Creamy Cajun pasta is one of those bold, flavor-packed dishes I love to make when I want something satisfying with a little heat. It’s rich, spicy, and saucy—with tender pasta coated in a luscious Cajun-seasoned cream sauce. I often toss in chicken, shrimp, or veggies, and it always turns out restaurant-quality.
Why You’ll Love This Recipe
I love how this pasta brings together the warmth of Cajun spices and the indulgence of a creamy sauce. It’s a one-pan kind of meal that feels special but comes together fast—perfect for weeknights or casual dinner parties. I also love how customizable it is, whether I’m in the mood for shrimp, chicken, or a vegetarian version.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (penne, fettuccine, or linguine work well)
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Cajun seasoning
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Chicken breast or shrimp (optional)
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Bell peppers, sliced
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Onion, sliced
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Garlic, minced
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Heavy cream
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Parmesan cheese, grated
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Olive oil or butter
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Salt and pepper
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Fresh parsley or green onions, for garnish
Directions
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I cook the pasta according to package instructions until al dente, then drain and set it aside.
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While the pasta cooks, I season chicken or shrimp with Cajun seasoning.
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In a large skillet, I heat olive oil and cook the protein until browned and cooked through, then set it aside.
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In the same skillet, I sauté the onions and bell peppers until softened, then add garlic and cook briefly.
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I pour in the heavy cream, stir in more Cajun seasoning, and simmer the sauce until it thickens slightly.
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I stir in Parmesan cheese until melted and smooth.
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I return the cooked protein and pasta to the skillet, tossing everything together until coated and heated through.
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I garnish with chopped parsley or green onions and serve hot.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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I often switch between chicken and shrimp, or use both for a Cajun surf and turf.
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For a vegetarian version, I add mushrooms, zucchini, or spinach instead of meat.
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I’ve used coconut milk in place of heavy cream for a dairy-free twist.
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Sometimes I add crushed red pepper flakes or hot sauce for extra heat.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I add a splash of milk or broth and warm it gently on the stovetop or in the microwave to loosen the sauce.
Cream-based pastas don’t freeze well, so I enjoy this one fresh or within a couple of days.
FAQs
Is Cajun pasta very spicy?
It has a mild to medium heat, depending on the Cajun seasoning I use. I adjust the spice level by adding more or less.
Can I make it without cream?
Yes, I’ve used half-and-half or even a mix of milk and a little flour to make a lighter version of the sauce.
What protein works best in Cajun pasta?
Chicken and shrimp are classic, but I’ve also used sausage or tofu with great results.
Can I make it gluten-free?
Yes, I just use gluten-free pasta and make sure the Cajun seasoning and cheese are gluten-free.
What’s the best pasta shape for this dish?
I like penne or fettuccine because they hold onto the sauce well, but almost any pasta works.
Conclusion
Creamy Cajun pasta is a spicy, comforting dish that I love making any time I want a bold and creamy dinner. It’s rich, customizable, and comes together in one pan—making it as easy as it is impressive. Whether I serve it with chicken, shrimp, or just veggies, it never fails to satisfy.
