1. Can I make this Cajun chicken pasta less spicy?

Absolutely. For a milder version, reduce the amount of Cajun seasoning and skip or lower the cayenne pepper. You can also add a bit more cream or cheese to mellow out the heat.

2. What type of pasta works best for this recipe?

Penne is great because it holds the sauce well, but you can use fettuccine, linguine, or even spaghetti. Short pasta shapes with ridges tend to grab onto the creamy sauce better.

3. Can I use pre-cooked chicken or rotisserie chicken instead?

Yes, you can! Just skip the step where raw chicken is cooked, and instead warm the shredded or diced cooked chicken in the sauce for a few minutes before combining with pasta.

4. How do I keep the sauce from curdling or becoming grainy?

Use room temperature cream cheese and freshly shredded parmesan (not pre-packaged). Avoid high heat when adding dairy, and stir constantly for a smooth texture.

Creamy Cajun Chicken Pasta

Name: Creamy Cajun Chicken Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Cajun-American
Ingredients: 12 ounces penne pasta; 2 tablespoons butter; 1 tablespoon olive oil; 1 cup diced white onion; 1 red bell pepper, seeded and diced; 4 large cloves garlic, minced; 2 teaspoons Cajun seasoning; 1 teaspoon dried basil; 1 teaspoon paprika powder; 1 teaspoon ground black pepper; 1 teaspoon salt; 1/4 teaspoon cayenne pepper (adjust to taste); 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 cup parmesan cheese, freshly shredded; 1 cup heavy cream or half-and-half; 4 oz cream cheese, at room temperature; 1/4 cup chicken broth

Description

Creamy Cajun Chicken Pasta is a flavorful and quick 30-minute dish featuring tender chicken, bold Cajun spices, and a rich, cheesy sauce—perfect for beginner cooks.

Ingredients

Scale

12 ounces penne pasta
2 tablespoons butter
1 tablespoon olive oil
1 cup diced white onion
1 red bell pepper, seeded and diced
4 large cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon dried basil
1 teaspoon paprika powder
1 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper (adjust to taste)
1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup parmesan cheese, freshly shredded
1 cup heavy cream or half-and-half
4 oz cream cheese, at room temperature
1/4 cup chicken broth

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Instructions

Boil a large pot of salted water and cook the pasta until al dente. Drain, rinse under cold water, and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes.
Add the bell pepper and minced garlic. Stir in Cajun seasoning, dried basil, paprika, black pepper, salt, and cayenne. Cook for another 3 minutes.
Add the diced chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through.
Stir in the cream cheese, parmesan, heavy cream, and chicken broth. Simmer for 8–10 minutes until the sauce thickens and becomes smooth.
Add the cooked pasta to the sauce and toss until fully coated. Cook for an additional 2–3 minutes to let the flavors meld. Serve hot.

Notes

Use freshly shredded parmesan for the best texture and to avoid a grainy sauce.
Let cream cheese come to room temperature for easier melting.
Reduce Cajun spice or cayenne for a milder flavor.
Do not freeze leftovers—the cream sauce may separate upon thawing.
Reheat with a splash of milk or cream to restore creaminess.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Cajun-American

Nutrition

Serving Size: 1 serving
Calories: 683 kcal
Sugar: 6 g
Sodium: 929 mg
Fat: 35 g
Saturated Fat: 19 g
Unsaturated Fat: 12 g
Trans Fat: 0.2 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 41 g
Cholesterol: 158 mg