Creamy Cajun-Style Chicken Pasta

A silky, spicy sauce clings to tender chicken and pasta in a single, comforting plate. This Creamy Cajun Chicken Pasta balances heat, smoke, and richness so every bite tastes bold but not overwhelmed. I refined the seasoning and sauce over eight test runs to keep the cream smooth and the chicken juicy. The technique borrows from restaurant timing: sear the meat first to develop flavor, then deglaze the pan to capture those browned bits for the sauce. This version is ready in about 40 minutes and adapts easily for picky eaters or those who like it hotter. Read on for a clear ingredient breakdown, step-by-step instructions, and pro tips to make this a regular weeknight go-to.

Why this recipe works

A hot sear on the chicken and sausage creates browned fond that flavors the cream sauce when deglazed with stock or wine.
A short simmer with a mix of broth and cream reduces to a glossy sauce without curdling; lower simmering prevents separation.
Bell pepper, onion, and garlic provide aromatic base notes that balance the Cajun spice blend.
Parmesan and a touch of butter round off acidity and add silkiness for a restaurant-style finish.
Using both pasta water and chicken stock controls sauce cling and seasoning while keeping texture perfect.

Ingredients breakdown

340 g (12 oz) penne or rigatoni — the ridges hold the sauce. Swap for gluten-free pasta 1:1, but cook time may vary.
450 g (1 lb) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces — thighs stay juicier than breasts. If you use breasts, watch for dryness and remove from heat at 74°C (165°F).
113 g (4 oz) andouille or smoked sausage, sliced — adds smoke and fat. Omit for a lighter dish and increase olive oil by 1 tbsp (15 ml).
2 tbsp (30 ml) olive oil — for searing. Use neutral oil if cooking at higher heat.
1 medium onion (about 150 g), finely chopped — builds savory depth.
1 medium red bell pepper (about 120 g), diced — for sweetness and color.
3 garlic cloves, minced — add near the end of sautéing to avoid burning.
2 tbsp (16 g) Cajun seasoning — bold spice blend. Start with 1 tbsp if you prefer milder heat.
1 tbsp (15 g) tomato paste — adds umami and color.
240 ml (1 cup) low-sodium chicken broth — use low-sodium to control final salt.
180 ml (3/4 cup) heavy cream — gives richness without thinning the sauce.
60 g (1/2 cup) grated Parmesan cheese — adds nuttiness and helps thicken.
1 tbsp (8 g) all-purpose flour — optional, for extra body; whisk into the cream if sauce seems thin.
1 tbsp (15 ml) lemon juice — brightens the sauce at the end.
Salt and freshly ground black pepper to taste.
Substitutions with impact warnings:
Greek yogurt for heavy cream: use unsweetened and add off-heat; yogurt can split if boiled.
Chicken breasts: leaner but can dry—watch internal temp closely.
Kosher salt: if using Morton’s table salt, reduce quantity by about half because it’s denser.

Essential equipment

Large heavy skillet or sauté pan (30–35 cm / 12–14 inches) — gives room for searing and finishing the sauce. If your pan is smaller, cook in batches to avoid crowding.
Large pot for boiling pasta.
Instant-read thermometer — critical for checking chicken doneness (74°C / 165°F).
Tongs and wooden spoon for stirring and scraping fond.
Fine grater for fresh Parmesan (pre-grated will work but is less melty).
Microplane or zester if you want extra lemon zest (optional).
Workaround: If you don’t have andouille, use smoked ham or bacon for smoke; render the fat and remove excess before adding the chicken.

Step-by-step instructions

Makes 4 servings • Prep time 15 minutes • Cook time 25 minutes • Total time 40 minutes • Inactive time None

Step 1: Bring the pasta water to a boil and salt it

Bring a large pot of water to a rapid boil, and add 1 tbsp (18 g) kosher salt. Cook 340 g (12 oz) pasta to 1–2 minutes before package al dente, usually 8–10 minutes; reserve 120 ml (1/2 cup) pasta cooking water before draining. This starchy water helps bind the sauce.

Step 2: Season and sear the chicken and sausage

Pat 450 g (1 lb) chicken pieces dry and season with 1 tsp salt and 1 tbsp (8 g) Cajun seasoning. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat and sear the chicken in a single layer, 3–4 minutes per side until golden brown and an internal temperature of 74°C (165°F). Transfer to a plate. Sear the sliced 113 g (4 oz) sausage for 2–3 minutes until browned and slightly crisp.

Step 3: Sauté the vegetables and aromatics

Lower heat to medium. Add the chopped onion and diced red bell pepper to the pan and sauté for 4–5 minutes, stirring often, until the onions are translucent and fragrant. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant — do not burn.

Step 4: Build the sauce and deglaze the pan

Stir in 1 tbsp (15 g) tomato paste and cook for 1 minute. Pour in 240 ml (1 cup) chicken broth to deglaze, scraping up browned bits, then add 180 ml (3/4 cup) heavy cream and the remaining 1 tbsp (8 g) Cajun seasoning. Simmer gently for 4–6 minutes until the sauce reduces slightly and coats the back of a spoon.

