Cajun Chicken Pasta is perfectly coated in a rich and creamy sauce. An easy to make homemade meal with the right amount of heat.
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Cajun Chicken Pasta is packed with chicken, onion, bell peppers, penne, and plenty of seasoning, all simmered in a spicy, creamy tomato sauce.
One Pot Creamy Cajun Chicken Pasta
Our Creamy Cajun Chicken Pasta recipe takes the big, bold flavors of my cajun shrimp, replaces the protein with chicken breast pieces, and turns it into a one-pot pasta dish with a tomato alfredo sauce spin (just like my cajun shrimp pasta).
The creamy cajun pasta sauce creates the foundation for this flavorful meal; made with a mix of flour, heavy cream, Rotel diced tomatoes and broth, it becomes thick and velvety in texture so that it coats the chicken and pasta perfectly.
This delicious spicy chicken pasta dish is a complete meal in one, made with protein, carbs, and veggies that all cook in one pan.
Why We Love Cajun Chicken Pasta
- Quick and easy to make in under 30 minutes.
- Uses a handful of simple ingredients.
- Chicken & pasta coated in a creamy cajun seasoned sauce has the perfect amount of heat to make the whole family happy.
- A revised Chili’s copycat cajun chicken pasta recipe that can be customized with your favorite proteins and vegetables.
- Delicious one dish dinner packed with plenty of flavor.
Cajun Chicken Pasta Ingredients
- Penne pasta: Feel free to use your favorite pasta or gluten-free pasta.
- Olive oil
- Boneless skinless chicken breasts
- Unsalted butter
- Yellow onion
- Red bell pepper
- Minced garlic
- Cajun seasoning blend
- Salt
- Ground black pepper
- All-purpose flour
- Chicken broth
- Heavy whipping cream
- Rotel Original diced tomatoes with green chilies
- Fresh parsley
- Grated parmesan cheese
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chicken: You can substitute boneless skinless chicken thigh meat for the chicken breast if you prefer dark meat. You can also use a combination of both white and dark meat in this recipe.
- Vary The Veggies: Add broccoli, mushrooms, spinach, zucchini, yellow bell pepper, or asparagus to incorporate more nutrients, flavors, and textures into your dish.
- Pick Your Pasta: This recipe can successfully use any short pasta. I prefer rigatoni, ziti, elbow pasta, or bow-tie if I do not have penne in my pantry.
- Vegetarian Version: Omit the chicken and replace it with tofu or more veggies, and swap the chicken broth with vegetable broth to make this a vegetarian meal.
- Swap The Seasoning: You can substitute a creole seasoning blend, such as Tony Chachere’s brand, for the cajun seasoning. These two seasoning blends have the same base ingredients (garlic powder, onion powder, black pepper, and cayenne), but creole seasoning has a little more heat and added herbs such as thyme and oregano. You can use your favorite brand according to your taste and spice level preferences.
- Cut The Calories: You can replace the heavy cream with half and half or light cream to cut the calories but keep in mind the sauce will be thinner.
How to Make Cajun Chicken Pasta
- Cook Pasta: Follow package directions to cook pasta, then drain and set aside.
- Cook Chicken: In hot oil, cook chicken until browned and cooked through. Set aside.
- Sauté Veggies: In the same pan, sauté butter, onion, bell pepper, and garlic. Add cajun seasoning, salt, and pepper. Cook until veggies are tender.
- Make Sauce: Sprinkle flour into the sautéed veggies, stirring until absorbed. Whisk in chicken broth, then add heavy cream and Rotel diced tomatoes. Stir until it simmers and thickens. Remember to stir often to prevent lumps and burning.
- Combine: Mix cooked chicken and parsley into the sauce, then add pasta and parmesan cheese.
- Rest and Serve: Turn off the heat, let it sit for 3-4 minutes to thicken. Garnish with parsley and enjoy!
Tips For Making Cajun Chicken Pasta
- Any short pasta can be used successfully in this recipe. I like to keep a variety of boxed pasta in my pantry for easy-to-make meals such as this cajun chicken pasta.
- Depending on how salty the brand of cajun seasoning blend you use, you may want to use a low-sodium chicken broth or chicken stock for this dish. Chicken stock is richer in flavor than chicken broth, but they will both work well in this recipe since you are getting most of your flavor from the cajun spice and sauteed vegetables.
- Be sure to pat your chicken pieces dry before adding them to the hot skillet to get a nice, lightly browned color and sear on your chicken pieces.
- This cajun chicken pasta should be served while it is still warm.
How to Store Cajun Chicken Pasta
- To Store: You can store any leftovers in an airtight container in the refrigerator for 2-3 days.
- To Freeze: I do not recommend freezing this dish as the heavy cream can sometimes separate in the sauce when freezing and then thawing.
- To Reheat: Reheat on the stovetop until heated through.
