This Cajun chicken pasta is an easy 30-minute recipe that only uses a handful of ingredients. With tender chunks of chicken, a creamy and spicy sauce, and a hint of lemon, this dish is perfect for busy weeknights.
A simple one-pot pasta recipe that is creamy, smoky, and mildly spicy and always goes down well on a busy weeknight. You'll also love my aubergine pasta alla norma, lemon chicken pasta, creamy chicken and bacon pasta, and tomato and chicken pasta. You'll also want to check out our collection of 30 chicken pasta recipes.
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⭐️ Why You'll Love This Recipe
- Flavorful Spice Mix: The Cajun seasoning provides a perfect balance of heat and flavor, making the dish bold and delicious.
- Creamy Sauce: The cream adds a rich and velvety texture that complements the spiciness of the Cajun seasoning.
- Versatile Protein: Using chicken breast or thighs offers flexibility, allowing you to choose based on your preference for leaner or juicier meat.
- Simple Preparation: The recipe requires minimal steps and common ingredients, making it easy to prepare even on busy weeknights.
- Customizable: You can easily adjust the spice level and add different vegetables or proteins to suit your taste.
🧾 Ingredients overview
- Olive oil: Used to sauté the chicken and vegetables, adding a subtle flavor.
- Cajun spice: Provides the signature spicy and savory flavor to the dish.
- Chicken breast or thighs: The main protein, offering a tender and juicy texture.
- Garlic: Adds aromatic depth and enhances the overall flavor.
- Brown onion: Provides sweetness and a savory base for the sauce.
- Chopped tomatoes: Forms the base of the sauce, adding acidity and body.
- Single cream (heavy cream): Adds creaminess and richness to the sauce.
- Lemon juice: Balances the richness with a fresh, zesty flavor.
- Penne or any pasta: The main carbohydrate, perfect for soaking up the sauce.
- Coriander: Adds a fresh, herbal note that complements the spice.
- Parmesan cheese: Provides a salty, umami finish to the dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Cajun Chicken Pasta recipe step-by-step
- Prepare the Chicken: Chop the chicken into 2.5 cm cubes and toss with 2 tablespoons of Cajun spice. Heat the oil in a high-sided skillet over medium-high heat. Once hot, add the chicken and cook until golden and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the garlic and onion. Sauté gently until the garlic is fragrant and the onion is translucent. Add a splash of water if needed to deglaze the pan. Pour in the chopped tomatoes and the remaining tablespoon of Cajun spice. Bring to a simmer and cook for 5 minutes.
- Finish the Sauce: Pour in the cream and stir well. Add half of the lemon juice and taste. Add the remaining lemon juice if you prefer a brighter sauce. Return the chicken to the pan and cook until heated through.
- Combine with Pasta: Cook the pasta according to package instructions. Drain and add to the sauce, stirring well to coat the pasta evenly. Mix in the chopped coriander.
- Serve: Serve the pasta topped with grated Parmesan cheese.
📖 Variations
- Protein Alternatives: Swap chicken for shrimp, tofu, or sausage for a different flavor and texture.
- Vegetarian Option: Omit the chicken and add more vegetables like bell peppers, zucchini, or mushrooms.
- Cream Alternatives: Use coconut milk for a dairy-free option, or Greek yogurt for a tangier taste.
- Pasta Variations: Use gluten-free pasta or whole wheat pasta for dietary preferences.
- Herb Substitutes: Replace coriander with parsley or basil for a different herbal note.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Marinate for More Flavor: Let the chicken marinate in the Cajun spice for a few hours for deeper flavor.
- Deglaze with Wine: Use white wine instead of water to deglaze the pan for added depth.
- Add Crunch: Top the pasta with toasted breadcrumbs for an extra crunchy texture.
- Extra Creaminess: Add a dollop of cream cheese for an extra creamy sauce.
- Roasted Veggies: Roast the vegetables before adding them to the sauce for a smokier flavor.
🍯 Storage
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the pasta in a skillet over medium heat, adding a splash of water or cream to loosen the sauce. Alternatively, microwave in 1-minute intervals, stirring between each, until heated through.
❓Recipe FAQ's
You can definitely make this without cream, however, the cream really helps to balance out the spice and the acidity from the tomatoes. If making this Cajun sauce without cream, you'll probably need some extra salt. If you have a dairy intolerance you can use a non-dairy cream substitute.
