Cajun Chicken Pasta Recipe

There are so many good chicken pasta dishes out there but this recipe for Cajun chicken pasta is definitely one of the best! Cajun chicken pasta is Cajun seasoned chicken tossed with a cream sauce and linguini. The highlight of this recipe is the cream sauce, this well seasoned alfredo style sauce is nothing short of amazing. The good news is, you probably have a lot of the ingredients for this recipe on hand. I really enjoyed the sundried tomatoes, but they can be left out if you choose. For the chicken, you can season the breasts, fry them whole and then slice them instead if you choose. This chicken pasta dish is sure to please almost everyone. Enjoy.

2 boneless skinless chicken breasts (cut into small strips)
4 ounces linguini (cooked all dente)
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green onion (thinly sliced)
2 cups heavy whipping cream
2 tablespoons sun-dried tomatoes (chopped)
¼ teaspoon salt
¼ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
¼ cup parmesan cheese

Cooking Instructions:

Step 1: Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.
Step 2: In a large skillet over medium heat, melt butter. Add chicken and sauté the chicken for 5 to 7 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees).
Step 3: Reduce heat to low. Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through. Pour over hot linguini and toss with parmesan cheese.
(Makes 2 Servings)


48 Responses to “Cajun Chicken Pasta Recipe”

  1. Danielle — March 1, 2011 @ 12:47 pm

    I love this recipe too! I was surprised the first time I made it how delicious it was with so few ingredients. Great pictures!

  2. Tanya — March 3, 2011 @ 8:13 am

    My husband loves Cajun Chicken Pasta but, has only ever eaten it in restaurants. Thanks for the recipe! I can’t wait to try it out for him!!!

  3. Roland — March 7, 2011 @ 11:27 am

    Try grilling the chicken and then slicing or shredding it. It gives it a nice smoky flavor. Very versatile recipe. Thanks for sharing.

  4. Jenny — April 12, 2011 @ 5:22 pm

    I tried this recipe tonight and I received rave reviews from my family. My husband said he has a new favorite dish. Restaurant flavor made simple at home.

  5. Clarence — April 19, 2011 @ 5:24 pm

    I tried this recipe and it was very good. I added a bit of cornstarch to thicken up the sauce a bit.

  6. Dawn — June 7, 2011 @ 4:46 pm

    Made this for the first time tonight. Was delicious, and hubby loved it, too! Quick and easy, and made either BIG servings or enough leftover for tomorrow’s lunch. Thanks!

  7. Diane — August 27, 2011 @ 3:35 pm

    I made this tonight at my husband’s request and it was absolutely wonderful!! We both loved it and I will definitely make it again…sooooo good!!

  8. Emily — September 16, 2011 @ 6:29 am

    Made this last night for my roommates… it was fabulous! I sort of doubled the recipe, used 16 oz. of penne pasta and three large chicken breasts. I only needed about 3 cups of heavy cream to make the sauce for all of the pasta, and I doubled the rest of the spices, cheese, etc. Great recipe, can’t wait to make it for my boyfriend! 🙂

  9. Megan — November 28, 2011 @ 7:21 pm

    This recipe is amazing! I absolutely loved it, and so did my husband! Plus it’s fast. that is a huge plus.

  10. Carol — December 24, 2011 @ 2:06 am

    Oh wow….it doesn’t get much better than this.

  11. Quetta — December 29, 2011 @ 5:04 pm

    Amazing!!! Thanks for the great recipe.

  12. Bridget — January 11, 2012 @ 10:03 am

    What is the serving size for the recipe as is above?

  13. Bobby — January 11, 2012 @ 10:14 pm

    Bridget- I do not know exact serving sizes. The recipe will serve 2 people.

  14. Tiffany — February 2, 2012 @ 9:08 am

    What cajun seasoning do you use for this? Looks delicious!!!

  15. Bobby — February 2, 2012 @ 10:09 pm

    Tiffany- I cannot remember what brand of cajun seasoning I used, sorry.

  16. patty — February 8, 2012 @ 4:39 am

    McCormick’s Gourmet Cajun Seasoning is the best and never too salty. My husband and I both loved this recipe. I did sub half and half for the heavy cream to make it less rich. 5 stars and kudos from our house for an amazing and delicious recipe. We paired with roasted butternut squash. Wonderful meal!!

  17. Jen — February 9, 2012 @ 6:05 pm

    Omg!! Made this tonight (with the cream!)and it was delish!! When all 3 of my kids ate it I knew it was a definite keeper.

  18. Tiffani — February 16, 2012 @ 12:30 pm

    Im making this tonight! I will be using my “Slap yo Mama” Cajun seasoning I bought in New Orleans!Yum! Thanks for the recipe!

  19. Allison — February 29, 2012 @ 4:32 pm

    Do you add the sauce to the same pan the raw chicken was cooked in? Or use a new pan?

  20. Bobby — February 29, 2012 @ 11:11 pm

    Allison – either way is fine.

  21. Rakia — March 3, 2012 @ 8:52 am

    I made this with shrimp instead of chicken. The ingredients cost less then $30 bucks and it was amazing. I couldn’t believe I made something that taste like it came from a restaurant. It was a great dish for a romantic dinner I made the hubby. I did have to add a bit more flavor but the recipe was so awesome. Thanks for posting.

  22. Heather — March 3, 2012 @ 10:20 am

    This is my favorite pasta recipe. I have made it many times. Makes me smile just thinking about it. It is so flaverful and such an easy meal to make.

