Cajun Chicken Pasta

When I set out to create this Cajun Chicken Pasta recipe, I had two goals in mind: to capture the bold, zesty flavors of Louisiana cuisine and to craft a dish that would be both comforting and convenient to prepare. The result is a mouthwatering fusion of Cajun and Italian cuisines. With tender, vibrantly spiced chicken, al dente penne, and a luscious, creamy sauce studded with fire-roasted tomatoes, it’s a combination that delivers on all fronts.

What I love most about this recipe is its versatility. It’s easy to adapt based on your preferences or what you have on hand, whether that means swapping in a different pasta shape, adding in some extra vegetables, or adjusting the amount of Cajun seasoning to get the heat level just right. And with a cook time of just 25 minutes, it’s a dish that can fit into even the busiest of schedules without sacrificing flavor or heartiness.

Ingredients for Cajun Chicken Pasta

• Boneless, Skinless Chicken Breasts: I always look for plump, firm breasts with a light pink color. If there’s a lot of liquid in the package, that’s a sign the chicken might not be as fresh as you’d like.
• Cajun Seasoning: Store-bought Cajun seasonings can vary wildly in terms of salt content, so I prefer to use a salt-free blend and add my own salt to taste. 
• Penne Pasta: Choose a high-quality brand with a nice, ridged texture. Those little ridges are perfect for grabbing onto the sauce,  so that every bite is packed with flavor.
• Butter: Unsalted butter is the way to go here, so you can adjust the seasoning to your liking. If you can splurge on a high-quality, European-style butter, even better.
• Olive Oil: A good, extra-virgin olive oil is key here. It doesn’t have to be the most expensive bottle on the shelf, but make sure it’s got a nice, clean flavor.
• Garlic: Fresh is always best! Look for firm, plump cloves with no signs of sprouting or shriveling.
• Fire-Roasted Diced Tomatoes: These add such a lovely, smoky depth to the sauce. If you can’t find them, regular diced tomatoes will work. (Or, make your own Fire Roasted Tomatoes with my simple recipe to make them in the oven.)
• Heavy Cream: Don’t be tempted to substitute half-and-half or milk here. The richness of heavy cream is essential for creating a luxurious, velvety sauce that coats the pasta perfectly.
• Parmesan Cheese: Freshly grated Parmesan is non-negotiable in my book. Pre-shredded cheese just doesn’t melt as well, and it can have a slightly grainy texture. It’s worth taking a minute to grate your own –for the difference in flavor and texture.
• Fresh Parsley: This is optional, but I love the bright, fresh flavor that parsley adds to the finished dish. If you can find flat-leaf (Italian) parsley, that’s my preference – it’s got a bolder taste than the curly variety.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the sauce seems too thick, stir in a splash of reserved pasta water (if available) before refrigerating. Reheat gently on the stovetop, stirring occasionally, until heated through, adding a splash of milk or cream if needed to loosen the sauce.

How to Make Cajun Chicken Pasta

Toss diced chicken with Cajun seasoning. In a large skillet, heat butter and olive oil over medium-high heat; add garlic and cook until fragrant. Add seasoned chicken to the skillet, cooking until just done.

Transfer chicken to a plate, then add tomatoes with liquid to the skillet and cook until reduced by half. Stir in heavy cream and parmesan cheese, simmering until thickened.

Meanwhile, cook penne in a large pot of boiling, salted water until al dente, reserving 1 cup of pasta water before draining.

Add cooked pasta, chicken, and any accumulated juices to the skillet, tossing until heated through and sauce reaches desired consistency, adding reserved pasta water as needed. Season to taste with additional Cajun seasoning, then serve hot, garnished with parmesan and parsley if you like.