Irresistible Cajun Chicken Pasta

I used to think creamy pasta dishes were too much work for a weeknight dinner. All that chopping, seasoning, and timing everything just right seemed like something I’d save for the weekend. Then I discovered this Cajun chicken pasta, and it completely changed my mind about what I could pull off on a busy Tuesday night.

The best part about this recipe is that everything comes together in one pan after you cook the pasta. No juggling multiple pots or complicated techniques. Just some chicken, colorful bell peppers, and a creamy sauce with a little kick from the cajun seasoning. It’s the kind of dinner that feels special without actually being complicated.

My family requests this at least twice a month now. The kids love the creamy sauce, and I love that I can have dinner on the table in about thirty minutes. Plus, it’s easy to adjust the spice level if you’ve got picky eaters at your table.

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What Kind of Pasta Should I Use?

Pasta bows, also called farfalle or bowtie pasta, are perfect for this Cajun chicken dish because their shape holds onto that creamy sauce really well. If you can’t find pasta bows at your store, penne or rigatoni make great substitutes since they also have nooks and crannies to catch all that cheesy goodness. You can use regular, whole wheat, or even gluten-free pasta depending on your preferences – just follow the package directions for cooking time since they can vary. The key is to cook your pasta until it’s al dente, which means it still has a slight bite to it, because it’ll continue to soften a bit when you toss it with the hot sauce.

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Options for Substitutions

This pasta dish is pretty forgiving, so here are some swaps you can make:

• Pasta bows: Any short pasta works great here – try penne, rigatoni, or fusilli. They all hold onto that creamy sauce nicely.
• Chicken breasts: Chicken thighs are a great substitute and actually stay more tender. You can also use shrimp or even sliced sausage for a different protein.
• Cajun seasoning: If you don’t have cajun seasoning, make your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Start with less cayenne and adjust to your heat preference.
• Cream cheese: Heavy cream works as a substitute – use about 1/2 cup instead of the cream cheese and milk combination. The sauce will be a bit thinner but still tasty.
• Milk: You can use half-and-half or heavy cream for a richer sauce, or stick with whole milk for the best results. Avoid skim milk as it makes the sauce too thin.
• Bell peppers: Use whatever color bell peppers you have on hand, or swap them for mushrooms, zucchini, or cherry tomatoes. Just add them at the same time you’d add the peppers.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this dish is overcooking the chicken, which turns it dry and rubbery – cut your chicken into even-sized pieces and cook just until it reaches 165°F, then let it rest while you finish the sauce.

Don’t rinse your pasta after draining it, as this washes away the starch that helps the creamy sauce cling to each bow, and make sure to save a cup of pasta water before draining in case you need to thin out the sauce later.

Another common error is adding the cream cheese to a pan that’s too hot, which causes it to separate and get grainy instead of melting smoothly – lower the heat to medium-low before stirring in the cream cheese and milk.

For the best flavor, toast your cajun seasoning in the butter for about 30 seconds before adding the chicken, and if your sauce seems too thick, add a splash of that reserved pasta water to get it to the perfect creamy consistency.

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What to Serve With Cajun Chicken Pasta?

This pasta is pretty filling on its own, but I love serving it with some warm garlic bread or buttery dinner rolls to soak up all that creamy cajun sauce. A simple side salad with crisp romaine, cherry tomatoes, and a light vinaigrette helps balance out the richness of the dish. If you want to stick with the cajun theme, some roasted green beans or sautéed zucchini seasoned with a pinch of cajun spice make great veggie sides. For a crowd, I’ll sometimes add a bowl of coleslaw on the side – the cool, crunchy texture is a nice contrast to the warm, spicy pasta.

Storage Instructions

Store: Keep your leftover Cajun chicken pasta in an airtight container in the fridge for up to 4 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal and easy to fix when you reheat it.

Freeze: This pasta freezes pretty well for up to 2 months. Just portion it out into freezer-safe containers or bags, and make sure to leave a little room at the top since the sauce will expand. I like to freeze individual servings so I can grab lunch on busy days.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of milk or chicken broth to loosen the sauce. You can also microwave it in 1-minute intervals, stirring in between and adding a bit of liquid if needed to bring back that creamy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-135 g
• Fat: 70-80 g
• Carbohydrates: 160-175 g

Ingredients

For the pasta:

• 9 oz pasta bows (I always use Barilla for the best al dente texture)

For the chicken and vegetables:

• 3 large chicken breasts (cut into 1-inch bite-sized chunks)
• 1 red bell pepper (sliced into thin 2-inch strips)
• 1 yellow bell pepper
• 4 tbsp butter (I prefer Kerrygold for a richer flavor profile)
• 3 tsp minced garlic
• 1/2 small yellow onion (finely diced)
• 4 tsp cajun seasoning
• 3/4 tsp salt
• 3/4 tsp freshly ground black pepper

For the sauce:

• 4 oz cream cheese (softened to room temperature to prevent clumping)
• 1 1/4 cup milk
• 1 cup parmesan (freshly grated for a smoother melt)

Step 1: Prepare Mise en Place and Start the Pasta

• 9 oz pasta bows
• 3 large chicken breasts
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 small yellow onion
• 3 tsp minced garlic
• 4 oz cream cheese
• 1 cup parmesan

While your pasta water comes to a boil, prepare all your ingredients: cut the chicken breasts into 1-inch bite-sized chunks, slice both bell peppers into thin 2-inch strips, finely dice the yellow onion, mince the garlic, and grate the parmesan cheese.

