You will love this roundup of creamy Cajun chicken pasta recipes. These are designed to help you get something quick and tasty ready for dinner during the week, and they're ideal for families who need something new to shake up their weekly routine.
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These recipes are hearty and comforting, but they can also come with a spicy kick. You will love the smell of these recipes cooking, and everyone will want to know your recipe.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
1) Cajun Chicken Alfredo
I love this Cajun chicken Alfredo. It's a classic with a Louisiana twist. The Cajun seasoning blend is a tasty mix of paprika, cayenne, garlic, onion, oregano, and thyme, and this gives tremendous flavor to your chicken and the noodles.
Be careful to taste as you go, as every Cajun brand differs in how spicy it is. If you add a little too much, you can always add some cream, or even a little butter, to help take the edge off the heat. But not too much; you definitely want to get that kick from the Cajun. This will pair well with andouille sausage, or even shrimp, to make it more Louisiana in style. Remember to freshly grate your parmesan and don't use the pre-shredded stuff. It doesn't melt as well and can even turn grainy.
Cajun Chicken Alfredo
Ingredients
Method
- Toss the chicken with Cajun seasoning until well coated.
- Heat olive oil in a large skillet over medium-high and cook the chicken 4-5 minutes per side until cooked through; set aside.
- Cook the fettuccine in salted water until al dente, then drain.
- In the same skillet, melt butter and saute the garlic for 30 seconds.
- Pour in the heavy cream and simmer 3-4 minutes, then whisk in the Parmesan until smooth.
- Slice the chicken, return it to the pan with the pasta, toss to coat, and season to taste.
Notes
2) Spicy Creamy Cajun Pasta
If you want it spicy and creamy, this Cajun pasta is the one for you. Remember that the spice level can vary depending on what brand of Cajun spice you use, so keep that in mind when seasoning the dish.
If you add too much and it becomes too spicy, you can use cream to balance the heat. Just make sure you don't dump in loads of cayenne without tasting, since this is a recipe for an extremely spicy dish. Taste as you go so you get the right balance of spice, and don't forget that the heat will continue to build as the sauce simmers down.
Some people confuse blackening seasoning and Cajun seasoning. They are similar, but blackening seasoning tends to have more of a charred profile. Add your heat in layers by seasoning the chicken, seasoning the sauce, and finishing with hot sauce.
Spicy Creamy Cajun Pasta
Ingredients
Method
- Toss the chicken with Cajun seasoning and cayenne.
- Sear the chicken in olive oil over medium-high heat until browned and cooked through, then remove.
- Cook the penne in salted water until al dente and drain.
- In the same skillet, stir together the heavy cream, tomato sauce, and hot sauce; simmer 5 minutes.
- Stir in the Parmesan until melted, then return the chicken and pasta and toss to coat.
Notes
3) One-Pot Cajun Chicken Pasta
This one-pot version is perfect for those who want to minimize dirty dishes and have little to no cleanup, and that's one of the main reasons I love one-pot cooking. Cajun pasta is well suited to one-pot cooking because the pasta can cook directly in the liquid, which is seasoned to help it absorb flavor as it cooks.
Don't forget to make sure you have enough liquid, as too little can leave you with undercooked pasta. I always like to add a little extra, since some will evaporate. The good thing about cooking it this way is the starch from the pasta helps to thicken the sauce naturally, but be careful, because if you're cooking it too long, it can turn gooey.
You only need one cutting board for this recipe, assuming you buy pre-diced vegetables. Just remember you'll still need a separate board to prep your raw chicken, to prevent cross-contamination.
One-Pot Cajun Chicken Pasta
Ingredients
Method
- Season the diced chicken with Cajun seasoning.
- Brown the chicken in olive oil in a large deep skillet over medium-high heat.
- Add the broth, cream, tomatoes, and dry rotini, then stir well.
- Bring to a boil, then cover and simmer 12-15 minutes, stirring occasionally, until the pasta is tender.
- Uncover, stir in the Parmesan, and let it sit a few minutes to thicken before serving.
