I’m so excited about this Creamy Cajun Chicken Pasta Skillet! It’s a cheesy and a slightly spicy chicken with pasta that’s all cooked in just one skillet!
Creamy Cajun Chicken Pasta Recipe:
This creamy and cheesy goodness comes together in less than 30 minutes and is bursting with delicious spices in a creamy sauce.
- Start by seasoning cut up boneless skinless chicken thighs in some cajun seasoning.
- I prefer to use chicken thighs, but you can easily switch them out for chicken breast if desired.
- To switch things up even more, you could use some andouille sausage in place of the chicken.
What type of Pasta Should I Use?
- Once your chicken is seared, toss in your preferred pasta. I used a campanelli noodle because it’s twirly and fun, but you could use any pasta that you prefer.
- You could substitute in penne, ziti, shells, or whatever you have on hand.
- If you want to make this LOW CARB: remove the pasta and add in either some cooked spaghetti squash, zucchini noodles, or cauliflower rice. REDUCE the chicken broth to 1/2 cup and cook until the substituted noodle is tender.
How To Make Creamy Cajun Sauce:
- Once the noodles are cooked, stir in a little heavy cream and some extra cajun seasoning.
- To make the dish extra creamy, stir in 2 tbsp of cream cheese until it’s melted into the sauce.
- Top the oven-safe skillet with cheese and pop it under the broiler to get it nice and bubbly.
What Is Cajun Spice Made Of?
Cajun Spice is a blend of seasonings including garlic powder, onion powder, salt, pepper, oregano, thyme, paprika and a little heat from some cayenne pepper. If you don’t have a jar of cajun seasoning in your cupboard, here is a Simple Cajun Spice Recipe to use:
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp coarse salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
What Should I Serve Cajun Chicken Pasta With?
This creamy chicken pasta dish would pair perfectly with a cool Caesar salad, garden salad, Parmesan Roasted Broccoli, or even served by itself!
Can I Make Cajun Chicken Pasta In Advance?
You can definitely make this creamy chicken pasta dish in advance and serve it later. In fact, the cajun flavors in this dish get better as it sits, but there are a few things to keep in mind if you’re wanting to make this recipe in advance.
- The longer this dish sits, the less creamy it’ll become, because the sauce will absorb more into the pasta.
- One option is to cook everything except the pasta in advance, then just before serving combine the cooked pasta with the re-heated chicken and creamy sauce.
- Keep the creamy cajun chicken pasta refrigerated in an air tight container until ready to serve.
More Chicken Pasta Dishes To Try:
- BBQ Chicken Pasta Skillet
- Creamy Chicken Asparagus Pasta Skillet
- Thai Chicken Pasta Salad
- One Skillet Chicken Parmesan Pasta
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Amazon.com
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN
Cajun Chicken Pasta Skillet
Ingredients
- 1 1/4 lbs. boneless skinless chicken thighs, cut into bite-size pieces
- salt & pepper
- 2 tbsp cajun seasoning, divided
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 10 oz. uncooked campanelli noodles
- 2 tbsp heavy cream
- 1 1/2 cups monterey jack cheese, shredded
- parsley for garnish
Instructions
- Season the diced chicken thighs with salt, pepper and 1 tbsp of the cajun seasoning.
- Heat oil in a large skillet over medium high heat and cook chicken until browned on all sides, stirring occasionally. Add the bell pepper, onion and garlic to the skillet. Cook another couple minutes until the onions and pepper are tender.
- Add the chicken broth and uncooked noodles to the skillet, stir to combine. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 to 15 minutes or until pasta is tender, stirring occasionally.
- Stir in the heavy cream and remaining cajun seasoning until combined. Top with the shredded monterey jack cheese and broil about 5 inches away from the heating element in your oven for about 2 to 3 minutes, or until cheese is slightly browned and bubbly. Carefully remove from oven, let cool slightly, garnish with parsley if desired and enjoy!
Notes
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp coarse salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
So delicious and so easy! My husbands favourite meal. Only thing I do different is add extra Cajun seasoning and ensure we have lots of garlic bread. Thank you for sharing this recipe.
