My creamy cajun chicken pasta recipe is an easy one pot dinner that’s ready in just 35 minutes! Cook up some cajun-seasoned chicken breasts on the stove, then add them to a pot of pasta coated in a creamy garlic parmesan sauce. It’s quick, simple, and all kinds of delicious!
Creamy Alfredo Pasta with Cajun-seasoned Chicken Breast
I love chicken alfredo, but I wanted to bring a spicy kick to the classic pasta dish, and adding Cajun-seasoned chicken is the perfect solution! This is one of those stovetop dinners I know I can count on during busy weeks, and it hasn’t failed me yet. Making the creamy garlic parmesan pasta sauce from scratch is totally easy, and it balances out the heat of the Cajun chicken so well. This dish can easily be made with penne or another pasta, and I have a delicious chicken and shrimp pasta version I love too!
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Boost Cajun Flavor in the Sauce
For an even punchier flavor, you can add ½-1 teaspoon of Cajun seasoning directly into the pasta sauce right after sautéing the garlic. If your Cajun seasoning blend contains salt, taste before adding the salt called for in the recipe–you may wind up needing less, especially with all that salty cheese.
Creamy Cajun Chicken Pasta Recipe
Equipment
- Large, deep-set skillet (or Dutch Oven)
Ingredients
- 16 ounces dry pasta (1 box*)
- 1½ pounds boneless, skinless chicken breasts (sliced thin**)
- 1 tablespoon Cajun seasoning (***)
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter (½ stick)
- 3 cloves garlic (minced)
- 2 cups heavy cream (room temperature****)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup grated parmesan cheese (plus more, for serving)
- chopped fresh parsley (optional, for serving)
Instructions
- Cook the pasta to al dente according to the package directions. Drain and set aside.16 ounces dry pasta
- Season the chicken with Cajun seasoning.1½ pounds boneless, skinless chicken breasts, 1 tablespoon Cajun seasoning
- Heat the oil in a large skillet over medium high heat. Once heated, add in the chicken breasts, and cook for 4-5 minutes on each side, until browned and cooked through. Transfer to a plate to let rest.1 tablespoon vegetable oil
- Melt the butter in the skillet. Add in the garlic and let it cook for 30 seconds. Add in the heavy cream, salt, and pepper.4 tablespoons unsalted butter, 3 cloves garlic, 2 cups heavy cream, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Bring the mixture to a boil. Then, simmer for a few minutes. Stir in the grated Parmesan.½ cup grated parmesan cheese
- Stir in the pasta until fully coated.
- Slice the chicken into strips. Then, place on top of the pasta. Top with fresh chopped parsley and grated Parmesan.chopped fresh parsley
Notes
- I recommend using a large, deep-set skillet (or Dutch oven) to make this a one pot recipe. I boil the pasta, cook the chicken, and make the sauce all in one pan. If you don’t have a pot that works for everything, boil the pasta separately.
- If you can’t find thin sliced chicken breasts, slice larger breasts into cutlets with a sharp knife.
- Pat the chicken dry to help the seasoning better adhere.
- Properly cooked chicken breasts should register 165°F on an instant-read thermometer.
- Make sure the cream is at room temperature so it doesn’t curdle when it comes into contact with the hot pan.
- I recommend using freshly grated Parmesan over the pre-grated kind since it melts better and doesn’t have that gritty starch coating.
- For an even thicker sauce, you can stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water before adding the noodles. Simmer until thickened to your liking.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Creamy Cajun Chicken and Pasta Step by Step
Prep: Gather the list of ingredients for this creamy cajun pasta recipe. If you are unable to find thin sliced chicken breasts, cut regular chicken breasts in half into thin cutlets. Mince the garlic and grate the cheese. Cook 16 ounces (1 box) of dry fettuccine noodles to al dente according to the package directions. Then drain and set aside. I cook everything in the same pot, but you can use a separate pot to boil pasta, and a large skillet for everything else.
Season the Chicken: Season 1½ pounds of boneless, skinless chicken breasts all over with 1 tablespoon of Cajun seasoning. I recommend patting the chicken dry with paper towels so the spices stick better.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet set over medium-high heat. Once heated, add in the chicken breasts, and cook for 4-5 minutes on each side, or until browned and cooked through to 165°F. Transfer to a plate to let rest while you make the sauce.
Melt the Butter: In the same skillet (no need to wipe out–the leftover seasoning will add flavor to the sauce), melt 4 tablespoons of unsalted butter. Add in 3 cloves of minced garlic and let it cook for 30 seconds. Add in 2 cups of room-temperature heavy cream, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. It’s important to make sure the cream is at room temperature so it doesn’t curdle when it comes into contact with the hot pan.
Simmer the Sauce: Bring sauce to a boil, then simmer for a few minutes, until thickened slightly. Stir in ½ cup of freshly grated Parmesan cheese until melted and combined.
Add the Noodles: Stir the cooked and drained pasta into the Alfredo sauce, tossing until fully coated.
Top and Serve: Slice the cooked Cajun chicken into strips, then place on top of the creamy pasta and sprinkle with more shredded Parmesan cheese and chopped fresh parsley, if desired.
How to Store and Reheat
Store leftover creamy Cajun chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of cream or chicken broth to rehydrate the sauce; or microwave in 30-second intervals, stirring regularly, until reheated all the way through.
I do not recommend freezing this dish, as the sauce tends to curdle once thawed.
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