This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Boneless skinless chicken breasts – boneless skinless chicken thighs would also work, but will increase the calorie count.
- Yellow onion – white onion or shallots can be used instead.
- Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
- Cajun seasoning – use a store-bought blend or make your own homemade blend using paprika, onion powder, garlic powder, oregano, thyme and cayenne pepper.
- Salt & black pepper – to taste.
- Canned diced tomatoes – use fresh diced tomatoes or a can of whole peeled tomatoes instead.
- Chicken broth – vegetable broth would be the best substitute here.
- Scoobi do pasta – penne or rotini would also work. I don’t suggest a smaller pasta as it might overcook and get mushy.
- Green and red pepper – use any combination of colour bell peppers of your choice.
- Heavy cream – you can swap out the heavy cream for whole milk or 2% milk instead, but the pasta won’t be as creamy.
- Cilantro – leave this out altogether if you’re not a fan of cilantro or garnish with another fresh spice like parsley or basil.
How to make Cajun chicken pasta
Step 1: Sauté the chicken.
Sauté the chicken in a pot over medium-high heat until lightly cooked.
Step 2: Add the onion, garlic and seasoning.
Add in the onion, garlic, Cajun spices, salt and pepper, and sauté until tender.
Step 3: Stir in the remaining ingredients.
Mix in the diced tomatoes, pasta and chicken broth. Bring to a boil then cook until the pasta is al dente.
Step 4: Stir in the cream and peppers.
Stir in the bell peppers and heavy cream, and cook until tender. Garnish with cilantro and serve!
Variations of this Cajun chicken pasta
This creamy Cajun chicken pasta is super customizable! Try out some of these different variations to make the dish your own:
- Vegetarian: Make this pasta vegetarian by leaving out the chicken (or substituting it for tofu), and swapping out the chicken broth for vegetable broth.
- Protein: This pasta would also be delicious with shrimp, steak or even leftover turkey.
- Low-carb: Swap out the regular noodles for zucchini noodles. You don't need to cook the zoodles in the sauce; just serve the sauce over the zucchini noodles.
- Dairy-free: Use your favourite non-dairy milk instead of heavy cream. The pasta won't be as creamy but it'll still be delicious.
- Noodles: Instead of scoobi do noodles, use another variety of pasta like penne pasta or rotini. Gluten-free pasta would work, but you'll need to adjust the cooking time.
Frequently Asked Questions
For this recipe, you’ll only need two tablespoons of cream – it makes the sauce nice and creamy without adding a ton of calories. If you really want to lighten up the sauce more though, you can substitute whole or 2% milk for the heavy cream. If you happen to be out of heavy cream, you can make your own. Just combine a few tablespoons of melted butter with a cup of whole milk. Heat them up in a saucepan to melt the butter. Easy, right?!
You can definitely make this Cajun chicken pasta in the Instant Pot! Just dump all the ingredients into the Instant Pot in order that they are listed, leaving out the peppers, cream and cilantro. Cook on high for 3 minutes, then do a quick release of the pressure. Stir in the bell peppers, cream and cilantro and put the lid back on. Let it sit for 5 to 10 minutes until the peppers have softened then serve.
This pasta is an entire meal on its own, but if you want to serve it with something, you can't go wrong with garlic bread, dinner rolls or a nice side salad.
You can buy Cajun seasoning at the grocery store, but it's super easy to make at home and contains spices you likely already have on hand. Use my Cajun seasoning recipe for this pasta and other dishes!
If you're not a big fan of spice, you can cut down on the amount of Cajun seasoning you use. If you're making your own Cajun seasoning, I'd recommend leaving out the cayenne.
Storing and reheating
This Cajun chicken pasta is so good that I doubt you’ll have any leftovers, but if you do, you can store them in an airtight container in the refrigerator for up to 5 days. To reheat, just sprinkle some water over top then microwave for 1 to 2 minutes until heated through or warm it up in a large skillet on the stovetop.
Can you freeze Cajun chicken pasta?
Yes! Like many other pasta recipes, this Cajun chicken pasta can be frozen and reheated beautifully! That being said, I'd recommend freezing it before you add in the heavy cream and bell peppers. You can freeze it in airtight glass containers for up to 3 months.
Let it defrost in the fridge overnight then reheat it in a pot on the stovetop, stirring in the heavy cream and bell peppers at the end.
Make healthy eating easy! Join our Dinner Prep Pro app.
- ZERO ADS on over 450 recipes
- Customizable weekly meal plans
- Grocery and meal prep checklists
- Bonus resource library and community
Creamy Cajun Chicken Pasta
- 1 tbsp olive oil
- 2 chicken breasts, cut into 1-inch pieces
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp each salt and pepper
- 1 (796mL) can diced tomatoes
- 4 cups chicken broth
- 1 lb dry scoobi do, penne or rotini pasta
- 1 each green and red pepper, sliced
- 2 tbsp heavy cream
- 1/4 cup cilantro, chopped
- Preheat olive oil in a large pot over med-high heat. Add chicken and saute for 2 min until lightly cooked. Add in onion, garlic, Cajun seasoning and salt and pepper, sauteeing for another 2-3 minutes until tender.
- Stir in diced tomatoes and pasta, then add chicken broth. Bring to a boil then let cook for 15 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the liquid.
- Remove lid and stir in bell peppers and heavy cream, cooking another 2-3 minutes until peppers are tender.
- Remove from heat, stir in cilantro, then serve and enjoy!