This creamy Cajun-style chicken pasta is easy to make in only about 30 minutes, all in one pot!
Note: this post was originally published in 2020 and updated in 2026 with new photos. The recipe was also modified to make it one-pot.
Creamy Cajun-style pasta is one of my husband's favorite dishes, so I developed my own at-home version just for him! It's spicy, super creamy, and deliciously indulgent. (And feel free to up the spice if you love heat!)
The best part is that this creamy pasta can be made in only about 30 minutes, all in one pot!
(Just FYI - this is not an authentic Cajun recipe by any means, just my own interpretation of one of my husband's favorite restaurant dishes!)
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you make a purchase through the link, it won't cost you more but I may earn a small commission. I only recommend products that I personally use and love!
Recipe ingredients
Ingredient notes
- Pasta: I used tagliatelle here, but pappardelle or linguine would also work great!
- Cajun seasoning: you can use your own homemade mix, but I just grabbed some at the store (available in the spice aisle). If you are using a store-bought mix, look to see if it has salt in it or not, this will let you know whether you need to add additional salt or not.
Need more quick pasta recipes?
Try my recipes for pink pasta, creamy tahini pasta, and tuna pesto pasta! They are all ready in 25 minutes (or less!).
Step by step photos
Step 1
Toss the chicken breast in Cajun seasoning, and cook it in the pan until browned.
Step 2
Add the sliced onion and bell pepper, plus a bit more Cajun seasoning. Stir and cook until the chicken is cooked through, set aside.
Step 3
In the same pan, add the pasta, broth, crushed tomatoes, heavy cream, and more Cajun seasoning. Stir to combine.
Step 4
Simmer (don't boil) until the pasta is cooked and the sauce has thickened.
Step 5
Add the chicken and vegetables back to the pan, along with the Parmesan cheese.
Step 6
Stir to combine and enjoy immediately.
Tips and tricks
- This recipe doesn't include any extra salt, because Cajun seasoning, chicken broth, and Parmesan contain salt. However, if the Cajun seasoning you are using does not contain salt, you may want to season the chicken, veggies, and pasta liquid with salt to taste.
- Either way, at the end, I recommend tasting the sauce and adding a bit more Cajun seasoning, salt, and/or Parmesan if you think the pasta could use a little more "oomph"!
- Be sure to use a large sauté pan (it has straight sides about 3 - 5 inches high), or a large skillet with higher sides. You don't want a low-sided pan since it will need to contain the sauce, and you need room to toss the pasta with the chicken and veggies at the end without the risk of anything of spilling over the sides. I'm using this 12-inch nonstick sauté pan (affiliate link).
- After the pasta has finished cooking, it may seem like there is too much sauce. However, you need extra sauce to coat the chicken and vegetables. And, the sauce will continue to thicken as it cools.
Recipe FAQs
You can easily swap boneless skinless chicken thighs for the chicken breast.
Or, try cubes of pork tenderloin, whole peeled and deveined shrimp, or even slices of pre-cooked sausage. If you are using a quicker cooking protein like shrimp, cut the cooking time listed in the recipe so you don't overcook the shrimp. Then remove the cooked shrimp from the pan before sautéing the onion and bell pepper.
This creamy pasta will taste best if served immediately. However, leftovers will last in the fridge, tightly covered, for 3 - 4 days. To reheat leftovers, microwave a single serving on 50% power 1 minute at a time, stirring in between. Or, heat in a covered skillet set over low heat, stirring occasionally. You may want to add in an additional splash of cream if the pasta seems a little dry.
Since this dish is a little more heavy due to the cream, I suggest going lighter with the sides. For example, try a simple tossed green salad, roasted vegetables, or sautéed broccoli. Garlic bread would never go amiss with a pasta dish however!
Related recipes
If you've tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!
Print📖 Recipe
Creamy Cajun-Style Chicken Pasta
This creamy Cajun-style chicken pasta is an easy one pot dinner, ready in only about 30 minutes. A spicy, creamy sauce seasoned with Cajun seasoning coats tender pasta, sautéed chicken breast, bell peppers and onion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: stove top
- Cuisine: American
Ingredients
- 16 ounces (454 g) boneless skinless chicken breast, cut into 1 inch cubes
- 2 tablespoons (6 teaspoons) Cajun seasoning, divided (see note 1)
- 1 tablespoon neutral oil
- 1 bell pepper, any color, sliced
- 1 small or ½ large onion, sliced
- 8 ounces (227 g) dried pasta (pappardelle, tagliatelle, or linguine, see note 4)
- 2 cups (473 ml) chicken broth
- 1 cup (237 ml) heavy whipping cream
- 1 cup (237 ml) crushed tomatoes
- ½ cup (14 g) finely shredded Parmesan cheese, plus extra for serving
Instructions
- Sprinkle the chicken cubes with 1 tablespoon of the Cajun seasoning. Toss the chicken to evenly coat it in the Cajun seasoning.
- In a large sauté pan or high-sided skillet, heat 1 tablespoon oil over medium high heat. Add seasoned chicken to the hot pan in an even layer. Cook for 4 minutes, stirring only occasionally, to allow the chicken to develop a brown crust on the exterior.
- Add the bell pepper and onion to the pan. Sprinkle with an additional 1 teaspoon Cajun seasoning. Cook the bell pepper, onion and chicken, stirring frequently, until vegetables have softened and chicken is fully cooked, about 2 - 3 minutes. Scrape any brown bits up from the bottom of the pan during cooking. Remove chicken and vegetables into a medium bowl. Cover the bowl loosely with aluminum foil and set aside.
- Add the pasta, chicken broth, heavy whipping cream, crushed tomatoes, and remaining 2 teaspoons Cajun seasoning to the same pan (still set to medium high). Stir to combine.
- Simmer for 8 - 10 minutes, stirring occasionally, or until the pasta is cooked and the sauce has thickened. Turn the heat down if necessary to maintain the simmer (avoid boiling the sauce).
- Add the chicken and vegetables back to the pan. Add the shredded Parmesan cheese. Stir to combine. Taste the sauce and add salt to taste, and/or more Cajun seasoning if needed. Serve immediately with additional shredded Parmesan cheese.
Notes
- Before you start cooking, check to see if your Cajun seasoning has salt in it or not. If it does not, add salt to taste to the chicken, veggies, and sauce.
- The amount of Cajun seasoning listed here results in a medium level of spiciness (in my opinion!). The spice level will depend on your own taste buds and the brand of Cajun seasoning. Adjust the amount of seasoning to your own tastes.
- After the pasta has cooked, it may seem like there is too much sauce. But, you need extra sauce to coat the chicken and vegetables. Also, the sauce continues to thicken as it cools.
- This one-pot recipe works best with dried pasta that cooks in about 7 - 10 minutes. If you choose a different pasta, one that takes a little more time to cook, rather than less, will work better. As the pasta cooks, some of the liquid will evaporate, and some will be absorbed into the pasta. For a longer cook time, add small amounts of water as needed if the pan is getting too dry. On the other hand, if you don't simmer the sauce long enough, it will be runny.
- The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the amount and brand of seasoning(s) and ingredients you use. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
Nutrition
- Serving Size: ¼ recipe
- Calories: 390
- Sugar: 4.3 g
- Sodium: 623 mg
- Fat: 15.6 g
- Saturated Fat: 6.7 g
- Carbohydrates: 48.5 g
- Fiber: 3.7 g
- Protein: 15.6 g
- Cholesterol: 53 mg
Leave a Reply