Creamy Cajun Chicken Pasta
This creamy cajun chicken pasta recipe is about to be on rotation at your house every week. Penne pasta and tender bites of cajun chicken tossed in a rich creamy cheese sauce.
This is an irresistible dinner you and your family will love. You can’t go wrong with this easy pasta recipe! Let me show you how to make it in easy steps.
Creamy Cajun Chicken pasta recipe
If you are looking for restaurant-quality food you can serve at home under 30 minutes, then this cajun pasta is for you. My version of this recipe is made with a few ingredients you can easily find. I used cream cheese, parmesan cheese as my creamy base which balanced the heat from the cajun spice.
It tastes rich and decadent with a spicy kick, but not too much. I would say it is almost similar to my homemade shrimp rasta pasta, both recipes give off the same delicious vibes. It is super comforting and I would not be surprised if it becomes a family favorite.
I used my homemade cajun seasoning which by the way I am yet to share the recipe on the website. You can by all means use store-bought, however, I will list the ingredients I used below just in case you fancy making yours. I bet you have all the ingredients already in your pantry.
Related post: Cajun butter, stove top cajun chicken recipe and creamy cajun chicken.
Why you will love this recipe
- It is a 30-minute meal that is perfect on a busy weeknight. Yes, you can make quality tasting food at home from scratch in 30 minutes.
- You can make it a meatless pasta dish if you swap the chicken for mushrooms or other vegetables of choice.
- Simple ingredients and super easy to make, yet delicious.
- It uses milk instead of heavy whipping cream, fewer calories to worry about!
Creamy cajun pasta ingredients
Boneless skinless chicken thighs: You can easily substitute this for boneless skinless chicken breast
Penne pasta: any type of pasta would work for this recipe
Cajun spice: I used my homemade cajun seasoning, see next heading for the full list of ingredients used.
Cream cheese: I used full-fat cream cheese and I would recommend you do the same since I didn’t use heavy whipping cream in making the sauce.
Fat: Olive oil and butter
Parmesan cheese: freshly grated off a block
Fresh onions and garlic
Chopped green onions
Milk: I used semi-skimmed milk, full fat, dairy-free or evaporated milk would work for this recipe as well
Reserved pasta water
Salt and freshly cracked black pepper
Homemade Cajun Seasoning Ingredients
I used a combination of the following, you will have more than needed for this recipe but don’t worry, you will find yourself going back to it at all times. It is that good, well, if I do say so myself.
- ½ Tablespoon sweet paprika
- 1 Tablespoon smoked paprika
- ½ Tablespoon dried oregano
- ½ Tablespoon dried thyme
- 1 teaspoon cayenne pepper
- ½ Tablespoon onion granules
- ½ Tablespoon garlic granules
- ½ teaspoon each of ground black pepper and white pepper
Mix it all together to combine, store in an airtight container, and away from direct sunlight for up to 6 months.
Feel free to switch things however you want but this is my go-to combo when making cajun seasoning.
How to make creamy cajun pasta recipe
Cut the chicken thighs or breasts into similar cube sizes. Season with salt, black pepper, and 1 Tablespoon of cajun spices, stir to combine, and set aside.
Cook pasta in salted boiling water according to the packet instruction until al dente, drain, and reserve about 1 cup of pasta water. While the pasta is cooking, move on to making the cajun creamy sauce.
Heat olive oil over medium-high heat, add chicken pieces, and cook the chicken, stirring frequently until white and no longer pink. Remove the cooked chicken from the skillet to a plate and set aside.
Add butter, chopped onions, and garlic to the hot skillet and saute until soft for about 30-60 seconds. Add milk, cream cheese, parmesan cheese, cajun spice, and pasta water, to the sauteed aromatics and stir until combined and creamy. Check for salt and seasoning and adjust accordingly. Don’t be heavy-handed on the salt, remember the pasta is already salted.
Cook on medium heat for about 2 minutes, add drained pasta and stir to combine. Add the cooked chicken along with its resting juice to the creamy pasta and toss to combine until warmed through. Finish it off with chopped green onions, stir to combine, and take it off the heat. Serve immediately with more grated parmesan cheese and chopped green onions.
Tips and variations
- Add sliced bell peppers, chopped tomatoes, or mushrooms to this recipe if you desire.
- You can add more cayenne pepper or chili flakes to the sauce if it is not spicy enough for you.
- Wait until you have added pasta to the creamy sauce before you add more salt to avoid oversalting the dish.
- Omit the milk completely and use pasta water to emulsify the sauce instead.
How to store cajun pasta
Fridge: This pasta dish will keep fresh in the fridge in an airtight container for up to 3 days. I don’t recommend freezing this dish as the cream may separate when thawed.
To reheat: you can reheat on the stovetop or in the microwave, add a splash of water to aid reheating.
FAQs
How much salt to add to pasta water
This is depending on the type of salt you are using, However, if you are using table salt then use 1 tablespoon per 1 pound of pasta of any type. Use between 10-16 cups of water depending on how deep your pot is.
What if my sauce is too runny
If your sauce is too runny, stir in more cream cheese and this will help thicken the sauce.
Can I use any type of pasta
Yes, you can use any pasta for this recipe but penne is preferred since it holds sauces well.
More pasta recipes with few ingredients you will love
Creamy mushroom pasta
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Creamy Cajun Chicken Pasta Recipe
Ingredients
- 1 lb boneless skinless chicken thighs
- 300 g penne pasta
- 1 ½ Tablespoons cajun seasoning
- 120 g cream cheese
- 2 Tablespoons olive oil
- ½ cup parmesan cheese freshly grated off a block, about 30g
- 2 Tablespoons butter
- ½ cup yellow onions finely chopped
- ½ Tablespoon garlic chopped
- ⅓ cup chopped green onions
- ½ cup milk
- Pasta water about ½cup or as needed
- Salt and freshly cracked black pepper to taste
Instructions
- Cut the chicken thighs or breasts into similar cube sizes. Season with salt, black pepper, and 1 Tablespoon of cajun spices, stir to combine, and set aside.
- Cook pasta in salted boiling water according to the packet instruction until al dente, drain, and reserve about 1 cup of pasta water. While the pasta is cooking, move on to making the cajun creamy sauce.
- Heat olive oil over medium-high heat, add chicken pieces and cook the chicken, stirring frequently until white and no longer pink. Remove the cooked chicken from the skillet to a plate and set aside.
- Add butter, chopped onions, and garlic to the hot skillet and saute until soft for about 30-60 seconds. Add milk, cream cheese, parmesan cheese, cajun spice, and pasta water, to the sauteed aromatics and stir until combined and creamy. Check for salt and seasoning and adjust accordingly. Don't be heavy-handed on the salt, remember the pasta is already salted.
- Cook on medium heat for about 2 minutes, add drained pasta and stir to combine. Add the cooked chicken along with its resting juice to the creamy pasta and toss to combine until warmed through. Finish it off with chopped green onions, stir to combine, and take it off the heat. Serve immediately with more grated parmesan cheese and chopped green onions.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Excellent! New follower. Thank you for your love of food!
Aw, Terri. You are so kind. Thank you for stopping by. x