There’s something electrifying about the smoky, bold flavors of Cajun cuisine—like a culinary road trip from the French Quarter to your kitchen. This Cajun Chicken Pasta balances rustic Southern spice with a creamy sauce that feels straight out of a cozy trattoria in Italy.
I first tasted a version of this dish in a bustling café in New Orleans, where blackened chicken met al dente pasta in a seamless dance of heat and richness. Here, we borrow that blackening technique—traditionally used on fish—and bring it to chicken for a cross-cultural twist that’s both comforting and exciting.
With each bite, you’ll taste layers of smoky paprika, garlic, and cayenne, mellowed by a velvety cream sauce that clings to every noodle. This recipe invites experimentation: swap in shrimp, play with peppers, or try a different pasta shape—it’s your passport to flavor, no ticket required.
Why You’ll Be Hooked?
- I love how the smoky heat reminds me of street food in New Orleans, while still being mild enough for a weeknight dinner—perfect for balancing bold flavors with family-friendly appeal.
- Swapping penne for fettuccine one night totally changed the texture—it’s fun discovering how different noodles carry the sauce!
- I’ve used leftover Cajun chicken from this recipe in tacos and wraps the next day—talk about double-duty cooking.
- When I first tried this, I wasn’t expecting it to be so filling yet still fit into my weight loss plan—protein-packed, satisfying, and no heavy feeling.
Cajun Chicken Pasta Recipe
Equipment
- Large skillet (non-reactive)
- Large pot
- Cutting board
- Meat mallet or rolling pin (to flatten chicken)
- Measuring spoons
- Tongs
- Wooden spoon
Ingredients
- 1½ cup heavy whipping cream
- 8 oz linguine pasta
- 2 tbsp parsley, finely chopped, to serve
- 2 tsp olive oil
- 1½ cup diced tomatoes
- 2 boneless skinless chicken breasts
- 3 garlic cloves, minced
- ½ cup grated parmesan cheese
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the pasta according to the package directions until al dente.
- Reserve half a cup of pasta water, then drain the pasta, cover it, and keep it warm.
- Flatten the chicken breasts until they are even in thickness, then season them all over with 1½ tablespoons of Cajun seasoning.
- Heat 2 teaspoons of oil in a large non-reactive skillet over medium-high heat, add the chicken, and sear on both sides.
- Reduce the heat to low and sauté until the chicken is cooked through and reaches 165°F on a thermometer.
- Transfer the chicken to a cutting board, slice it into thin strips, and cover to keep warm.
- In the same skillet over medium heat, sauté the butter and garlic for 30 to 60 seconds until fragrant, then add the diced tomatoes and sauté for another 2 minutes.
- Stir in the heavy whipping cream, the remaining Cajun seasoning to taste, and the parmesan cheese, bringing everything to a simmer.
- Add the sliced chicken and cooked pasta to the sauce, tossing until combined and heated through, thinning the sauce with the reserved warm pasta water if desired.
- Serve with freshly grated parmesan and chopped parsley.
Notes
- Pound the chicken evenly to ensure it cooks uniformly and stays juicy.
- Use freshly grated parmesan for the best flavor and texture in the sauce.
- A non-reactive skillet (like stainless steel) prevents the tomatoes from tasting metallic.
| Nutrition | Value |
| Calories | 480kcal |
| Carbohydrates | 34g |
| Fibre | 2g |
| Fat | 31g |
| Protein | 18g |
| Cholesterol | 109g |
Tips To Ease Your Job!
- Prep ingredients ahead: Dice the tomatoes, mince the garlic, and grate the parmesan before you start cooking to save time and avoid rushing.
- Use thin-sliced chicken breasts: Skip pounding by buying thin-cut chicken or butterflying thicker pieces for quicker, more even cooking.
- Reserve extra pasta water: Save more than ½ cup pasta water—you can always add more later if the sauce thickens too much.
- One-pot shortcut: For fewer dishes, cook the pasta first, drain it, and reuse the same pot to make the sauce instead of using a separate skillet.
