Creamy Cajun Chicken Pasta
Updated May 12, 2025
This creamy Cajun chicken pasta is easy to make and features delicious blackened chicken with fresh tomatoes and al dente pasta!
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A creamy & Protein-loaded pasta!
If you want a super flavorful meal for dinner tonight, try this creamy Cajun chicken pasta made with juicy blackened, chicken breasts with a light Cajun-inspired cream sauce. Many creamy cajun sauces rely on heavy cream, but this one is made with milk and chicken broth for a lighter sauce that’s still super flavorful! Serve it with some warm garlic bread or dinner rolls, and a side salad for an easy weeknight meal (plus, the pasta makes for great leftovers).
This recipe is adapted from The Comfortable Kitchen cookbook by The Defined Dish, though my version is made with milk and chicken broth instead of butter and cream to keep things on the lighter side.
Happy Cooking!
– Yumna
Cajun Chicken Pasta Ingredients
- Chicken breasts: Try and find chicken breasts that are equivalent in size, so they cook evenly (I like to pound them out a bit with a meat mallet to even them out). If you’d prefer seafood, feel free to use salmon, shrimp, or scallops as well. Just cook them the same way you would the chicken.
- Pasta: I like penne pasta because it has ridges for the sauce to cling to it, but go ahead and use whatever pasta you have on hand (or swap in a gluten-free option).
- Cajun seasoning: You can find this pre-made in the spice aisle of your grocery store, or you can make your own cajun seasoning. Add cayenne or red pepper flakes for extra kick.
- Cream sauce: Combine milk, onion, garlic, salt, and chicken broth for the sauce base. Use whole milk for the creamiest results.
- Tomatoes: I use Roma tomatoes, but you can use any type of tomato that you like. Feel free to add in sautéed mushrooms, zucchini, or yellow squash for a more vegetable-heavy iteration.
- Green onions: Use sliced green onions for garnish.
How to Make Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta
Video
Ingredients
- 4 6-ounce boneless skinless chicken breasts
- 4 teaspoons cajun seasoning divided
- 2 tablespoons extra virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 8 ounces penne pasta
- 2 ½ cups milk
- 1 cup chicken broth
- ½ teaspoon salt
- 1 roma tomato chopped
- 2 green onions chopped
Instructions
- Heat oil in a large deep skillet over medium-high heat. Sprinkle 3 teaspoons of cajun spice mix all over the chicken on both sides and transfer to the heated skillet. Cook until golden brown on both sides and cooked through, 3 to 4 minutes a side. Transfer cooked chicken to a cutting board and let rest while you make the pasta.
- Reduce heat to medium. Add onion and garlic to the same skillet and cook, stirring, until softened, about 3-4 minutes.
- Add the uncooked pasta, milk and broth. Season with the remaining cajun seasoning and salt. Bring to a gentle simmer and cook, stirring often until pasta is al dente and liquid is absorbed and creamy, 12 to 15 minutes.
- Slice the chicken and transfer it on top of the pasta along with the chopped tomatoes and chopped green onions.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Creamy Cajun Chicken Pasta recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Cook your pasta until just al dente. This will allow the pasta to absorb some of the sauce (without getting mushy when reheating).
- Don’t overcook your chicken. Blackened chicken should be cooked until it’s just done in the center (when it reaches an internal temp of 165°F). It will continue to cook after you remove it from the heat, so take it off the stove when it reaches 160°F.
Serving Ideas
- Green Salad. Plate your pasta with some dressed greens to balance out all the creaminess with some acidity. My go-to simple side salads is a mixed greens salad and a fresh garden salad
- Cajun Chicken Wraps. Set aside some chicken and cream sauce to use as filling for a lunchtime wrap like this chicken broccoli wrap.
- Stuffed Peppers. Hollow out red bell peppers, stuff them with leftover pasta, and bake until peppers are tender.
FAQs
This pasta dish can be stored in an airtight container in the fridge for up to 4 days. To reheat, cook the pasta in a skillet over medium heat until heated through. Add a splash of milk or chicken broth if needed to thin out the sauce. You can also use the microwave to reheat this pasta dish. Place the pasta in a microwave-safe container and heat on high for 30 seconds to one minute, or until heated through.
Yes, you can! To freeze, place the pasta in an airtight container and store it in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the fridge, then reheat it in a skillet over medium heat or in the microwave. Be wary: Freezing may cause the sauce to thicken up quite a bit, and the milk may separate or break. This is nothing to worry about.
Comments
Hi Yumna, I have tried many of your recipes and they all turned out yummy.
I have a question regarding the creamy Cajun chicken pasta can we substitute milk with sour cream?
I haven’t tried it myself but I think it would work well! The sour cream will be thicker but you can add some milk or water to thin it out if you feel the sauce is too thick. Hope that helps!
The Cajun Chicken Pasta recipe is a gem! It’s quick, easy, and made in just one pot with minimal ingredients. The Cajun-spiced chicken is flavorful and simple to prepare. I’ve even started using the chicken method in other dishes. Highly recommend this recipe for a delicious, fuss-free meal!
Thanks so much for the kind words, Aksana! I’m so happy you love the recipe and cooking method!!
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