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This simple Lighter Creamy Cajun Chicken Pasta is made in 30 minutes and uses just one pot. It’s the perfect quick-cooking pasta that’s great for both busy weeknights and laid-back weekends too. Every bite is layered with spicy flavor, bell peppers, crispy chicken, the absolute best creamy parmesan sauce (made on the lighter side), and finished with fresh basil.

overhead photo of Lighter Creamy Cajun Chicken Pasta

If there was one pasta to make this week, this is it. Hands downs, one of my favorites. And for two reasons. First, this is so, so, so easy to make. Simply boil the pasta, sear the chicken, make the sauce, and toss!.

Simple, simple.

And second? There is so much flavor. Mostly thanks to a good spoonful of my homemade cajun seasoning blend…it’s delicious.

And really all I have to say is that I wish I would have put this one together sooner, it’s soo delicious and so easy. A great new addition to your recipe rotation!

prep photo of dry pasta in bowl before cooking

The Process

As you might guess, this is pretty simple and straightforward. But I gave it some get-up-and-go with the addition of my cajun seasoning blend.

Start with the pasta. For this particular recipe, I like to boil and drain the pasta first.

While the pasta is boiling, start prepping. Chop the chicken, prep the bell peppers, and grab some herbs. The idea is that by the time the pasta is finished boiling, all the other prep work will be complete.

Once you drain the pasta, move on to the chicken. Toss it with a little cajun seasoning, then cook it until it’s just crisp.

prep photo of homemade cajun seasoning blend

Now that sauce…

First, you’ll need to cook up some onions, peppers, garlic, herbs, and a touch more cajun seasoning. Then add a splash of chicken broth, milk, and plenty of parmesan. Next comes the ingredient that keeps the sauce creamy without adding any additional cream or butter…the tiniest amount of cream cheese.

I know cream cheese isn’t typical, but  I swear it creates a silky smooth sauce every time. And a little goes a long way. Trust me, it really does the trick!

Once the sauce comes together, toss in the pasta, and add the chicken back in. And that’s it! Top with additional parmesan and lots of fresh basil and thyme.

Yummm!

overhead close up photo of Lighter Creamy Cajun Chicken Pasta

This recipe is all about the sauce and that spicy cajun chicken. The sauce is slightly spicy, herby, and ever so creamy. It’s my favorite combo. And the chicken? It’s a game-changer, tender and delicious, and just perfectly seasoned and spicy! SO GOOD in this creamy pasta.

This is the perfect dish for livening up an average Wednesday night. Or maybe save it for a Friday night. Either way, everyone loves this simple, creamy pasta!

overhead photo of Lighter Creamy Cajun Chicken Pasta

Looking for other quick pasta recipes? Here are a few…

Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Southern Style Creamy Parmesan Chicken Pasta

20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

Lastly, if you make this Lighter Creamy Cajun Chicken Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lighter Creamy Cajun Chicken Pasta

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 467 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary – Metric

Instructions

  • 1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In the same pot set over medium-high heat, add 2 tablespoons olive oil, the onion, chicken, and 1 tablespoon cajun seasoning. Cook until browned all over, about 5 minutes. Spoon the chicken onto a plate.
    3. To the pot, add 2 tablespoons olive oil, the bell peppers, and garlic. Cook another 5 minutes until the peppers are soft. Stir in 1-2 teaspoons cajun seasoning. Add a pinch each of red pepper flakes, salt, and pepper. Cook another minute, until the spices are fragrant, then pour in the broth and milk. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly.
    4. Stir in the parmesan. Then toss in the pasta and chicken and cook 2-3 minutes. Remove from the heat and stir in the basil. Serve immediately topped with additional basil. Enjoy!

Notes

Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup. 
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Lighter Creamy Cajun Chicken Pasta

This post was originally published on May 19, 2021
4.67 from 396 votes (302 ratings without comment)

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Comments

  1. 5 stars
    We made this tonight and it was a winner! Thanks again Tieghan! We even have left overs tomorrow! ?

    Reply

    1. Hey Erin,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

      Reply

    1. Hey Nora,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

      Reply

  3. Hi there! Wondering if you have any recommendations for a dairy free substitute? Can coconut milk be used or will that change the flavor profile too much? This looks delicious and I’d love try it (slightly modified)

    Reply

    1. Hey Michelle,
      I think coconut milk would work just fine here! I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply

  4. 5 stars
    DELISH! Whipped up for impromptu dinner guests last night. Had to sub in shrooms and peas for peppers cuz that’s what I had. But everything else was the same. Clean plate club all around. Will make again.

    Reply

    1. Hey Lisa,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

      Reply

  5. 3 stars
    Did I do something wrong? Seemed like way too much noodles and there was like no sauce? Mine looked like there was no sauce at all

    Reply

    1. Hey Carson,
      So sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help? xTieghan

      Reply

    2. 4 stars
      The same thing happened to me! I used brown rice pasta and I did not have enough sauce at all. Next time I would need to double the sauce or decrease the amount of pasta.

      Reply

  7. 5 stars
    Sooo good! Made this last night, and it was fantastic. The homemade cajun seasoning is amazing too!

    Reply

  8. 5 stars
    I made this over the weekend and it was so good! I used mushrooms instead of peppers because that’s what I had. Thank you for a great, easy recipe.

    Reply

      1. Hi – this looks delicious. Quick question here – when removing the sautéed chicken from the pan, do you also remove the onions or do you let them cook longer with the peppers? Thanks! Also, for any folks out there you have not yet tried your Greek Sundried Tomato Chicken and Farro, we love it!

        Reply

        1. Hey Bethany,
          I just leave the onions, but you can also pull them out. I hope you love the recipe, please let me know if you have any other questions! xTieghan

          Reply

  10. Another excellent recipe! My husband and I made this for dinner last night and loved it. Nothing I would have changed! Excited to have the leftovers for lunch today. We’ll definitely be making this again. ☺️

    Reply

  11. 5 stars
    This recipe was fantastic. I was out of Parmesan and it was still delicious, I can imagine how good it would have been with it. (I used some goat cheese instead, because that’s all I had). I thought it might not thicken up but it just needed a little extra time. It thickened up and was creamy and Cajun-y and delicious.

    Reply

    1. Hey Amy,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

      Reply

    1. Hey Andrea,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

      Reply

  13. 4 stars
    Made this last evening. Very good after it sat a while for the pasta to absorb some sauce. A bit spicy but delicious. I may have been heavy handed with the spice mix ?. At the end of cooking the chicken I added a lot of cauliflower cut into tiny florets with an added sprinkle of spice mix. Finished the dish with chopped zucchini at the very last. So good & pretty healthy!

    Reply

    1. Hey there,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

      Reply

    1. Hi Terri,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

      Reply

    1. Hey Abigail,
      Yes, either of those would work just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply