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A serving of rich creamy cajun chicken pasta, topped with fresh parsley.

Ultimate Creamy Cajun Chicken Pasta

This creamy Cajun chicken pasta features tender chicken and al dente pasta in a rich, spicy sauce made with heavy cream, Parmesan, and a blend of aromatic spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil divided
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional
  • 1 cup chicken broth
  • 1 pint (2 cups) heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 12 oz fettuccine or your favorite pasta
  • Fresh parsley chopped
  • Salt and black pepper to taste
Garnish
  • fresh chopped parsley
  • extra grated Parmesan cheese

Equipment

  • medium bowl
  • large pot
  • large skillet or Dutch oven

Method
 

Preparation
  1. Pat chicken dry, slice into 1-inch pieces, then toss with 1 tbsp olive oil, 1 tbsp Cajun seasoning, salt, and pepper, and marinate for 15-30 minutes.
  2. Boil salted water and cook pasta until al dente, reserving 1 cup of pasta water before draining.
Cooking
  1. Heat 1 tbsp olive oil in a skillet over medium-high heat, sear chicken in batches for 3-4 minutes per side until golden and cooked, then set aside.
  2. Reduce heat to medium, sauté onion and bell peppers in the same skillet for 5-7 minutes, then add minced garlic, remaining Cajun seasoning, smoked paprika, and cayenne pepper, cooking for 1 more minute.
  3. Pour in chicken broth, deglaze the pan and simmer, then add heavy cream and gently simmer for 5-7 minutes to thicken the sauce.
  4. Reduce heat to low, stir in Parmesan cheese until melted and smooth, adjusting seasoning with salt and pepper, and adding reserved pasta water if needed to thin the sauce.
Assembly
  1. Return chicken to the sauce, add drained pasta, and toss gently to coat; add more reserved pasta water if the sauce is too thick.
  2. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.

Notes

For an extra kick, increase the amount of cayenne pepper. If you prefer a milder flavor, omit the cayenne pepper. To save time, you can prep the vegetables while the chicken is marinating and the pasta is cooking.