Savory Cajun Chicken Pasta Recipe

This Cajun Chicken Pasta hits that perfect balance of heat and creaminess while coming together in a single skillet.

I love how the blackened chicken sears quickly before simmering directly in the sauce to keep everything tender. It has become my favorite way to bring bold flavors to the table on busy evenings when time is tight.

What Makes This Cajun Chicken Pasta a Keeper for Years to Come

Most creamy pasta dishes rely on heavy cream, but I use whole milk and broth here to keep the sauce lighter yet velvety. You get all that satisfying richness without feeling weighed down after dinner.

Everything cooks in one pan, meaning the pasta absorbs that incredible spiced flavor right as it boils. Cleaning up is a breeze since you won’t be scrubbing multiple pots and colanders later.

The heat level is completely customizable, so you can dial up the cayenne or keep it mild for sensitive palates. It is one of those versatile recipes that adapts easily to whatever vegetables or proteins you have in the fridge.

If this dish hit the spot, you’ll want to try my Slow Cooker Wild Rice Soup Recipe next, plus the Chicken Noodle Soup Recipe delivers the same bold flavors. Both Slow Cooker Wild Rice Soup Recipe and Chicken Noodle Soup Recipe share the same simple approach that makes weeknight cooking stress-free.

Everything You Need for Perfect Cajun Chicken Pasta

Here’s what you’ll need to get started:

• Chicken Breasts: Boneless and skinless breasts work best, pounded to an even thickness for uniform cooking.
• Cajun Seasoning: A store-bought blend or homemade mix provides the signature smokiness and heat.
• Extra Virgin Olive Oil: Used to sear the chicken and sauté the aromatics.
• Onion: A small diced onion adds sweetness and depth to the cream sauce foundation.
• Garlic Cloves: Fresh minced garlic infuses the oil and complements the spicy seasoning.
• Penne Pasta: Tube-shaped pasta is ideal because the ridges hold onto the creamy sauce beautifully.
• Whole Milk: Creates a rich and creamy texture without the heaviness of whipping cream.
• Chicken Broth: adds savory flavor and liquid volume to cook the pasta perfectly.
• Salt: Essential for bringing out the flavors of the tomatoes and spices.
• Roma Tomato: Chopped fresh tomatoes add a burst of acidity and freshness to cut the richness.
• Green Onions: Sliced tops provide a crisp, fresh finish and pop of color.

My Method for Perfect Cajun Chicken Pasta

Let’s get cooking!

1. Start by heating the olive oil in a large, deep skillet over medium-high heat to get it shimmering but not smoking. Season the chicken breasts generously with about three-quarters of the Cajun spice mix, ensuring they are coated evenly on both sides. Place the chicken in the hot pan and sear undisturbed for a few minutes until a deep golden-brown crust forms. Flip and cook the other side until the chicken is fully cooked through, then transfer it to a cutting board to rest while you build the sauce.
2. Lower the heat to medium and toss the diced onion and minced garlic into the same skillet, scraping up any browned bits from the chicken. Sauté these aromatics for a few minutes until the onions soften and turn translucent, releasing their sweet fragrance. This step builds the savory foundation of the Cajun Chicken Pasta and ensures the garlic mellows out rather than tasting raw.
3. Pour the uncooked penne pasta, milk, and chicken broth directly into the skillet with the onions and garlic. Sprinkle in the remaining Cajun seasoning and the salt, then stir everything gently to combine. Bring the liquid to a gentle simmer, stirring frequently to prevent the milk from scalding or the pasta from sticking to the bottom of the pan.
4. Continue cooking uncovered for about 12 to 15 minutes until the pasta is al dente and the liquid has reduced into a thick, creamy sauce. Slice the rested chicken into strips or bite-sized pieces and return it to the pan along with the chopped Roma tomatoes and green onions. Toss everything together until the chicken is heated through and coated in the sauce, then serve immediately.

My Best Tips for Perfect Cajun Chicken Pasta

I always pound the chicken breasts to an even thickness before adding them to the hot pan. This ensures every piece cooks at the same rate and stays incredibly juicy.

Make sure to use whole milk rather than skim or low-fat options for the sauce base. The higher fat content prevents the Cajun Chicken Pasta sauce from curdling when it hits the heat.

Keep an eye on the liquid level as the pasta simmers and stir frequently to prevent sticking. If the sauce looks too thick before the noodles are tender, I splash in a little extra broth to loosen it up.

How to Serve This Cajun Chicken Pasta

A crisp green salad with a bright vinaigrette is the perfect way to cut through the richness of this creamy dish. I also like to serve warm garlic bread on the side to mop up every drop of that spicy sauce.

You can top each bowl with extra sliced green onions or even a sprinkle of parmesan cheese for a salty finish. This Cajun Chicken Pasta holds up well for lunch the next day, as the flavors only get better with time.

If you want more inspiration, join me on Pinterest.

Creamy Cajun Chicken Pasta

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• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 6 servings
• Diet: None

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Description

A one-pot creamy Cajun chicken pasta made with milk instead of heavy cream. This lighter version is packed with blackened chicken and bold spices, ready in 45 minutes.

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Ingredients

• 2 1/2 cups whole milk
• 4 tsp Cajun seasoning, divided
• 1 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 8 oz penne pasta (uncooked)
• 1 small onion, diced
• 4 boneless skinless chicken breasts (approx. 6 oz each)
• 2 green onions, chopped
• 1 Roma tomato, chopped

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Instructions

1. Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken breasts with 3 teaspoons of the Cajun seasoning on both sides. Place chicken in the hot skillet and cook until golden brown and fully cooked through, roughly 4 minutes per side. Remove chicken to a cutting board to rest.
2. Reduce the heat to medium. Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the onions are soft and translucent.
3. Add the uncooked penne pasta, milk, and chicken broth to the skillet. Stir in the remaining 1 teaspoon of Cajun seasoning and the salt. Bring the mixture to a gentle simmer.
4. Simmer the pasta, stirring frequently to prevent sticking, for about 12 to 15 minutes. The pasta should be al dente and the liquid should reduce to a creamy sauce consistency.
5. Slice the cooked chicken breasts. Return the chicken to the skillet along with the chopped tomato and green onions. Toss to combine and heat through before serving.

Notes

If the sauce becomes too thick while the pasta is cooking, add a splash more broth or milk. For a gluten-free version, use gluten-free penne and check that your Cajun seasoning is gluten-free.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 305
• Sugar: 7g
• Sodium: 433mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0.1g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 54mg

Keywords: Cajun Chicken Pasta, easy pasta recipe, healthy creamy pasta, one pot chicken pasta, spicy chicken pasta