Creamy Cajun Chicken Pasta
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This creamy Cajun chicken pasta is up there with my favourite pasta dishes. I’ve always been a big fan of cajun seasoning, so when I thought of using it to season and spice up a rich and creamy sauce, I was so excited.
Table of Contents
Why you’ll be obsessed with this pasta recipe
There’s a lot that’s going on in terms of both flavour and nutrients for this recipe. We achieve a creamy, cheesy sauce by using cream cheese. I find this to be a cheat ingredient that provides both the creamy body to the sauce, whilst also providing the cheesy undertones.
So there’s no need to buy both parmesan and heavy cream like you see in other creamy Cajun pasta recipes.
We have an array of veggies that dive into the pan to make this a well balanced dinner recipe. It’s packed full of protein, thanks to the incredibly tender, Cajun infused chicken breast.
And last but not least, it’s 509 kcal per portion, making it perfect for meal prep. You can freeze half the batch to spread out the portions or if you’re as obsessed as I am, you’ll want to eat this spicy chicken pasta in one week.
More pasta recipes you should try after this recipe: Halloumi Pasta, Gigi Hadid Pasta (Spicy Pasta alla Vodka) and Simple Pork Stroganoff
Ingredients
Chicken Breast
The perfect lean source of protein for this spicy creamy pasta. When seared on a high heat with the cajun seasoning, it creates the best chicken to top our pasta with. If you use chicken thighs, ensure they are boneless and skinless and cut into strips, they would provide a juicy alternative to the chicken breast. Try this other recipe that I made with chicken breast and pasta; Rigatoni Fiorentina (Creamy Chicken Rigatoni)
Tagliatellie
The pasta for this recipe is flexible, so choose your favourite. I love tagliatellie in this recipe, as it pairs with creamy recipes really well. Rigatoni and spirali would work well too.
Peas
To add some greens in our creamy Cajun chicken pasta. Feel free to substitute with green beans if you prefer. Try another pasta favorite using peas; Pasta with Peas (Pasta e Piselli)
Cream Cheese
Provides both the cream element and the cheese element to the sauce, making this a savvy swap to keep our budget intact. I used full fat cream cheese, but you can use low fat for a lighter version.
Fresh Basil
For freshness and flavour. You could also top with dill, parsley or coriander.
See the recipe card for full information on ingredients and quantities.
For the Sauce
What’s is Cajun seasoning made of?
Created in Louisiana, cajun seasoning is a blend of garlic powder, onion powder, paprika, cayenne, pepper, oregano and salt.
Every blend is different, depending on which brand you get. The spice can vary, the salt level can vary, so adjust as necessary to ensure by taste testing your cajun chicken pasta as you.
If the Cajun pasta cream sauce lacks some heat, add a bit more, just refrain from adding lots of salt after this point as you may over salt your dish. Here’s another recipe I made using Cajun seasoning; Prawn Rice (Simple & One Pot)
How to make creamy Cajun chicken pasta
- Start by prepping the vegetables, thinly slicing the peppers and onion (Image 1).
- Then coat the chicken breast in Cajun spice (1 tsp), dried basil and olive oil (Image 2).
3. Preheat a stainless steel pan (or non-stick if you don’t have) over a high heat and sear the chicken on each side for 3 minutes (Image 3).
4. Once the chicken is cooked (golden brown on both sides) set aside. Deglaze the pan with a splash of water, scrubbing all of the tasty caramelized bits of meat off the bottom of the pan (Image 4).
5. Next, add the onions into the pan and reduce the heat to medium/low. Season with salt and cook for around 3 minutes (Image 5).
6. Add add the peppers and cook for a further 4 minutes (Image 6).
7. At this stage, add your tagliatelle to heavily salted boiling water. Timer set to 2 minutes minus the packet time. Next, add the tomato puree, garlic and Cajun spice into the pan. Fry for around 2 minutes before adding a ladle of pasta water (Image 7).
8. Add the cream cheese into the pan along with the chicken stock and lemon juice. Stir to combine and add the al dente pasta. Continue to cook and stir to incorporate everything.
Loosen with pasta water as necessary and when the pasta is perfectly cooked and the sauce has thickened, serve immediately.
Top with Cajun chicken (sliced into chunks), a sprinkle of chilli flakes and torn fresh basil (Image 8).
Tips and tricks for the best result
Preheat your pan before searing your chicken. This will ensure the best browning and flavour.
Achieve a nice sear on one side, not both. By searing both sides heavily, you run the risk of drying out the chicken breast. Therefore, reduce the heat slightly when cooking the second side.
