This Cajun chicken pasta is creamy, flavorful and perfect for an easy, one-pan dinner that’s ready in about 30 minutes. No heavy cream needed!
This post has been updated with new photos and some additional recipe details.
Today I’m so excited to be sharing this Cajun chicken pasta with you.
This is a classic dish with BIG flavor, but it’s also really easy to make.
Everything cooks together in a single pan — yay for easy clean-up! — and it’s ready in about 30 minutes.
You can’t beat that for an easy family dinner!
(This one-pot Cajun dirty rice is another delicious Cajun style meal that checks that box.)
Cajun chicken pasta has chunks of flavorful chicken, onions, peppers and tomatoes, plus plenty of pasta scattered throughout.
And it has a creamy sauce with - surprise! - no heavy cream!
I personally rarely have the stuff on hand. (And if I do, it’s to make no churn ice cream.)
I almost never cook with it, but I have a favorite swap that gives you all the creaminess and flavor without the heavy cream.
I use cream cheese - plus the chicken broth that helps cook the pasta in this dish - to melt into a lovely, creamy sauce that coats all of the chicken, veggies and pasta.
(It’s the same trick I use to make the scrumptious sauces in this easy cream cheese chicken and cheesy jalapeño chicken.)
So we’ve got a healthy Cajun chicken pasta that still tastes so rich and indulgent. And just a bit spicy, in a really good way.
If you love Cajun flavors like I do, then be sure to check out this easy Cajun sausage skillet, this Cajun chicken and okra dish as well as my classic chicken and sausage gumbo.
And this easy shrimp creole has big flavor but takes just 25 minutes to make!
OK, let’s get cooking.
Ingredient Notes:
Chicken: Make sure to cut your chicken into evenly sized cubes. This helps it cook faster and more evenly.
Also, in the first step, you just need to sear the chicken. It will finish cooking all the way through when it’s added back to the pan.
Cajun seasoning: I use a homemade Cajun seasoning mix, but a store-bought kind is fine, too.
Pasta: Penne - and whole wheat penne at that - is my go-to pasta for this dish, but you could certainly substitute another shape. Or even try a gluten-free or bean-based pasta if you like. Just check the cook time and adjust if needed.
Tomatoes: Fire-roasted diced tomatoes give some extra oomph to the dish, but regular diced tomatoes would be fine, too.
Cream cheese: It’s fine to use regular or reduced-fat cream cheese. I don’t recommend fat-free cream cheese, however.
For me, the broth is mostly absorbed by the time the pasta is tender. You shouldn’t have a soupy mixture at that point.
However, if your pan has dried out a bit, feel free to add some more broth — or even a few splashes of water — to help incorporate the cream cheese into a sauce that coats the whole dish.
Make Ahead Notes:
Yes, you can make this ahead a little bit.
I have made the dish completely, and left it, covered, on the stove after it was finished so it would retain some heat. An hour later, I turned the burner back on and reheated it for a few minutes.
However, I will note that the chicken seemed a little dried out. The creamy sauce sorta disguises it, but just a heads up.
TL;DR: You can keep on low or off the heat for a little while, but it’s probably best eaten when it’s finished.
And while I love toppings on all of my dishes, this really doesn’t need anything except maybe some chopped, fresh parsley for a bit of brightness. It’s optional though, so no need to buy some just for this recipe.
Finally, let’s talk about what to do with any leftovers you might have.
Leftovers:
The leftovers can be kept, covered, in the refrigerator for up to 5 days.
Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or broth if needed.
It makes a great lunch later in the week!
I hope you give this a try for another easy, delicious dinner any night of the week.
Enjoy!
XO,
Kathryn
P.S. You might also want to check out fajita chicken pasta for another flavorful pasta dinner that's sure to be a hit with the whole family!
Cajun Chicken Pasta
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons Cajun seasoning
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- ½ lb. penne pasta (see notes)
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- 2 oz. plain cream cheese
For serving (optional):
- Fresh chopped parsley
Instructions
- Season the cubed chicken with the Cajun seasoning on all sides.
- Heat the oil and butter in a large skillet. Add the chicken and sear on both sides, 4-5 minutes. Remove the chicken from the pan to a bowl and keep warm. (The chicken does not need to be cooked through; it will continue cooking later.)
- Add the onion and peppers to the pan and sauté for 4-5 minuets until softened. Add the garlic and sauté for another 30 seconds, until fragrant.
- Return the chicken to the pan and add the pasta, diced tomatoes and chicken broth.
- Bring to a boil, then reduce heat and let simmer for 10 minutes, until the pasta is tender and the chicken is cooked through.
- Stir in the cream cheese until melted and incorporated with the sauce.
- Serve the chicken with fresh chopped parsley, if desired, and enjoy.
Kerri Chambers
How do you make your home made Cajun seasoning?
Kathryn Doherty
Hi Kerri! I use an Emeril Lagasse recipe in a cookbook I have for his "Rustic Rub" - it's easy and very good! I just searched and this looks like what I use: https://www.emerils.com/120481/rustic-rub 😊