Oh my goodness, let me tell you about the Cajun chicken pasta recipe that saved my weeknight dinners! I first tasted this magical combo of creamy spice and crispy chicken at a tiny Louisiana diner years ago, and I’ve been obsessed ever since. There’s something about that bold Cajun kick paired with silky pasta that just hits all the right notes. And the best part? It comes together faster than takeout on busy nights. Trust me, once you try this dish with those perfectly seasoned crispy wings perched on top, you’ll understand why it’s become my go-to comfort food with attitude.
Ingredients for Cajun Chicken Pasta Recipe
Okay, let’s talk ingredients – because the magic starts here! I’ve made this Cajun chicken pasta enough times to know exactly what works (and what doesn’t). The key is balancing those bold Cajun flavors with creamy richness and that perfect crispy wing texture. Here’s everything you’ll need:
For the pasta:
- 1 lb penne pasta (or your favorite shape – I sometimes use rigatoni for extra sauce pockets)
- 1 lb boneless chicken breast, diced into bite-sized pieces (trust me, uniform pieces cook evenly)
- 1/2 cup heavy cream (don’t skimp – this makes the sauce luscious)
- 1/2 cup marinara or tomato sauce (I use my homemade stash, but store-bought works in a pinch)
- 1 tbsp Cajun seasoning (my secret? Make your own blend if you can!)
- 1/4 tsp garlic powder (yes, powder – it distributes better than fresh here)
- 1/4 tsp onion powder (the unsung hero of flavor depth)
- 1/4 cup grated Parmesan (the real stuff, not the green can, okay?)
- 2 tbsp butter or olive oil (butter for flavor, oil for higher heat)
- 1 tsp chili flakes (adjust to your heat tolerance)
- Parsley flakes for garnish (fresh is pretty, but dried works great too)
- Salt and pepper to taste (always taste as you go!)
For those glorious wings:
- 8–10 chicken wings (I use whole wings – more crispy skin!)
- 1 tsp smoked paprika (for that deep, smoky kiss)
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1/2 tsp turmeric (for golden color – my little trick)
- Salt and pepper to taste
- 1 tbsp oil (for baking or air frying – avocado oil’s my favorite for high heat)
How to Make Cajun Chicken Pasta Recipe
Alright, let’s get cooking! I promise this Cajun chicken pasta comes together faster than you’d think. The key is multitasking – get those wings going first since they take the longest, then everything else falls into place. Don’t worry if your kitchen gets a little chaotic – that just means you’re doing it right!
Cooking the Crispy Chicken Wings
First up – those glorious wings! Toss them in a big bowl with all the seasonings and oil until they’re completely coated. I use my hands for this – gets the job done perfectly. Spread them out on a baking sheet or in your air fryer basket without overcrowding (crispy space is important!). Bake at 400°F for 15 minutes, then flip them – this is CRUCIAL for even crispiness. Give them another 15-20 minutes until they’re golden and irresistible. The smell alone will have everyone asking when dinner’s ready!
Preparing the Cajun Cream Sauce
While the wings work their magic, let’s make that creamy Cajun sauce. Heat up your butter or oil in a big skillet over medium-high – you want it hot but not smoking. Toss in your diced chicken and let it get nice and browned (this equals flavor!). Once the chicken’s cooked through, add the Cajun seasoning, garlic powder, and onion powder – stir for just 30 seconds to wake up those spices. Now pour in the tomato sauce and heavy cream, stirring as it comes to a gentle bubble. Let it simmer for 3-5 minutes until it thickens slightly – then kill the heat and stir in that Parmesan. Oh, that smell! Pure comfort.
Combining Pasta, Chicken, and Sauce
Time to bring it all together! Toss your cooked pasta into that beautiful sauce along with the chicken – I use tongs for this to get everything nicely coated. Plate it up with a couple of those crispy wings perched on top like little flavor crowns. A sprinkle of chili flakes and parsley makes it pretty, but honestly? I’m usually too excited to eat to worry about presentation! Grab a fork and dive into that creamy, spicy, crispy perfection.
Why You’ll Love This Cajun Chicken Pasta Recipe
Listen, I don’t just make this Cajun chicken pasta because it’s delicious (though oh boy, is it ever!). There are so many reasons this recipe has earned a permanent spot in my dinner rotation:
- Weeknight superhero: From fridge to table in under an hour – perfect for those “what’s for dinner?!” panic moments
- Flavor fireworks: That magical combo of creamy, spicy, and crispy satisfies every craving in one bite
- Total crowd-pleaser: Kids go nuts for the pasta while adults love the grown-up kick of Cajun seasoning
- Customizable heat: Dial the spice up or down with more/less Cajun seasoning and chili flakes
- Leftovers dream: Tastes even better next day (if you’re lucky enough to have leftovers!)
Trust me, this dish will make you feel like a kitchen rockstar with minimal effort. That’s my kind of recipe!
