This Creamy Cajun Chicken Pasta is a bowl of comfort. We LOVE pasta in our house and it’s fun to mix up the pasta dishes. This recipe is a rich and satisfying way to enjoy Cajun food!
We are a pasta-loving household. So any new way to enjoy pasta is a win in our books! This pasta is rich, creamy, and satisfying. It makes a ton of food (hello leftovers!) and tastes just as good the next day.
In this recipe, I use my salt-free cajun blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my own spice recipe and the best salt-free cajun seasoning on the market. But feel free to use whatever cajun blend you have on hand.
In this blog, we will do a Cajun review, serving suggestions, a nutritional breakdown, and storage & reheating information. Of course, you will also learn how to make the best Creamy Cajun Chicken Pasta!
This post is all about Creamy Cajun Chicken Pasta.
A Cajun Review
If you didn’t know, I grew up in New Orleans – so Cajun food is extremely near and dear to my heart. In past blogs, we spoke about the differences between Creole and Cajun cooking. We have looked at the crawfish boil tradition and the red beans tradition. And I talked about the differences between The Holy Trinity and Mire Poix.
There are so many little nuances and traditions in Cajun cooking that I (obviously) love to highlight. This recipe is not exactly a “traditional” Cajun dish. Honestly, a pastalaya would be something you would find in New Orleans restaurants (pastalaya recipe coming soon!). This recipe differs from pastalaya because pastalaya is essentially Jamalalya, just using pasta instead of rice. Instead, this recipe highlights more of a blackened chicken with a spicy cream sauce. It’s more cheesy and rich!
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You Might Also Like
If you like this recipe, you may also like:
- Sheet Pan Shrimp Boil
- Chicken, Sausage, and Shrimp Gumbo
- One Pot Jambalaya
- Authentic Red Beans & Rice
OR click here for the entire Cajun category!
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Nutrition Breakdown
THE BASICS
Here is the basic nutrition for this recipe as it stands:
- 504 calories (OMG the area code for New Orleans, coincidence?)
- 21.5 grams of fat per serving
- 34 grams of carbs per serving
- 2 grams of fiber per serving
- 37 grams of protein per serving
Serving Suggestions
Since this recipe is on the richer side, I recommend serving it with lighter items to balance the meal and bump up the nutritional content. A simple starter salad or a side of sauteed asparagus (or any sauteed veggie you prefer) would be great! You can also serve this meal with dinner rolls or a fruit salad for dessert.
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Store & Reheat
As a general rule of thumb, anything with a sauce tends to store and reheat well. That’s another reason I love this recipe!
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of pasta). Store in the fridge for up to 4 days.
Freezer: You can also freeze the pasta for up to 3 months. Place the pasta in the fridge to thaw overnight for best results.
Reheat
Microwave: Place pasta in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place pasta in a pot over medium heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.* Optional: if the sauce gets too thick, you can add a splash of chicken broth or water to thin it out and help with reheating.
Oven: Not recommended.
* Total time depends on the amount you are reheating.
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Creamy Cajun Chicken Pasta
Ingredients
- 12 oz linguine pasta
- 1 cup reserved pasta water (or chicken broth)
- 1.5 lbs chicken breast
- 2 tbsp The Spice Girl Kitchen Cajun Seasoning, divided
- 1 tsp salt, divided, plus more to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 5 oz shredded parmesan cheese
- parsley, for garnish
Instructions
- Boil pasta according to package directions. Be sure to reserve 1 cup of pasta water before straining.
- While the pasta is cooking, pat the chicken breasts dry with a paper towel. Divide 1 tbsp of Cajun seasoning and 1/2 tsp salt on both sides of the chicken, pressing the seasoning in with your fingers.
- Heat the olive oil in a medium pan over medium heat. Add the chicken breasts and cook undisturbed for 3-5 minutes per side, depending on the thickness of your chicken breasts. Using a food thermometer, check to make sure the internal temperature is 165 ℉. Set chicken breasts aside on a clean plate to cool while you make the sauce.
- In the same pan you used to cook the chicken, melt the butter over medium-high heat. Add in the onion, celery, and bell pepper. Cook for 3-5 minutes or until veggies are very soft. Add in the garlic and cook for 1 additional minute.
- Add in the reserved pasta water (or chicken broth) and let simmer for 1-2 minutes, scraping the bottom of the pan to deglaze if necessary.
- Reduce to low heat. Add in the heavy cream, parmesan cheese, and remaining Cajun seasoning with salt. Let it cook just until the cheese is melted and the sauce is thick. Add in the cooked pasta and toss to coat.
- Slice the chicken breasts. Add the chicken with their juices to the pot and toss again. Garnish with parsley, serve warm, and enjoy!
Notes
Store & Reheat
As a general rule of thumb, anything with a sauce tends to store and reheat well. That’s another reason I love this recipe!Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of pasta). Store in the fridge for up to 4 days. Freezer: You can also freeze the pasta for up to 3 months. Place the pasta in the fridge to thaw overnight for best results.Reheat
Microwave: Place pasta in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.* Stovetop: Place pasta in a pot over medium heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.* Optional: if the sauce gets too thick, you can add a splash of chicken broth or water to thin it out and help with reheating. Oven: Not recommended. * Total time depends on the amount you are reheating.This post was all about Creamy Cajun Chicken Pasta.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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