Oh my goodness, you are in for a treat! This creamy Cajun chicken pasta is my go-to when I want something indulgent but still quick enough for a weeknight. The first time I made it, my kitchen smelled like a New Orleans restaurant – that perfect mix of smoky, spicy Cajun seasoning and rich, buttery cream sauce. And the best part? It all comes together in one pan (hello, easy cleanup!). Trust me, once you try that silky Parmesan sauce clinging to every strand of pasta, with just the right kick from the Cajun spices, you’ll be hooked. I’ve tweaked this recipe over the years until it’s just right – not too heavy, not too mild, but absolutely perfect.
Why You’ll Love This Creamy Cajun Chicken Pasta
Oh, where do I even start? This dish is basically everything you want in a weeknight meal, packed into one glorious bowl:
- Quick & easy – Ready in 35 minutes flat (faster than takeout!)
- Bold flavor – That Cajun seasoning gives the perfect smoky-spicy punch
- One-pan wonder – Less dishes = more time to enjoy your food (and let’s be honest, your couch)
- Creamy dreamy sauce – Silky, cheesy, and just clingy enough to coat every bite
- Totally flexible – Swap in shrimp, adjust the heat, or add extra veggies
Seriously, this recipe is like a cozy blanket for your taste buds. You’re going to make it on repeat!
Ingredients for Creamy Cajun Chicken Pasta
Okay, let’s gather our flavor warriors! Here’s everything you’ll need to make this creamy Cajun chicken pasta magic happen:
- 12 oz fettuccine (or linguine if that’s what you’ve got)
- 2 boneless skinless chicken breasts (about 1–1.25 lb), sliced thin or cut into cutlets
- 2 tbsp Cajun seasoning, divided (plus more to taste – we’ll talk about this later)
- 1/2 tsp paprika (optional but gives that gorgeous color)
- 1/2 tsp garlic powder (because more garlic is always better)
- 1/2 tsp salt (go easy if your Cajun seasoning is salty!)
- 1/2 tsp black pepper (freshly cracked if you’re fancy)
- 2 tbsp olive oil (for that perfect chicken sear)
- 2 tbsp butter (because butter makes everything better)
- 4 cloves garlic, minced (yes, four – trust me)
- 1 1/2 cups heavy cream (the silky base of our dreamy sauce)
- 1/2 cup chicken broth (low sodium is best here)
- 1 cup freshly grated Parmesan (please, please use the real stuff)
- 2 cups fresh spinach, roughly chopped (it wilts down, I promise)
- 1/4 tsp red pepper flakes (optional but oh-so-good)
- Chopped parsley (for that fresh pop of color)
Ingredient Notes & Substitutions
Listen, I know we don’t all have the exact same stuff in our kitchens, so here’s the scoop on swaps:
Cajun seasoning: Some brands are salt bombs! Taste yours first – you might need to cut back on added salt.
Heavy cream: Half-and-half works in a pinch, but the sauce won’t be quite as luxurious. Milk? Not recommended unless you’re okay with a thinner sauce.
Pasta: Gluten-free works great here! Just cook according to package directions.
Parmesan: That green canister stuff won’t melt right. Freshly grated is worth the extra effort.
Protein swap: Shrimp would be amazing instead of chicken – just adjust cooking time.
Too spicy? Cut the red pepper flakes and use just 1 tbsp Cajun seasoning at first.
How to Make Creamy Cajun Chicken Pasta
Okay, let’s get cooking! This creamy Cajun chicken pasta comes together like magic in just a few simple steps. I’ll walk you through each one so you end up with perfectly cooked chicken, al dente pasta, and that dreamy sauce we all crave. Pro tip: keep that pasta water – it’s liquid gold for adjusting your sauce later!
Step 1: Cook the Pasta & Prep the Chicken
First, get your pasta going in a big pot of well-salted boiling water (it should taste like the sea). Cook it just until al dente – about 1 minute less than the package says. Meanwhile, pat your chicken dry and season both sides evenly with that Cajun spice mix, paprika, garlic powder, salt, and pepper. Let it sit while you grab your skillet!
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high. When it shimmers, add your chicken. Don’t touch it for 4-5 minutes – we want a gorgeous golden crust! Flip and cook another 4-5 minutes until it hits 165°F inside. Remove to a plate – it’ll finish cooking in the sauce later.
Step 3: Make the Cajun Cream Sauce
In that same skillet (hello, flavor!), melt butter and sauté garlic for just 30 seconds until fragrant. Pour in chicken broth and heavy cream, scraping up those tasty browned bits. Simmer 3-4 minutes until slightly thickened, then whisk in Parmesan until smooth. Taste and adjust with remaining Cajun seasoning and red pepper flakes if you want more heat.
