Why Make This Recipe
Five-Ingredient Creamy Cajun Chicken Pasta is a fantastic meal for busy weeknights. It’s quick to make, taking only 30 minutes from start to finish, and it uses simple ingredients you probably already have in your pantry. The creamy sauce, combined with the Cajun spices, gives this dish a rich and comforting flavor that you and your family will love. Plus, with its easy preparation, it’s perfect for both novice cooks and experienced chefs.
How to Make Five-Ingredient Creamy Cajun Chicken Pasta
Ingredients:
- 2 boneless, skinless chicken breasts, sliced or cubed
- 1 tablespoon of Cajun seasoning blend
- 8 ounces of fettuccine or your preferred pasta
- 1 cup of heavy cream or half-and-half
- 1 cup of freshly grated Parmesan cheese
Directions:
- Begin by bringing a large pot of salted water to a boil. Add the fettuccine or pasta of your choice and cook according to the package instructions, typically for 8-12 minutes, until al dente. Drain the pasta and set it aside, reserving a small amount of the cooking liquid in case you need to thin out the sauce later.
- In a large skillet or sauté pan, heat a drizzle of olive oil over medium-high heat. Add the sliced or cubed chicken and sprinkle with the Cajun seasoning. Cook the chicken, stirring occasionally, until it’s fully cooked through and no longer pink in the center, about 6-8 minutes.
- Reduce the heat to medium-low and pour in the heavy cream or half-and-half. Whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Allow the sauce to simmer for a few minutes, stirring occasionally, until it thickens to your desired consistency.
- Add the cooked pasta to the skillet with the creamy Cajun sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, you can thin it out by adding a splash or two of the reserved pasta cooking liquid.
How to Serve Five-Ingredient Creamy Cajun Chicken Pasta
Serve this dish warm, garnished with extra Parmesan cheese or chopped parsley if desired. It pairs well with a fresh side salad or some garlic bread for a complete meal.
How to Store Five-Ingredient Creamy Cajun Chicken Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The pasta will stay fresh for up to 3 days. When you’re ready to eat, reheat it on the stove or in the microwave. You might need to add a little water or milk to loosen the sauce.
Tips to Make Five-Ingredient Creamy Cajun Chicken Pasta
- For a little more heat, add extra Cajun seasoning or sprinkle some red pepper flakes into the sauce.
- If you prefer a lighter dish, use half-and-half instead of heavy cream.
- Feel free to toss in some vegetables like spinach or bell peppers for extra nutrition and color.
Make-Ahead & Meal-Prep Guide
Creamy, spicy comfort—minus the weeknight scramble.
Prep today, cook fast tomorrow: Cube/slice chicken and toss with half the Cajun seasoning. Grate Parmesan and measure cream. Store chilled up to 24 hours so dinner is basically a toss-and-simmer.
Pasta timing: Cook pasta right before serving for the best bite. If you must cook ahead, undercook by 1 minute, drain, toss with a teaspoon of oil, and cool. Rewarm directly in the sauce with a splash of pasta water.
Sauce insurance: Cream sauces thicken as they cool. When reheating leftovers, stir in 2–4 tablespoons milk, cream, or pasta water over low heat until silky again—avoid boiling.
Lunch boxes: Pack pasta and sauce together. Add a splash of milk before microwaving in short bursts, stirring between intervals so the sauce stays smooth.
Freezer note: Creamy pasta doesn’t freeze well. If you need a head start, cook and freeze the seasoned, cooked chicken only (up to 2 months). Make fresh pasta and sauce when ready.
Variation
You can easily swap the chicken for shrimp or a mix of vegetables for a vegetarian version. Just adjust the cooking time accordingly, ensuring the shrimp is pink and cooked through.
FAQ (Expanded)
1) Can I use a different type of pasta?
Yes. Short cuts like penne or rigatoni catch the creamy sauce nicely; spaghetti or linguine work, too. For gluten-free, use a GF pasta and cook to just al dente—GF noodles soften quickly, so toss with sauce right before serving.
2) How can I make this recipe spicier?
Boost heat by adding extra Cajun seasoning, a pinch of red pepper flakes, or a few dashes of hot sauce when you add the cream. You can also finish with a grind of black pepper for warmth without extra salt.
3) Can I freeze the leftovers?
It’s not ideal—cream-based sauces can separate after freezing. If needed, freeze the cooked chicken only. When reheating pasta leftovers from the fridge (not frozen), warm gently with a splash of milk or pasta water to restore creaminess.
Cajun Chicken Pasta
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, sliced or cubed
- 1 tablespoon Cajun seasoning blend
- 8 ounces fettuccine or your preferred pasta
- 1 cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the fettuccine or preferred pasta and cook according to package instructions, typically for 8-12 minutes, until al dente. Drain the pasta and set it aside, reserving a small amount of the cooking liquid.
Cooking
- In a large skillet or sauté pan, heat a drizzle of olive oil over medium-high heat. Add the sliced or cubed chicken and sprinkle with the Cajun seasoning. Cook the chicken, stirring occasionally, until fully cooked through and no longer pink in the center, about 6-8 minutes.
- Reduce the heat to medium-low and pour in the heavy cream or half-and-half. Whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Allow the sauce to simmer for a few minutes, stirring occasionally, until it thickens to desired consistency.
- Add the cooked pasta to the skillet with the creamy Cajun sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, thin it out by adding a splash or two of the reserved pasta cooking liquid.
Serving
- Serve warm, garnished with extra Parmesan cheese or chopped parsley if desired. It pairs well with a fresh side salad or garlic bread.