Step 5: Finish the sauce and combine

Return the chicken and sausage to the pan, then stir in 60 g (1/2 cup) grated Parmesan and 120 ml (1/2 cup) reserved pasta water as needed to reach desired consistency. Add drained pasta and toss to coat for 1–2 minutes until the pasta is glossy and well covered. Finish with 1 tbsp (15 ml) lemon juice, taste for salt and pepper, and garnish with chopped parsley.

Expert Tips & Pro Techniques

Common mistake: crowding the pan causes steaming, not browning. Cook in batches if needed to get a good sear.
Avoid curdling: bring cream to a gentle simmer, not a boil; if sauce looks grainy, remove from heat and whisk in a splash of hot broth.
Use pasta water: the starchy water helps the sauce cling without adding extra cream or fat.
Make-ahead: cook components separately (chicken, sausage, pasta) and store in airtight containers; reheat in a skillet with a splash of broth, 5–7 minutes over medium-low.
Pro technique for home cooks: finish with cold butter (1 tbsp / 14 g) off-heat and whisk vigorously to emulsify the sauce for a glossy finish.
Spice control: start with 1 tbsp Cajun seasoning and offer extra at the table to suit guests’ heat tolerance.

Storage & Reheating

Refrigerator: Cool to room temperature and store in an airtight container for up to 3 days. Stir before refrigerating to distribute sauce.
Freezer: Not recommended for best texture — cream sauces can separate. If necessary, freeze in a shallow airtight container for up to 1 month; thaw overnight in the fridge.
Reheating: Reheat gently in a skillet over medium-low with 60–120 ml (1/4–1/2 cup) chicken broth, stirring until smooth and heated through (about 5–8 minutes). Avoid high heat and quick microwaving, which can break the sauce.

Variations & Substitutions

Gluten-Free Version: Replace pasta with a 1:1 gluten-free blend of the same shape. Cook according to package directions and expect slightly different bite. Sauce measurements stay the same.
Lighter Version: Use 240 ml (1 cup) half-and-half instead of heavy cream and omit sausage. Reduce butter finish. The sauce will be a bit thinner; thicken with 1 tsp cornstarch dissolved in 1 tbsp cold water if desired.
Vegetarian Swap: Replace chicken and sausage with 400 g (14 oz) roasted cauliflower florets and 200 g (7 oz) sautéed mushrooms. Use vegetable broth instead of chicken broth.
Extra-Spicy: Add 1/2–1 tsp cayenne or a diced jalapeño when sautéing the onion. Keep the rest the same.
One-Pan Option: Brown chicken and sausage, remove, cook pasta directly in a deeper pan with broth and some cream, stirring until al dente and sauce forms. You’ll need about 600–700 ml (2.5–3 cups) liquid and slightly longer simmer time.

Serving suggestions & pairings

Light green salad with lemon vinaigrette to cut the richness; try pairing with creamy paprika chicken with rice for a themed weeknight lineup.
Roasted or steamed green beans tossed with butter and lemon zest make a crisp side.
Crusty bread or garlic focaccia for sopping up sauce; a glass of chilled Sauvignon Blanc balances the spice.
For a family-friendly plate, serve with roasted Brussels sprouts and consider linking to a milder chicken option like crack chicken tenders for kids.

Nutrition information (per serving)
Serving size: about 1 plate (1 of 4 servings). Values are estimates.

Calories: 920 kcal
Total Fat: 42 g
Saturated Fat: 18 g
Cholesterol: 150 mg
Sodium: 820 mg
Total Carbohydrates: 84 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 46 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my sauce separate or look grainy?
A: Overheating cream or boiling it quickly causes separation. Reduce heat to a gentle simmer, or remove from heat and whisk in a splash of warm broth to re-emulsify.

Q: Can I make this without dairy?
A: Yes. Use full-fat coconut milk for richness and a tablespoon of cornstarch dissolved in cold water to thicken. The flavor will be slightly different and a touch sweeter.

Q: Can I double this recipe for a crowd?
A: Yes. Double ingredients, but cook in large pans or in batches to avoid crowding. You may need a larger pot for pasta and longer simmer time for sauce volume.

Q: Can I prepare this the night before?
A: You can. Cook components separately: pasta, chicken, sauce. Store cold, then reheat sauce with a splash of broth and toss everything together just before serving.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3 days in the refrigerator. Reheat gently and add broth if the sauce looks thick.

Q: Is there a good substitute for andouille sausage?
A: Smoked kielbasa, chorizo, or even thick-cut bacon can provide similar smoky depth. Reduce added salt when using cured meats.

Q: Can I use pre-shredded Parmesan?
A: Yes, but freshly grated Parmesan melts better and gives a brighter flavor.

Conclusion
If you want a one-pot twist with a smoky sausage kick, check the One-Pot Creamy Cajun Chicken Pasta with Andouille Sausage recipe for a different method. For a simpler, home-cook adaptation with a slightly different seasoning profile, see Cajun Chicken Pasta – The Wooden Skillet.