Cajun Chicken Pasta Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
This Cajun Chicken Pasta is a creamy, one-skillet wonder packed with bold Southern flavor. Juicy chicken pieces are seasoned with smoky Cajun spices and seared to golden perfection. They’re then folded into a rich, garlicky Parmesan cream sauce with cherry tomatoes and bright lemon zest — all tossed with tender penne pasta for a truly irresistible meal. Fast enough for weeknights, yet impressive enough for guests!
Ingredients
- 1 lb (450g) penne pasta
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 2 tbsp butter
- Juice and zest of 1 lemon, divided
- 2 tbsp Cajun seasoning, divided
- ½ tsp kosher salt, divided
- 1 cup sweet onion, finely diced
- 4 garlic cloves, minced
- ½ cup chicken stock
- 1½ cups cherry tomatoes, halved
- 1 tbsp tomato paste
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- ½ tbsp freshly ground black pepper
- Fresh parsley, minced (for garnish)
- Chopped green onions and crushed red pepper flakes (optional, for garnish)
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Add penne and cook until just al dente according to package directions. Reserve 1 cup of the pasta water, then drain and set aside. - Season the chicken:
In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 tablespoon lemon juice, and 1 tablespoon Cajun seasoning until evenly coated. - Sear the chicken:
Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if necessary). Sear for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm. - Sauté the aromatics:
In the same skillet, add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 1 minute more, until fragrant. - Deglaze and reduce:
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 3–4 minutes until reduced by half. - Make the sauce:
Stir in the halved cherry tomatoes, tomato paste, heavy cream, remaining 1 tablespoon Cajun seasoning, remaining ½ teaspoon salt, lemon zest, and the rest of the lemon juice. Let simmer over low heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. - Toss pasta and finish:
Add the cooked pasta to the skillet and toss to coat. Stir in Parmesan cheese and black pepper. If the sauce is too thick, loosen it with a splash of reserved pasta water. Return the chicken to the skillet and gently stir to combine. Taste and adjust seasoning as needed. - Serve and garnish:
Plate the Cajun Chicken Pasta and top with extra Parmesan, chopped parsley, green onions, and red pepper flakes if desired.
Recipe Tips
- More heat? Add a pinch of cayenne pepper or extra Cajun seasoning.
- Milder version: Use less Cajun seasoning and skip the red pepper flakes.
- Skip the sear: Substitute with rotisserie chicken to save time — just season with Cajun spice and warm in the sauce.
- Lighter sauce: Swap heavy cream for half-and-half or a splash of milk, though it will be thinner.
- Add-ins: Bell peppers, mushrooms, or baby spinach make excellent additions for extra texture and nutrition.
- Don’t skip the lemon: It adds just the right zing to balance the creamy sauce.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet or microwave with a splash of cream or milk to loosen the sauce.
Nutrition Information (Approximate per serving)
- Calories: 677 kcal
- Carbohydrates: 67 g
- Protein: 30 g
- Fat: 32 g (Saturated Fat: 19 g)
- Cholesterol: 139 mg
- Sodium: 366 mg
- Fiber: 5 g
- Sugar: 8 g
- Vitamin C: 22 mg
- Calcium: 99 mg
- Iron: 2 mg
Nutrition values are estimates based on standard calculations.