Creamy Cajun Chicken Pasta Recipe for Weeknights
Make It Your Own
This recipe works with any short pasta – penne, rigatoni, or cavatappi. For a leaner version, swap half the cream for evaporated milk (not sweetened condensed). The sauce will be thinner but still creamy. Add a handful of spinach in the last two minutes of cooking if you want extra greens. And if you prefer more vegetables, toss in sliced mushrooms with the onion and bell pepper.
The Takeaway: The difference between good creamy Cajun chicken pasta and great one is in the bloom. Take the extra 45 seconds to toast the spice blend in butter, and the whole dish lifts. Everything else – the even chicken, the reduced broth, the pasta cooked in the sauce – builds on that one moment of attention. It's a weeknight dinner that tastes like you spent twice the time.
Frequently Asked Questions
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and may curdle if you boil it. For a better substitute, use half-and-half or a mix of 1 cup whole milk plus 2 tablespoons melted butter. Add it at the end off heat to prevent curdling.
How do I make this pasta less spicy?
The heat comes from the cayenne in the Cajun seasoning. Use a mild Cajun blend or reduce the amount to 1½ tablespoons. You can also add 2 tablespoons of tomato paste with the garlic for sweetness that balances heat without changing the texture.
Why did my cream sauce turn grainy?
Grainy sauce usually means the cream was boiled too hard or the Parmesan was added too quickly over high heat. Keep the heat at a gentle simmer after adding cream, and stir in Parmesan off heat. Pre-shredded cheese contains anti-caking agents that can cause graininess – grate your own from a block for the smoothest result.
Recipe: Creamy Cajun Chicken Pasta
Equipment
- 12-inch heavy-bottomed skillet or Dutch oven
- tongs
- wooden spoon
- chef's knife
- cutting board
- measuring spoons
- instant-read thermometer
Ingredients
- 1 ½ lbs boneless skinless chicken breasts (about 2 large, pounded to even ½-inch thickness)
- 1 tablespoon olive oil
- 2 teaspoons kosher salt (divided)
- 1 teaspoon black pepper (divided)
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely diced (about 1 cup))
- 1 red bell pepper (thinly sliced (about 1 cup))
- 3 cloves garlic (minced)
- 3 tablespoons homemade or store-bought Cajun seasoning (see note)
- 1 cup low-sodium chicken broth
- 1 ½ cups heavy cream
- 8 oz dried penne or rigatoni
- ½ cup freshly grated Parmesan cheese (about 2 oz)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh lemon juice (optional, to brighten)
Instructions
- Season chicken breasts all over with 1 teaspoon salt and ½ teaspoon pepper. Heat olive oil in a 12-inch heavy skillet over medium-high until shimmering. Add chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 160°F (carryover will take it to 165°F). Transfer to a plate; tent with foil.
- Reduce heat to medium. Add butter to the skillet. Once melted, add onion and bell pepper. Cook 4 minutes, stirring occasionally, until softened and lightly browned.
- Add garlic and cook 30 seconds until fragrant. Sprinkle Cajun seasoning over the vegetables and stir constantly for 45 seconds until the spices become fragrant and slightly darker – this is the bloom that deepens flavor and removes raw spice powder taste.
- Pour in chicken broth. Scrape up any browned bits from the bottom of the pan. Bring to a simmer and let reduce by half, about 2 minutes.
- Add heavy cream and remaining 1 teaspoon salt and ½ teaspoon pepper. Stir to combine. Bring to a gentle simmer, then add the dry pasta. Reduce heat to medium-low, cover, and cook 10-12 minutes, stirring twice, until pasta is al dente and sauce has thickened enough to coat the back of a spoon. If the sauce gets too thick before pasta is done, add a splash of warm water or broth.
- While pasta cooks, slice the rested chicken into ½-inch strips.
- Remove skillet from heat. Stir in Parmesan until melted. Add sliced chicken and any accumulated juices. Toss gently to combine. Let rest 2 minutes for sauce to settle.
- Stir in parsley and lemon juice if using. Serve immediately.