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Creamy Cajun Chicken Pasta

10 Minutes + 25 Minutes Cooking



This Creamy Cajun Chicken Pasta Recipe is your ticket to a quick dinner solution. It’s a one pan meal, ideal for those busy weeknights. It blends chicken, pasta, and veggies, all enveloped in a creamy Cajun seasoned sauce. Delicious and efficient. Serve it as creamy pasta. Top it with perfectly seasoned chicken. Savor the coating of authentic Cajun spices. It’s more than a meal; it’s an experience.

A step away from regular chicken dinner ideas, this recipe adds a unique twist. It combines familiar ingredients in an innovative way. It’s a part of a wider collection of beloved Cajun recipes. These recipes are known for their rich, smoky, and subtly spicy flavors. Enjoy the Cajun Chicken Pasta Recipe. Savor the blend of tastes. Experience a new world of flavors



Adjust Servings
1 tablespoon olive oil
500 grams boneless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 onion
1 teaspoon minced garlic
500 ml chicken broth
200 grams can fire roasted tomatoes
200 ml heavy cream
250 grams dry pasta *I love penne for this recipe but use any pasta shape of choice
2 tablespoons cajun seasoning
1 tablespoon cornstarch *mixed with 1 tbsp of water
salt and pepper to taste
To Finish
125 grams grated parmesan cheese
handful of chopped fresh parsley
Nutritional Information
548 Calories
28 g Fat
33 g Protein
40 g Carbs
5 g Sugars


Sauté the Chicken
Start by slicing the chicken breasts into thin strips. Cut the bell peppers and onion into thin slices as well. Set these aside. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chicken strips. Sprinkle them with salt, pepper, and 1 tablespoon of the Cajun seasoning. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
In the same pan, add the sliced bell peppers and onion. Sauté until the vegetables are soft and the onions are translucent, about 5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Mark as complete
Cook the Pasta
Pour the chicken broth and heavy cream into the pan with the sautéed vegetables. Add the can of fire roasted tomatoes, the remaining tablespoon of Cajun seasoning, and the dry pasta. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer. Cook until the pasta is al dente, about 10-15 minutes, stirring occasionally to prevent sticking.
In a small bowl, mix the cornstarch with a little bit of water to create a slurry. This will help thicken the sauce. Pour the slurry and put the cooked chicken back into the pan. Stir well to combine and continue cooking for a few more minutes until the sauce has thickened. Turn off the heat and sprinkle the grated parmesan cheese over the pasta. Stir until the cheese has melted and the pasta is well coated. Taste and adjust seasoning if necessary. Garnish the pasta with a handful of chopped fresh parsley.
Mark as complete
Remember to stir the pasta occasionally while it’s simmering to ensure it cooks evenly and doesn't stick to the bottom of the pan.
The level of spice in Cajun seasoning can vary between brands. Start with a small amount, then add more according to your preference.
Overcooking can lead to tough and dry chicken. Aim for a nice golden color and ensure the chicken is cooked through.
Choose a high-quality pasta for this recipe. It will hold up better to the sauce and provide a better overall texture.
Replace chicken with firm tofu or a meat substitute to make it vegetarian. You can also add more veggies like bell peppers and mushrooms.
Replace regular cream with coconut cream for a dairy-free version. It will also add a slight tropical hint to the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of milk or cream to bring back the creaminess of the sauce. I do not recommend to freeze this dish.

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