This is the exact dish you want when you’re craving alfredo sauce, but you want something a little more bold and spicy. This Cajun-style chicken pasta is going to knock your socks off. The sauce is a luscious mixture of both cream and cream cheese that’s seasoned with a classic Cajun-style seasoning blend. Browned chicken, yummy veggies, noodles, capers, and parmesan bring it over the top!

A large plate of creamy cajun pasta topped with cajun chicken thighs, lemon wedges, and grated parmesan cheese. Sitting next to the plate: a white kitchen towel, a small glass bowl of cajun seasoning, a bowl of flaky sea salt, a wedge of parmesan cheese, a microplane, and two large serving spoons


This recipe is…

The best part of this recipe is that it’s super flexible and essentially impossible to mess up. Season the chicken with as much spice as you like, add in your own favorite veggies, and make that sauce as creamy and cheesy as you like.

If you’re looking for more easy pasta recipes, we’ve got you. This 30-minute salmon pesto pasta and this no-boil chicken alfredo bake will knock your socks right off!

Recipe Ingredients

The ingredients below are all you’ll need to make the most delicious, restaurant-worthy Cajun pasta dish. Let’s get to it!

All of the ingredients for creamy cajun chicken pasta sitting on a marble surface. Chicken thighs, spinach, cream, cream cheese, bell peppers, onion, cajun seasoning, capers, and pasta.
  • 1 tablespoon of olive oil
  • 1 ¼ pounds of boneless, skinless chicken thighs
  • 1 tablespoon of Tony’s Chachere’s Original Creole Seasoning
  • ½ of a yellow onion, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 4 ounces of cream cheese
  • ½ cup fresh parmesan, grated (plus more for garnish)
  • 1 cup of heavy cream
  • 2 tablespoons of capers
  • ½ teaspoon of salt
  • 12 ounces of fettuccine 
  • ½ cup of pasta water, reserved
  • 5 ounces of fresh spinach
  • Lemon wedges, for garnish (optional)

Ingredient Modifications and Variations

If you’re looking for ingredient modifications, we’ve got you! Here are our very best ideas:

  • Use a different cut of chicken: if you don’t have chicken thighs on hand, use something else! Chicken breasts will work great here (they’ll just need a few extra minutes to cook through), or, if you want to make the cooking process super easy, debone a rotisserie chicken, toss it with Tony’s, and then sear that in olive oil to get it a little bit crispy and really full of flavor.
  • Make it dairy-free: swap the cream cheese for a dairy-free cream cheese (Kite Hill and Miyoko’s both make a really delicious one) and the heavy cream for a dairy-free version (I’d stay away from coconut milk here to keep any coconut flavors out of your pasta dish).
  • Make it gluten-free: use gluten-free fettucine in place of regular wheat-based pasta for a gluten-free dish.
  • Use a different shaped pasta: any pasta will work here (from linguini to farfalle), so no worries if you can’t find fettuccine! 

How To Make Creamy Cajun Chicken Pasta

This creamy Cajun pasta dish is surprisingly really easy to make! Here’s the step-by-step how-to:

Diced red bell pepper, orange bell pepper, and white onion on an orange cutting board sitting on a marble surface.
A person pulling seared, cajun seasoned chicken thighs out of an enameled cast iron pot and using tongs to place them on a plate.
A top down view of sauteed bell peppers and onions, a block of cream cheese, heavy cream, and capers in an enameled cast iron pot before being stirred together to form a creamy cajun pasta sauce.
A person sprinkling cajun seasoning onto a plate of raw chicken thighs.
Top view of a white enameled cast iron pot filled with sauteed diced onion and bell pepper.
A top down view of sauteed bell peppers and onions, a block of cream cheese, heavy cream, and capers stirred together in an enameled cast iron pot for a creamy cajun pasta sauce.
Cajun chicken thighs searing in a white, enameled cast iron pot.
A person using a large wooden spoon to add a block of cream cheese into an enameled cast iron pot with sauteed bell peppers and onion.
Fettucine noodles and spinach tossed with a creamy cajun pasta sauce in a white enameled cast iron pot.
  1. Cook the pasta – bring a large pot of water to a boil and cook the pasta according to package instructions.
  2. Cook the chicken – in another large pot or skillet, heat 1 tablespoon of olive oil over high heat, then dust the chicken in creole seasoning and sear it for 3 minutes per side. Transfer the chicken to a plate. While the chicken is cooking, cut your vegetables.
  3. Saute the veggies – add the onion and bell pepper to the pan, and saute over high heat for 5 minutes, stirring frequently.
  4. Add the cream cheese, parmesan, and heavy cream – reduce the heat to medium and add the cream cheese, grated parmesan, and heavy cream. Stir until the cheese is melted.
  5. Add the capers and salt – add the capers and ½ of a teaspoon of salt to the pan, and stir to combine.
  6. Add the pasta and pasta water – once the pasta is cooked, add the pasta to the pot or skillet with the cream mixture (add it straight from the pot of pasta water – no need to drain!), plus ½ of a cup of the pasta water. Stir, taste, and add salt if needed.
  7. Add the spinach – add the spinach and toss to combine.
  8. Slice the chicken, serve, and enjoy – slice the chicken, then serve over the pasta and enjoy!

What To Serve With Creamy Cajun Chicken Pasta

This creamy pasta dish is actually really delicious all on its own. It’s loaded with protein, fat, and carbs, plus, it’s got some greens, thanks to the spinach add. If you’re looking for something to serve alongside your pasta dish though, we’d recommend a salad or green veggie. Here are our favorite options:

A large plate of creamy cajun pasta topped with cajun chicken thighs, lemon wedges, and grated parmesan cheese. Sitting next to the plate: a white kitchen towel, a small glass bowl of cajun seasoning, a wedge of parmesan cheese, and a microplane for grating the cheese

How to Store and Reheat Leftovers

Store any leftover Cajun chicken pasta in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop a serving into the microwave for about a minute, or heat in a skillet on the stovetop over medium heat for a couple of minutes, until warmed through.

