Creamy Cajun chicken pasta has comfort food written all over it! The best part? It’s real easy to make!
Creamy Cajun Chicken Pasta – Stick To Your Ribs Goodness!
It’s creamy, hearty, and spicy enough to give it just the right edge as it lovingly sticks to your ribs. With it’s New Orleans inspired flavors, this dish is a staple in our home, just as it has been in both Cajun themed restaurants and mainstream chains. This is a go-to weeknight dish because it is an easy, complete, one skillet meal, making clean up time a non-event.
Pair this dish with a glass of rosé, or a Big Easy inspired cocktail, such as the acclaimed Hurricane, for the perfect Mardi Gras meal that will be sure to impress your guests.
Creole or Cajun seasoning such as McCormick Cajun or this one work well. In a future post, I will share my seasoning recipe, but rest assured that mine is the same as these commercial ones, albeit a lot cheaper since you make it yourself.
So how do we go about making this dish?
First, prepare your pasta water – I always recommend adding 2 Tbsp of kosher salt. While waiting for the water to boil, begin to prepare your blackened chicken. Season the chicken on both sides with the Cajun spice. This spice is also wonderful on a variety of other food, such as catfish, shrimp and steak. Then, begin to fry the chicken in the pan with a little bit of oil. 1-2 Tbsp of oil is plenty enough to avoid sticking.
After the water boils, add pasta and cook 1 minute less than package instructions. If the package says ten minutes for spaghetti, cook it for 9. Since we are going to be tossing our pasta in the sauce which will cook it a little bit more, over boiling it can cause mushy pasta. And let’s be honest, no one wants mushy pasta.
While the pasta and chicken are cooking, cut up the vegetables.
Finishing The Creamy Cajun Pasta
Next, remove the chicken when it’s cooked through and cut into strips. Using the same pan, saute the veggies for about 5-10 minutes, depending on how soft you want them. Add the chicken strips and tomatoes at the end and cook for an additional 1-2 minutes. Turn the pan heat to low and add the cream to create the sauce.
The sauce for this Creamy Cajun chicken pasta is velvety, and the Cajun spices and cream create the perfect union.
After the sauce, chicken, and veggies are combined, add the pasta and toss it all together. Remove from heat, and get ready to enjoy a fabulous meal.
Pair this Creamy Cajun chicken pasta with a Raspberry Coloda Cocktail. The rum in the drink goes well with Spicy Cajun food.
Another great use for the blackened chicken in this dish is my Blackened Chicken Sandwich With Blistered Shishitos. Check that one out if you’re craving a chicken sandwich.
Want More Pasta?
- Sweet Italian Sausage Pasta
- Lemon Spaghetti
- Mushroom Brandy Cream Sauce Pasta
- Spaghetti Amatriciana
- Garlic Mushroom Pasta
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- 1 pound spaghetti
- 2 Tbsp kosher salt
- 3 Tbsp Cajun spice
- 1.5 pound boneless skinless chicken thighs
- 4 Tbsp olive oil
- 2 large bell pepper, strips
- 1 large onion, strips
- 4 Plum tomato quartered
- 5 green onion sliced on diagonal
- 1 cup low sodium chicken broth
- 2 cups heavy cream
- Season chicken on both sides with 1.5 Tbsp of Cajun spice. Heat pan to medium, add 2 Tbsp of oil and cook chicken until done. Turn chicken over in pan to avoid burning. Cook time should be roughly 12 minutes. Cut through chicken to make sure it is completely cooked, if not return to pan for a few more minutes. When the chicken is completely cooked cut it into strips and cover with foil to keep warm.
- While chicken is cooking bring a stock pot of water to boil with 2 Tbsp of kosher salt added. When water comes to a boil add pasta and cook to within 1 minute of package instructions. I set a timer while cooking the pasta so I can tend to cutting the veggies and the chicken. Before draining pasta, reserve a mug of the pasta water.
- Cut peppers and onions into ½" narrow strips. After chicken is removed, saute peppers and onions in pan on medium heat with 2 Tbsp oil. Cook time will be 5-10 minutes depending on how soft you want the peppers/onions to be.
- When the peppers/onions are almost finished add chicken stock and cook for 2 minutes on high.
- Lower heat to med-low, add tomatoes and green onions. Cook for 1-2 minutes, then add the cream to make the sauce. Add 1.5 Tbsp of Cajun spice and the chicken strips. Stir to incorporate and add the pasta-cook 1 more minute tossing it all together.
- Test the dish to make sure it has enough flavor, if not add some more Cajun spice. It's really that simple. There is no extra salt in this dish, because most commercial Cajun spices' number one ingredient is salt.
- Finally if the dish is too dry and you need a little more sauce add ½ cup of pasta water. I did not have to, but it is essential when making pasta to always save the cooking water for this reason.