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.
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.
Gathering your ingredients is the first step to this flavor journey. Here’s everything you’ll need to bring it all together.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Servings 4
Serving Size 1 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.