If you’re craving something cozy, creamy, and full of flavor — this Cajun Chicken Pasta is about to become a new family favorite.
It has everything you want in a comfort meal: juicy, well-seasoned chicken, perfectly cooked pasta, and a creamy Cajun sauce with just the right amount of spice. It tastes like something you’d order at your favorite restaurant… but it’s simple enough to make on a busy weeknight.
The best part? You can adjust the heat level, sneak in some veggies, or make it extra saucy depending on what your family loves. It’s hearty, satisfying, and one of those dinners that gets requested again and again.
Kelly’s Kitchen Tip’s
Season generously
Cajun flavor is the star here, so don’t be shy with your seasoning. Make sure both the chicken and the sauce are well seasoned for the best depth of flavor.
Don’t overcook the chicken
Cook just until lightly golden and no pink left in the center. And I know it sounds whacko, but leave the chicken in the pan while you let your sauce simmer. Continuously flip the chicken to keep from over cooking one side, as well as to allow the flavors to really meld together, acting as a light marinade.
Salt your pasta water
It should taste like the sea! This small step makes a big difference in overall flavor. It may sound like a lot, but trust the process.
Reserve pasta water
Before draining, save about ½ cup of pasta water. If your sauce gets too thick, a splash will loosen it beautifully while keeping it creamy.
Let the sauce simmer gently
Cream sauces can separate if boiled too hard. Keep it at a gentle simmer for the smoothest, creamiest texture.
Don’t forget the sides
Pair with your favorite style garlic bread (or knots!). My personal go-to is the texas toast style garlic bread – as its nice and crunchy on the outside with a soft, cheesy center.
Customization Options
Make it spicier:
Add extra Cajun seasoning, a pinch of cayenne, or red pepper flakes for an extra kick of heat!
Tone down the heat:
Not a big fan of spice? Use a mild Cajun seasoning and add a little extra cream to mellow it out.
Add veggies:
Bell peppers, spinach, mushrooms, or cherry tomatoes are delicious and healthy additions to this dish.
Swap the protein:
Try shrimp for a Cajun shrimp pasta version, or even sliced smoked sausage for a heartier twist.
Lighten it up:
Use half-and-half instead of heavy cream (just note the sauce may be slightly thinner).
Make it extra cheesy:
My personal favorite – Stir in freshly grated Parmesan at the end for even more richness.
🥡 Storage Tips
Refrigerator:
This recipe is best eaten fresh, but leftovers happen! So store any leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating:
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to bring the sauce back to life. Cream sauces thicken as they sit, so adding moisture is key.
Freezing:
Cream-based sauces don’t always freeze perfectly and can separate when thawed. If you do freeze it, reheat slowly and stir well to help the sauce come back together.
Creamy Cajun Chicken Pasta
Equipment
- Skillet
- Medium Pot
- 1-2 tbsp cooking oil, canola, olive or vegetable oil work great.
Ingredients
- 2 chicken breasts, boneless/skinless
- 8 oz linguine
- 4 tbsp Cajun seasoning, I personally like using Slap Ya Mama Cajun seasoning
- 4 tbsp butter
- 3 green onions, sliced
- 1 cup heavy whipping cream
- 4 tsp sun dried tomatoes, chopped
- ½ tsp salt
- ½ tsp pepper
- 1 tsp Basil
- ½ tsp garlic powder, + 1⁄4 tsp for chicken seasoning
- 1⁄4 tsp paprika
Instructions
- Begin by bringing a medium sized pot of heavily salted water to a boil. Cook linguine according to packaged directions. Drain and set to the side.
- While your pasta cooks, season your chicken generously with (1⁄4 tsp) garlic powder, (1⁄4 tsp) paprika, on both sides, and salt + pepper, to taste. Coat chicken thoroughly with the (4 tsp) Cajun seasoning. I personally love the Slap Ya Mama Cajun seasoning for its delicious flavor blend, but use whatever Cajun seasoning you prefer.
- In a large skillet over medium-high heat, melt the (4 tbsp) butter. Add in the chicken and cook until chicken is no longer pink, about 5-6 minutes per side.
- Leave chicken in the pan. Reduce heat to medium-low and add in the green onions, (1 cup) heavy whipping cream, (4 tbsp) sun dried tomatoes, (½ tsp) salt, (½ tsp) pepper, (1 tsp) Basil, and (½ tsp) garlic powder.
- Allow to simmer for about 5 minutes or until sauce starts to thicken.
- Take the chicken out of the sauce and transfer to a cutting board. Slice diagonally into thin strips.
- Pour sauce over cooked linguine, add the chicken back in and toss until thoroughly coated. Divide into bowls, serve with a side of garlic bread and enjoy!
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