Creamy Cajun Chicken Pasta

Ready for a restaurant-worthy dinner that you can put together in under 30 minutes? 8 ingredients are all you need and you’ll end up with this Creamy Cajun Chicken Pasta that will have your kitchen smelling like a sautéed heaven. No need to plan ahead or worry about marinating—just rub your chicken with our easy-to-make Cajun seasoning, and you’re ready to cook. This is a recipe for perfection, but since we can’t really title a recipe ‘Perfection,’ we’ll just say that our Creamy Cajun Chicken Pasta is perfect for your family dinners.

Serve this with an Arugula Salad and Homemade Breadsticks for a complete restaurant-quality meal.

Cajun seasoning is one that we love so much that we decided to make our own. We like to keep a little bottle or bag of it in the pantry. Nowadays you can find Cajun seasoning blends in most grocery stores, but making your own allows you absolute control of the flavor. Want a little more kick? Add some extra cayenne pepper. Love that onion taste? Throw in a little more onion powder. There are a lot of variations to Cajun seasoning, so play around with it until you find the blend that makes your tastebuds sing like the bayou at night.

Ingredient Notes

• Chicken Breasts: For faster cooking, fillet the chicken breasts by cutting them in half lengthwise. Slice horizontally, keeping the knife parallel to the cutting board.
• Cajun Seasoning: This blend can be purchased at most grocery stores in the spice aisle, but we prefer to make our own. Give it a try – Homemade Cajun Seasoning.
• Linguine: Slightly thicker than spaghetti noodles with a flat surface similar to fettuccine. You could also use spaghetti or fettuccine too. We’ve done it with all three!
• Bell Peppers: For quick slicing, cut off the top and bottom of the pepper, then take the circular piece you’re left with and cut it in half. Lay each piece flat on the cutting board, remove the seeds and white membrane, then slice into long strips.
• Red Onion: Sweetens as it cooks, and adds more color to the dish.
• Mushrooms: Cremini or white mushrooms work great. Find them in the refrigerated area of the produce section in your grocery store.
• Heavy Cream: Also labeled Heavy Whipping Cream. If you need to lighten things up, you can use half-and-half, but it’ll be a thinner sauce.

The Perfect Sear

Getting that perfect sear on your chicken is easier than you think! The trick? A hot skillet and a little patience. Heat your pan over medium-high before adding the chicken so it sizzles right away, locking in all those juices. Don’t crowd the pan—give each piece its space, and let it sit for about 2 minutes before flipping. This is how you get that golden-brown crust everyone loves! Once seared, lower the heat to medium-low to cook the inside without burning the outside. Always check that the internal temp hits 165°F before taking it off the heat.

Adjusting the Heat Level

If you love a spicy kick, there are plenty of ways to amp up the heat in this dish! Increase the amount of cayenne pepper in your Cajun seasoning or add a pinch of red pepper flakes in with your veggies. You can even drizzle in a bit of your favorite hot sauce for an extra punch. For those who prefer a milder flavor, simply omit the cayenne pepper in the homemade Cajun seasoning or choose a pre-made seasoning blend labeled as mild.