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My creamy Cajun chicken pasta is a restaurant-quality dinner that's easy enough to whip up on a weeknight, y'all!! Incredibly luxurious with pops of distinctive South Louisiana flavors, this spin on everyone's favorite comfort food is an unforgettably delicious meal-in-one. Yep and yay...
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Creamy Cajun Chicken Pasta is a Feisty Fusion of Complementary Flavors
Creamy Cajun chicken pasta features regional-spiced boneless skinless chicken breasts, browned chopped vegetables, and garlic in a lush, 2-cheese sauce that's tossed with freshly cooked pasta. This dish is of gourmet quality, with a sophisticated creamy sauce and an array of harmonious flavors in each exquisite bite.
Top Recipe Tip
Run the cooked pasta under hot water to separate each piece before adding it to the sauce. Then, drain thoroughly. This will ensure that you do not have any clumps of pasta in the sauce that could negatively alter the taste and texture of the prepared dish.
What to Serve with Creamy Cajun Chicken Pasta
This Cajun chicken with pasta dish is a filling, stand-alone dinner entree. You can serve it with a light green salad and toasty bread or biscuits.
However, you can also stretch your food budget dollar by serving it alongside a wide variety of side dishes.
Cajun smothered green beans served with the pasta create a warm, homey dining experience that's perfect for family dinners.
Maque choux is a fun side to serve with creamy Cajun chicken pasta. Each bite of this sweet and savory corn-based side dish enhances the sumptuous texture of the main dish. So, it's a match made in food heaven for dinner parties, holidays, and special occasion events.
Roasted broccoli and cauliflower are easy to make in the oven while you are cooking this easy creamy Cajun chicken pasta dish on the stove. This is a versatile choice that slides seamlessly into any occasion.
Faqs
No, it's not generally recommended unless you own a vacuum sealer that will keep the dish as fresh in the freezer as the day that you made it.
Yes, you can add different veggies to the basic recipe every time that you make it. Spinach and mushrooms enhance the taste of the Cajun chicken pasta without requiring any significant recipe changes. You can also use fresh tomatoes or sun-dried tomatoes.
If you do add any veggies, you may need to increase the amount of heavy cream by a bit to accommodate the extra ingredients.
Store the leftovers in an airtight container in the refrigerator for up to three days.
This dish reheats well in the microwave. So, this is the best way to reheat the leftovers. You can also use the oven or stove, but keep a close eye on the dish while using these methods so that the leftovers do not overheat and break the sauce.
Yes, you can! In fact, you can use shrimp and sausage in place of the chicken, and follow this recipe to guide you all the way through.
Ingredients & Substitutions
- Boneless, skinless chicken breast pieces are ideal for this creamy Cajun chicken pasta. They hold onto the seasoning well and make each bite hearty and substantial. That said, you can also use boneless, skinless thighs or chicken tenders if that's what you have on hand.
- The browned Cajun trinity veggies and garlic create the authentic New Orleans flavor profile base that makes this recipe Louisiana legit. For best results, use them all. However, if you only have onion powder and garlic powder on hand, then add them to the chicken seasoning mixture.
- Use freshly grated Parmesan cheese if at all possible. It makes all the difference in the taste and texture of the prepared Cajun chicken pasta. I love and use this brand, which is easy to get at Walmart.
- I use regular Philadelphia cream cheese in this recipe. It's full-fat and works in unison with the heavy cream to make the restaurant-quality sauce. However, you can also use ⅓ less-fat cream cheese and half-and-half. The sauce won't be as luxurious, but the flavors will still be good.
How to Make Creamy Cajun Chicken Pasta
Place the boneless, skinless chicken breast pieces in a large bowl, then top with the Cajun seasonings.
Stir until combined.
Heat a deep cast iron skillet or Dutch oven over medium-high heat.
Add the chopped Cajun trinity veggies, oil, and butter.
Cook until the veggies are about halfway-browned, then add the raw seasoned chicken breast.
Continue cooking until the chicken and the veggies are cooked through and slightly browned.
Now, stir the minced garlic into the mixture and reduce the heat.
Pour the heavy cream into the skillet.
Then, add the cream cheese, Parmesan cheese, and diced stewed tomatoes to the mixture.
Stir the mixture until well combined.
Finally, add the cooked pasta to the creamy Cajun chicken pasta sauce in batches.
Continue cooking for a few more minutes. The dish is ready when an instant-read thermometer inserted into the breast pieces reads at least 165 degrees Fahrenheit.
And that's it, y'all!
This super creamy Cajun chicken pasta is a fantastic dish that impresses upon first bite. The perfectly seasoned chicken pieces are melt-in-your-mouth tender. The pops of diced stewed tomatoes in the sauce are nothing short of spectacular!!
And the sauce, y'all, the dreamy, creamy sauce! It's certainly magnificent, with the velvety 2-cheese blend dotted in all of the right places with the homemade Cajun seasoning mixture.
This creamy Cajun chicken pasta is a winner, y'all. One that you'll be proud to share and happy to enjoy all by yourself when that time comes, too. For sure!!
Share with those who are just as smooth on the exterior as they are sincere of heart. Much food love, and see y'all on the yum side...
More Delicious Cajun-Inspired Pasta Dishes
Creamy Cajun Chicken Pasta
Ingredients
For the Seasoned Chicken
- 1 ½ pounds boneless skinless chicken breast, cubed into 1-inch pieces
- 1 tablespoon dried parsley flakes
- 1 teaspoon paprika
- salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
For the Creamy Cajun Chicken Pasta
- ½ pound farfelle pasta, boiled to al dente and drained I love and use this one exclusively (oh sooo good, y'all!!)) You can also use penne, rotini, or rigatoni pasta
- 2 tablespoons butter I use salted but unsalted butter will work just fine, too
- 2 tablespoons high-heat olive oil or avocado oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 large celery ribs, trimmed of white ends and chopped
- 1 tablespoon minced garlic
- 2 cups heavy cream or half and half
- ½ cup stewed tomatoes, diced into small pieces
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded Parmesan cheese I love this brand
- additional salt, black pepper, and cayenne to taste, if necessary I used an additional ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne
- freshly chopped parsley leaves for garnish, optional
- freshly sliced green onions for garnish, optional
Instructions
- Season the boneless chicken breast cubes with the dried parsley flakes, paprika, and salt, pepper, and cayenne to taste. Set aside.
- Place a greased deep cast iron skillet over medium-high heat on the stove. Add the chopped onion, green bell pepper, and celery, then top with the butter and oil.
- Cook until the Cajun trinity veggies are about halfway browned, then add the raw seasoned chicken breast pieces.
- Continue cooking until the chicken and vegetables are browned, stirring often.
- Reduce the heat to medium low.
- Stir the minced garlic into the pan, and continue stirring almost continously for about 2 minutes, until the skillet cools down a bit.
- Pour the heavy cream into the skillet and stir to combine.
- Stir the stewed tomatoes, cream cheese cubes, and shredded Parmesan cheese into the skillet.
- When the cheese is fully melted into the cream sauce, stir the cooked pasta in batches into the skillet.
- Continue cooking for about 5 to 10 minutes, until the sauce has thickened a bit and an instant-read meat thermometer inserted into the chicken breast cubes reads at least 165 degrees Fahrenheit.
- Remove from heat, and taste and adjust seasonings, if desired, before serving.
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Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