Deglaze all the fonde (meaty bits stuck to the pan) with a splash of water to infuse into the onion. This adds another dimension of flavour to the creamy cajun chicken pasta.
Other chicken recipes you should try out after this one… Lemon and Thyme Chicken Thigh Tray Bake, Thai Green Chicken Curry and Homemade Caesar Salad
Other chicken and pasta recipes you should try after this recipe: Creamy Chicken and Bacon Pasta (One-Pot & Healthy), Tabbouleh Inspired Chicken Salad and Creamy Philadelphia Chicken Pasta (Cream Cheese Pasta)
Storage/Reheat information
Can I reheat this creamy Cajun pasta?
Definitely! You can use this recipe as meal prep. Simply divide the pasta and chicken into containers for individual portions and refrigerate for up to 5 days. When it’s time to eat, add 1 tbsp of pasta water and pop in the microwave for 2 minutes on high, stirring once in the middle. Top with fresh basil, chilli flakes and enjoy!
Can I freeze this recipe?
You can! Freeze this easy cajun pasta for up to 3 months. To defrost, we want to thaw in the fridge overnight as we don’t want to leave the chicken at room temp by accident for any long duration.
FAQs
Fettuccine or penne pasta is traditionally used in cajun chicken pasta, but any pasta with a similar shape and texture will work. Tagliatelle is almost identical to fettuccine, it’s just slightly wider. I love how convenient the nests are to cook and how effortlessly the sauce clings to the pasta when twirled with a fork.
To make cajun seasoning, mix together 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 teaspoon of cayenne pepper, 1 teaspoon of black pepper, and 1 teaspoon of salt. Adjust the spice level by adding more or less cayenne pepper.
Yes, you can use prawns, sausage, or even tofu in place of the chicken. Adjust the cooking time accordingly based on the type of protein you choose.
To make the recipe spicier, add 1 tsp of cayenne pepper or chilli flakes to the cajun seasoning. To make it milder, reduce the quantity of cajun seasoning slightly and leave out the chilli flakes. Depending on your cajun seasoning, it might be more or less spicy.
Other veg that would go with this recipe include: mushrooms, tomatoes, broccoli and green beans. You can either cook them separately and add them to the pasta at the end or sauté them with the chicken and spices.
Explore More Recipes
If you tried this Creamy Cajun Chicken Pasta recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Creamy Cajun Chicken Pasta
Ingredients
- 700 g chicken breast, sliced in half widthways (£4.50)
- 1 white onion, thinly sliced (£0.10)
- 3 mixed peppers, thinly sliced (£1.00)
- 4 cloves garlic, minced (£0.39)
- 500 g tagliatelle (£0.80)
- 200 g full fat cream cheese (£1.00)
- 150 g peas, plus optionally cook and divide remaining bag as side (£1.00/3)=(£0.33)
- 1 bunch fresh basil, torn to serve (£0.50)
- ½ lemon, juiced (£0.25)
Cupboard essentials
- 1 tbsp + 1 tsp cajun spice blend
- 1 tbsp olive oil
- 1 tsp dried basil
- 3 tbsp tomato puree
- Salt & pepper
- 400 ml chicken stock
- Optional chilli flakes
Method
- Start by coating the chicken breast in cajun spice (1 tsp), dried basil and olive oil. Preheat a stainless steel pan (or non-stick if you don’t have) over a high heat and sear the chicken on each side for 3 minutes, or until fully cooked.
- Set the chicken aside and deglaze the pan with a splash of water, scrubbing all of the tasty caramelized bits of meat off the bottom of the pan.
- Next, add the onions into the pan and reduce the heat to medium/low. Season with salt and cook for around 3 minutes before adding the peppers. Cook for a further 4 minutes.
- At this stage, add your tagliatelle to heavily salted boiling water. Timer set to 2 minutes minus the packet time.
- Next, add the tomato puree, garlic and cajun spice into the pan. Fry for around 2 minutes before adding a ladle of pasta water.
- Add the cream cheese into the pan along with the chicken stock and lemon juice. Add the peas and stir to combine and add the al dente pasta. Continue to cook and stir to incorporate everything. Season with salt and pepper.
- Loosen with pasta water as necessary and when the pasta is perfectly cooked and the sauce has thickened, serve immediately. Top with cajun chicken (sliced into chunks), a sprinkle of chilli flakes and torn fresh basil.
Notes
- Preheat the pan before searing chicken for optimal browning and flavor.
- Sear only one side to avoid drying out the chicken breast, and reduce heat when cooking the second side.
- Deglaze the pan with a splash of water to infuse meaty bits into the onion, adding extra flavor to the dish. Also, heavily salt pasta water for well-seasoned pasta.
Nutrition
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