Kickin’ Cajun Chicken Pasta

Kickin’ Cajun Chicken Pasta is the ultimate comfort meal 🌶️. Juicy Cajun-spiced chicken in a silky Parmesan cream sauce – all cooked in one pan!

Kickin’ Cajun Chicken Pasta FAQs

Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer, but penne or rigatoni works best for holding the sauce.

Can I make this dish less spicy?

To reduce the spice level, use less Cajun seasoning and omit the smoked paprika.

Can I substitute the heavy cream?

Yes, you can use half-and-half or even whole milk for a lighter version, but the sauce may be less creamy.

What can I use instead of white wine?

You can substitute white wine with chicken broth or a splash of lemon juice for acidity.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Kickin’ Cajun Chicken Pasta

Kickin’ Cajun Chicken Pasta is the ultimate comfort meal 🌶️. Juicy Cajun-spiced chicken in a silky Parmesan cream sauce – all cooked in one pan!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: Cajun

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 2 tbsp Cajun seasoning
• Kosher salt
• freshly ground black pepper
• 1 tsp olive oil
• 2 tbsp olive oil or butter
• 1 small onion diced
• 1 red or yellow bell pepper diced
• 1 stalk celery diced
• 3 clove garlic minced
• 2 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme (optional)
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half)
• 1/2 cup freshly grated Parmesan cheese
• 12 oz penne or rigatoni
• Fresh parsley chopped
• Fresh chives chopped

Method

 

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve ½ cup cooking water, then drain.

1. Season chicken with Cajun spice, salt, pepper, and olive oil.

1. Heat olive oil or butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6 minutes per side. Transfer to a plate.

1. In the same skillet, sauté onion, bell pepper, and celery until softened, about 4–5 minutes. Add garlic and cook for 1 minute.

1. Deglaze the skillet with wine, scraping up browned bits. Simmer until reduced by half, about 2 minutes.

1. Stir in chicken broth, then reduce heat to low. Add cream, Parmesan, and Cajun seasoning. Simmer until smooth and slightly thickened, about 3–4 minutes.

1. Return chicken and pasta to the skillet. Toss until evenly coated, loosening with reserved pasta water as needed. Taste and adjust seasoning.

1. Garnish with parsley, chives, and extra Parmesan. Serve hot.

Notes

• Reserve some pasta water to adjust the sauce consistency if needed.
• For extra flavor, marinate the chicken in Cajun seasoning for 30 minutes before cooking.
• Leftovers reheat beautifully, making this a great make-ahead meal.
• Use freshly grated Parmesan for the best flavor and texture.
• Adjust the level of Cajun seasoning to suit your spice preference.