Creamy Cajun Chicken Pasta is rich, flavorful and packed with a bold, smoky spice and a creamy sauce that clings to every bite of pasta. Tender, juicy chicken and sautéed peppers make this an irresistible weeknight dinner.
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The first time I tried Creamy Cajun Chicken Pasta was at The Cheesecake Factory with my cousin. He let me try his, and I was hooked. The second time was from a meal kit and it was just as delicious.
While I do love breaded and fried chicken, I made this version a bit lighter by skipping the breading. It still has a very rich, spicy cream sauce and pasta for heartiness, with a ton of comforting flavor.
If you love creamy pasta dishes, you may also want to try this Tuscan Chicken Pasta recipe.
What Is Creamy Cajun Chicken Pasta?
Creamy Cajun Chicken Pasta is a rich and flavorful dish made with tender chicken, sautéed peppers and onions and a creamy, Cajun-spiced sauce tossed with pasta. It combines bold, smoky spices with a smooth, comforting texture for an easy, satisfying meal.
Unlike traditional Cajun dishes that may rely on a roux or rice, this pasta version is quick, comforting and perfect for a weeknight dinner.
It’s versatile too! You can make it low-carb by swapping in spaghetti squash or gluten-free by using your favorite pasta alternative.
Why This Recipe Works
- Rich and creamy: The sauce is velvety smooth, cheesy and comforting.
- Flavorful: Cajun seasoning adds a perfect balance of spice.
- Customizable: Make it low carb, gluten-free or adjust the spice for your tastes.
- Simple weeknight dinner: While the pasta cooks, prepare the sauce for a quick, delicious meal.
Ingredients
For this recipe you will need:
- 1 pound pasta
- 1 1/2 pounds boneless, skinless chicken
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 2 tablespoons Cajun seasoning (no sodium)
- 2 tablespoons butter (divided)
- 1 tablespoon extra virgin olive oil
- 3 bell peppers (thinly sliced; red, orange, yellow and/or green)
- 1 yellow onion (thinly sliced)
- 2 cloves garlic (minced)
- 8 ounces tomato sauce
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese
You can also find the full recipe and instructions in the recipe card at the bottom of the post. There is an option to print just the recipe there, as well.
How to Make Creamy Cajun Chicken
Prep!
Prepare the pasta as directed on the package, until al dente. Drain, reserving some of the pasta water.
While the pasta is cooking, cut the chicken into bite size pieces, thinly slice the peppers and onion and mince the garlic.
Create!
Season the chicken with salt, pepper and Cajun seasoning.
Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 5 to 7 minutes. The internal temperature of the chicken should reach 165°F on a meat thermometer inserted into the center of the thickest portion. Remove to a plate and tent with aluminum foil to keep warm.
Add the olive oil to the hot skillet along with the peppers and onions.
Cook until the peppers are soft and starting to blister and the onions are soft and translucent.
Stir in the garlic and cook another 30 seconds, stirring frequently.
Add the tomato sauce, heavy cream, remaining 1 tablespoon of butter and Parmesan cheese.
Stir back in chicken along with the pasta, tossing to coat. If needed, add some of the reserved pasta water to the skillet to help loosen the pasta.
Present!
Garnish with minced parsley or thinly sliced green onions, if desired.
Tips and Techniques
- You can use any combination of red, orange, yellow, green or even poblano peppers.
- To make the recipe low carb, serve the chicken and Cajun sauce over spaghetti squash.
- To make the recipe gluten-free, serve the chicken and Cajun sauce over spaghetti squash or use gluten-free pasta.
Storage
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezing: You can freeze the cooked chicken and sauce (without pasta) in a freezer bag or airtight container for up to 2 months. Thaw in the refrigerator overnight and toss with freshly cooked pasta before serving. Please be aware that cream-based sauces may become grainy once thawed and reheated.
FAQs
What is Cajun spice made of?
There are many different versions of Cajun spice. Most include garlic powder, onion powder, cayenne pepper, paprika, oregano, red pepper flakes, salt and pepper.
Is Cajun chicken spicy?
Cajun chicken is moderately spicy, thanks to cayenne pepper and red pepper flakes. The heat level can be adjusted by reducing or increasing the seasoning.
Can I make it ahead of time?
You can prep the chicken and veggies ahead of time. For best results, assemble and cook the pasta right before serving.
Can I adjust the spice level?
Yes! Reduce Cajun seasoning for milder heat or increase for more spice, but be aware that this dish will have some spiciness to it.
More Chicken Recipes to Try
Here are a few more skillet chicken dinner recipes that you might like:
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Creamy Cajun Chicken
Ingredients
- 1 pound pasta
- 1 1/2 pounds boneless, skinless chicken
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 2 tablespoons Cajun seasoning (no sodium)
- 2 tablespoons butter (divided)
- 1 tablespoon extra virgin olive oil
- 3 bell peppers (thinly sliced; red, orange, yellow and/or green)
- 1 yellow onion (thinly sliced)
- 2 cloves garlic (minced)
- 8 ounces tomato sauce
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese
Instructions
- Prepare the pasta as directed on the package, until al dente. Drain, reserving some of the pasta water.1 pound pasta
- Season the chicken with salt, pepper and Cajun seasoning.1 1/2 pounds boneless, skinless chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons Cajun seasoning
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 5 to 7 minutes. The internal temperature of the chicken should reach 165°F on a meat thermometer inserted into the center of the thickest portion. Remove to a plate and tent with aluminum foil to keep warm.2 tablespoons butter
- Add the olive oil to the hot skillet along with the peppers and onions.1 tablespoon extra virgin olive oil, 3 bell peppers, 1 yellow onion
- Cook until the peppers are soft and starting to blister and the onions are soft and translucent.
- Stir in the garlic and cook another 30 seconds, stirring frequently.2 cloves garlic
- Add the chicken back to the pan along with the tomato sauce, heavy cream, remaining 1 tablespoon of butter and Parmesan cheese.8 ounces tomato sauce, 1 cup heavy whipping cream, 1/4 cup Parmesan cheese
- Stir in the pasta, tossing to coat. If needed, add some of the reserved pasta water to the skillet to help loosen the pasta.
- Garnish with minced parsley or thinly sliced green onions, if desired.
Notes
- You can use any combination of red, orange, yellow, green or even poblano peppers.
- To make the recipe low carb, serve the chicken and Cajun sauce over spaghetti squash.
- To make the recipe gluten-free, serve the chicken and Cajun sauce over spaghetti squash or use gluten-free pasta.
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezing: You can freeze the cooked chicken and sauce (without pasta) in a freezer bag or airtight container for up to 2 months. Thaw in the refrigerator overnight and toss with freshly cooked pasta before serving. Please be aware that cream-based sauces may become grainy once thawed and reheated.
Nutrition
This recipe was originally published on April 1, 2020. It was updated with an improved recipe, new images, tips, techniques, storage instructions and FAQs in April 2026.
