Cajun Chicken Pasta

Crowd-pleasing without the fuss, leaning on chicken and pasta for depth. Cook to 165°F for juicy, tender bites.

Why You'll Love This Recipe

• Restaurant-style flavor at home in 30 minutes.
• Creamy, smoky, slightly spicy — a flavor bomb.
• One pan for the sauce.
• Customizable heat with the Cajun seasoning.
• Crowd-pleaser for date night or family dinner.

Ingredient Notes

• Cajun seasoning (Tony Chachere's, Slap Ya Mama, or homemade) is the star — buy one you like.
• Heavy cream is required; half-and-half can break and milk won't have body.
• Freshly grated Parmesan melts smoothly; pre-shredded contains anti-caking agents.

Ingredient Substitutions

• Shrimp (cook 2 min per side) instead of or with chicken.
• Andouille sausage for extra smokiness.
• Half-and-half + 1 tablespoon flour to thicken if avoiding heavy cream.

Equipment Needed

• Large pot
• Large deep skillet
• Tongs
• Colander
• Instant-read thermometer

Prep Tips

• Slice chicken and vegetables before water boils.
• Grate Parmesan fresh while pasta cooks.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 12 oz pasta, 1 cup heavy cream, 1 cajun seasoning, 1 medium bell pepper, sliced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup parmesan cheese. mince the garlic, dice the onion, chop the vegetables into even pieces, and grate the parmesan before you start cooking.

2. 2

   Bring a large pot of salted water to a boil. Cook the pasta to al dente. Reserve ½ cup pasta water before draining.

3. 3

   Meanwhile, toss the chicken with 1½ tablespoons of the Cajun seasoning. Heat the olive oil in the skillet over medium-high heat. Sear the chicken 3 minutes per side until the spice rub is darkened and crusted and the chicken reads 165°F. Transfer to a plate.

4. 4

   Reduce heat to medium. Melt the butter in the same pan; add the peppers and onion with a pinch of salt and cook 5–6 minutes until softened and lightly charred at the edges. Add the garlic and remaining ½ tablespoon Cajun seasoning; cook 60 seconds until fragrant.

5. 5

   Pour in the cream and simmer 3 minutes until slightly thickened. Off the heat, whisk in the Parmesan a handful at a time until smooth and glossy.

6. 6

   Add the drained pasta, sliced chicken, and a splash of pasta water; toss for 1–2 minutes over low heat until everything is coated and the sauce clings. Taste and add salt or a pinch of red pepper flakes as needed. Finish with parsley and a squeeze of lemon.

Artsi Pro Tips

• Cajun seasoning blends vary widely in salt content — taste yours before salting the sauce.
• Add the Parmesan off the heat. High heat can break the cream and make it grainy.
• Toss the pasta in the sauce for a full minute. The starch helps everything cling.

Common Mistakes

• Boiling the cream sauce, which can split and turn grainy.
• Adding cheese to a too-hot pan — same problem.
• Underseasoning. Taste, then adjust salt and heat at the end.

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