Cajun Chicken Pasta
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This is the best Cajun Chicken Pasta recipe! It’s creamy, cheesy, loaded with bold flavors, and on the table in 30 minutes. Whether you’re looking for a quick weeknight dinner or a restaurant quality meal at home, this easy one pan pasta is a family favorite that never fails.
The Best Cajun Chicken Pasta Recipe
This Cajun Chicken Pasta with smoked sausage is a hearty and flavorful dish that combines spicy cajun flavors with tender chicken and smoked sausage. I love this recipe because you can easily customize it by adjusting the spice level and adding veggies to it like bell peppers or mushrooms.
This pasta dish is a great weeknight meal that’s easy to prepare and ready in under 30 minutes. It’s a perfect choice for anyone who loves spicy and hearty dishes with bold flavors. The half and half also make this dish lighter than traditional heavy cream-based pasta dishes, making it a healthier option that doesn’t skimp on flavor.
Why You’ll Love This Cajun Chicken Pasta
- Quick & Easy: Perfect for busy weeknights! You can whip this together in just 30 minutes using pantry staples.
- Restaurant Quality: The combination of smoky sausage, seasoned chicken, and a velvety parmesan sauce rivals any steakhouse pasta.
- Highly Customizable: Easily adjust the heat level for kids or load it up with extra veggies to make it your own.
- Lighter Sauce Option: By using half-and-half instead of heavy cream, we get a silky texture that’s lighter but still incredibly satisfying.
Key Ingredients & Tips
- Pasta: I recommend Penne, but Fusilli or Rigatoni are excellent alternatives. Their ridges and hollow centers are perfect for “trapping” the velvety Cajun sauce in every bite.
- Proteins: I use a hearty duo of boneless skinless chicken breasts (or thighs for extra juiciness) and smoked sausage. For the most authentic flavor, use Andouille sausage. If you prefer a milder heat, a standard Polish kielbasa works beautifully.
- Cajun Seasoning: Use your favorite store bought blend or my quick homemade mix (see the “Substitutes” section below). Cajun blends vary in salt content; start with 1 tablespoon and adjust to your preference to avoid over salting.
- Aromatics: Fresh minced garlic and parsley provide a bright, “fresh” finish that cuts through the richness of the cream. Avoid the jarred garlic here, fresh makes a world of difference!
- The Sauce Base: A combination of half-and-half and freshly shredded Parmesan cheese. Grate your own Parmesan from a block! Pre-shredded bagged cheese is coated in cellulose (an anti-caking agent), which can prevent the cheese from melting properly and result in a grainy sauce.
Substitutes & Variations
This dish is incredibly flexible! Whether you’re missing an ingredient or want to switch up the protein, here are a few ways to make it your own:
- Make it Seafood: Swap the chicken for shrimp. Season the shrimp with Cajun spice and sauté for 2 minutes per side until pink. Remove them from the pan while you make the sauce, then toss them back in at the end so they don’t overcook.
- Vegetarian Option: Skip the meat entirely and use meaty mushrooms (like Cremini or Shiitake) or thick slices of zucchini. Use a splash of smoked paprika to mimic that smoky sausage flavor.
- Steak Version: Use thinly sliced sirloin or ribeye. Sear quickly over high heat and serve it sliced right on top of the creamy pasta.
- The Cream: If you don’t have half-and-half, you can use heavy whipping cream for a more indulgent, thicker sauce. For a lighter version, use whole milk mixed with a teaspoon of cornstarch (though the sauce won’t be quite as silky).
- The Cheese: While Parmesan is traditional, Pepper Jack melts beautifully into this sauce and adds an extra kick of spice. Sharp Cheddar is also a great kid-friendly alternative.
- The Pasta: No penne? No problem. Fusilli, Bowtie (Farfalle), or Fettuccine all work perfectly. If you’re looking for a low-carb option, this sauce is delicious over zucchini noodles or roasted spaghetti squash.
- Bell Peppers & Onions: The “Holy Trinity” of Cajun cooking. Sauté them with the sausage for extra sweetness and crunch.
- Spinach: Stir in two handfuls of fresh baby spinach right at the end; the heat of the sauce will wilt it perfectly.
- Sun-dried Tomatoes: These add a concentrated burst of tangy flavor that complements the spice of the Cajun seasoning beautifully.
This delicious cajun chicken and sausage pasta recipe is super easy! All you have to do is boil some penne or your favorite pasta and make a simple sauce. The entire dish comes together in 30 minutes!
To start, you’ll need to bring a large pot of salted water to a boil. Next, cook the pasta according to the package directions until al dente, which means still firm the bite. Then drain the pasta and set it aside for now.
While the pasta is cooking, you can begin sautéing the chicken. First, heat the olive oil over medium-high heat in a large skillet. Then add the pieces of chicken and sprinkle them with the cajun seasoning as well as some salt and black pepper to taste. Now, cook the chicken for about 5 minutes or until it’s no longer pink and fully cooked.
Next, add the smoked sausage and cook it for a couple of minutes until it starts to brown. Don’t forget to move it around the pan to get some color on all sides of the sausage. This is one of the keys to making a flavorful dish.
After the sausage has some color on it, add the minced garlic and chopped fresh parsley to the skillet. Then saute it together with the sausage and chicken for just 30 seconds until it becomes fragrant. If you cook the garlic for more than 30 seconds you risk burning it.
Now that everything has been sautéed, begin making the sauce by pouring the half and half into the skillet and bringing it to a boil. Then stir in the parmesan cheese and let the sauce cook for just 30 seconds to a minute to let the cheese incorporate into the sauce.
