Cajun Chicken Pasta is a go-to dinner in my house that is loved and frequently requested by the whole family. Cajun seasoned chicken breasts are seared to perfection then paired with a creamy, homemade alfredo sauce tossed with al dente pasta. Full of flavor, but simple to make at home, your family will cheer when this dish is on the table.
Reasons You’ll Love This:
Chili’s Copycat – When my daughter ordered the Cajun Chicken Pasta at Chili’s one night, she ended up loving it and was pretty insistent that I make it at home. She loves this recipe just as much!
Customizable – This creamy Cajun chicken pasta is perfect as it is, but you can swap the noodle shape or protein for something different.
Picky Eater Approved – I’m the queen of feeding picky eaters, and this is a pasta dish my family always requests.
Complimentary – Cajun seasoning is full of delightful spice and flavor that compliments the creamy sauce perfectly.
When I make this Cajun Chicken Pasta for dinner, the leftovers hardly last long. Usually everyone goes for seconds, and then I spend half of clean-up time eating the rest of it out of the pot with a giant spoon. It’s one of our favorite recipes to make, and always alleviates the the stress of planning weeknight dinners.
Ingredient Info
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Chicken – I used chicken breasts, but this would work with chicken thighs, or another protein like andouille sausage or even shrimp for a Cajun shrimp pasta.
- Pasta – I like penne, just like how Chilis does it. You can also use a different noodle like bowtie, spaghetti, fettuccine, linguine, etc.
- Half and Half – I think half and half is the perfect consistency. You can use heavy cream if you want a thicker sauce.
- Cajun Spices – If you don’t have Cajun seasoning, mix 3 parts paprika, 2 parts garlic powder & onion powder, 1 part cayenne, dried oregano, dried thyme, black pepper, and salt.
- Parmesan Cheese – I like freshly grated parmesan, but you can use pre-grated if you prefer.
Step by Step Instructions
This is a discussion about the recipe. For the actual recipe with amounts, please see the recipe below.
- Add chicken and spices to a gallon freezer bag. Mix to combine. Set aside.
- In a deep skillet over medium-high heat. Cook the chicken. Remove and set aside.
- Cook pasta. In a separate skillet, make the Alfredo sauce. Allow it to simmer. Toss the pasta in the sauce.
- Serve pasta topped with sliced chicken, diced tomatoes and any extra toppings. Enjoy!
Tips & Advice
Christi’s Kitchen Tips
Extra Toppings and Add-Ins – I’ve been doing this thing where I add veggies & other ingredients to my pastas to make things more nutritionally dense. I like to chop up broccoli and throw it in the sauce, along with sautéed mushrooms, or even spinach. For toppings I also like to add fresh parsley, toasted breadcrumbs, and extra parmesan cheese!
Storage – You can store the leftover Cajun Chicken Pasta in an airtight container in the fridge for up to 3 days. To reheat, you can do it on the stove with a splash of cream, or in the microwave.
No Cajun No Problem – If you want to shake up the flavor, you can also make this with Fajita Seasoning. Rachel Cooks has a great homemade fajita seasoning recipe you can use.
Equipment
For this Cajun chicken pasta recipe you’ll need a few medium to large deep skillets as well as a whisk or something to stir with.
FAQs
I used penne because that’s what Chili’s uses, and what my family likes best but the best pasta for this recipe is your favorite pasta!
Since the sauce for the pasta is an Alfredo sauce, I recommend sticking to parmesan cheese but you could also use Parmigiano-Reggiano or Pecorino Romano.
Recipes You’ll Love
If your family loves Alfredo sauce, or craves Cajun Chicken Pasta at Chili’s, then you are in the right place. We love an easy, and often cheesy, pasta recipe in this house! Here are some of my other favorite pasta recipes for you to try as well.
More Recipes You’ll Love!
CAJUN CHICKEN PASTA RECIPE
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 8 oz penne or similar pasta
- 2 tbsp butter
- 1 tbsp flour
- 2 cloves garlic minced
- 2 oz cream cheese the brick style, not the tub style
- 2 cups half and half
- 1/4 cup fresh grated Parmesan cheese not the powder type!
- Salt pepper and additional Cajun seasoning to taste
Instructions
- In a gallon zipper style bag, combine the chicken, ONE tablespoon of the olive oil and Cajun seasoning. Shake or knead the bag to evenly coat the chicken.
- In a large fry, grill or saute pan, heat remaining one tablespoon of olive oil over medium high heat. Once heated, place chicken breasts in pan, and cover. Flip chicken breasts after approximately seven minutes, cooking for a total of seven minutes on EACH side. * Note that different sizes of chicken breasts may require more or less cooking time.
- Start pasta and cook according to package directions.
- In a heavy, medium sized saucepan, melt butter over medium heat. Whisk in flour, stirring until well combined and mixed in with the butter. Add the cream cheese and garlic. It will get a little lumpy, but whisk until all ingredients are incorporated. Add in 1/4 of the half and half and whisk until very well combined. Add in Parmesan cheese and stir well. Slowly whisk in remaining half and half, and bring to a gentle boil, whisking almost continuously. It will need to hit the boiling point before it starts to thicken up. If desired, add salt, pepper and additional Cajun seasoning.
- Pour sauce over drained pasta and stir to combine.
- Serve immediately. Chicken can be sliced and added to the pasta or placed on top of the pasta. Garnish with tomatoes and/or green onions if desired.
- Enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Originally published April 2016. Updated with helpful information and new photos.
Christine says
This looks really good please send me the website thank you
Christi Johnstone says
Not sure I follow, you are on the website and the recipe is just above where you left this comment.
kelly says
2 Boneless breasts and 8oz of pasta makes 8 servings? Is that correct?
Christi Johnstone says
For our family it does as this is a very rich dish. Most chicken breasts are fairly large these days, but if you are using smaller ones, you could definitely add more.