Spice up your dinner routine with this delicious Cajun chicken pasta recipe.
This creamy pasta is loaded with juicy chicken breast, buttery penne pasta, and a delicious Cajun sauce. Best of all, it’s ready in just 30 minutes!
Creamy Cajun Chicken Pasta
Cajun chicken pasta is where Italian and Soul food recipes collide.
You get the boldness of Cajun seasoning plus the decadence of creamy pasta.
You’ll love how the rich sauce envelopes the juicy chicken and al dente penne. It tastes like a restaurant-quality meal, and yet it’s totally beginner-friendly.
Better yet, you don’t need to spend hours in the kitchen. It’s a one-pot meal you can fix up in just 30 minutes.
From date night recipes to quick Tuesday dinners, it’s great for all kinds of occasions.
Ingredients
Cajun chicken pasta calls for a handful of pantry staples plus a few add-ins. Here’s what you need:
- Olive Oil. For cooking the chicken.
- Chicken Breast. Use a whole pound of boneless, skinless chicken breasts. Chicken thighs work, too, but I prefer the light meat for this.
- Cajun Seasoning. Store-bought or homemade, use what you like. Also, check the label. Some brands have more sodium than others. So add to taste.
- Butter. For sautéing the onions and adding richness to the sauce.
- Sweet Onion. Sweet onions add a complementary onion flavor without being too harsh. Yellow onions are a great substitute.
- Basil and Garlic. Use dried basil for cooking and fresh for garnishing. And sure to get fresh garlic for the best taste.
- White Wine. Use a dry white wine to deglaze the skillet. The alcohol will cook off, so don’t worry about the booze.
- Heavy Cream and Milk. The cream is the secret to the extra-rich sauce. Milk keeps it from being too thick.
- Parmesan Cheese. Freshly grated has the best flavor. Stir it into the sauce so it gets nice and melty.
- Pasta. I use penne, but use any shape you fancy.
How to Make Cajun Chicken Pasta
You can make this chicken pasta dinner in just 30 minutes. Here’s how:
1. Cook the chicken. Coat the chicken with the Cajun seasoning, then brown it in the skillet with oil. Transfer to a plate when cooked.
2. Cook the alliums with seasonings. That’s the onion, dried basil, the remaining Cajun seasoning, and garlic cloves.
3. Make and simmer the sauce. Deglaze the skillet with the white wine, stir in the milk and cream, and cook for 6-7 minutes. Slowly stir in the parmesan then simmer.
4. Cook and add the pasta. Cook the pasta (reserve 1 cup of pasta water) and drain. Add it to the sauce and stir. Add pasta water as needed.
5. Add the chicken and serve. Garnish with fresh basil and more cheese. Enjoy!
Tips and Variations
Here are some tips and variations to consider when making this dish:
- Add Cajun seasoning to taste. Some Cajun blends can be saltier than others. So add as much or as little seasoning as you need.
- Spice it up. Cayenne, red pepper chili flakes, or hot sauce will add a spicy kick.
- Choose a dry white wine. Sauvignon Blanc, Chardonnay, and Pinot Grigio are what I recommend. It will add more depth to the pasta without making it sweet.
- Use a non-alcoholic white wine alternative. Are you trying to avoid alcohol? Not a problem. You can deglaze the pan with chicken or vegetable stock instead.
- Switch up the pasta shape. Farfalle, rigatoni, linguine, use any shape you like.
How to Make Ahead and Store
Need to do some prep in advance? Want to save your leftovers? If that’s a big “yes”, then follow these steps:
To Make-ahead. Cook the chicken and make the sauce. Cool, then transfer them to separate airtight containers and refrigerate for up to 3 days.
When ready to serve, cook the pasta and reheat the sauce with the chicken. Mix it all together and enjoy!
To Store: Transfer the cooled pasta to an airtight container. Refrigerate and enjoy within 3 days.
To Reheat: Microwave leftovers in single portions in 30-second intervals. Add a splash of water or milk to loosen the sauce up.
I don’t recommend freezing Cajun chicken pasta because it’s so creamy. The dairy may turn watery and split when thawed.
More Chicken Dinner Recipes To Try
Chicken Marsala
Chicken Pot Pie with Crescent Rolls
Dorito Chicken Casserole
Hot Chicken Salad
Cajun Chicken Pasta
6
servings10
minutes20
minutes560
kcalSpice up your dinner routine with this delicious Cajun chicken pasta recipe. It’s ready in just 30 minutes, and there’s plenty of servings to go around.
Ingredients
2 tablespoons olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1/2 tablespoon Cajun seasoning
- Pasta:
2 tablespoons butter
1/2 sweet onion, diced
1/4 teaspoon dried basil
1 tablespoon Cajun seasoning
2 garlic cloves, minced
1/4 cup dry white wine
3/4 cup heavy cream
3/4 cup milk
1/2 cup grated parmesan cheese, room temperature
8 ounces penne
Fresh basil for garnishing
Instructions
- Heat the olive oil in a large skillet over medium heat. Coat the chicken with the Cajun seasoning, then brown on all sides for 5-6 minutes. Once done, remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium-low heat. Add the onion and cook for 4-5 minutes.
- Add the dried basil, Cajun seasoning, and garlic cloves and cook for 1 more minute.
- Deglaze the skillet with the white wine. Stir in the milk and heavy cream and heat for 6-7 minutes.
- Slowly stir in the parmesan until melted. Then, reduce the heat to a low simmer.
- Cook the pasta al dente according to the instructions on the package. When the pasta is ready, reserve 1 cup of pasta water and drain the rest.
- Mix the hot pasta into the sauce and stir until well-coated. Add more pasta water if necessary. (The sauce will thicken as it sits.)
- Mix in the chicken. Serve with fresh basil and enjoy!
Notes
- Start cooking the pasta when the chicken is cooked. That way, it should be ready when the sauce is finished.
- For a healthier Cajun Chicken Pasta, you can use whole grain pasta and add veggies. Some of my favorite additions include bell peppers, spinach, asparagus, zucchini, and mushrooms.
Nutrition
- Calories: 560kcal
- Carbohydrates: 75.1g
- Protein: 22.1g
- Fat: 18.7g
- Saturated Fat: 7.8g
- Cholesterol: 142mg
- Sodium: 159mg
- Potassium: 334mg
- Fiber: 0.2g
- Sugar: 1g
- Calcium: 122mg
- Iron: 5mg
I used to love to cook, but as l’ve gotten older andlost my husband of 51 years,cooking for one is a challenge, so the simple & tasty recipes are right for me 👍 And l will be up for making this recipe, one day soon , Thank you for sharing 😊
Hi Lin, I’m so happy to hear these recipes are easy for you to make!
Wow this was great. I am preparing this for my visitors tomorrow.
Third time making it! All 3 generations in our home love it! Thanks for the great recipes!! 🙂
Rather than buying heavy cream and diluting it with an equal measure of milk, I use half-and-half. Turns out great!