Creamy Cajun Chicken Pasta Recipe

by
Jump to Recipe·Print Recipe
Creamy Cajun Chicken Pasta Recipe 1764024837.18942

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.

No spam. Unsubscribe anytime. After submitting, you’ll get a confirmation email first (double opt-in). If you don’t see it, check Spam or Promotions.

  • ✅ Printable PDF (ingredients + steps)
  • ✅ Save it to your phone (no long scrolling)
  • ✅ Includes cook time + servings
  • ✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Cajun Chicken Pasta Recipe 1764024837.18942

creamy cajun chicken pasta recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rachel Thompson
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: General
Print Recipe

Description

This creamy Cajun chicken pasta recipe is a rich, flavorful, and satisfying family-friendly meal perfect for busy weeknights, bringing restaurant-quality taste to your table with vibrant bell peppers and savory Cajun spices.

Ingredients

Scale
  • 450 g (1 lb) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 225 g (8 oz) dry pasta (penne or fettuccine)
  • 30 mL (2 tablespoons) olive oil
  • 15 g (1 tablespoon) unsalted butter
  • 1 small red onion, finely chopped
  • 4 cloves garlic, minced
  • 30 g (2 tablespoons) tomato paste
  • 15 g (1 tablespoon) alcohol-free Cajun seasoning
  • 5 g (1 teaspoon) smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • 1 medium red bell pepper, cored, seeded, and diced
  • 1 medium green bell pepper, cored, seeded, and diced
  • 240 mL (1 cup) chicken broth
  • 360 mL (1.5 cups) heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped (for main dish)
  • 1.5 cups Panko breadcrumbs (for Lemon-Herb Pangrattato)
  • 1 tablespoon olive oil (for Lemon-Herb Pangrattato)
  • Zest of 1 lemon (for Lemon-Herb Pangrattato)
  • 1 tablespoon fresh parsley, chopped (for Lemon-Herb Pangrattato)
  • Salt, for Lemon-Herb Pangrattato

Instructions

  1. Prep Chicken: Pat chicken cubes dry. Season generously with salt, black pepper, and half of the Cajun seasoning.
  2. Cook Chicken: Heat 15 mL (1 tablespoon) olive oil in a large skillet. Sear chicken until golden brown and cooked through, about 5-7 minutes; remove and set aside.
  3. Sauté Veggies: Reduce heat to medium, add remaining 15 mL (1 tablespoon) olive oil and 15 g (1 tablespoon) unsalted butter. Sauté onion and bell peppers for 6-8 minutes until softened, then stir in garlic, tomato paste, remaining Cajun seasoning, and smoked paprika for 1 minute until fragrant.
  4. Build Sauce: Pour in 240 mL (1 cup) chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Add Cream: Stir in 360 mL (1.5 cups) heavy cream and 0.5 cup grated Parmesan cheese. Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
  6. Combine Ingredients: Return the cooked chicken to the skillet. Add 2 tablespoons chopped fresh parsley; toss gently to coat all ingredients. (If the sauce looks too thick, stir in a splash of reserved pasta water to reach your desired consistency.)
  7. Cook Pasta: Meanwhile, cook 225 g (8 oz) dry pasta according to package directions until al dente (8-10 minutes). Drain, reserving 120 mL (0.5 cup) of pasta water, and set aside.
  8. Prepare Pangrattato: In a small skillet, toast 1.5 cups Panko breadcrumbs with 1 tablespoon olive oil until golden and crispy (3-5 minutes). Remove from heat. Stir in lemon zest, 1 tablespoon fresh chopped parsley, and salt.
  9. Finish and Serve: Add the cooked pasta to the sauce, tossing to coat all ingredients. Serve hot, garnished generously with the Lemon-Herb Pangrattato and extra fresh chopped parsley for a final vibrant pop of green color.

Notes

For variations, consider using whole wheat or gluten-free pasta, or making the dish vegan with plant-based alternatives. You can also adjust spice levels or add extra vegetables like spinach or mushrooms. For time-saving, use pre-cut chicken and veggies.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups (approx 350 g)
  • Calories: 750 calories
  • Sugar: 7 g
  • Sodium: 225 mg
  • Fat: 53 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 30 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 42 g
  • Cholesterol: 127 mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star