Creamy Cajun Chicken Pasta
Spicy seared chicken and penne in a creamy Cajun Parmesan sauce with peppers and tomatoes. Homemade seasoning, ready in 30 minutes.
33% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 900
- Protein
- 56 g
- Per serving
- $4.11
Why this recipe works
Cajun chicken pasta is a restaurant favorite that's easy to improve at home. Making the seasoning yourself takes a minute and keeps the sauce from being far too salty, which is what usually goes wrong with versions made from a jar.
- A homemade Cajun blend lets you control the salt; most store-bought blends are mostly salt, the top complaint about this dish.
- Searing the chicken in two batches gives it a spicy browned crust instead of steaming it pale.
- Stirring the Parmesan in off the heat keeps the cream sauce smooth instead of grainy.
Ingredients
For the Cajun seasoning
For the pasta
To serve
You will need
- Large pot
- 12-inch skillet
Method
Tap a step number to mark it done.
Season the chicken
Stir the Cajun seasoning ingredients together. Toss the chicken with half of it.
Boil the pasta
Cook the pasta in salted boiling water until al dente. Save ½ cup of the water and drain.
Sear the chicken
Heat the oil in the skillet over medium-high heat. Sear the chicken in two batches without crowding until browned and cooked through to 165°F, 5 to 6 minutes per batch. Set aside.
Build the sauce
Lower the heat to medium. Melt the butter and cook the onion and pepper until soft, 4 to 5 minutes. Add the garlic and the rest of the seasoning for 30 seconds, then the tomatoes, cream and broth. Simmer until slightly thickened, 3 to 4 minutes.
Finish
Turn off the heat and stir in the Parmesan until smooth. Add the pasta and chicken and toss, loosening with pasta water if needed. Top with parsley.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Using a store-bought Cajun blend? Use 2 tablespoons in total, leave out the kosher salt and taste at the end.
- For a milder sauce, halve the cayenne; for more heat, add a pinch of red pepper flakes with the garlic.
- Boneless thighs stay juicier when reheated; cook them to 175°F.
Nutrition per serving
900 calories
$4.11 estimated cost per serving
Where the calories come from
| Protein | 25% of calories | 56 g |
|---|---|---|
| Carbs | 34% of calories | 76 g |
| Fat | 41% of calories | 41 g |
| Fiber | 6 g | |
| Sodium | 1020 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What pasta is best for Cajun chicken pasta?
Penne is the classic because the tubes trap the sauce. Linguine and fettuccine work well too.
Can I make Cajun chicken pasta without heavy cream?
Half-and-half works if you keep it at a gentle simmer. For something lighter, use whole milk thickened with 1 tablespoon of flour cooked into the butter.
How spicy is Cajun chicken pasta?
This version is medium. Most of the heat comes from the cayenne, so adjust that to taste.
