Name: Creamy Cajun-Style Chicken Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Southern / Creole‑inspired
Ingredients: Salt (to taste); 1 lb fettuccine or linguine; 1 lb boneless, skinless chicken breasts (≈2 breasts); 3 tsp Cajun-style seasoning, plus more as desired; 3 Tbsp olive oil; 2 large bell peppers (red/yellow/orange/green), thinly sliced; 1 bunch scallions, thinly sliced; 4 garlic cloves, minced; 1 lemon, zested and halved; 1 ½ cups chicken broth; ¾ cup heavy cream; ⅓ cup grated Parmesan cheese; 2 medium Roma or vine tomatoes, chopped (~8 oz); 2 Tbsp butter; Optional: Louisiana‑style hot sauce, for serving

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A little spicy, a touch creamy, and filled with bold flavors, this creamy Cajun-style chicken pasta is my go-to when I want something comforting yet exciting. I love how it combines tender chicken, sweet bell peppers, scallions, and a Cajun spice blend, all tied together with a rich, silky cream sauce. It feels like a restaurant-worthy dish but is easy enough to make at home.

Creamy Cajun-Style Chicken Pasta

Why You’ll Love This Recipe

I really enjoy this pasta because it’s the perfect balance of spice, creaminess, and freshness. The Cajun seasoning brings just the right amount of heat without being overwhelming, while the lemon and tomatoes brighten up the richness of the cream. I also love how the chicken is browned first, leaving all those savory bits in the pan that get worked into the sauce. It’s a dish that feels indulgent but still packed with fresh flavors.

Ingredients

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

Salt
1 pound fettuccine or linguine
1 pound boneless, skinless chicken breasts (2 breasts)
3 teaspoons Cajun-style seasoning, plus more to taste
3 tablespoons olive oil
2 large bell peppers (red, yellow, orange or green, or a mix), thinly sliced
1 bunch scallions, thinly sliced
4 garlic cloves, minced
1 lemon, zested and halved
1 ½ cups chicken broth
¾ cup heavy cream
⅓ cup grated Parmesan cheese
2 medium Roma or vine tomatoes, chopped (about 8 ounces)
2 tablespoons butter
Louisiana-style hot sauce (optional), for serving

Directions

Bring a large pot of salted water to a boil. Cook the pasta to al dente, reserving 1 cup of the cooking water before draining.
Pat the chicken dry, season lightly with salt, and rub with 2 teaspoons of Cajun seasoning.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook chicken for about 8 minutes per side, until fully cooked. Remove and slice.
Add the remaining oil to the skillet. Cook bell peppers until softened, about 5 minutes. Stir in scallions (reserving a handful for topping), garlic, lemon zest, and the remaining Cajun seasoning. Cook briefly until fragrant.
Pour in chicken broth and let simmer until slightly reduced, about 3 minutes. Stir in cream and simmer until the sauce begins to thicken, 2 to 3 minutes. Add Parmesan and juice from half the lemon. Adjust seasoning.
Return pasta to the pot. Add sauce, sliced chicken, tomatoes, and butter. Toss everything together, adding reserved pasta water if needed.
Serve with lemon wedges, reserved scallions, and hot sauce if desired.

Servings and timing

This recipe makes about 6 servings. The total time is around 50 minutes, with 10 minutes of prep and 40 minutes of cooking.

Variations

I like to switch things up depending on what I have on hand. Sometimes I use shrimp instead of chicken for a lighter, seafood version. If I want more heat, I add extra Cajun seasoning or a pinch of cayenne pepper. For a smokier flavor, smoked paprika works beautifully. I also occasionally swap the cream for half-and-half to make it a little lighter, or I add spinach right at the end for some greens.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the pasta in a skillet with a splash of chicken broth or water to loosen up the sauce. The cream sauce thickens when chilled, so adding a little liquid helps bring it back to its silky texture.

FAQs

Can I make this recipe ahead of time?

I find this pasta tastes best fresh, but I can make the sauce and cook the chicken ahead of time. When I’m ready to serve, I just reheat the sauce, boil the pasta, and toss everything together.

What pasta works best with this recipe?

I like fettuccine or linguine because the sauce clings beautifully to the long noodles. That said, penne or rigatoni also work really well.

Can I use store-bought Cajun seasoning?

Yes, I usually do. Most blends have paprika, garlic, onion powder, cayenne, and herbs. If mine doesn’t have salt, I just make sure to season the chicken well.

Is this dish very spicy?

It has a mild to medium level of heat, depending on the Cajun seasoning used. I often add more spice for extra kick, but it’s easy to keep it milder by using less seasoning.

Can I freeze Cajun chicken pasta?

I don’t recommend freezing it because the cream sauce tends to separate. It’s much better enjoyed fresh or refrigerated for a few days.

Conclusion

This creamy Cajun-style chicken pasta is one of those dishes I keep coming back to because it’s comforting, flavorful, and just a little bit different from the usual pasta night. The combination of Cajun spices, creamy sauce, tender chicken, and bright vegetables makes it a dish I always look forward to making. Whether I serve it for a weeknight dinner or a casual get-together, it always feels like a special meal.