Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed with tender pasta in a creamy cajun garlic sauce, ready in 30 minutes.

Skill Level: Easy

Cost to Make: $10-$12

Keyword: cajun chicken pasta

Cuisine: Cajun

Course: Main Course

Calories: 483

Servings: 6 servings


8 oz linguine pasta

2 boneless skinless chicken breasts

2 tsp olive oil

2 Tbsp unsalted butter

2 Tbsp cajun seasoning, divided

3 garlic cloves, minced

2/3 cup diced tomatoes

1 1/2 cup heavy whipping cream

1/2 cup grated parmesan cheese

2 Tbsp parsley, finely chopped, to serve


1- Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.

2- Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.

3- In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.

4- In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant.

5- Add the diced tomatoes and saute another 2 minutes.Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.

6- Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through.

7- Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

Recipe Notes*

Avoid using cast iron or copper pans anytime you are making a creamy sauce with an acidic product like tomato or it will react and make the sauce grainy.

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