  23. Amy — March 6, 2012 @ 5:19 pm

    This is a great recipe. It reminds me of the boxed Macaroni Grill’s pasta….but homemade 🙂

  24. Rachel — March 18, 2012 @ 3:10 pm

    Is this spicy???

  25. Bobby — March 18, 2012 @ 9:36 pm

    Rachel- no, it is not really spicy. Maybe a little bit but nothing severe.

  26. Brenda — March 23, 2012 @ 7:33 am

    awesome! my fiance can’t get enough. I’m going to try this again tonight with shrimp!

  27. Carson — March 25, 2012 @ 4:13 pm

    I stumbled across this site looking for wing recipes and found this as well. This is hands down the best cajun chicken pasta recipe I have ever made. Amazing every time I cook it. Thanks!

  28. Cathrina — April 14, 2012 @ 4:48 am

    I made this last night and it was a hit! Not the healthiest dish but by far one of the easiest and tastiest dishes i have served. THANKS!

  29. Jared — April 28, 2012 @ 3:57 pm

    My sauce didn’t come out very thick, I believe it might be because I didn’t have heavy whipping cream. Is this correct or did I not let it simmer long enough?

  30. Bobby — April 28, 2012 @ 5:29 pm

    Jared- Yes, heavy whipping cream will thicken. I am not sure what you used but if it was milk or something, it will not become thick.

  31. Michelle — May 26, 2012 @ 3:13 pm

    This recipe is lovely! I made it for dinner tonight and my husband was thrilled. The serving size indicates two, but since there is so much heavy cream (2 cups!) the sauce covered enough pasta for four to six servings (1 box of pasta). One minor tweak was to add about a tablespoon of the Cajun seasoning to the finished sauce and a dash of cheyenne…it helps the sauce maintain its flavor once the pasta is added. Thanks for sharing!

  32. Andrea — May 31, 2012 @ 3:28 pm

    Wow ! This was the best! I added mushrooms to it too whoa! Spicy and creamy!

  33. Andrea V — June 5, 2012 @ 9:48 am

    I also added mushrooms to mine, and fresh garlic. The sauce was runny on the first run because I did a cup of half and half instead of the full cream, but the pasta soaked it up nicely and the sauce was just fine on reheating. I might even try this with a little bit of olive oil and skip the cream sauce entirely. I made my own cajun seasoning without salt and the chicken turned out awesome.

  34. Jamie — June 8, 2012 @ 2:25 pm

    Love this recipe…it is very popular at the house. I have been told it is better than the restaurant cajun chicken pasta.

  35. Britney — June 19, 2012 @ 11:16 am

    I made this recipe for my husband last night, and we both loved it!! It’ll definitely be served again in the future. I added fresh spinach to the sauce and thought it was delicious.

  36. Malia — July 6, 2012 @ 3:09 pm

    Tried this recipe not too long ago and my husband LOVED it!! It was soo good! I added a little bit more cajun seasoning to spice it up! Excellent recipe!

  37. kay — August 20, 2012 @ 4:37 am

    Made this yesterday. So easy and extremely delicious! This recipe is a keeper! I didn’t really expect it to taste sooooo good! Thank you!!

  38. Sindy — September 10, 2012 @ 8:19 pm

    I made this tonite and also had enough sauce for a whole box of pasta. I used heavy cream but it never did thicken

  39. Kem — September 17, 2012 @ 3:09 pm

    I just made this dish again ( a quick goto meal)…delish! @Sindy, I always use some cornstarch to thicken the sauce, otherwise it can be runny.

  40. Holly — September 18, 2012 @ 3:03 pm

    I made this tonight for dinner and it’s amazing!!! I added some cornstarch to thicken the sauce and also instead of just sun dried tomatoes, I used sundried tomato pesto. To cut down on fat I used 1 cup cream and 1 cup milk, it did not cut flavor. I also added steamed broccoli to have a veggie. It was so good, my husband loved it and requested that this be a keeper and to make it again soon!!! It was so easy also, only took about 20 minutes !!!

  41. scott lemon — September 23, 2012 @ 5:04 pm

    We used a whole box of pasta and doubled ( maybe a little more than double) everything but the chicken because it wouldn’t have been enough for our family of three ( big eaters). We also like to have a good portion of leftovers for work. I used chives instead of green onions because I forgot them. My 11 year old son and my husband both loved it. I make several good pasta dishes like this, but my husband liked this one the best. I added extra cajun seasoning and cayenne pepper like someone suggested at the end and felt it was a good idea. I also used more cheese than they asked for which made it extra yummy. Now I have lunch for the week.

  42. Sheena — November 20, 2012 @ 5:53 pm

    This was awesome! My hubby loved it! I too used a little cornstarch to thicken the sauce and it worked great. I may add some asparagus next time. Thanks for sharing.

  43. Jessica Collins — December 12, 2012 @ 2:12 pm

    What brand of whipping cream should I use

  44. Hollie @ I'm Busy Procrastinating — January 20, 2013 @ 9:04 pm

    We make this recipe too. Found it on Very tasty!

  45. Nia — May 6, 2013 @ 6:45 am

    This recipe is amazing! I know it by heart and cook it often. Restaurant quality and impossible to mess up.

  46. nnnic — November 22, 2013 @ 3:16 pm

    Wow. Tremendous recipe. Definitely a keeper.

  47. Rikki — March 11, 2015 @ 5:44 pm

    Have you ever tried making this in the crockpot. it sounds so good but i would love to be able to throw it in and forget about it for a bit.

  48. Bobby — March 11, 2015 @ 7:23 pm

    No, sorry, I have not tried making this in the crockpot.

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