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Get ready, because this creamy Cajun chicken pasta is about to become a weekly superstar in your kitchen. It’s the kind of meal that feels like a warm, spicy hug, you know? Tender penne pasta and juicy, spice-rubbed chicken all tangled up in a luxuriously creamy cheese sauce that has just the right amount of kick.
It’s irresistibly good, and frankly, a little dangerous because you’ll probably want seconds. The best part is how deceptively simple it is to pull off, turning ordinary weeknight dinner into something truly special.
Why This Dish is an Instant Favorite
You’re going to love this recipe for so many reasons, it’s hard to know where to start. First off, it’s a genuine 30-minute meal, perfect for those busy nights when you’re short on time but still crave something incredible.
It’s also wonderfully adaptable. Not in the mood for chicken? Just swap it out for some hearty mushrooms or your favorite veggies. The sauce is a clever mix of cream cheese and parmesan, creating a rich, decadent base that beautifully balances the heat from the Cajun spices.
And here’s a little secret that makes it feel a bit lighter: it uses milk instead of heavy cream. You get all that creamy indulgence, with a little less to worry about.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to this flavor journey. Here’s everything you’ll need to bring it all together.
- 1 lb boneless, skinless chicken thighs (or breast)
- 300g penne pasta
- 1 ½ Tablespoons Cajun seasoning
- 120g full-fat cream cheese
- 2 Tablespoons olive oil
- ½ cup freshly grated parmesan cheese
- 2 Tablespoons butter
- ½ cup finely chopped yellow onions
- ½ Tablespoon chopped garlic
- ⅓ cup chopped green onions
- ½ cup milk (semi-skimmed, full-fat, or dairy-free all work)
- About ½ cup reserved pasta water
- Salt and freshly cracked black pepper to taste
Crafting Your Own Cajun Spice Blend
While store-bought Cajun seasoning works perfectly fine, making your own is a game-changer. It’s fresher, and you control the heat, and you probably have all the spices in your pantry already.
Elly’s go-to blend is a beautiful balance of smoky, sweet, and spicy. Just whisk these together and store any extra in a cool, dark place; you’ll find yourself reaching for it all the time.
- ½ Tablespoon sweet paprika
- 1 Tablespoon smoked paprika
- ½ Tablespoon dried oregano
- ½ Tablespoon dried thyme
- 1 teaspoon cayenne pepper
- ½ Tablespoon onion granules
- ½ Tablespoon garlic granules
- ½ teaspoon each of ground black pepper and white pepper
How to make Creamy Cajun Chicken Pasta?
Prepping the Pasta and Chicken
Start by cutting your chicken into bite-sized, uniform cubes so they cook evenly. Toss them in a bowl with a good pinch of salt, some black pepper, and one tablespoon of that glorious Cajun seasoning. Let it sit while you get the pasta going.
Cook your penne in a large pot of well-salted boiling water, strictly according to the package directions for al dente. Before you drain it, remember to scoop out about a cup of that precious, starchy pasta water—it’s liquid gold for your sauce.
Cooking the Cajun Chicken
Heat the olive oil in a large skillet over a confident medium-high heat. Add the seasoned chicken and cook it, giving it a frequent stir, until it’s cooked through and no longer pink inside.
This should only take a few minutes. Remove the chicken from the skillet and set it aside on a plate; all those delicious, spicy juices that accumulate are going back into the sauce later.
Building the Creamy Sauce Base
In that same, now-flavor-packed skillet, melt the butter. Toss in your chopped onions and garlic, and let them sizzle and soften for about a minute until they’re fragrant and welcoming.
This is where the magic really happens. Pour in the milk, then add the cream cheese, parmesan, the remaining Cajun spice, and a good splash of that reserved pasta water.
Bringing It All Together
Stir everything continuously over medium heat until the cheeses have melted into a smooth, dreamy, and cohesive sauce. Now, taste it. This is your moment to adjust the seasoning, but go easy on the salt—remember, the pasta water is already salted.
Let the sauce bubble gently for about two minutes to thicken slightly. Then, add the drained pasta and the cooked chicken, along with any of those resting juices, right back into the skillet.
The Final, Flavorful Touches
Toss everything together until the pasta is gleaming with sauce and the chicken is warmed through. Finish it all off by stirring in most of your chopped green onions, saving a few for a fresh garnish on top.
Take the skillet off the heat and serve it immediately. A final snowfall of extra parmesan cheese and those reserved green onions makes it look as restaurant-worthy as it tastes.
Tips for a Perfect Pasta Every Time
Don’t be afraid to make this dish your own. Toss in some sliced bell peppers, chopped tomatoes, or mushrooms with the onions and garlic for an extra veggie boost. If you’re a heat-seeker, a pinch of extra cayenne or red chili flakes will turn up the spice to your liking.
Always wait until the pasta is mixed into the sauce before you do your final salt check. This prevents the heartbreak of an oversalted dish. And if you want an even lighter version, you can omit the milk entirely and rely solely on the pasta water to create a beautifully emulsified, creamy sauce.
What to Serve With Your Cajun Creation
This pasta is a star all on its own, but the right side dish can turn it into a full-blown feast. A simple, crisp green salad with a sharp vinaigrette is fantastic for cutting through the richness of the creamy sauce.
For something a bit more comforting, a side of garlic bread is non-negotiable for soaking up every last bit of that delicious sauce. If you’re serving a crowd, some simple roasted asparagus or green beans would complement the spicy, creamy flavors beautifully.
How to Store and Reheat Your Leftovers
Got leftovers? Lucky you. Let the pasta cool completely before transferring it to an airtight container. It will keep happily in the fridge for up to three days.
When you’re ready for round two, reheating is a breeze. Gently warm it in a skillet on the stovetop with a tiny splash of water or milk to loosen the sauce back up. The microwave works too, just use short bursts and stir in between.
I don’t recommend freezing this one, unfortunately. Cream-based sauces have a tendency to separate and become grainy when thawed, and it just won’t be the same.
Answering Your Cajun Pasta Questions
My sauce turned out a bit too thin, what can I do?
No panic at all. Just stir in another small spoonful of cream cheese and let it melt into the sauce. It will thicken it up perfectly and add even more creaminess.
Can I use a different type of pasta?
Absolutely. While penne is a favorite because its tubes hold the sauce so well, feel free to use whatever shape you love. Fusilli, farfalle, or even fettuccine would all be delicious in their own way.
Is this dish overly spicy?
It’s got a warm, noticeable kick, but it’s not overwhelmingly hot. The cream cheese and parmesan do a wonderful job of mellowing out the spices. It’s more about building layers of flavor than pure heat.
Creamy Cajun Chicken Pasta Recipe
Description
This creamy cajun chicken pasta recipe is about to be on rotation at your house every week. Penne pasta and tender bites of cajun chicken tossed in a rich creamy cheese sauce. This is an irresistible dinner you and your family will love. You can’t go wrong with this easy pasta recipe!
If you are looking for restaurant-quality food you can serve at home under 30 minutes, then this cajun pasta is for you. My version of this recipe is made with a few ingredients you can easily find. I used cream cheese and parmesan cheese as my creamy base which balanced the heat from the cajun spice. It tastes rich and decadent with a spicy kick, but not too much.
ingredients
Instructions
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Cut the chicken thighs into similar cube sizes. Season with salt, black pepper, and 1 Tablespoon of cajun seasoning. Stir to combine and set aside.
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Cook pasta in salted boiling water according to package instructions until al dente. Drain and reserve about 1 cup of pasta water. While the pasta cooks, prepare the sauce.
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Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring frequently, until no longer pink (about 5–6 minutes). Remove chicken and set aside.
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In the same skillet, add butter, onions, and garlic. Sauté for 30–60 seconds until fragrant and soft.
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Stir in milk, cream cheese, parmesan, remaining ½ tablespoon cajun seasoning, and about ½ cup pasta water. Cook, stirring constantly, until smooth and creamy (about 2 minutes). Taste and adjust seasoning—be cautious with salt as pasta water and parmesan are already salty.
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Add drained pasta and cooked chicken (with any juices) to the skillet. Toss everything together until well coated and heated through.
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Finish with chopped green onions. Serve immediately with extra parmesan and green onions on top.
Nutrition Facts
Servings 4
Serving Size 1 serving
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 14g70%
- Cholesterol 115mg39%
- Sodium 890mg38%
- Potassium 620mg18%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 36g72%
- Calcium 20 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Add veggies: Stir in bell peppers, mushrooms, or spinach for extra nutrition.
- Spice it up: Add extra cayenne or red pepper flakes if you like more heat.
- Thicker sauce? Add more cream cheese or reduce pasta water.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Do not freeze—cream-based sauces may separate.
- Reheat: Warm on the stovetop with a splash of milk or water to restore creaminess.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes! Boneless, skinless chicken breast works well. Just be careful not to overcook it, as it can dry out faster than thighs.
What if my sauce is too runny?
Stir in more cream cheese or let the sauce simmer a bit longer to reduce. You can also add a touch of grated parmesan to thicken it.
Can I make this dish vegetarian?
Absolutely! Replace chicken with sautéed mushrooms, zucchini, or chickpeas for a hearty meatless version.
How much salt should I add to the pasta water?
Use about 1 tablespoon of table salt per 4–6 quarts (16 cups) of water for 1 lb of pasta. This seasons the pasta from within.