There are some dinners that just hit the spot every single time, and for me, a big bowl of rich, flavourful pasta is right at the top of that list. This Creamy Cajun Chicken Pasta recipe is one I turn to again and again. It strikes that beautiful balance between comforting and exciting, with tender chunks of chicken and perfectly cooked pasta enveloped in a luscious, spiced cream sauce. The magic is in the homemade Cajun seasoning – a blend of smoky paprika, fragrant herbs, and a gentle warmth from cayenne that infuses every single bite.

I make this at least once a week – it’s become a family favourite. The sauce isn’t just cream; it’s a savoury, complex sauce that clings lovingly to each piece of penne. We build layers of flavour by searing the chicken first, then sautéing peppers and onions in the same pan to pick up all those delicious browned bits. It’s a dish that feels indulgent enough for a weekend but comes together so efficiently that it’s completely manageable on a busy Tuesday evening. It’s the kind of meal that gets requested often in our house.

This dish is ideal for anyone who loves a robustly flavoured, creamy pasta that goes beyond a simple tomato or cheese sauce. The Cajun-inspired spices provide a depth that is deeply satisfying without being overwhelmingly spicy. It’s a wonderfully adaptable recipe that always gets compliments, whether I’m making it for my family or for friends who’ve dropped by for a casual supper.

Recipe Overview

This Creamy Cajun Chicken Pasta recipe features pan-seared chicken breast seasoned with a homemade Cajun spice blend, all brought together in a rich and velvety cream sauce with sautéed peppers and onions. After testing different cream and stock ratios, I found that a splash of chicken stock adds a savoury depth that pure cream alone can’t achieve, preventing the sauce from becoming too heavy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Cajun Chicken Pasta Recipe

• Genuine Flavour: The homemade spice mix is the star. It combines smoked paprika for smokiness, oregano and thyme for herby notes, and a touch of cayenne for a gentle, warming heat that’s beautifully balanced by the rich double cream sauce.
• Ready in 30 Minutes: From start to finish, this entire meal comes together in about 30 minutes, making it a fantastic option for a fulfilling weeknight dinner without the long wait.
• Flexible Recipe: This recipe is wonderfully forgiving. You can add a large handful of fresh spinach at the end, swap the chicken for king prawns, or throw in some sliced chorizo for an extra smoky, spicy kick.
• Works Brilliantly for a Relaxed Dinner: It feels special and a little bit decadent, so it works beautifully when you want a satisfying meal for a Friday night in or a casual dinner with friends.
• Family Tested: This is a firm favourite in my house. My partner loves the depth of flavour from the spices, and everyone appreciates how the creamy sauce makes it feel like a real treat. It’s one of those dinners where the plates are always cleared.

Creamy Cajun Chicken Pasta Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

The key to this creamy cajun chicken pasta is the spice blend, which we make from scratch for the best flavour. For the pasta itself, I often use De Cecco penne rigate, as its ridges are fantastic for catching the sauce. Make sure you use double cream for a rich, stable sauce.

• For the Cajun Spice Mix:
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to your heat preference)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp black pepper
• 1 tsp salt
• For the Pasta:
• 400g penne pasta (or another short pasta like fusilli or rigatoni)
• 2 large skinless, boneless chicken breasts (about 500g), cut into 2-3cm chunks
• 1 tbsp olive oil
• 1 large onion, finely diced
• 1 red bell pepper, deseeded and sliced
• 3 cloves garlic, minced
• 300ml double cream
• 100ml chicken stock
• 50g Parmesan cheese, finely grated
• A small bunch of fresh parsley, chopped (for garnish)

Marcus’s Tip: Don’t be tempted to use single cream or milk. Double cream has a higher fat content which is essential to create a luscious sauce that won’t split or curdle when you add the stock and simmer it gently.

How to Make Creamy Cajun Chicken Pasta Recipe

The process is straightforward. We cook the elements separately to build flavour and then bring them all together at the end. Remember to save some of that starchy pasta water before you drain it – it’s the key to a perfect sauce.

