Name: Creamy Cajun Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun-American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 tablespoon Cajun seasoning (plus more to taste); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 8 oz fettuccine pasta; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 3/4 cup grated Parmesan cheese; 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped

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Creamy Cajun Chicken Pasta is one of those indulgent, crave-worthy meals I make when I want something bold, comforting, and downright delicious. It’s packed with tender chicken, perfectly seasoned with smoky Cajun spices, and swirled into a rich, creamy sauce that clings beautifully to every strand of pasta. It’s just spicy enough to keep things exciting, yet balanced with velvety cream and a squeeze of lemon that keeps the richness in check.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor in a surprisingly simple way. The Cajun seasoning adds just the right amount of smoky heat, and when it meets the heavy cream, butter, and Parmesan, it creates a sauce so luscious it practically begs to be mopped up with a piece of bread. The combination of garlic, paprika, and lemon makes every bite bright, bold, and layered. Plus, it comes together in under an hour, making it ideal for weeknights or impromptu dinner guests. Creamy Cajun Chicken Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Cajun seasoning
Garlic powder
Onion powder
Smoked paprika
Salt
Black pepper
Fettuccine pasta
Butter
Garlic (minced)
Heavy cream
Chicken broth
Grated Parmesan cheese
Fresh parsley (chopped)
Lemon juice

Directions

Cook the Pasta: I bring a large pot of salted water to a boil and cook the fettuccine until al dente. I drain and set it aside, reserving a bit of the pasta water in case I want to thin the sauce later.
Season and Cook the Chicken: I season the chicken breasts generously with Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper. In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden and cooked through (about 4–5 minutes per side). Then I set it aside to rest before slicing it into strips.
Make the Sauce: In the same skillet, I lower the heat and melt the butter. I add the minced garlic and sauté until fragrant. Then I pour in the heavy cream and chicken broth, stirring gently to combine.
Add Cheese and Seasoning: I stir in the Parmesan cheese and let the sauce simmer until it thickens slightly. A splash of lemon juice goes in next to brighten it up, along with a bit more Cajun seasoning if I want a spicier kick.
Combine Everything: I toss in the cooked pasta, sliced chicken, and chopped parsley. I stir to coat everything in the creamy sauce, adding a little reserved pasta water if it needs loosening up.
Serve: I plate it up and finish with extra Parmesan and parsley if I’m feeling fancy.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add sautéed bell peppers or mushrooms for extra texture and flavor. If I want a lighter version, I use half-and-half instead of heavy cream and go easy on the butter. And for seafood lovers, swapping the chicken for shrimp makes a killer Cajun shrimp pasta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of cream or chicken broth to loosen up the sauce and warm it gently on the stove or in the microwave. The sauce thickens as it sits, so this step really helps bring it back to life.

FAQs

Can I use a different pasta shape?

Yes, I’ve used penne, linguine, and even rotini. Anything that holds sauce well works great in this recipe.

Is Cajun seasoning very spicy?

It can be, depending on the brand. I usually taste and adjust by adding more or less to control the heat.

Can I make this ahead of time?

I prep the chicken and sauce in advance and store them separately. I reheat the sauce, cook the pasta fresh, and toss everything together just before serving.

Can I use milk instead of heavy cream?

You can, but the sauce won’t be as rich or thick. I recommend using whole milk and adding a bit of flour or cornstarch if you need to thicken it.

What protein can I use instead of chicken?

Shrimp, sausage, or even tofu work well. I just make sure to adjust cooking times so nothing overcooks.

Conclusion

Creamy Cajun Chicken Pasta is one of those dishes that feels a little indulgent but totally worth it. With bold spices, a dreamy sauce, and juicy chicken, it checks every box for flavor and comfort. Whether I’m making it for a family dinner or just treating myself to a cozy night in, this recipe never disappoints—it’s rich, satisfying, and loaded with soul-warming flavor.