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Creamy Cajun Chicken Pasta served with penne and bell peppers

Creamy Cajun Chicken Pasta

A spicy, creamy twist on comfort food, this one-skillet Creamy Cajun Chicken Pasta is quick, flavorful, and perfect for a cozy weeknight dinner. It blends bold Cajun flavor with a rich sauce and pasta for a comforting bite that’s easy to love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz pasta penne, rigatoni, or your favorite
  • 1 lb chicken breasts boneless, skinless, cut into bite-sized pieces
  • 2 tbsp Cajun seasoning use 1 tbsp for less heat
  • 1-2 tbsp olive oil for cooking
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup heavy cream
  • 0.5 cup marinara sauce
  • 0.5 cup chicken broth add more to thin if needed
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • fresh parsley optional, for garnish
  • grated Parmesan cheese for serving

Equipment

  • Large Pot
  • Large skillet
  • Strainer
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
  2. While pasta cooks, toss chicken with Cajun seasoning, smoked paprika, salt, and pepper.
  3. In a large skillet over medium-high heat, add olive oil. Add seasoned chicken and cook for 4–5 minutes until browned and cooked through. Remove and set aside.
  4. In the same skillet, sauté chopped onion and garlic for 1–2 minutes. Add bell peppers and cook for another 2–3 minutes until softened.
  5. Pour in heavy cream, chicken broth, and marinara sauce. Stir and let simmer to thicken slightly.
  6. Return chicken to skillet and add cooked pasta. Toss everything to coat in the sauce.
  7. Adjust seasoning if needed. Garnish with parsley and Parmesan before serving.

Notes

Swap heavy cream for half-and-half or Greek yogurt + milk for a lighter version. Add spinach at the end for more veggies. Leftovers keep well for 3 days refrigerated.