Easy Cajun Chicken Pasta

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A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It's made all in one pan and on the table in 20 minutes!

Do you love 30 minute meals? Make sure to try Shrimp Alfredo, Chicken Marsala Pasta, Honey Mustard Chicken, and Mediterranean Meatball Bowls!

How to Make Cajun Chicken Pasta:

Sauté Chicken and Veggies: Cook pasta then drain, rinse with cold water, and set aside. Add butter to a skillet then add garlic and cook for a couple minutes. Add chicken and vegetables then season with cajun seasoning. Cook for 3-4 minutes, until chicken is almost cooked through. Add milk and cream cheese then stir for 2-3 minutes until cream cheese is melted and sauce is smooth.

Serve: Add pasta and cheese to the pan then stir to combine and season with salt and pepper if needed.

Recipe Variations:

• Spice Level: This pasta has a mild to medium spice level, if you want it less spicy, start with just 1 teaspoon of cajun seasoning, or more than 2 teaspoons (or a sprinkle of cayenne), for more spicy pasta.
• Pasta: I usually use farfalle (bowtie) pasta, but you can substitute 8 oz of penne, shells, rotini, linguine, or your favorite pasta.
• Make it Healthier:
  • Use whole grain pasta.
  • Add extra veggies: Look in your fridge and use up what you have. Some of my favorites are: sliced bell peppers, spinach, asparagus, mushrooms, broccoli, zucchini, etc.
  • Use olive oil instead of butter, or reduce the butter in half.
  • Use low fat cream cheese and skim milk in the sauce, and don't add the parmesan cheese.

Make Ahead Instructions:

Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.

More Pasta Recipes:

• Manicotti
• Pasta Primavera
• Tuscan Chicken Pasta
• Pastalaya
• Harissa Pasta
• Baked Ziti
• Crock Pot Baked Ziti
• Chicken Parmesan

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4.98 from 468 votes

Cajun Chicken Alfredo Pasta

Author: Lauren Allen

A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It's made all in one pan and on the table in 20 minutes!

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 4

Equipment

• Knife

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 8 ounces farfalle pasta, (or your favorite type)
• ▢ 2 Tablespoons butter
• ▢ 3 cloves garlic, , minced
• ▢ 1 pound boneless skinless chicken breasts, (about 2 breasts), cut into bite-size pieces
• ▢ 2 teaspoons Cajun seasoning, , more or less, to taste
• ▢ 4 ounces cream cheese, , softened and cut into small pieces
• ▢ 1 cup milk
• ▢ 3/4 cup freshly grated parmesan cheese
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1/2 teaspoon salt, , more to taste, if needed
• ▢ Fresh vegetables, if desired, , see note*

Instructions 

• Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
• Cook chicken: In a large pot or skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Add the chicken pieces (and any desired vegetables*) and season with cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through.
• Add milk and cream cheese, stirring well until cream cheese has melted and sauce is smooth, 2-3 minutes. Stir in pasta, parmesan cheese, salt and pepper. Serve immediately.

Notes

Vegetables: this is a great recipe to add extra veggie produce you need to use from the fridge, like bell peppers, spinach, broccoli, asparagus, zucchini or mushrooms. Sauté them in a little olive oil, salt and pepper before cooking the chicken, then stir in at the end.

Healthy Swaps: Use whole grain pasta, substitute olive oil for butter (or cut the butter amount in half). Use low fat cream cheese and skim milk.

Make Ahead Instructions:Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.

Nutrition

Calories: 611kcal, Carbohydrates: 51g, Protein: 41g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 140mg, Sodium: 912mg, Potassium: 746mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1345IU, Vitamin C: 2mg, Calcium: 295mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe December 2014. Updated April 2020 and September 2024.