Soften the cream cheese at room temperature so it won’t clump when added to the hot sauce.

Once the water is boiling, add the pasta and cook until al dente according to package directions (usually 9-11 minutes), then drain and set aside.

I find that using quality pasta like Barilla makes a noticeable difference in the final texture of the dish.

Step 2: Build the Cajun Flavor Base

• 4 tbsp butter
• 3 tsp minced garlic
• 1/2 small yellow onion

Melt the butter in a large skillet over medium-high heat.

Add the minced garlic and cook for just 30 seconds, stirring constantly—this brief cooking blooms the garlic’s flavor without burning it.

Add the diced onion and cook for about 1 minute until it becomes fragrant and starts to soften.

This creates an aromatic foundation for your sauce.

Step 3: Cook the Chicken and Peppers with Seasoning

• 3 large chicken breasts
• 1 red bell pepper
• 1 yellow bell pepper
• 4 tsp cajun seasoning
• 3/4 tsp salt
• 3/4 tsp freshly ground black pepper

Add the chicken chunks to the skillet and cook for 2-3 minutes until they start to turn golden on the edges.

Then add the sliced bell peppers, cajun seasoning, salt, and freshly ground black pepper.

Continue cooking for another 3-4 minutes, stirring occasionally, until the chicken is cooked through and the peppers are slightly softened but still maintain some texture.

The chicken should reach an internal temperature of 165°F.

Step 4: Create the Creamy Cajun Sauce

• 1 1/4 cup milk
• 4 oz cream cheese

Reduce the heat to medium and pour in the milk while stirring constantly.

Add the softened cream cheese in small spoonfuls, stirring continuously to ensure it melts smoothly into the sauce without clumping.

I always use softened cream cheese at room temperature—this prevents it from seizing up when it hits the hot pan.

Continue stirring for 2-3 minutes until the sauce is smooth, creamy, and fully combined.

Step 5: Combine Pasta and Finish the Dish

• cooked pasta from Step 1
• 1 cup parmesan cheese

Add the cooked pasta from Step 1 to the skillet with the creamy chicken mixture and stir gently to combine.

Add the freshly grated parmesan cheese and toss everything together until the pasta is evenly coated with the sauce and the cheese has melted throughout.

If the sauce seems too thick, add a splash of the pasta cooking water to reach your desired consistency.

Taste and adjust seasonings as needed.

Irresistible Cajun Chicken Pasta

Delicious Irresistible Cajun Chicken Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1900 kcal

Ingredients

  

For the pasta::

• 9 oz pasta bows (I always use Barilla for the best al dente texture)

For the chicken and vegetables::

• 3 large chicken breasts (cut into 1-inch bite-sized chunks)
• 1 red bell pepper (sliced into thin 2-inch strips)
• 1 yellow bell pepper
• 4 tbsp butter (I prefer Kerrygold for a richer flavor profile)
• 3 tsp minced garlic
• 1/2 small yellow onion (finely diced)
• 4 tsp cajun seasoning
• 3/4 tsp salt
• 3/4 tsp freshly ground black pepper

For the sauce::

• 4 oz cream cheese (softened to room temperature to prevent clumping)
• 1 1/4 cup milk
• 1 cup parmesan (freshly grated for a smoother melt)

Instructions

 

• While your pasta water comes to a boil, prepare all your ingredients: cut the chicken breasts into 1-inch bite-sized chunks, slice both bell peppers into thin 2-inch strips, finely dice the yellow onion, mince the garlic, and grate the parmesan cheese. Soften the cream cheese at room temperature so it won't clump when added to the hot sauce. Once the water is boiling, add the pasta and cook until al dente according to package directions (usually 9-11 minutes), then drain and set aside. I find that using quality pasta like Barilla makes a noticeable difference in the final texture of the dish.
• Melt the butter in a large skillet over medium-high heat. Add the minced garlic and cook for just 30 seconds, stirring constantly—this brief cooking blooms the garlic's flavor without burning it. Add the diced onion and cook for about 1 minute until it becomes fragrant and starts to soften. This creates an aromatic foundation for your sauce.
• Add the chicken chunks to the skillet and cook for 2-3 minutes until they start to turn golden on the edges. Then add the sliced bell peppers, cajun seasoning, salt, and freshly ground black pepper. Continue cooking for another 3-4 minutes, stirring occasionally, until the chicken is cooked through and the peppers are slightly softened but still maintain some texture. The chicken should reach an internal temperature of 165°F.
• Reduce the heat to medium and pour in the milk while stirring constantly. Add the softened cream cheese in small spoonfuls, stirring continuously to ensure it melts smoothly into the sauce without clumping. I always use softened cream cheese at room temperature—this prevents it from seizing up when it hits the hot pan. Continue stirring for 2-3 minutes until the sauce is smooth, creamy, and fully combined.
• Add the cooked pasta from Step 1 to the skillet with the creamy chicken mixture and stir gently to combine. Add the freshly grated parmesan cheese and toss everything together until the pasta is evenly coated with the sauce and the cheese has melted throughout. If the sauce seems too thick, add a splash of the pasta cooking water to reach your desired consistency. Taste and adjust seasonings as needed.