1. Prepare the Spice Mix and Chicken: In a small bowl, combine all the ingredients for the Cajun spice mix: smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and pepper. Place the chicken chunks in a separate bowl, add 2 tablespoons of the spice mix, and toss well until every piece is evenly coated.
2. Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the penne and cook according to package directions until al dente. Just before draining, reserve about 250ml (a cup) of the starchy pasta water. Drain the pasta and set aside.
3. Sear the Chicken: While the pasta is cooking, heat the olive oil in a large, deep frying pan or skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
4. Sauté the Vegetables: Reduce the heat to medium. Add the diced onion and sliced red pepper to the same pan, using the residual fat and flavour from the chicken. Cook for 5-6 minutes until the vegetables have softened. Add the minced garlic and the remaining Cajun spice mix and cook for another minute until fragrant.
5. Create the Creamy Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow it to bubble for a minute before reducing the heat to low. Stir in the double cream until combined.
6. Add the Cheese: Remove the pan from the heat and add the grated Parmesan cheese. I find that stirring it in off the heat prevents it from clumping and ensures it melts into a perfectly smooth, velvety sauce. Season with a little more salt and pepper if needed.
7. Combine Everything: Return the cooked chicken and any accumulated juices to the pan with the sauce. Add the drained pasta. Stir everything together gently over a low heat for 1-2 minutes until the pasta is well-coated and everything is heated through. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
8. Serve: Divide the creamy cajun chicken pasta among four bowls. Garnish generously with freshly chopped parsley and an extra grating of Parmesan, if you like. Serve immediately.

Tips From My Kitchen

• Temperature Control is Key: When you add the double cream, make sure the heat is low. Bringing dairy to a boil too quickly can cause it to separate. A gentle simmer is all you need to create that velvety texture.
• The Secret to a Perfect Sauce: Don’t ever throw away all your pasta water! I learned that this starchy water is an incredible ingredient. It helps the sauce emulsify and cling to the pasta, giving it a glossy finish without making it heavy. A great tip from Serious Eats is to salt your pasta water until it tastes like the sea, which seasons the pasta from the inside out.
• Make-Ahead Steps: To get ahead, you can prepare the Cajun spice mix and keep it in an airtight jar for weeks. You can also chop the onion and pepper a day in advance and store them in the fridge. This makes assembly even faster.
• Storing and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the pasta in a pan over a low heat with a splash of milk or chicken stock to loosen the sauce, stirring gently until warmed through. This is much better than microwaving, which can make the sauce oily.

Equipment You’ll Need

• Large pot for boiling the pasta
• Colander
• Large, deep frying pan or skillet
• Tongs or a pasta fork for stirring
• Measuring spoons and cups/jug

Common Mistakes to Avoid

• Overcrowding the Pan: When cooking the chicken, give it space. If you pile it all in at once, it will steam instead of searing. This means you won’t get that lovely golden-brown crust which adds so much flavour. Cook in two batches if your pan isn’t big enough.
• Adding Cream to a Sizzling Pan: After sautéing the garlic and spices, let the pan cool for a moment or ensure the heat is on low before pouring in the cream. Adding cold cream to a scorching hot pan is a common cause of a split or curdled sauce.
• Forgetting the Pasta Water: It’s so easy to drain the pasta and forget to save some water. I keep a heatproof jug or mug right next to the hob as a visual reminder. This starchy liquid is invaluable for adjusting the sauce’s consistency and helping it bind to the pasta for that perfect creamy finish.

Delicious Variations to Try

One of the best things about this creamy pasta dish is how easily you can adapt it. Here are a few variations we love:

• Make it Spicier: If you enjoy more of a kick, increase the cayenne pepper to 1.5 teaspoons, or add a finely chopped red chilli along with the garlic for a fresh, fiery heat.
• Vegetarian Version: Omit the chicken and chicken stock. Instead, use 400g of sliced chestnut or Portobello mushrooms, sautéed until golden brown. Use vegetable stock to create the sauce. It’s equally delicious.
• Try a Different Protein: This recipe works beautifully with king prawns. Add them to the sauce for the last 3-4 minutes of cooking, just until they turn pink and opaque. Sliced, cooked chorizo is another fantastic addition for a smoky, Spanish twist.

What to Serve With Creamy Cajun Chicken Pasta Recipe

While this is a satisfying meal all on its own, a few simple sides can elevate it further. It’s quite a rich dish, so I like to pair it with something fresh and light.

• Simple Green Salad: A crisp salad with rocket, cherry tomatoes, and cucumber, dressed in a sharp lemon vinaigrette. The acidity cuts through the richness of the cream sauce perfectly.
• Garlic Bread: You can’t go wrong with warm, crusty garlic bread. It’s ideal for mopping up every last bit of that incredible Cajun cream sauce from the bottom of the bowl.
• Drink Pairing: A chilled glass of a zesty white wine like Sauvignon Blanc or a dry Rosé works wonderfully. If you prefer beer, a crisp, cold lager is a great match.

Frequently Asked Questions

Creamy Cajun Chicken Pasta

A rich and spicy pasta dish featuring tender, seasoned chicken and vibrant bell peppers, all tossed in a velvety smooth cream sauce. Perfect for a satisfying and flavorful weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Cajun-American

Calories: 905

Ingredients Method Notes

Ingredients

  

For the Cajun Spice Mix

• 2 tsp smoked paprika
• 1 tsp cayenne pepper adjust to your heat preference
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp black pepper
• 1 tsp salt

For the Pasta

• 400 g penne pasta or another short pasta like fusilli or rigatoni
• 2 large skinless boneless chicken breasts (about 500g), cut into 2-3cm chunks
• 1 tbsp olive oil
• 1 large onion finely diced
• 1 red bell pepper deseeded and sliced
• 3 cloves garlic minced
• 300 ml double cream
• 100 ml chicken stock
• 50 g Parmesan cheese finely grated
• A small bunch of fresh parsley chopped (for garnish)

Method

 

1. Prepare the Spice Mix and Chicken: In a small bowl, combine all the ingredients for the Cajun spice mix: smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and pepper. Place the chicken chunks in a separate bowl, add 2 tablespoons of the spice mix, and toss well until every piece is evenly coated.
2. Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the penne and cook according to package directions until al dente. Just before draining, reserve about 250ml (a cup) of the starchy pasta water. Drain the pasta and set aside.
3. Sear the Chicken: While the pasta is cooking, heat the olive oil in a large, deep frying pan or skillet over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
4. Sauté the Vegetables: Reduce the heat to medium. Add the diced onion and sliced red pepper to the same pan, using the residual fat and flavour from the chicken. Cook for 5-6 minutes until the vegetables have softened. Add the minced garlic and the remaining Cajun spice mix and cook for another minute until fragrant.
5. Create the Creamy Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow it to bubble for a minute before reducing the heat to low. Stir in the double cream until combined.
6. Add the Cheese: Remove the pan from the heat and add the grated Parmesan cheese. I find that stirring it in off the heat prevents it from clumping and ensures it melts into a perfectly smooth, velvety sauce. Season with a little more salt and pepper if needed.
7. Combine Everything: Return the cooked chicken and any accumulated juices to the pan with the sauce. Add the drained pasta. Stir everything together gently over a low heat for 1-2 minutes until the pasta is well-coated and everything is heated through. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
8. Serve: Divide the creamy cajun chicken pasta among four bowls. Garnish generously with freshly chopped parsley and an extra grating of Parmesan, if you like. Serve immediately.

Notes

For a milder version, reduce or omit the cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Creamy Cajun Chicken Pasta recipe. It’s a true staple in my kitchen, bringing a bit of warmth and comfort to our dinner table no matter the day of the week. It’s one of those recipes, like my Creamy Chicken And Rice Recipe One Pot Meal, that proves a fantastic meal doesn’t need to be complicated. I’d love to hear how you get on with it, so please leave a comment below to share your experience! Happy cooking, Marcus.