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Cajun Chicken Pasta

cajun chicken pasta

This Cajun Chicken pasta has just the right amount of spice and the tender chicken combined with the creamy sauce make it a perfect dinner for any night of the week.

When you are five weeks into recovery from jaw surgery, and stuck on a soft chew diet, you start trying every different possible pasta combination known to man, and some that aren’t, just to keep things interesting. These days I find myself trying to come up with all kinds of new pasta recipes in hopes that I don’t get sick of the stuff before my soft chew days are over. This recipe for Cajun Chicken Pasta came to life after raiding my pantry and refrigerator, identifying things that needed to be used up before they went bad. On the list? A jar of roasted red peppers, a package of green onions, and half a carton of heavy cream that I used for a recipe earlier in the week.


Despite being hesitant about the combination of ingredients available to work with, I got to work putting together what turned out to be one of the most delicious cajun pastas I’ve had. Even my pasta hating husband deemed this recipe a success! And the awesome thing about this dish is that you can make it as spicy as you’d like, you just have to adjust the seasonings a bit. You can eliminate the spice altogether and it’ll be more like a chicken alfredo pasta.

This Cajun Chicken pasta has just the right amount of spice and the tender chicken combined with the creamy sauce make it a perfect dinner for any night of the week. Serve this with some fresh garlic bread (like this one), and a side salad, and you’ve got yourself a fantastic meal that’s good enough for entertaining.

*Note: If you’ve never cooked with roasted red peppers, and you’re not sure where to find them, I found them in the condiments aisle at my grocery store, near the olives. They come in a jar. You could also roast your own, but the jarred peppers definitely come in handy for quick recipes like this!


Cajun Chicken Pasta

cajun chicken pasta

Prep Time: 7mn
Cook Time: 22mn
Total Time: 29mn


  • 3 boneless skinless chicken breasts cut into 1-2 inch chunks
  • 1 box penne pasta cooked al dente cooked according to directions on box
  • 3 teaspoons cajun seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2-3 green onions sliced thin
  • 2-3 tablespoons chopped roasted red peppers
  • 2 cups heavy whipping cream
  • 1/3 cup shredded parmesan cheese + 2 tablespoons for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flake *eliminate if you don’t want heat
  • 1/2 teaspoon black pepper
Need to convert the measurements? Click here!


  1. Melt two tablespoons butter in a large skillet on medium high heat
  2. While butter is melting, combine cajun seasoning, paprika, salt and pepper in a ziplock bag or a bowl. Coat the chicken with the seasonings.
  3. Cook chicken in skillet until cooked through which should take around 7-8 minutes. Use a meat thermometer if needed to check for doneness. Chicken should be cooked to 165 degrees.
  4. Remove chicken from pan and add sliced green onions and roasted red peppers. Sauté veggies for 3-4 minutes.
  5. Add in heavy whipping cream, salt, pepper, and crushed red pepper and bring to a simmer. Cook until the whipping cream reduces by about half. Mix the chicken back in to the cream/onion and roasted red pepper mixture.
  6. Once cream has reduced, add in a heaping 1/3 cup of shredded parmesan cheese and stir until it has melted.
  7. Serve over pasta and top with a little parmesan cheese for garnish. Enjoy!

Need cooking temperatures? Click here!

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