Absolutely! This pasta recipe keeps really well in the fridge for up to 3 days. It's not suitable for freezing, though, so make sure you make it within the 3 day time span.
You can make a homemade blend using paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and salt.
Looking for other pasta recipes like this? Try these:
If you tried this Cajun Chicken Pasta please let me know in the comments below, and please leave a star rating while you're there!
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Easy Creamy Cajun Chicken Pasta (30 Minutes)
Ingredients
- 2 tablespoon olive oil
- 3 tablespoon Cajun spice, divided
- 300 g (⅔ lb) chicken breast or thighs, boneless, skinless
- 3 cloves garlic, minced
- 1 brown onion, diced
- 400 g (14 oz) tin chopped tomatoes
- 150-200 ml (¾ cups) single cream (heavy cream)
- Juice of 1 lemon
- 300 g (⅔ lb) penne or any pasta
- ½ bunch of coriander (cilantro), chopped
- 25 g (¼ cups) parmesan cheese, grated
Instructions
Prepare the Chicken:
- Chop the chicken into 2.5 cm cubes and toss with 2 tablespoons of Cajun spice.
- Heat the oil in a high-sided skillet over medium-high heat. Once hot, add the chicken and cook until golden and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the garlic and onion. Sauté gently until the garlic is fragrant and the onion is translucent. Add a splash of water if needed to deglaze the pan.
- Pour in the chopped tomatoes and the remaining tablespoon of Cajun spice. Bring to a simmer and cook for 5 minutes.
Finish the Sauce:
- Pour in the cream and stir well. Add half of the lemon juice and taste. Add the remaining lemon juice if you prefer a brighter sauce.
- Return the chicken to the pan and cook until heated through.
Combine with Pasta:
- Cook the pasta according to package instructions. Drain and add to the sauce, stirring well to coat the pasta evenly.
- Mix in the chopped coriander.
Serve:
- Serve the pasta topped with grated parmesan cheese.
Notes
- For a more luxurious sauce, substitute single cream with 100 g of low-fat or regular cream cheese, allowing it to melt into the tomato sauce.
- If using fresh pasta, cook the noodles in the sauce for 4 minutes. For dried pasta, cook separately according to the package instructions.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Lisianthus00
Really tasty. Made this on a weekday w/ 30 mins to spare & an 18-year-old daughter who just got in from soccer practice and is not into pasta. She loved it! 3 tablespoons of Cajun seasoning seemed a lot but was needed in the end for the flavor POP. Excellent recipe. Will make it again.
Deborah Rainford
So happy it was such a hit! Thank you so much for taking the time to leave a comment and a review. It's so appreciated! 🙂
Jaboo
This was super easy to make and so yummy. Can’t wait to try other recipes!
Shauna
This has become a weekly event in our house and my kids love it! Thank you so much!
Tyler Sheppard
this was one of the best dished I have ever made and me and my wife loved it and the kids liked it and they usually don't eat pasta
Deborah Rainford
Amazing! So happy everyone loved it! 🙂
Michelle
This is now one of my favourite pasta dishes. As a vegetarian I just use a veggie alternative to chicken. Easy! I used the cream cheese instead of cream. I also added peppers. Highly recommend. Simple and quick
Deborah Rainford
Thanks so much, Michelle! Love the adaptations that you've made! 🙂
Derek lee
This was absolutely incredible! My family loved it. My family thinks I'm a terrible cook, but I made this and they were all so surprised at how awesome it was. A great recipe! Thanks.
Deborah Rainford
Thanks so much for taking the time to leave a comment. Happy that the family loved it too!
Martin
Absolutely loved this pasta recipe. My kids loved it too! Thanks.
Deborah Rainford
So happy that it's a hit with everyone! And thank you for taking the time to leave a comment and a rating. It's so very appreciated! 🙂
Tasha
Absolutely love this recipe! My family adores it and it's so easy (and cheap) to make! Thank you for creating amazing recipes week after week. It's very appreciated!
Deborah Rainford
Thanks so much, Tasha! Your comment has absolutely made my day! 🙂
Sandra
Love this recipe and so does my family. I'm having some friends round can it be made the day before?
