Cajun Comfort in a Skillet: Cajun Chicken Pasta for Busy Weeknights

 This Cajun Chicken Pasta blends bold spice, creamy sauce, and tender chicken for a weeknight winner. The dish is creamy, slightly spicy, and full of bright bell pepper and onion bites. It’s special because the Cajun seasoning brings a lively kick while the heavy cream smooths everything into a silky sauce that clings to every strand of linguine.

Top reasons to make this tonight: it’s quick, uses pantry-friendly ingredients, and feels like a restaurant meal without the fuss.

Why You’ll Love This Recipe

• Ready in about 30 minutes perfect for busy evenings.
• Uses simple pantry and fridge staples.
• Comforting, creamy texture with a spicy Cajun kick.
• Family-friendly and easy to tweak for heat or creaminess.

Ingredients for Cajun Chicken Pasta

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons Cajun seasoning, or to taste
• 8 ounces linguine pasta, or your favorite pasta
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1 cup chicken broth, low-sodium recommended
• 1 cup bell peppers, sliced (mixed colors if possible)
• 1 cup onion, sliced (yellow or sweet)
• Salt and pepper to taste
• Parmesan cheese, freshly grated for serving
• Parsley, chopped for garnish

Step-by-Step Instructions of Cajun Chicken Pasta

1. Season the sliced chicken breasts with the Cajun seasoning and a pinch of salt.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the chicken strips for 3–4 minutes per side until browned and cooked through, then remove to a plate.
4. Add the sliced peppers and onion to the same skillet and sauté for 4–5 minutes until softened and slightly charred.
5. Pour in the chicken broth and scrape any browned bits from the pan, letting it simmer for 1–2 minutes.
6. Stir in the heavy cream and bring to a gentle simmer; reduce heat to medium-low.
7. Meanwhile, cook the linguine according to package directions until al dente, then drain, reserving 1/2 cup pasta water.
8. Return the cooked chicken to the skillet and add the drained pasta; toss to coat, adding reserved pasta water a little at a time to reach your desired sauce consistency.
9. Taste and adjust with salt, pepper, or an extra sprinkle of Cajun seasoning if you want more heat.
10. Serve immediately with grated Parmesan and chopped parsley on top.

Tips for Success

• Don’t overcrowd the pan when searing the chicken; work in batches if needed to get a nice brown crust.
• Use full-fat cream for the richest, silkiest sauce.
• Save some pasta water its starch helps the sauce cling to the pasta.
• Taste and adjust heat at the end; Cajun blends vary in salt and spice.

Substitutions & Variations of Cajun Chicken Pasta

To Make It Vegan/Gluten-Free:

• Use gluten-free pasta for a gluten-free meal.
• Swap heavy cream for full-fat coconut milk or a cashew cream and use plant-based Parmesan for a vegan option.
• Replace chicken with pan-seared tofu or roasted mushrooms for a vegan protein.

Variations:

• Add cooked shrimp in place of, or in addition to, chicken for a seafood twist.
• Stir in a spoonful of tomato paste or diced tomatoes for a tangy red sauce version.
• For a baked, cheesy version try the linked bake for a hands-off finish: Cajun cream cheese chicken pasta bake.

Storage Instructions of Cajun Chicken Pasta

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
• Freezer: This dish can be frozen, but cream-based sauces may change texture. Freeze in an airtight container for up to 2 months; thaw in the fridge overnight and reheat slowly with added liquid.
• Make-Ahead: Cook the chicken and chop the vegetables a day ahead. Cook pasta slightly under al dente and refrigerate separately; finish the sauce and combine when ready to serve.

Frequently Asked Questions (FAQ) of Cajun Chicken Pasta

Can I make this less spicy for kids?
Yes reduce the Cajun seasoning by half and add more salt or a pinch of smoked paprika for flavor without as much heat.

What pasta works best if I don’t have linguine?
Any long pasta like fettuccine or even penne works well. Choose a shape that holds sauce if you like more sauce with each bite.

Can I prep this ahead and finish later?
Yes cook chicken and veggies ahead, store separately, then finish the sauce and combine with freshly cooked pasta when ready.

Final Thoughts

Cajun Chicken Pasta is a quick, bold, and comforting meal that fits into busy weeknight life while still tasting special. It brings together spicy seasoning, creamy sauce, and simple ingredients for a dish that will warm up dinner time and please the whole table. Give this Cajun Chicken Pasta a try, then come back to leave a comment and a star rating to tell me how it turned out I love hearing about your tweaks and wins in the kitchen.

Cajun Chicken Pasta

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A quick and creamy Cajun chicken pasta dish that combines bold spices with a silky sauce, perfect for busy weeknights.

• Total Time: 30
• Yield: 4 servings

Ingredients

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• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons Cajun seasoning, or to taste
• 8 ounces linguine pasta
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 cup bell peppers, sliced
• 1 cup onion, sliced
• Salt and pepper to taste
• Parmesan cheese, freshly grated for serving
• Parsley, chopped for garnish

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Instructions

1. Season the sliced chicken breasts with the Cajun seasoning and a pinch of salt.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the chicken strips for 3–4 minutes per side until browned and cooked through, then remove to a plate.
4. Add the sliced peppers and onion to the same skillet and sauté for 4–5 minutes until softened and slightly charred.
5. Pour in the chicken broth and scrape any browned bits from the pan, letting it simmer for 1–2 minutes.
6. Stir in the heavy cream and bring to a gentle simmer; reduce heat to medium-low.
7. Meanwhile, cook the linguine according to package directions until al dente, then drain, reserving 1/2 cup pasta water.
8. Return the cooked chicken to the skillet and add the drained pasta; toss to coat, adding reserved pasta water a little at a time to reach your desired sauce consistency.
9. Taste and adjust with salt, pepper, or an extra sprinkle of Cajun seasoning if you want more heat.
10. Serve immediately with grated Parmesan and chopped parsley on top.

Notes

Don’t overcrowd the pan when searing the chicken. Use full-fat cream for a richer sauce, and save some pasta water to help the sauce cling to the pasta.

• Author: soukaina
• Prep Time: 10
• Cook Time: 20
• Category: Main Course
• Method: Sautéing
• Cuisine: Cajun
• Diet: None