To complete the dish, turn off the heat and add the cooked penne to the skillet. Now, toss everything together to fully coat the pasta in the sauce. Then garnish it with more grated parmesan cheese and parsley. Now, serve the cajun chicken pasta immediately with some Garlic Knots if you like.
What to Serve with Cajun Chicken Pasta
Since this pasta is rich, creamy, and packed with bold spices, I love pairing it with sides that offer a crisp crunch or a way to soak up that extra sauce. Here are my favorite pairings:
Garlic Knots
Creamy Cucumber Salad
The Ultimate Parmesan Roasted Broccoli
No Knead Bread
Frequently Asked Questions
How do I prevent the cream sauce from curdling?
The secret is to keep the heat at a medium-low simmer once you add the half-and-half. If the sauce reaches a rolling boil, the dairy can separate. Also, ensure you aren’t using “cold” cream; letting it sit on the counter for 10 minutes before adding it to the pan helps it incorporate smoothly.
Can I make this pasta gluten-free?
Absolutely! Simply swap the penne for your favorite high quality gluten-free pasta (brown rice or chickpea based pastas hold up well). Also, double check that your store bought Cajun seasoning doesn’t contain any anti-caking agents that include gluten.
What is the best Cajun seasoning to use?
I love using a blend that isn’t too heavy on salt, like Slap Ya Mama or Tony Chachere’s. If you’re sensitive to salt, look for “Salt Free” versions so you can control the seasoning yourself.
My sauce is too thick, how do I fix it?
This usually happens if the pasta sits for too long before serving. Simply stir in a tablespoon or two of reserved pasta water or chicken broth until you reach your desired glossy consistency.
Can I make this in one pot?
While this recipe uses a pot for the pasta and a skillet for the sauce, you can make it a true “One-Pot” meal by cooking the pasta directly in the sauce with extra chicken broth. However, for the absolute best texture, I recommend boiling the pasta separately to ensure it stays al dente.
Storage & Reheating
To Store: Allow the pasta to cool to room temperature (but don’t leave it out for more than two hours). Transfer it to an airtight container and refrigerate for up to 3 to 4 days.
To Reheat (Stovetop): This is the best method to maintain the creamy texture. Place your leftovers in a skillet over low heat. Add a splash of milk, half-and-half, or chicken broth to the pan. Stir gently as it heats through; the extra liquid will “loosen” the sauce and bring back that silky, restaurant-quality consistency.
To Reheat (Microwave): Place a serving in a microwave-safe dish. Add a teaspoon of water or milk and cover the dish with a damp paper towel. Reheat in 30-second intervals, stirring in between, until heated through. The steam from the paper towel helps keep the chicken tender.
Can I Freeze This?
Yes, you can freeze Cajun Chicken Pasta for up to 2-3 months.
- Pro Tip: If you are planning to freeze the dish specifically, undercook the pasta by 2-3 minutes. Pasta tends to soften during the freezing and thawing process, and this trick ensures it doesn’t turn mushy.
- To Thaw: For the best results, let it thaw in the refrigerator overnight before reheating using the stovetop method mentioned above.
Other Delicious Recipes To Try
- Cajun Shrimp Tacos with Mango Salsa
- Crispy Cajun Shrimp Fettuccine
- Cajun Shrimp with Tomato Alfredo Pasta
- Crack Chicken Penne
- Creamy Cajun Pastalaya
- Cajun Pork Bites
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Cajun Chicken Pasta
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Ingredients
- 8 ounces penne (2 cups, uncooked)
- 2 tablespoons olive oil
- 1 pound chicken breast (2 chicken breasts, boneless and skinless, cut into small pieces)
- 2 tablespoons cajun seasoning (or to taste)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 links smoked sausage (cut into slices, about 8 ounces)
- 3 cloves garlic (minced)
- ¼ cup parsley (chopped)
- 2 cups half and half (or heavy cream)
- 1 cup parmesan cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the pasta according to package instructions until it's al dente (cooked until it's still firm when bitten). Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet, then sprinkle with the cajun seasoning and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.
- Stir in the sausage and cook for a couple more minutes until the sausage starts to brown.
- Add the garlic, parsley to the skillet and stir. Cook for 30 seconds until the garlic becomes aromatic.
- Add the half and half and cook until it comes to a boil. Stir in the parmesan cheese.
- Add the penne and stir everything together.
- Garnish with more parmesan cheese and parsley if preferred and serve while warm.
Notes
- The “Liquid Gold” Trick: Before draining your pasta, reserve about ½ cup of the starchy pasta water. If your sauce becomes too thick or tight after adding the noodles, stir in a tablespoon of the water at a time to bring back that glossy, restaurant style creaminess.
- Preventing Curdling: To ensure a silky sauce, bring the half-and-half to a gentle simmer, but avoid a violent, rolling boil. High heat can cause the dairy to separate (curdle). If using heavy cream, the sauce will be more stable and thicken faster.
- Grate Your Own Cheese: For the smoothest melt, use a block of Parmesan and grate it yourself. Pre-shredded bagged cheese contains cornstarch or cellulose to prevent sticking, which can result in a grainy or clumpy sauce.
- Customize the Heat: Cajun seasonings vary greatly in salt and spice. Start with 1 tablespoon of seasoning, taste the sauce, and add the second tablespoon only if you want more kick. If cooking for kids, use a mild smoked kielbasa instead of spicy Andouille.
- Scaling the Recipe: This recipe doubles easily for a crowd! Just ensure you use your largest skillet or a wide Dutch oven to give the chicken and sausage enough room to sear properly without steaming.
- Make-Ahead Tip: If you need to prep this in advance, make the sauce and proteins as directed, but store the pasta separately. When ready to serve, toss them together in a pan over low heat with a splash of milk to loosen the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