Deborah Rainford
Hi Sandra. So happy it's been a hit in your house! It can be made the day before but with some modifications to get you the best result. It may seem a little bit more of a hassle, but I'll walk you through it step by step so that when you have guests over all you have to do is reheat and toss it together. Boil the pasta as per the package instructions, drain it and drizzle with about 1 tablespoon of olive oil and let it cool before placing it in a container in the fridge. Cook the chicken and make the sauce as per the instructions in the recipe. So brown the chicken, make the sauce and add the chicken back in but keep the pasta separate, otherwise, it will absorb all the sauce. Let the sauce cool with the chicken in it, then place in another container in the fridge. When reheating it, place the sauce in a medium to large saucepan (large enough to add the pasta) and let it heat up over low-medium heat slowly. The reason we're doing it slowly is so that the sauce doesn't split as it's reheated and microwaving always does strange things to the texture of chicken. The sauce will have thickened in the fridge so add a splash of water to it as it heats up. Once the sauce and chicken are hot all the way through toss in the pasta and let it warm through and serve. I know that seems like a lengthy explanation, but I just want to make sure you get the best results. Let me know how it goes, and if you have any other questions, just let me know. 🙂
Kayleigh
Love this recipe. Changed the cream for low fat soft cheese and works great. A firm favourite in our house
Deborah Rainford
Oh! Love the idea of the soft cheese in place of the cream! Thank you so much for taking the time to leave a comment and rating. It's much appreciated! 🙂
Chris
Loved this. What would be helpful, especially in these times, is if you could include the total cost / per serving at the time you made it. It would really help those who need to budget.
Also the newsletter link doesnt work 🙁
Deborah Rainford
Thanks so much, Chris! Yes. The costings are coming this week. It's taken a little while to set up properly, but they are coming. I'll add your email to the list and you can unsubscribe at any time. And I'll take a look at the link not working. Thank you so much for taking the time to leave a comment and a rating! It's so appreciated! 🙂
Christina
Is it possible to substitute the cream for yoghurt…? If so do I still need the lemon juice? Thanks.
Deborah Rainford
Hi Christina. You absolutely can. It'll have to be full-fat yoghurt so that the sauce doesn't split. You may not need lemon juice because of the acidity of the yoghurt, but that's a personal preference. Start without and add it if you feel it needs it. 🙂
Steve
Simple and addictive. Made it several times. I use Greek yoghurt instead of cream
Deborah Rainford
So happy you liked it! And thank you for taking the time to leave a comment and a rating. It's so appreciated! 🙂
Julie
We have just made this and have all really enjoyed it. Can you just advice me on storage of leftovers please? We are doing your 13 September meal plan and we are off to an excellent start with this meal. Thank you so much for taking the time to devise these and share them.
Deborah Thompson
Amazing! I'm so happy that the meal plans are coming in handy. For leftovers of the pasta, in airtight containers in the fridge for up to 3 days is great. When reheating you may need to add in a splash of water to thin out the sauce a little. It will thicken quite a bit as it sits in the fridge. I wouldn't freeze this, just because the noodles will go a little mushy once reheated after they've been frozen. Thank you so much for taking the time to leave a rating and letting me know that the meal plans are helpful. It's so appreciated!
Mandy cobley
Loved this recipe, simply delicious- all the family loved it !!
Deborah Thompson
Amazing! Love hearing this. 🙂
Valerie
Simply Delicious, I also added a small amount of Chorizo 👌
Deborah Rainford
Amazing idea with the chorizo! Love it! 🙂
JustinJ
What happens to the lemon?
Deborah Thompson
Oops. Thanks for catching that! It gets stirred into the sauce at the end just to brighten the flavour and cut the spice.
Sharon
Do you cook the pasta in the same pan as the chicken and sauce or cook it separately and add it at the end?
Deborah Thompson
If you use fresh pasta noodles (they're in the fridge section near the cheese in Aldi) toss them right into sauce and they cook in 4 minutes. If you're going to use dried pasta cook them separately and toss with the sauce. Updated the recipe to reflect that. Thank you!
kirsty weir
This looks so fab
am gonna try and attempt to make it
Deborah Thompson
It's such a great simple recipe. You'll nail it! Let me know how it goes!
Kirsty
Cooked this a couple times and it's fab but
When does the lemon go in?
Deborah Rainford
Thanks so much! Sorry about that. It's written in the post but I forgot to add it to the recipe card. It goes in when you add the cream. The recipe has been updated, so if you print it out, it will be accurate! 🙂