Notes
4) Creamy Cajun Shrimp Pasta
If you're looking to swap up your proteins, try using shrimp instead of chicken. It elevates the dish. Remember that shrimp cook for around two to three minutes a side, which is far shorter than the cooking time for chicken. So, be careful not to overcook it, as shrimp will turn rubbery. The Cajun seasoning adheres well to the shrimp's surface, providing a nice flavor.
Don't add your shrimp too early. Wait until the sauce reduces somewhat, then add it; otherwise, you will overcook them. The good thing about shrimp is that they absorb more of the flavor compared to chicken, but remember shrimp can be more expensive. I prefer to use fresh, but if you have frozen, that will still work. Just remember to thaw properly and dry well with paper towels to avoid the sauce going watery.
Creamy Cajun Shrimp Pasta
Ingredients
Method
- Toss the shrimp with Cajun seasoning.
- Melt the butter in a skillet over medium-high and cook the shrimp 2 minutes per side until pink, then remove.
- Cook the linguine in salted water until al dente and drain.
- Saute the garlic in the same pan for 30 seconds, then add the cream and simmer 3-4 minutes.
- Whisk in the Parmesan and lemon juice, then return the shrimp and pasta and toss together.
Notes
5) New Orleans Cajun Chicken Pasta
This New Orleans Cajun chicken pasta captures that New Orleans flavor through its use of a vegetable base; think of it as New Orleans's equivalent to the French mirepoix, using onion, celery, and bell pepper, typically more onion when compared to celery and pepper. The most important thing here is to cook it low and slow, so you're not working to get color on the vegetables; just soften and sweeten them.
That is what gives most of the flavor. This is more of a fusion American style of cooking, but it still packs a huge amount of flavor. Along with your vegetables, a lot of the flavor is coming from your Cajun seasoning blend, so don't be afraid to mix it up to get a flavor you really enjoy.
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New Orleans Cajun Chicken Pasta
Ingredients
Method
- Coat the chicken in Cajun seasoning and sear in olive oil over medium-high until cooked through; set aside.
- In the same pan, saute the bell pepper, celery, and onion until softened, about 6 minutes.
- Cook the bowtie pasta in salted water until al dente and drain.
- Pour the cream into the veggies and simmer 4 minutes, then stir in the Parmesan.
- Return the chicken and add the pasta, tossing everything together until coated.
Notes
6) Slow Cooker Cajun Chicken Alfredo
The great thing about slow cooking is you end up with something exceptionally tender and packed with flavor. The flavors develop over hours, and not only that, but it smells amazing too. Use your favorite Cajun spice blend, but remember that the heat levels will vary depending on the brand. Alfredo is usually a mix of butter, parmesan, and cream, but using a slow cooker means recipes tend to use cream cheese or heavy cream, since with the long cooking times they are more stable.
If you're adding dairy and cheese, don't add it early on, as the sauce can separate. With slow cooking, I like to stir it in near the end, usually within the last 30 minutes.
A good tip is to try to use chicken thighs instead of chicken breast, as they have more robust flavor and will stay moist and juicy for longer. It can be very easy to overcook your chicken breast in the slow cooker, and it will turn out dry and stringy.
Slow Cooker Cajun Chicken Alfredo
Ingredients
Method
- Rub the chicken breasts all over with Cajun seasoning and place in the slow cooker.
- Pour in the chicken broth, cover, and cook on low for 4 hours until tender.
- Shred the chicken right in the cooker using two forks.
- Stir in the heavy cream, cream cheese, and Parmesan, then cover and cook 20 more minutes until creamy.
- Cook the fettuccine separately until al dente, drain, and toss with the Cajun chicken Alfredo before serving.
Notes
7) Instant Pot Cajun Pasta
Instant Pot Cajun pasta is perfect for when you want something quick and you have decision fatigue. Instant Pot meals cook so much quicker than stovetop, and the pasta can cook directly in the broth, so there's no separate pot needed, which means cleanup is minimal. It usually blends your favorite Cajun seasoning with a cream- or tomato-based sauce.
Be careful not to use too much water; cooking pasta in the pressure cooker means it will absorb less, so watch your ratio of water to pasta. One thing to watch out for is that when pasta is pressure cooked, it can turn slightly softer than authentic, so keep an eye on it while it's cooking.
Because of this one-pot cooking method, this Instant Pot Cajun pasta is perfect for weeknight cooking.