We love that Cajun seasoning! So glad you enjoyed it!
This is the third recipe of yours I have made now. This was delicious ! Everyone of your recipes have been wonderful and so satisfying!
Thank you!
I’m so happy to hear it Laura! Glad you’re enjoying the recipes!
My sauce was almost watery, what did I do wrong ?
If your pasta maybe didn’t absorb all the chicken broth that could be why it was more watery. If you run into that again, you could drain off the excess moisture before adding in the heavy cream and cheese.
I made the cajun chicken recipe and it was amazing and like you said, quick and easy. May not have been as good as your but I loved it nonetheless. I made minor adjustments like not add the cream cheese and I did not make my own cajun seasoning.
I’m sure it was amazing! Thanks for your comment!
Does heavy cream has to be used? Can milk be used instead like 2%?
I bet it would work with 2% milk, it just wouldn’t be as creamy as it would be with the heavy cream. The sauce might not come together as well.
Any idea what the carb count would be for the Cajun Chicken Pasta Skillet if the Riced Cauliflower is used instead of the pasta?
There are a lot of great websites that can help you do those calculations for free. This is a great one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Made this wonderful Creamy Cajun Chicken Pasta for us last night. As I’ve got older (now 74 and will be 75 in a few months) I head for quick and nutritious meals.
We had our dinner last night and really enjoyed it and have enough for at least one extra meal. I did add a few extra veggies but that’s all I changed.
Just wonderful – thank you for these one fry pan meal recipes.
Awesome! I’m so glad you’re enjoying the recipes Janet!
Hi. I’m wondering what Cajun seasoning you use? I made this tonight and it had delicious flavor but it was very salty. I’m wondering if it might be the Cajun seasoning I used which was Slap Yo Mama. Thanks 🙂
I’ve never used the Slap Yo Mama brand. I typically use the McCormick seasoning or the brand Louisiana.
I forgot that I was to cook the pasta with the other ingredients in the pan. I had cooked them prior to starting the recipe. After realizing what I ‘d done I added a little flour to the broth so the sauce would thicken. What would you have done in that case?
I would have not added all of the chicken broth, maybe just a 1/4 cup of that along with the heavy cream and stirred it all together until warmed throughout. Hope you still enjoyed it!
Is it spicy? It looks good but I have a little one who doesn’t like spice.
Thanks for sharing the recipe. This came out nicely, even though I used wagon-wheel pasta and unsweetened greek yogurt (instead of the cream).
Can I use roasted, jarred red bell peppers in place of the red pepper in case I don’t have any on hand?
You may certainly try. Just be aware the texture and flavor might be a little different than if using fresh. Hope this helps!
Tried this last night. It was delicious! Hubby liked it too. We will definitely make this again.
Hi Shawn – when do you add the 2nd tablespoon of Cajun seasoning? Thanks!
Hi Perri, Looks like I forgot to add that in there! You’ll want to put it in when you add the heavy cream. I’ve updated the recipe to reflect this. Thanks for bringing it to my attention! I hope you enjoy it! 🙂
I enjoy making your recipes. I would really like to know how you spent $75.00 for dinners n ate like like kings.
Thank you
Denise
Hi Denise! Great question! I was able to make a menu before we left and used items that I already had in my pantry in addition to what I purchased at the grocery store.
These are the dinners I prepared: Spaghetti with meatballs, Mexican Beef and Rice Skillet, Cajun Chicken Skillet, Tacos, and a Chicken Stir Fry. The last night we just ate all the leftovers and cleaned out the fridge.
I buy chicken in bulk at Costco, I found a great deal on ground beef too, so I was able to use that to make great use of that. As for breakfasts we brought 4 dozen eggs (we have backyard chickens), so I was able to make breakfast burritos, eggs and sausage, pancakes, oatmeal and cold cereal.
Lunches included sandwiches, wraps, and we left room in our budget to go out a couple times. 🙂 Hope that helps!!
You can’t go wrong with one skillet dinners!