Step 4: Combine Pasta, Sauce, and Chicken
Toss in your drained pasta and fresh spinach – the spinach will wilt almost instantly! If the sauce seems thick, add splashes of reserved pasta water until it coats the noodles perfectly. Slice your chicken, nestle it on top, and finish with a shower of chopped parsley. Oh yes, it’s time to eat!
Tips for Perfect Creamy Cajun Chicken Pasta
Let me share a few secrets I’ve learned after making this dish countless times:
- Fresh Parmesan is non-negotiable – The pregrated stuff won’t melt properly into that silky sauce
- Reserve pasta water – It’s your insurance policy for adjusting sauce consistency later
- Don’t overcrowd the pan when searing chicken – you want that beautiful golden crust
- Taste your Cajun seasoning first – some brands are saltier than others
- Red pepper flakes are your friend – add gradually until you reach your perfect heat level
- Let the chicken rest before slicing – this keeps it juicy when you add it back to the pasta
Remember, cooking is an adventure – don’t be afraid to make this recipe your own!
Serving Suggestions for Creamy Cajun Chicken Pasta
This pasta is seriously satisfying all on its own, but if you want to turn it into a full meal, here’s what I love to serve alongside: crispy garlic bread for dunking in that luscious sauce, and a simple green salad with lemon vinaigrette to cut through the richness. Sometimes I’ll roast some asparagus or zucchini if I’m feeling extra fancy – but honestly? A big bowl of this creamy goodness with maybe just a sprinkle of extra Parmesan is perfection to me!
Storage & Reheating
Good news – leftovers taste almost as amazing as fresh! Store your creamy Cajun chicken pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to bring back that silky texture – the microwave works, but I prefer gently warming it in a skillet over low heat. Just stir frequently and you’ll have that dreamy sauce consistency again in no time!
Nutritional Information
Here’s the scoop on nutrition per serving (remember, these are estimates – your exact numbers may vary based on ingredients and portion sizes): About 760 calories, 45g fat, 50g carbs, and 44g protein. That creamy sauce packs most of the calories, but hey – life’s about balance, right? Enjoy every delicious bite!
Frequently Asked Questions
Can I use shrimp instead of chicken? Absolutely! Swap in peeled shrimp (about 1 lb) for the chicken – just cook them 2-3 minutes per side in Step 2 until pink. They’ll soak up that Cajun flavor beautifully.
How can I make this less spicy? Start with just 1 tbsp Cajun seasoning and skip the red pepper flakes. You can always add more spice later! Using mild Cajun seasoning helps too.
Will half-and-half work instead of heavy cream? It’ll be tasty but not quite as rich. If using half-and-half, simmer the sauce an extra minute or two to thicken.
Can I add other veggies? Yes! Sliced bell peppers or mushrooms sautéed with the garlic add great texture. Just don’t overload the pan.
Why is my sauce separating? Don’t panic! Just whisk vigorously while adding a splash of hot pasta water – it’ll come right back together.
Print
35-Minute Creamy Cajun Chicken Pasta That Will Blow Your Mind
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and spicy pasta dish with tender Cajun-seasoned chicken and fresh spinach, tossed in a rich Parmesan cream sauce.
Ingredients
- 12 oz fettuccine (or linguine)
- 2 boneless skinless chicken breasts (about 1–1.25 lb), sliced or cutlets
- 2 tbsp Cajun seasoning, divided (plus more to taste)
- 1/2 tsp paprika (optional for extra color)
- 1/2 tsp garlic powder
- 1/2 tsp salt (adjust if Cajun seasoning is salty)
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan
- 2 cups fresh spinach, chopped
- 1/4 tsp red pepper flakes (optional)
- Chopped parsley (for garnish)
Instructions
- Cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Season chicken with 1 1/2 tbsp Cajun seasoning, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until cooked through (165°F). Remove and slice.
- Reduce heat to medium. Add butter, then garlic; cook 30 seconds.
- Stir in chicken broth and heavy cream. Simmer 3–4 minutes until slightly thickened.
- Whisk in Parmesan until smooth. Add remaining 1/2 tbsp Cajun seasoning (and red pepper flakes if using).
- Toss in pasta and spinach until spinach wilts and pasta is coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Top with sliced chicken and sprinkle parsley. Serve hot.
Notes
- Adjust Cajun seasoning to taste if it’s too salty.
- Use fresh Parmesan for best flavor.
- Add extra red pepper flakes for more heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 4g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 180mg