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Southern Cooking

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

This one-skillet wonder brings the bold, smoky heat of Cajun seasoning together with a rich, creamy sauce and tender pasta. It’s the kind of dinner that feels special but comes together in under 30 minutes, perfect for busy weeknights when you want something satisfying without a pile of dishes. The chicken comes out juicy, the pasta clings to the sauce, and every bite has that warm, southern kick.

Prep10 minutesCook20 minutesTotal30 minutes
ServingsAdjust ingredients automatically

Ingredients

  • 12 oz penne pasta
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tbsp Cajun seasoning, divided
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/4 tsp salt, to taste
  • 1/4 tsp black pepper, to taste
  • fresh parsley, chopped, for garnish

Directions

  1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, toss the chicken pieces with 1 tablespoon of the Cajun seasoning in a bowl.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes per side, until golden and cooked through (internal temperature reaches 165°F). Remove the chicken to a plate and set aside.
  4. In the same skillet, lower the heat to medium. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Add the tomato paste and remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute, stirring constantly, to deepen the flavor.
  6. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let cook for 2–3 minutes, until the sauce starts to thicken slightly.
  7. Stir in the smoked paprika, then the Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth.
  8. Return the chicken to the skillet, along with any accumulated juices. Add the drained pasta and toss everything together until well coated in the sauce.
  9. Season with salt and pepper to taste. Let it bubble for another minute so the pasta absorbs some of the sauce. Garnish with parsley and serve hot.

Asha’s Kitchen Tips

  • For a milder heat, use 1½ tablespoons of Cajun seasoning instead of 2, or choose a mild store-bought blend.
  • Make sure your skillet is hot before adding the chicken, this gives it a nice golden crust and keeps it juicy.
  • If the sauce gets too thick after adding the pasta, splash in a little warm chicken broth or pasta water to loosen it.
  • You can swap the penne for any short pasta like rigatoni, fusilli, or farfalle, they all hold the creamy sauce well.
  • Want extra veggies? Sliced bell peppers or mushrooms cook right with the onion for a colorful addition.

Serving Suggestions

Serve this creamy pasta with a simple green salad dressed in lemon vinaigrette and a side of crusty bread to wipe up every last bit of sauce. A sprinkle of extra Parmesan on top never hurts.