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This flavorful Cajun Chicken Pasta combines tender penne pasta with perfectly seasoned, pan-seared chicken, all tossed in a rich, creamy Cajun sauce.
Sautéed bell peppers and onions bring a touch of sweetness and crunch to the dish, while garlic and fresh cherry tomatoes add depth and brightness. The sauce is made with heavy cream, chicken broth, and a generous amount of Parmesan cheese, creating a velvety texture that coats every bite. The result is a comforting, slightly spicy pasta dish that’s easy to make and packed with bold flavors. A sprinkle of fresh parsley adds a bright touch to this hearty, satisfying meal.
Cajun Chicken Pasta Ingredients
To make this spicy pasta dish, you will need the following ingredients (see the recipe card below for exact amounts):
- penne pasta
- chicken breasts: you can use chicken thighs instead of chicken breasts. Adjust cooking time accordingly.
- Cajun seasoning: Adjust the level of Cajun seasoning to suit your spice preference.
- paprika
- garlic powder
- onion powder
- salt
- black pepper
- olive oil
- red bell pepper
- green bell pepper
- red onion
- garlic
- heavy cream: You can use half-and-half or whole milk for a lighter version, but the sauce may be less rich.
- chicken broth
- Parmesan cheese
- cherry tomatoes
- Fresh parsley
How to Make Cajun Chicken Pasta
- Cook the penne pasta to al dente according to package instructions. Drain and set aside.
- Pound the chicken breasts to be an even thickness using a meat mallet or rolling pin.
- In a bowl, combine the 1 tablespoon Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Season the chicken with this mixture, ensuring they are evenly coated. Rub the mixture onto the chicken with your fingers to be sure it sticks.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken breasts from the skillet and let them rest for about 5 minutes, then slice into strips.
- In the same skillet, add a bit more olive oil if needed. Sauté the bell peppers and red onion until they are tender-crisp. Add the minced garlic and cook for 1 more minute.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Add the remaining 1 teaspoon Cajun seasoning into the sauce and the sliced tomatoes and cook for 1 minute. Taste the sauce and adjust seasonings if desired.
- Add the cooked penne pasta to the skillet, tossing everything together until the pasta is well coated in the creamy Cajun sauce.
- Return the sliced chicken on top or mix it in with the sauce and noodles.
- Garnish with chopped fresh parsley before serving. Enjoy your homemade Cajun chicken pasta!
Storage Instructions
Store the leftover pasta in the refrigerator in an airtight container for 3-4 days. When reheating, add a splash of heavy cream to help the consistency of the sauce.
More Chicken & Pasta Dishes
Cajun Chicken Pasta
Ingredients
- 8 ounces penne pasta
- 2 chicken breasts boneless, skinless
- 1 tablespoon + 1 teaspoon Cajun seasoning divided
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- ½ cup red onion diced
- 3 cloves garlic minced
- 1 ¼ cup heavy cream
- ¾ cup chicken broth
- 1 cup grated Parmesan cheese plus more for garnish
- 1 cup cherry tomatoes halved
- fresh parsley chopped, for garnish
Instructions
- Cook the penne pasta to al dente according to package instructions. Drain and set aside.
- Pound the chicken breasts to be an even thickness using a meat mallet or rolling pin.
- In a bowl, combine the 1 tablespoon Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Season the chicken with this mixture, ensuring they are evenly coated. Rub the mixture onto the chicken with your fingers to be sure it sticks.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken breasts from the skillet and let them rest for about 5 minutes, then slice into strips.
- In the same skillet, add a bit more olive oil if needed. Sauté the bell peppers and red onion until they are tender-crisp. Add the minced garlic and cook for 1 more minute.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Add the remaining 1 teaspoon Cajun seasoning into the sauce and the sliced tomatoes and cook for 1 minute. Taste the sauce and adjust seasonings if desired.
- Add the cooked penne pasta to the skillet, tossing everything together until the pasta is well coated in the creamy Cajun sauce.
- Return the sliced chicken on top or mix it in with the sauce and noodles.
- Garnish with chopped fresh parsley before serving.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
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