Spicy Cajun Chicken Pasta

I discovered this dish on a humid New Orleans evening when my neighbor invited me over for a casual dinner party. She served this fiery, creamy pasta with such confidence that I knew I had to learn her secret. Years later, I've perfected my own version in my own kitchen, and it's become the recipe I turn to whenever I want to feel like I'm celebrating something special on an ordinary Tuesday night.

I made this for my partner on our first anniversary, plating it on the good dishes and watching their eyes light up when they took that first bite. That moment taught me that the best recipes are the ones that make people feel seen and celebrated.

Ingredients

• Chicken breasts: Two large boneless, skinless chicken breasts, about 500 g total, sliced into strips. Buying them whole and slicing yourself gives you control over thickness, which means they cook evenly and stay tender.
• Cajun seasoning: One tablespoon of this magic dust is what makes this pasta unmistakably bold. I learned to taste my spice blend before committing it to the pan because some brands run spicier than others.
• Smoked paprika: Just 1/2 teaspoon, but it adds a depth that makes people ask if you've been cooking all day.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper for the chicken, plus more to taste at the end.
• Olive oil: Two tablespoons total, divided between cooking the chicken and the vegetables. Good quality oil makes a noticeable difference here.
• Red and yellow bell peppers: One of each, thinly sliced. The colors matter not just for looks but because they add natural sweetness that balances the spice.
• Red onion: One small one, thinly sliced. The sharpness mellows as it cooks and adds a subtle complexity.
• Garlic: Three cloves, minced fresh. Jarred garlic will work in a pinch, but fresh makes you feel like you're actually cooking.
• Penne or fettuccine pasta: 350 g (12 oz). The shape matters because you want sauce clinging to every surface. I prefer penne because the tubes trap that creamy goodness inside.
• Heavy cream: 200 ml (3/4 cup plus 1 tablespoon). This is what transforms the dish from a simple sauté into something luxurious.
• Chicken broth: 100 ml (1/3 cup plus 1 tablespoon). The acidity and salt keep the sauce balanced so it doesn't taste one-note.
• Parmesan cheese: 60 g (1/2 cup) freshly grated. Always grate it yourself if you can, because the pre-grated stuff has anti-caking agents that prevent that silky melt.
• Chili flakes: 1/2 teaspoon optional, for those who want to push the spice envelope even further.
• Fresh parsley: One tablespoon, chopped. It's the finishing touch that makes everything taste fresher than it has any right to.

Instructions

Start the pasta:

Fill a large pot with salted water and bring it to a rolling boil. You want the water to taste like the sea. Add your pasta and stir it once after it hits the water so nothing sticks. Cook according to the package instructions until it's just al dente, which means it should have a tiny bit of resistance when you bite it. Drain it in a colander, but here's the trick I learned the hard way: save 1/2 cup of that starchy pasta water before you pour it out. That liquid gold will loosen your sauce at the end if needed.

Season and prepare the chicken:

While the water heats, pat your chicken strips dry with paper towels. Moisture is the enemy of browning. In a large bowl, toss the chicken with the Cajun seasoning, smoked paprika, salt, and black pepper. Get your hands in there and make sure every piece is coated. Let it sit for a minute so the flavors start to get friendly with the meat.

Cook the chicken until golden:

Heat one tablespoon of olive oil in your large skillet over medium-high heat. When the oil shimmers and moves easily in the pan, you're ready. Add the chicken strips and listen for that satisfying sizzle. Don't move them around constantly, which is the hardest part of cooking. Let them sit for about three minutes so they develop a golden crust, then turn them and cook for another two to three minutes until they're cooked through. A meat thermometer should read 165 degrees Fahrenheit. Transfer the cooked chicken to a clean plate and step back to admire your work.

Cook the vegetables until soft and fragrant:

Add the remaining tablespoon of olive oil to the same skillet. The fond, those browned bits stuck to the bottom, is pure flavor. Add your sliced bell peppers and red onion and give them a good stir. You're looking for them to soften and start to caramelize around the edges, which takes about three to four minutes. Then add your minced garlic and cook for exactly one minute. Your kitchen will smell like a bayou restaurant, and you'll understand why you love cooking.

Build the sauce:

Pour in your chicken broth and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. This is called deglazing, and it's one of the simplest tricks that makes food taste like it came from a restaurant. Let it simmer for two minutes so the flavors meld. Reduce the heat to medium and pour in your heavy cream and Parmesan cheese, stirring constantly. Watch as it comes together into something silky and luxurious. Let it simmer for two to three minutes until it thickens slightly. It should coat the back of a spoon but still move slowly across it.

Bring it all together:

Return the cooked chicken to the skillet. Add your cooked pasta and toss everything together until every noodle is coated in that creamy Cajun sauce. If it looks too thick, splash in a bit of that reserved pasta water and stir until it reaches the consistency you love. Season with a pinch more salt, pepper, and chili flakes if you want extra heat. Divide among four plates and top each serving with chopped fresh parsley.

Save to Pinterest

My favorite memory of this dish is watching my mother take her first bite and then immediately ask for the recipe, which meant I'd finally created something worthy of her kitchen. That's when I knew I was a cook, not just someone who followed instructions.

The Perfect Pairing

This pasta deserves companions on the plate. A crisp green salad with lemon vinaigrette cuts through the richness and cleanses your palate between bites. A chilled glass of Sauvignon Blanc is non-negotiable, the acidity playing beautifully against the spice and cream. I've also served this alongside garlic bread because sometimes you want to soak up every last bit of sauce, and there's no shame in that.

Making It Your Own

I've learned that recipes are permission, not commandments. For a lighter version that still tastes indulgent, use half-and-half instead of heavy cream. For seafood lovers, shrimp cooks in about the same time as the chicken and absorbs these bold flavors beautifully. If your household prefers milder flavors, use less Cajun seasoning or skip the chili flakes entirely and let the smoked paprika be the star.

Weekend Cooking Strategy

I've found that prepping vegetables the night before makes this dish even more accessible on busy weeknights. Slice your peppers and onions, store them in containers, and mince your garlic. When you come home, assembly becomes almost meditative. The cooking process itself is where the magic happens, so show up for that part fully present.

• Always taste and adjust seasoning right before serving, because everyone's palate is different and you're the expert in your own kitchen
• Keep that pasta water on hand for the entire plating process, because cream sauces benefit from that starchy liquid more than you'd expect
• Serve immediately after plating because pasta continues to absorb sauce even on the plate, and you want that perfect balance of creamy coating

Save to Pinterest

This recipe has become my kitchen love language, the dish I return to whenever I want to turn an ordinary evening into something worth remembering. I hope it becomes yours too.

Frequently asked questions about this recipe

→ What type of pasta works best for this dish?

Penne or fettuccine are ideal as they hold the creamy sauce well and complement the chicken texture.

→ How can I adjust the spice level?

Modify the amount of Cajun seasoning and chili flakes to make it milder or hotter according to taste.

→ Can I substitute the chicken with another protein?

Yes, shrimp or even smoked sausage are excellent alternatives that pair well with the Cajun flavors.

→ What can I use instead of heavy cream?

Half-and-half or a light cream option can be used for a lighter version without losing creaminess.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta water when draining and add a splash to loosen the sauce as needed during mixing.

→ What side dishes complement this meal?

A crisp green salad or steamed vegetables balance the rich flavors and add freshness to the plate.