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Overhead view of Creamy Cajun Chicken Pasta in a cast iron skillet topped with fresh parsley with a spoon in the middle. Skillet is on a dark rustic wood background next to a bunch of parsley.
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Creamy Cajun Chicken Pasta

This Creamy Cajun Chicken Pasta is bold, cozy, and incredibly easy to make. Tender Cajun-seasoned chicken, peppers, and penne simmer together in one pot in a rich, bold, flavorful, creamy sauce. Perfect for busy weeknights, family dinners, or when you’re craving comfort food with a kick!
Course Main Course
Cuisine American, Cajun
Keyword Creamy Cajun Chicken Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 701kcal
Author Michelle

Ingredients

  • 2 tablespoons butter
  • 1 green bell pepper diced
  • 1 celery rib
  • 1 jalapeno  seeded and finely chopped (optional for spice)
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 pound boneless skinless chicken breast cut into bite-sized pieces
  • 1 tablespoon Cajun or Creole seasoning (we love Tony Chachere's) plus more to taste
  • 1 can (14 ounces) fire roasted diced tomatoes
  • 2 cups chicken broth
  • ½ teaspoon dried thyme
  • ⅛ teaspoon cayenne pepper or to taste
  • 8 ounces uncooked penne
  • 1 cup heavy cream
  • ½ cup grated parmesan
  • Salt and pepper to taste

Instructions

  • Heat butter in a stock pot (or a very large, deep sauté pan) over medium-high heat. 
  • Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  • Add the chicken and Creole seasoning and sauté for 5-7 minutes, stirring occasionally, until the chicken is nearly cooked through. 
  • Add the crushed tomatoes, chicken stock, thyme, and cayenne, and stir to combine. Continue cooking until the mixture reaches a boil. 
  • Reduce heat to medium-low. Add penne. Stir to combine.
  • Cover and simmer for about 11-16 minutes, or until the pasta is nearly cooked through, stirring every 5 minutes or so along the way so that it does not burn.
  • Once pasta is tender and cooked through, add cream and parmesan. Stir to combine.
  • Taste and season the pasta with salt, pepper, and additional Cajun seasoning if needed.  Remove from heat.

Video

Notes

  • Store: Refrigerate leftovers in an airtight container up to 3-4 days.
  • Reheat: Add a splash of broth or cream and warm gently on the stovetop or in the microwave.
  • Freeze: Cream-based pastas don’t freeze perfectly, but it can be frozen for up to 2 months if needed. Thaw overnight in the refrigerator.

Nutrition

Serving: 1serving | Calories: 701kcal | Carbohydrates: 56g | Protein: 39g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 1007mg | Potassium: 788mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2295IU | Vitamin C: 35mg | Calcium: 222mg | Iron: 2mg