Creamy Cajun Chicken Pasta
Not rated yet. Be the first.
When the Cajun spice hits the hot pan, the whole house drifts toward the stove. Cream, Parmesan and penne turn it into a weeknight dinner that's on the table in thirty-five minutes.
The short version
Rub chicken strips with a quick Cajun blend and sear them, soften bell pepper and onion in the same pan, then simmer cream, broth and Parmesan into a sauce. Toss in penne with a splash of pasta water. About 35 minutes, one skillet and one pot.
What makes ours better
why ours wins the argument at dinner
-
Mix your own Cajun blend. Store-bought blends vary wildly in salt and heat, so the sauce turns out either bland or punishing. Six pantry spices give you the same flavor and let you set the cayenne yourself.
-
Sear the chicken first, then build the sauce on top of the browned bits. The dark crust left in the pan dissolves into the cream and gives the sauce a savory backbone that chicken simmered in cream never gets.
-
Finish the pasta in the sauce with a splash of pasta water. The starchy water loosens the sauce and helps it cling to every piece instead of pooling at the bottom of the bowl.
What you need
the stars of the show
- Smoked or sweet paprika2 teaspoons
- Dried thyme½ teaspoon
- Boneless skinless chicken breasts1¼ pounds
- Penne or fettuccine12 ounces
- Olive oil2 tablespoons
- Red bell pepper1 medium
- Heavy cream1½ cups
- Finely grated Parmesan¾ cup
Cajun seasoning
Pasta
read it twice. buy it once.
Steps
apron on. phone down. mostly.
-
Season the chicken
Stir the paprika, garlic powder, onion powder, salt, oregano, thyme, pepper and cayenne together in a small bowl. Toss the chicken strips with 1 tablespoon of the olive oil and all of the seasoning until evenly coated.
-
Boil the pasta
Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Cook the pasta 1 minute short of the package time so it can finish in the sauce. Scoop out 1 cup of pasta water, then drain.
About 9 min. Cook mode has a timer for this step.
-
Sear the chicken
Heat the remaining tablespoon of oil in a large, deep skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in two batches if needed. Cook 3 to 4 minutes, turning once, until browned and cooked through. Move it to a plate.
Don't crowd the pan. Crowded chicken steams and you lose the browned bits that flavor the sauce.
-
Soften the vegetables
Lower the heat to medium and add the butter, bell pepper and onion. Cook 4 to 5 minutes, scraping up the browned bits, until the onion is soft. Add the garlic and cook 30 seconds, until fragrant.
-
Simmer the sauce
Pour in the broth and let it bubble for a minute while you scrape the pan. Add the cream and bring it to a gentle simmer. Cook 4 to 5 minutes, stirring often, until it coats the back of a spoon. Stir in the Parmesan until smooth.
Keep it at a simmer, not a hard boil, so the cream stays smooth.
About 5 min. Cook mode has a timer for this step.
-
Toss it together
Return the chicken and any juices to the pan, add the pasta, and toss over low heat for 1 minute. Add pasta water a splash at a time until the sauce is glossy and loose. Taste for salt, since the cheese and seasoning vary. The chicken should read 165°F in the thickest piece.
-
Serve
Spoon into warm bowls and top with extra Parmesan and scallions. The sauce thickens fast as it sits, so serve right away.
Good to know
read this before somebody asks for seconds
- Boneless skinless chicken thighs work in place of breasts. Cook them 5 to 6 minutes, until they reach 175°F.
- Heat builds as it sits. Start with the cayenne amount you think you want, taste the sauce at the end, and add a pinch more then.
- For shrimp or andouille, add sliced andouille with the onion, or stir peeled shrimp into the sauce for the last 2 to 3 minutes until pink.
- Storage. Fridge, 3 days. Reheat in a skillet over low heat with a splash of milk or broth to loosen the sauce. Not recommended for the freezer, since the cream sauce can separate.
Questions, answered
asked and answered at the kitchen counter
Can I use store-bought Cajun seasoning?
Yes. Use about 2 tablespoons, and skip the added salt until you taste the finished sauce, since many blends are quite salty.
How do I make Cajun chicken pasta less spicy?
Cut the cayenne to ¼ teaspoon or leave it out. The paprika and pepper still give the sauce plenty of flavor without the burn.
Why is my cream sauce thin?
It needs more simmering time, or the heat was too low. Let it bubble gently 2 to 3 more minutes before the pasta goes in. Cheese and starchy pasta water will tighten it further.
Can I use half-and-half or milk instead of heavy cream?
Half-and-half works if you keep the heat low and don't boil it; the sauce will be thinner. Milk is likely to curdle, so we'd skip it.
Can I make it ahead?
Season the chicken and chop the vegetables up to a day ahead. The finished dish is best fresh, since the pasta soaks up the sauce as it sits.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
stars first, story second. I read every one.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.