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This Creamy Cajun Chicken Pasta recipe has tender bites of penne pasta and cajun-seasoned chicken in a spicy, creamy sauce. It’s ready in about 30 minutes, making it a perfect midweek meal.
Serve with a cool, crisp Steakhouse Chopped Salad and some crusty bread. Top your pasta with fresh tomatoes and parsley for the perfect finish!
Table of Contents
- Lightning Fast Meal – This simple meal is ready to go in just about 30 minutes.
- Creamy Sauce – The ultra creamy, smooth sauce is like a kicked up Alfredo, with fresh garlic, cajun spice, and fresh Parmesan cheese.
- Customize the Heat – Make it hot and spicy or a little less so by making your own cajun seasoning.
- Complete Meal – Fresh Roma tomatoes on top make this hearty dish a complete meal.
How To Make Cajun Chicken Pasta
See recipe card below for ingredient quantities and full instructions.
- Cook the Pasta: Boil some water and cook the pasta according to package directions.
- Cook the Chicken: Season chicken with homemade cajun seasoning and cook in a large skillet with butter and olive oil. Transfer to a plate.
- Make the Sauce: Saute garlic in some butter and then deglaze the pan with a little chicken broth. Scrape up all the little brown bits left behind from the chicken – there’s a ton of flavor there! Whisk in and cook some flour, then whisk in milk and more chicken broth. Simmer until it’s thickened.
- Add Cheese and Toss: Remove from heat and stir in Parmesan cheese in small handfuls until it’s completely melted. Toss the chicken and pasta with the sauce.
- Serve: Garnish with fresh diced tomatoes and chopped parsley.
Refrigerate: Store in an airtight container in the fridge for up to 3-4 days.
Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw completely in the refrigerator before reheating. Keep in mind that the sauce may break as it thaws.
Reheat: Add a little more milk and/or chicken broth and heat slowly on the stove. If you prefer to reheat in the microwave, add about 1-2 tablespoons of milk per cup of pasta and reheat at 50% power. This will keep it nice and creamy and won’t dry out the chicken.
- Different Cuts of Chicken – You can use chicken tenders, whole boneless chicken breasts, or chicken thighs. Just manage the cooking times accordingly.
- Cajun Seasoning – You can make your own using the recipe that I will include in the recipe card below, or purchased a pre-mixed seasoning blend, like McCormick.
- Heat Level – To best control the spiciness of this dish, I recommend making your own spice blend. Use less cayenne in the blend, or use less of the seasoning overall.
- Cheese – The sauce is similar in flavor to an Alfredo. If you want to try something different, add a little mozzarella or Monterey Jack cheese instead of, or in addition to the Parmesan.
- Try Shrimp – This recipe is fantastic with shrimp!
- Add Some Bacon – Put the finished dish completely over the top by adding some crumbled bacon.
Try These Creamy Chicken Pasta Recipes Next
- Creamy Garlic Chicken Pasta
- Buffalo Chicken Pasta
- Chicken Pasta Bake
- Slow Cooker Creamy Italian Chicken
- One Pot Chicken Alfredo
Creamy Cajun Chicken Pasta
Cajun Chicken Pasta
- 12 ounces penne pasta about 3 cups dry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large chicken breasts cut into bite-sized pieces about 1 ½ pounds
- 1-2 tablespoons Cajun seasoning
- Kosher salt
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 cup chicken broth divided
- 4 tablespoons all-purpose flour
- 2 cups nonfat milk
- 3/4 cup fresh shredded Parmesan cheese
- 1 tablespoon fresh chopped parsley
- 3 Roma tomatoes diced
- Optional: Combine ingredients for the diy cajun seasoning blend. This will make about
- Cook pasta to al dente according to package directions. Drain and set aside on a plate or in a large bowl until ready to use.
- Meanwhile in a large, deep skillet, heat 1 tablespoon olive oil and 1 tablespoon butter. Add chicken and season with 2 tablespoons Cajun seasoning and ½ teaspoon kosher salt. Cook until chicken is no longer pink; about 5 minutes. Transfer to a plate and set aside with the pasta.
- Add 3 tablespoons of butter to the skillet and melt, swirling around to coat. Stir in garlic and cook for about 30 seconds to a minute.
- Whisk in about ¼ cup of the chicken broth and stir constantly to deglaze (loosen and scrape up all those lovely brown bits of flavor) the pan if needed, then stir in flour and cook for about one minute or until golden.
- Whisk in milk and remaining chicken broth and simmer for several minutes until thickened (sauce should coat the back of a spoon).
- Remove from heat and stir in Parmesan cheese until melted. Add Parmesan in small handfuls to avoid clumping, stirring each time until completely melted.
- Toss the cooked pasta and chicken with the sauce to coat.
- Serve immediately, garnished with diced tomatoes and fresh chopped parsley.