Cajun Chicken Pasta blends tender penne pasta with a creamy, spicy sauce and flavorful chicken in a way that lights up your mouth in the best possible way.
»If you like this recipe you may want to try our Cajun Dry Rub Chicken Wings.
One of our favorite pastas to make at home is Cajun Chicken Pasta. Cajun seasoning is so full of flavor and it just elevates anything it touches. Adding it to chicken and again in the pasta sauce makes this a truly wonderful dish.
Even if you don’t like spicy (hot) food, you can find or make a Cajun blend that suits you so you can fully enjoy this pasta.
What is Cajun Seasoning?
Cajun seasoning is a blend of spices that originated in Louisiana, particularly the southwestern corner of the state where Cajun culture is most concentrated.
The seasoning gives a spicy kick to any food you use it on. It’s a robust blend of things like paprika, garlic, chili, coriander, oregano, thyme and marjoram.
Of course, every seasoning blend varies depending on taste. You can find some that are very spicy and hot, and some that are more mild. What you use depends on your own flavor preference and tolerance to heat.
You can buy a seasoning mix, which makes it super easy. Just be sure to find one that’s not too hot for you! Look at the ingredients and see where chili falls in the list. If it’s near the top, that means there is more chili in the blend and it’s likely to be quite hot.
If you want to make your own Cajun seasoning, here’s a great recipe to try.
Also be sure to check if the seasoning you use already includes salt. Some do, some don’t. If it does, you won’t want to add any extra or the food will be overly salty.
How to Make Cajun Chicken Pasta
I use 2 chicken breasts to make 4 servings. Cut them in half through the middle to make 4 thinner fillets.
Use about half the cajun seasoning to season the chicken fillets on both sides, reserving the remaining seasoning for the sauce. If the seasoning you use is very spicy, you might only want to use half the amount.
Heat olive oil in a large skillet over medium high heat. Add the chicken fillets and cook until done, about 6 minutes per side, depending on thickness. If you like blackened Cajun chicken, sear the chicken over a grill or on high heat for a shorter time to get a nice char.
Meanwhile, cook the pasta according to the package instructions.
When the chicken is done, remove it from the pan and set it aside. Lower the heat under the pan to medium. Add the butter to the pan and let it melt. This will help you whisk up the brown bits from the bottom of the pan before you add the mushrooms, bell pepper and onion.
Sauté the veggies for about 5 minutes to soften them.
Pour in the heavy cream, chicken stock, and the remaining Cajun seasoning. Stir and let simmer for 5 more minutes. The flavors will all begin to meld and develop.
Add the pasta to the sauce in the pan. Stir to coat the pasta. Simmer for a few more minutes until slightly thickened.
Slice or cube the chicken fillets. Incorporate the chicken before serving, or lay it over the top of each serving, as you prefer.
- You can use chicken thighs in the recipe if you want. It’s easiest to use boneless, skinless chicken thighs.
- If you’re not sure about the spiciness of your Cajun seasoning, you might want to use just half the amount at first and add more to taste. This will keep you from making the pasta too spicy to enjoy.
- You can use any different shape of pasta that you like. Farfalle, spaghetti, and even shells are great in this recipe.
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Cajun Chicken Pasta
- 4 chicken fillets 400g
- 1 – 1 1/2 tbsp Cajun seasoning to taste, divided
- 1 tbsp olive oil
- 8 oz penne pasta 230g
- 4 mushrooms sliced 60g
- 1 tbsp butter
- 1 red bell pepper diced 115g
- 1/2 onion diced 70g
- 1/2 cup heavy cream 125ml
- 1/2 cup chicken stock 125ml
- Using half the cajun seasoning, season the chicken fillets on both sides, reserving the remaining seasoning for the sauce. If the seasoning you use is very spicy, you might only need to use half the amount.
- Heat olive oil in a large skillet over medium high heat. Add the chicken fillets and cook until done, about 6 minutes per side, depending on thickness.
- Meanwhile, cook the pasta according to the package instructions.
- When the chicken is done, remove it from the pan and set aside. Lower the heat to medium. Add the butter to the pan. Once melted, whisk the browned bits from the bottom of the pan. Then add the mushrooms, bell pepper and onion. Saute for 5 minutes.
- Pour in the heavy cream, chicken stock, and remaining Cajun seasoning. Stir and let simmer for 5 more minutes.
- Add the pasta to the sauce. Stir to coat the pasta. Simmer for a few more minutes until slightly thickened.
- Slice or cube the chicken fillets. Incorporate the chicken before serving, or lay it over the top of each serving, as you prefer.