Creamy Cajun Chicken Pasta
This Creamy Cajun Chicken Pasta is the kind of weeknight meal that always earns rave reviews from the whole family. Tender chicken pieces are tossed with colorful bell peppers and pasta in a rich cream sauce filled with bold Cajun flavors. The balance of heavy cream, chicken broth, and Cajun-style seasoning gives every bite a little kick without being overpowering. This yummy pasta dish delivers cozy, satisfying comfort every time.
Linguini and penne both hold up well to the creamy Cajun sauce. Make sure to cook it al dente so it doesn’t get mushy.
That depends on your Cajun spice blend. For a little kick, add cayenne pepper. For a milder dish, reduce the amount of Cajun seasoning or use a salt-forward version.
Yes. You can use a mix of chicken broth and a spoonful of cornstarch to thicken it, but the texture won’t be as rich as with heavy cream.
Yes, olive oil works well if cooked over medium heat to prevent smoking.
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Ingredient Notes
- Skinless chicken breasts: Lean, juicy chicken that soaks up all the Cajun spice and creamy sauce.
- Old Bay or Cajun seasoning: Adds that signature Cajun flavor with a hint of heat and smoky spice.
- Cooking oil: Helps brown the chicken and veggies evenly without sticking.
- Yellow onion: Brings a touch of sweetness and depth to balance the spice level.
- Red and yellow bell peppers: Add crunch, color, and natural sweetness to the creamy Cajun sauce.
- Minced garlic: Builds aromatic flavor from the first sizzle in your large skillet.
- Chicken broth: Keeps the pasta tender and flavorful as it cooks right in the pot.
- Fire roasted diced tomatoes: Add a tangy, slightly smoky note that enhances the Cajun-style seasoning.
- Linguini (or other pasta): Holds the sauce beautifully when cooked al dente.
- Cornstarch: Thickens the sauce for a velvety texture that coats each strand of pasta.
- Heavy cream: Creates a rich, creamy sauce that ties all the flavors together.
- Fresh parsley and green onions: Bring freshness and a pop of color right before serving.
Creamy Chicken Pasta Recipe
- Place the chopped chicken breast cubes into a large bowl and toss well with the cajun seasoning, until coated.
- In a large stockpot or dutch oven, heat the cooking oil over medium heat just until shimmering but not smoking.
- Add the chicken, making sure to scrape in the extra seasoning, and sear briefly on all sides, about 2-3 minutes.
- Add in the onion, bell pepper and minced garlic and saute for 1-2 minutes until fragrant.
- Pour in the chicken broth and fire roasted tomatoes and then bring to a boil.
- Once boiling, add in the pasta and simmer for 9-11 minutes or until the pasta reaches your desired texture. Be sure to stir frequently so that the pasta doesn’t stick together.
- Remove 1 Tablespoon of the hot liquid and mix it with the cornstarch to make a thick slurry.
Mix the cornstarch slurry back into the pan and simmer for 1 minute. - Turn off the heat and gradually stir in the heavy cream.
- Remove from the heat and allow the pasta to cool and thicken for 5 minutes.
- Garnish with chopped green onions or fresh chopped parsley, optional and serve warm.
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Cajun Chicken Pasta Recipe
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Equipment
Ingredients
- 2.5 pounds boneless skinless chicken breasts, cut into large cubes
- 4 Tablespoons old bay seasoning
- 2 Tablespoons cooking oil
- ¾ cup chopped yellow onion
- 1 ½ cup chopped bell pepper multiple colors
- 1 Tablespoon minced garlic
- 4 cups chicken broth
- 1 14.5 ounce can fire roasted diced tomatoes, undrained
- 12 ounces ¾ of a 16 ounce box linguini, dry
- 2 Tablespoons cornstarch
- ¾ cup heavy cream
- Chopped green onions optional garnish
- Fresh chopped parsley, optional garnish
Instructions
- Place the chopped chicken breast cubes into a large bowl and toss well with the cajun seasoning, until coated.
- In a large stockpot or dutch oven, heat the cooking oil over medium heat just until shimmering but not smoking.
- Add the chicken, making sure to scrape in the extra seasoning, and sear briefly on all sides, about 2-3 minutes.
- Add in the onion, bell pepper and minced garlic and saute for 1-2 minutes until fragrant.
- Pour in the chicken broth and fire roasted tomatoes and then bring to a boil.
- Once boiling, add in the pasta and simmer for 9-11 minutes or until the pasta reaches your desired texture. Be sure to stir frequently so that the pasta doesn’t stick together.
- Remove 1 Tablespoon of the hot liquid and mix it with the cornstarch to make a thick slurry. Mix the cornstarch slurry back into the pan and simmer for 1 minute.
- Turn off the heat and gradually stir in the heavy cream.
- Remove from the heat and allow the pasta to cool and thicken for 5 minutes.
- Garnish with chopped green onions or fresh chopped parsley, optional and serve warm.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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