Can I make this without cream?

I wouldn’t actually recommend omitting the cream in this recipe. A big part of the volume of sauce comes from the cup of heavy cream, so taking that out would leave you with a much less saucy pasta dish.

Is this pasta spicy?

No, this pasta isn’t super spicy. We used Tony Chachere’s Original Creole seasoning (as opposed to one of their spicier versions), and the taste is actually pretty mild spice-wise. If you’re looking for more spice, try their “More Spice” or “Bold” variations! 

What kind of noodles should I use?

We used gluten-free fettuccine noodles here, but you can use whatever pasta you have on hand. It can be a long pasta (fettuccine, spaghetti, linguini, etc.) or a short pasta (farfalle, penne, fusilli, etc.) – any and all will work!

Creamy Cajun Chicken Pasta Recipe

5 — Votes 8 votes
By Cassy Joy Garcia
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 Servings
This Cajun-style chicken pasta is going to knock your socks off. The sauce is a luscious mixture of both cream and cream cheese that’s seasoned with a classic Cajun-style seasoning blend. Browned chicken, yummy veggies, noodles, capers, and parmesan bring it over the top!

Ingredients  

  • 1 tablespoon olive oil
  • pounds boneless, skinless chicken thighs
  • 1 tablespoon Tony's Chachere’s Original Creole Seasoning
  • ½ yellow onion diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 4 ounces cream cheese
  • ½ cup fresh parmesan, grated (plus more for garnish)
  • 1 cup heavy cream
  • 2 tablespoons capers
  • ½ teaspoon salt
  • 12 ounces fettuccine
  • ½ cup pasta water reserved
  • 5 ounces fresh spinach
  • Lemon wedges for garnish, optional

Instructions 

  • Bring a large pot of water to a boil and cook the pasta according to package instructions.
  • In another large pot or skillet, heat 1 tablespoon of olive oil over high heat, then dust the chicken in creole seasoning and sear it for 3 minutes per side. Transfer the chicken to a plate. While the chicken is cooking, cut your vegetables.
  • Add the onion and bell pepper to the pan, and saute over high heat for 5 minutes, stirring frequently.
  • Reduce the heat to medium and add the cream cheese, grated parmesan, and heavy cream. Stir until the cream cheese is melted.
  • Add the capers and ½ of a teaspoon of salt to the pan, and stir to combine.
  • Once the pasta is cooked, add the pasta to the pot or skillet with the cream mixture (add it straight from the pot of pasta water – no need to drain!), plus ½ of a cup of the pasta water. Stir, taste, and add salt if needed.
  • Add the spinach and toss to combine.
  • Slice the chicken, then serve over the pasta and enjoy!

Recipe Notes

Ingredient Modifications and Variations
  • Use a different cut of chicken: if you don’t have chicken thighs on hand, use something else! Chicken breasts will work great here (they’ll just need a few extra minutes to cook through), or, if you want to make the cooking process super easy, debone a rotisserie chicken, toss it with Tony’s, and then sear that in olive oil to get it a little bit crispy and really full of flavor.
  • Make it dairy-free: swap the cream cheese for a dairy-free cream cheese (Kite Hill and Miyoko’s both makes a really delicious one) and the heavy cream for a dairy-free version (I’d stay away from coconut milk here to keep any coconut flavors out of your pasta dish).
  • Make it gluten-free: use gluten-free fettucine in place of regular wheat-based pasta for a gluten-free dish.
  • Use a different shaped pasta: any pasta will work here (from linguini to farfalle), so no worries if you can’t find fettuccine!

Nutrition

Calories: 852kcal | Carbohydrates: 73.1g | Protein: 44.2g | Fat: 42.2g | Saturated Fat: 21.8g | Cholesterol: 229mg | Sodium: 1688.5mg | Fiber: 5.1g | Sugar: 8.3g

Additional Info

Course: Dinner
Cuisine: Cajun
Servings: 4 Servings
Calories: 852
Keyword: chicken pasta, pasta, pasta dinner

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14 Comments

  1. 5 stars
    Incredible recipe!!! Easy, quick, flavorful, and a family pleaser. Love this meal! You’ll never go wrong with anything by Cassy Joy Garcia but this is incredible. Don’t miss this delicious meal!

    1. Bret! We’re so glad you loved this recipe. Thank you so much for taking the time to write this. It means more than you know!

  2. The calorie count per serving is crazy, yet the nutrition label doesn’t show the servings. My question is, are the calories for 1 serving or 4 servings? My son is recently diagnosed as type 1 diabetic so these counts are very important to us. Thank you.

    1. Hi Elizabeth! The nutrition facts are for one serving (there are 4 servings total). I hope that helps!

  3. 5 stars
    So good! Leftovers were delicious as well!! Might add a little more spice next time!

    1. Awesome, Vickie! We’re so glad you loved this one! Thank you for sharing!

  4. 5 stars
    Absolutely delicious. Made this for Valentine’s Day and it was perfect. Highly recommend Jovial GF Egg Tagliatelle Pasta in this recipe.

    1. Amazing, Teresa! We’re so glad to hear that this made for a delicious Valentine’s Day dinner. Thank you so much for sharing this with us!

  5. 5 stars
    Very good and will make again. Added mushrooms because we had them. Will add more spice to the pasta next time (to make it spicier).

    1. That sounds delicious! Thank you so much for sharing this with us!