasta, cooked al dente
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for a bright, fresh garnish)

Let’s Get Cooking Step by Step

1. First, get your pasta cooking according to the package directions for al dente. We’ll add it to the sauce later, and you don’t want it to get mushy.
2. While the pasta boils, season the sliced chicken strips liberally with about half of the Cajun seasoning.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, until it’s cooked through and has a nice sear. Remove the chicken from the skillet and set it aside on a plate.
4. In the same skillet, add the sliced bell pepper and onion. Sauté for about 4-5 minutes, until they start to soften. Add the minced garlic and cook for one more minute, until it’s wonderfully fragrant.
5. Sprinkle the remaining Cajun seasoning over the veggies and give everything a good stir to coat. This toasts the spices and really wakes up their flavor.
6. Pour in the chicken broth, using your spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for about 2-3 minutes.
7. Reduce the heat to low and stir in the heavy cream and grated Parmesan. Keep stirring until the cheese has melted and the sauce is smooth and creamy.
8. Add the cooked and drained pasta and the reserved chicken back into the skillet. Toss everything together until it’s all evenly coated in that gorgeous sauce. Let it warm through for a minute or two. Taste it and season with salt and pepper as needed.
9. Garnish with a generous handful of fresh parsley and serve immediately. So good.

Variations & Substitutions

This recipe is wonderfully adaptable! For a lighter version, swap the heavy cream for half-and-half or even whole milk (just be careful not to let it boil). Not a fan of chicken? Thinly sliced smoked turkey sausage is a fantastic alternative that still gives you that protein punch. If you’re out of penne, any short pasta like rigatoni or farfalle will work beautifully. And for my veggie lovers, toss in a handful of spinach or kale right at the end—it’ll wilt perfectly into the warm sauce.

Tips For Success

• Don’t skip the step of toasting the Cajun seasoning with the veggies. It makes a world of difference in deepening the flavor.
• Be sure to cook your pasta to al dente. It will continue to soften a bit when you toss it with the sauce.
• Grate your own Parmesan cheese if you can. The pre-shredded stuff often contains anti-caking agents that can make your sauce a bit grainy.
• If your sauce seems a little too thick after adding the pasta, just splash in a little extra chicken broth or cream until it reaches your perfect consistency.
• Taste as you go! Cajun seasoning blends can vary in saltiness and heat, so adjust with extra salt, pepper, or a pinch of red pepper flakes to suit your family’s taste.
• And honestly, if you’re super short on time, a store-bought rotisserie chicken, shredded, is a brilliant shortcut here.

Serving Ideas & Pairings

This pasta is a complete meal all on its own, but I love serving it with a simple green salad with a sharp vinaigrette to cut through the richness. A side of crusty garlic bread is also non-negotiable for soaking up every last bit of that creamy sauce. It’s so, so comforting. For a drink, a glass of iced tea with lemon or a crisp sparkling water feels just right.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 3 days. The pasta will absorb the sauce as it sits, so when you reheat it, do so gently in a skillet over low heat. Add a small splash of broth or cream to bring the sauce back to life. I don’t recommend freezing this one, as the dairy-based sauce can separate and become grainy when thawed.

Frequently Asked Questions

• Is this Creamy Cajun Chicken Pasta spicy? It has a mild to medium kick, thanks to the paprika and spices in the Cajun blend. It’s family-friendly, but if you’re sensitive to heat, just use a mild Cajun seasoning or reduce the amount called for. You can always add a sprinkle of cayenne at the end if you want more fire!
• Can I make this dish ahead of time? You can prep the components ahead to save time! Slice the chicken and veggies and store them separately in the fridge. You can also mix the dry seasoning. When you’re ready to eat, it will come together in a flash.
• What are some other healthy dinner ideas using chicken breast? Chicken breast is such a versatile protein for healthy dinner recipes. I love it grilled and sliced over a big salad, shredded into tacos, or baked with a simple lemon and herb marinade. It’s the perfect blank canvas for any flavor profile you’re craving.