Tips for the Best Cajun Chicken Pasta Recipe
After making this dish more times than I can count, I’ve picked up some foolproof tricks for Cajun chicken pasta perfection. First – always save a cup of that starchy pasta water before draining! A splash or two works miracles if your sauce gets too thick. Taste your Cajun seasoning first – some blends are saltier or spicier than others, so adjust accordingly. And here’s my secret weapon: let the cooked wings rest on a rack for 5 minutes before serving – keeps them crispy instead of steaming on the pasta. Oh! And don’t skip the turmeric in the wing seasoning – that golden color makes them look restaurant-worthy!
Serving Suggestions for Cajun Chicken Pasta Recipe
Now for the fun part – plating up this beauty! I love serving my Cajun chicken pasta in big, shallow bowls with those crispy wings leaning against the pasta like little flavor towers. A simple green salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread? Absolutely – it’s mandatory for sauce-mopping duty in my house! This recipe makes about 4 generous portions, but I always make extra wings because someone (usually me) will sneak extras off the baking sheet.
Storing and Reheating Cajun Chicken Pasta
Let’s be real – leftovers of this Cajun chicken pasta are rare in my house, but when they happen, I’ve got the perfect storage tricks. Tuck everything into an airtight container (I separate the wings from the pasta to keep them crispy) and it’ll stay fresh in the fridge for 3-4 days. When reheating, add a splash of cream or reserved pasta water to bring the sauce back to life. Microwave in bursts, stirring between each, or warm gently on the stove – just don’t let it boil or the sauce might break. Pro tip: reheated wings get extra crispy in a 350°F oven for 5 minutes!
Cajun Chicken Pasta Recipe FAQs
I get so many questions about this recipe – let me share the answers to the ones that pop up most often!
Can I use shrimp instead of chicken?
Absolutely! Shrimp makes an amazing swap – just reduce the cook time to 2-3 minutes per side since they cook so fast. I love using jumbo shrimp for that satisfying bite. The Cajun seasoning clings beautifully to seafood too.
How do I make this gluten-free?
Easy fix – just swap regular pasta for your favorite gluten-free penne (I like the brown rice ones). Double check your Cajun seasoning too – some blends contain wheat as a filler. Otherwise, everything else in the recipe is naturally gluten-free!
What if I don’t have an air fryer for the wings?
No worries! Baking works perfectly – just crank your oven to 425°F and use a wire rack on your baking sheet for extra crispiness. Might take 5-10 minutes longer, but you’ll still get those golden, crunchy wings we all love.
Can I make it less spicy?
Of course! Start with half the Cajun seasoning and skip the chili flakes. You can always add more heat at the end. For kiddos, I sometimes use smoked paprika instead of Cajun for mild flavor.
What’s the best pasta shape for this recipe?
Penne’s my go-to because the ridges hold sauce beautifully, but rigatoni or farfalle work great too. Just avoid super thin pastas – you want something sturdy enough to stand up to that rich, creamy sauce.
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this Cajun chicken pasta goodness – just keep in mind these are estimates that can vary based on your exact ingredients. Per serving (and trust me, you’ll want the whole serving!), you’re looking at about 680 calories with 40g of protein to keep you full. There’s 30g of fat (12g saturated) from all that creamy, buttery deliciousness, and about 60g of carbs to fuel your day. The sodium comes in around 800mg, so if you’re watching salt, maybe go easy on extra seasoning. But hey – we’re here for flavor, right? Enjoy every bite!
Print
Creamy 25-Minute Cajun Chicken Pasta Recipe with Crispy Wings
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and spicy Cajun chicken pasta with crispy wings, perfect for a flavorful weeknight dinner.
Ingredients
- 1 lb penne pasta
- 1 lb boneless chicken breast, diced
- 1/2 cup heavy cream
- 1/2 cup marinara or tomato sauce
- 1 tbsp Cajun seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup grated Parmesan
- 2 tbsp butter or olive oil
- 1 tsp chili flakes
- Parsley flakes (for garnish)
- Salt and pepper to taste
- For the Chicken Wings:
- 8–10 chicken wings
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1 tbsp oil (for baking or air frying)
Instructions
- Season & Cook the Wings: Toss chicken wings in smoked paprika, garlic powder, turmeric, Cajun seasoning, salt, and oil. Bake or air fry at 400°F for 30–35 mins until crispy and golden.
- Boil & Drain Pasta: Cook penne in salted water until al dente. Drain and set aside.
- Sear the Chicken: In a hot skillet, cook seasoned diced chicken with a bit of oil until browned and cooked through.
- Make the Cajun Cream Sauce: Add butter to the skillet, then stir in tomato sauce, heavy cream, garlic powder, and onion powder. Simmer for 3–5 mins until thick. Stir in Parmesan.
- Bring It All Together: Toss the pasta and chicken into the sauce. Stir well. Plate it up and top with crispy wings, chili flakes, and parsley.
Notes
- Adjust spice levels to taste.
- Use gluten-free pasta for a gluten-free option.
- For extra creaminess, add more heavy cream if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Air Frying, Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg