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Delicious Cajun Chicken Pasta served as a featured image for a recipe article.

Best Cajun Chicken Pasta Ever

This Cajun Chicken Pasta recipe delivers tender chicken and perfectly cooked pasta in a creamy, spicy Cajun sauce. It's a restaurant-quality meal you can easily make at home, sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 lb pasta fettuccine or penne
  • Water for boiling
  • Salt for pasta water
  • 1 tbsp butter
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Red pepper flakes optional

Equipment

  • Large bowl
  • large skillet
  • large pot
  • colander
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • wooden spoon or spatula

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Make sure the chicken is evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until it's cooked through and lightly browned, about 5-7 minutes. Set aside.
  3. Bring a large pot of salted water to a boil.
  4. Add the pasta and cook according to package directions until al dente.
  5. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  6. In the same skillet you cooked the chicken in, melt the butter over medium heat.
  7. Add the sliced bell peppers and cook until softened, about 5 minutes.
  8. Add the minced garlic and cook for another minute until fragrant.
  9. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  10. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Simmer for a few minutes until the cheese is melted and the sauce has thickened slightly.
  11. Season with salt, pepper, and red pepper flakes (if using).
  12. Add the cooked chicken and pasta to the skillet with the sauce. Toss to coat everything evenly.
  13. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  14. Stir in the chopped parsley.
  15. Serve immediately.
  16. Garnish with extra Parmesan cheese and parsley, if desired.

Notes

For extra flavor, use chicken thighs instead of chicken breasts. Adjust the spice level by using more or less Cajun seasoning and cayenne pepper. Reserve pasta water to help thicken the sauce and create a creamy texture. To make ahead, prepare the chicken and sauce separately and store in the refrigerator. Cook the pasta when ready to serve.