Cajun Chicken Pasta Cream

The first time I made Cajun chicken pasta, my kitchen smelled like a New Orleans street corner. My roommate walked in from a run, stopped dead in her tracks, and immediately asked what restaurant I'd ordered from. That moment sold me forever on the magic of Cajun seasoning meeting cream sauce.

I made this for my dad's birthday last fall, and he actually put down his fork between bites to tell me it was the best pasta he'd ever had. The man who usually says 'fine' about everything gave me a full three sentences of praise.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning or the spices won't stick properly
• 2 tablespoons Cajun seasoning: Make your own or buy a good quality brand, this is the flavor foundation
• 1 tablespoon olive oil: Use this for searing the chicken, save the butter for the sauce
• 350 g (12 oz) penne or fettuccine: The curves of penne catch the sauce beautifully but any pasta works here
• Salt for pasta water: Don't skip this, properly salted water is the only seasoning your pasta gets
• 2 tablespoons unsalted butter: This creates the silky base for your cream sauce
• 1 red bell pepper thinly sliced: The sweetness balances all that Cajun heat perfectly
• 1 yellow bell pepper thinly sliced: Using both colors makes the dish look as good as it tastes
• 3 cloves garlic minced: Fresh garlic only, never the jarred stuff for this recipe
• 1 teaspoon Cajun seasoning: A little extra in the sauce layers the flavor throughout
• 240 ml (1 cup) heavy cream: Don't try substituting milk, you need the real thing here
• 60 ml (1/4 cup) chicken broth: This cuts the richness just enough without making it watery
• 60 g (1/2 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that make sauce grainy
• Salt and black pepper: Taste at the end, the Cajun seasoning might provide enough salt already
• 2 tablespoons chopped fresh parsley: This isn't just garnish, it adds a fresh bright note against all the rich cream
• Extra grated Parmesan: Always offer more at the table, pasta lovers expect it

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil, then cook pasta until just al dente, which usually means one minute less than the package says

Season the chicken generously:

Pat both breasts completely dry with paper towels, then press the Cajun seasoning into all sides so it forms a nice crust

Sear the chicken properly:

Heat olive oil in a large skillet over medium-high until it shimmers, add chicken and cook 5 to 6 minutes per side until golden and cooked through

Let the chicken rest:

Move chicken to a plate and leave it alone for 5 minutes, this keeps all the juices inside where they belong

Build the flavor base:

Melt butter in the same skillet, add sliced peppers and cook 3 to 4 minutes until just tender, then add garlic and extra Cajun seasoning for 30 seconds

Create the cream sauce:

Pour in heavy cream and chicken broth, stir to pick up any browned bits from the bottom, then simmer 2 to 3 minutes until slightly thickened

Add the Parmesan:

Stir in the grated cheese until completely melted and smooth, then taste and adjust salt and pepper if needed

Bring it all together:

Add cooked pasta and sliced chicken back into the skillet, toss everything until coated in that gorgeous sauce, and serve immediately

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This recipe became our Friday night staple during that long winter when everyone seemed to be going through something. Friends would show up with wine and leave with full bellies and lighter hearts.

Making It Your Own

I've found this recipe forgives all kinds of substitutions. Sometimes I use shrimp instead of chicken, and honestly the cook time drops so much it becomes a legitimate weeknight option. My sister makes hers with turkey after Thanksgiving and says it's better than the original.

Pairing Suggestions

A crisp Sauvignon Blanc cuts through the richness perfectly, but honestly a cold beer works just as well. I've served this with garlic bread, simple green salad, and roasted asparagus, and everything complements it beautifully.

Timing The Meal

The smartest way to tackle this recipe is mise en place everything before you turn on any burners. Once you start cooking, things move quickly, and having everything prepped means you won't be scrambling for ingredients while your cream sauce is at risk of separating.

• Prep all your vegetables before you start the pasta water
• Grate the cheese while the chicken cooks so it's ready to melt
• Warm your plates if you're serving this for a dinner party

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There's something deeply satisfying about a pasta dish that looks impressive but comes together on a Tuesday night. This recipe lives in that sweet spot between everyday dinner and something worth sharing.

Recipe FAQs

→ How do I ensure the chicken stays juicy?

Pat the chicken dry before seasoning and avoid overcooking by cooking 5–6 minutes per side until golden. Let it rest before slicing to retain juices.

→ Can I substitute the pasta type?

Yes, penne or fettuccine work well, and gluten-free pasta can be used to accommodate dietary preferences.

→ How thick should the cream sauce be?

The sauce should be silky and smooth but not too thick; thin with reserved pasta water if needed to reach desired consistency.

→ What adds the signature Cajun flavor?

Cajun seasoning applied to the chicken and added during vegetable sautéing provides the characteristic bold spice.

→ Can this be served with other proteins?

Yes, shrimp or turkey can replace chicken for a different yet complementary twist.