Instant Pot Cajun Pasta
Ingredients
Method
- Set the Instant Pot to saute, add the olive oil, and brown the Cajun-seasoned chicken cubes.
- Add the broth and dry penne, making sure the pasta is mostly submerged.
- Seal the lid and pressure cook on high for 5 minutes, then do a quick release.
- Switch back to saute and stir in the heavy cream and Parmesan until the sauce thickens.
- Let it rest a few minutes to come together before serving.
Notes
8) Cajun Chicken and Sausage Penne
Cajun chicken and sausage penne keeps you double the flavor by using two different proteins, and the classic sausage to use is andouille. It has a great smoky, garlicky flavor. The biggest mistake people make with this recipe is overcooking the chicken breast and forgetting that the sausage needs to cook longer to help render the fat and give flavor.
Penne is a great pasta to use here, as the ridges and the shape help it gather the cream and tomato base sauce. If you don't have any, try using something else with ridges, such as rigatoni, which is one of my favorites and will give more flavor to your dish.
You can reuse pre-cooked smoked sausage if you need to. This will save time, but don't forget you won't get the full flavor that you get from browning raw sausage. The fond at the bottom of the pan is flavor you just can't buy.
Cajun Chicken and Sausage Penne
Ingredients
Method
- Toss the chicken with Cajun seasoning and sear in olive oil until cooked through, then remove.
- Brown the sliced andouille sausage in the same pan until crisp at the edges.
- Add the bell pepper and saute until softened, about 4 minutes.
- Cook the penne in salted water until al dente and drain.
- Pour in the cream, simmer 4 minutes, stir in the Parmesan, then return the chicken and add the pasta and toss.
Notes
9) Blackened Cajun Chicken Pasta
The whole point of this dish is to get a really good sear and crust on your chicken. This is done using a Cajun or Creole technique by rubbing the chicken with spice and then searing it in hot oil or even butter. I like to do this on cast iron as it gives the best sear.
It's common for people to think that the char crust will be bitter, but if you do it properly, the blackened chicken crust will be smoky and spicy, not bitter at all. If it's bitter, then it's burnt and ruined.
Try to use oil or butter with a high smoke point. The perfect choice would be clarified butter, as it won't burn and still gives that buttery flavor.
Blackened Cajun Chicken Pasta
Ingredients
Method
- Coat the chicken breasts heavily in blackening seasoning.
- Melt the butter in a cast-iron skillet over high heat and sear the chicken 4-5 minutes per side until a dark crust forms and it's cooked through; set aside.
- Cook the fettuccine in salted water until al dente and drain.
- Saute the garlic in the same skillet, then add the cream and simmer 4 minutes.
- Stir in the Parmesan, slice the blackened chicken on top, and toss the pasta in the sauce.
Notes
10) Baked Cajun Chicken Spaghetti
I love baked pastas, and this baked Cajun chicken spaghetti is perfect for cooking for a crowd, and it reheats really well. The majority of the flavor is coming from your Cajun seasoning, so pick your favorite brand, as they all differ, and some are spicier than others.
The great thing about this casserole is it can be frozen, and it's a perfect make-ahead meal. Portion it out and freeze it, and you have dinner ready for the busy nights when you don't want to cook. Don't overcook your pasta before you bake it. It will finish cooking in the oven, so I like to cook my pasta a few minutes shy of al dente.
That way it won't turn to mush as it bakes. If you're looking for a shortcut, you can use rotisserie chicken, or you can poach or bake your own. I like to use a combination of cheeses. A nice sharp cheddar gives you some bite, and then a melting cheese such as mozzarella gives you flavor and that great cheese pull that everyone loves.
Baked Cajun Chicken Spaghetti
Ingredients
Method
- Preheat the oven to 375F and cook the spaghetti until just under al dente, then drain.
- Saute the diced onion in butter until soft, then stir in the Cajun seasoning, cream, and cream of mushroom soup.
- Fold in the shredded chicken, half the cheddar, and the cooked spaghetti.
- Spread the mixture into a greased baking dish and top with the remaining cheddar.
- Bake 25-30 minutes until bubbly and golden, then let it rest 5 minutes before serving.