What To Serve With Cajun Chicken Pasta
This chicken and pasta dish is perfect on its own, but if you want to add some extra nutrients, you can serve it with a side of steamed veggies or salad. For a lower carb count, consider swapping the pasta with zucchini noodles, cauliflower breadsticks, or broccoli slaw.
More Easy Pasta Recipes
Other Easy Dinner Recipes
- Chicken Fajitas (Sheet Pan Recipe)
- Korean Beef Recipe
- Garlic Butter Steak Bites
- Crockpot Lasagna
- Texas Cowboy Stew
- Creamy Bacon Pasta
- Gnocchi Chicken Pot Pie
- Creamy Tuscan Chicken
- Smothered Chicken
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Cajun Chicken Pasta
Serves — 4
Cajun Chicken Pasta is perfectly coated in a rich and creamy sauce. An easy to make homemade meal with the right amount of heat.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- ½ pound penne pasta cooked & drained according to package directions
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast diced into 1-inch pieces
- 2 tablespoons unsalted butter
- ¾ cup diced yellow onion
- ¾ cup diced red bell pepper
- 1 tablespoon minced garlic
- 1 tablespoon cajun seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 10 ounces can Rotel Original diced tomatoes with green chilies
- 3 teaspoons finely chopped fresh parsley divided into 2 teaspoons and 1 teaspoon
- 4 ounces container of grated parmesan cheese
Instructions
- Cook the pasta according to the package directions. Drain the pasta and set aside.½ pound penne pasta
- In a large 12-inch skillet over medium-high heat, add the olive oil. Once the oil is hot, add the diced chicken pieces. Cook the chicken for 7-8 minutes or until cooked through and lightly browned on all sides. Transfer the chicken to a plate and set aside while preparing the Cajun sauce.2 tablespoons olive oil, 1 pound boneless skinless chicken breast
- Turn the heat of the skillet down to medium and add the unsalted butter, diced yellow onion, diced red bell pepper, and minced garlic. Cook for 1-2 minutes, then add the cajun seasoning, salt, and black pepper. Cook for another minute or until the vegetables are cooked through and tender.2 tablespoons unsalted butter, ¾ cup diced yellow onion, ¾ cup diced red bell pepper, 1 tablespoon minced garlic, 1 tablespoon cajun seasoning blend, ½ teaspoon salt, ¼ teaspoon black pepper
- Sprinkle the all-purpose flour over the sauteed vegetables and cook just until all the flour has been absorbed into the butter.2 tablespoons all-purpose flour
- Slowly pour the chicken broth into the skillet while whisking constantly until all the flour has been incorporated and no lumps remain.1 cup chicken broth
- To the skillet, add the heavy cream and Rotel diced tomatoes. Stir to combine. Allow the sauce to come to a low boil, reduce the heat to low and simmer for 8-10 minutes or until the sauce thickens. Be sure to stir the sauce often to avoid lumps and prevent the sauce from burning.1 cup heavy cream, 10 ounces can Rotel Original diced tomatoes with green chilies
- Once the sauce has thickened, add the cooked chicken back to the skillet along with 2 teaspoons of the chopped fresh parsley. Stir to incorporate.3 teaspoons finely chopped fresh parsley
- Lastly, add the cooked and drained penne pasta and the grated parmesan cheese and stir to combine all the ingredients together.4 ounces container of grated parmesan cheese
- Turn off the heat to the skillet and allow the cajun chicken pasta to sit for 3-4 minutes to allow the pasta to absorb some of the sauce and the sauce to thicken slightly. Garnish with the remaining 1 teaspoon of fresh chopped parsley before serving.
Jenn’s Notes
Storage:
- To Store: You can store any leftovers in an airtight container, in the refrigerator, for 2-3 days.
- To Freeze: I do not recommend freezing this dish as the heavy cream can sometimes separate in the sauce when freezing and then thawing.
- To Reheat: Reheat on the stovetop until heated through.
- Any short pasta can be used successfully in this recipe. I like to keep a variety of boxed pasta in my pantry for easy-to-make meals such as this cajun chicken pasta.
- Depending on how salty the brand of cajun seasoning blend you use, you may want to use a low-sodium chicken broth or chicken stock for this dish. Chicken stock is richer in flavor than chicken broth, but they will both work well in this recipe since you are getting most of your flavor from the cajun spice and sauteed vegetables.
- Be sure to pat your chicken pieces dry before adding them to the hot skillet to get a nice, lightly browned color and sear on your chicken pieces.
- This cajun chicken pasta should be served while it is still warm.
Nutrition Info
Calories: 830kcal | Carbohydrates: 60g | Protein: 44g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 181mg | Sodium: 1168mg | Potassium: 957mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3157IU | Vitamin C: 47mg | Calcium: 351mg | Iron: 3mg
