Creamy Cajun Chicken Pasta


I love all the contrast going on with this Cajun Chicken Pasta dish. A light charred flavor from grilled chicken, a creamy Alfredo-style sauce, plenty of sauteed veggies, all seasoned with an incredibly flavorful and perfectly spicy cajun seasoning!

Cajun Chicken Pasta with creamy cajun alfredo sauce

I am on a roll with pasta lately and I still have yet another pasta recipe coming soon (and guess what, it has grilled chicken. Imagine that.)! I live for pasta, in other words I could never give up my carbs. And oh how I LOVE this creamy Cajun Chicken Pasta! It is packed with goodness and totally irresistible flavors.

Cajun Chicken Pasta in serving dish wit colorful veggies


The Spice in Cajun Chicken Pasta

If you are like me and you love heat go with 1 tsp of cayenne pepper in the cajun seasoning (or even more). I had to make this so that my husband and my kids would still eat it so I just went with 1/2 tsp and even then my kids were still noticing heat (I’m trying to break them in slowly). You can always add more cayenne to your own serving and take it easy on the full amount so everyone’s not complaining. Also, you can definitely swap out the chicken for shrimp for another tempting version of this unbelievably delicious creamy cajun pasta dish.

Creamy Cajun Chicken Pasta in serving bowl



Creamy Cajun Chicken Pasta

4.67 from 3 votes

Yield: About 6 servings


  • 1 lb boneless skinless chicken breasts (shrimp can be substituted)
  • 2 Tbsp olive oil , divided
  • 6 tsp cajun seasoning , divided (recipe in notes below)
  • 12 oz dry linguine or fettuccine pasta
  • 2 Tbsp butter
  • 1 clove garlic , minced
  • 3 Tbsp flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream or half and half
  • 1/3 cup shredded parmesan cheese
  • 1 medium red bell pepper , sliced into thin strips then strips halved (about 1 1/2 cups)
  • 1 medium yellow bell pepper , sliced into thin strips then strips halved (about 1 1/2 cups)
  • 1/2 large red onion , sliced into thin strips
  • 2 cups sliced button mushrooms (about 8)
  • Fresh parsley , for garnish


  1. Heat a grill over medium-high heat. Brush chicken with 1 Tbsp of the olive oil and sprinkle with 2 tsp of the cajun seasoning (I used 2 chicken breasts and this is 1/2 tsp per side). Grill chicken until cooked through, about 8 - 10 minutes, rotating once halfway through grilling until chicken registers 165 degrees on in instant read thermometer in center of chicken. Transfer to a plate, cover with foil and let rest 5 minutes then cut into strips.
  2. Boil pasta in salted water according to directions listed on package. Reserve 1/3 cup pasta water before draining.
  3. In a medium saucepan melt butter over medium heat. Stir in garlic and flour and cook 1 minute, whisking constantly. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Stir in 1 - 3 tsp cajun seasoning, to taste (season with additional salt as needed). Bring mixture to a boil, stirring constantly, then reduce heat to low, stir in parmesan and cream and cook until cheese has melted. Remove from heat and set aside.
  4. Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Once hot, add red and yellow peppers and red onion and saute 2 minutes. Add 1 tsp cajun seasoning and mushrooms and saute 2 minutes longer.
  5. Toss drained pasta with sauce mixture, adding reserved pasta water 1 tbsp at at time to thin sauce as desired. Toss in pepper mixture and chicken. Serve warm sprinkled with parsley and additional cajun seasoning to taste.
  6. Recipe source: pasta - Cooking Classy, seasoning blend - allrecipes

Recipe Notes

For the cajun seasoning, whisk together 2 1/2 tsp paprika, 2 tsp salt, 2 tsp garlic powder, 1 & 1/4 tsp dried oregano, 1 & 1/4 tsp dried thyme, 1 tsp onion powder, 1 tsp freshly ground black pepper and 1/2 tsp cayenne (use 1 tsp or more if you like a lot of heat).

closeup of Cajun Chicken Pasta garnished with basil and tossed in creamy cajun pasta sauce


  • Catherine: Amazing! We absolutely loved this! Thanks for all the delicious recipes…you are becoming a trusted favorite of mine! April 1, 2015 at 11:23pm Reply

    • Jaclyn: I’m so happy to hear that Catherine! Thanks so much for letting me know!! April 3, 2015 at 10:23am Reply

  • Lola: I made this recipe this evening and it turned out great! I don’t make pasta a lot as I never know what to do with it, so I am happy to have found a new pasta recipe that I like.
    I made a few tweaks and added two bouillon cubes and prepared the chicken seperately as I am a vegetarian. And I loved the cajun spice mix you use, trying to find onion powder somewhere so that next time I can make a larger batch of it and use it in multiple dishes. April 9, 2015 at 10:50am Reply

    • Jaclyn: I’m so glad you liked it Lola! Thanks for your feedback! May 5, 2015 at 11:12pm Reply

  • Susan: That looks delish. Can’t wait to try it. June 20, 2015 at 5:29pm Reply

  • karen: Thank you for sharing. I made my own version of your recipe and it was delicious. I am keeping it in my meal idea menu. August 2, 2015 at 12:51pm Reply

    • karen: I am now following you on Pinterest :) August 2, 2015 at 12:53pm Reply

      • Jaclyn: Thanks for following :)! August 2, 2015 at 8:22pm Reply

  • Becky: Wow! Made this tonight and it is fabulous! Makes a lot so fortunately I will have leftovers tomorrow night which will be great since it’s the first day of school and we will all be physically and mentally exhausted!
    THIS recipe is a keeper!!! August 23, 2015 at 7:15pm Reply

  • Kathy Day: This was fantastic!! Thank you! September 16, 2015 at 6:07pm Reply

    • Jaclyn: I’m so glad you enjoyed it Kathy! September 16, 2015 at 9:02pm Reply

  • N.M.: Can I use store bought creole seasoning instead of the Cajun seasoning? March 4, 2016 at 1:35am Reply

  • Stephanie: can i do without the heavy cream and cheese? June 18, 2016 at 12:58am Reply

  • Helen Prince: We made this tonight – so delicious. Thank you! Its our favourite dish and Frankie and Benny’s here in the UK and this recipe tastes so much like it. Can’t wait to make it again. January 16, 2017 at 1:42pm Reply

    • Jaclyn: I’m so glad you love it Helen! Greetings from across the pond. January 31, 2017 at 11:44am Reply

  • Amna: I would like to ask do I need to use any specific flour such as corn flour or plain flour? March 8, 2017 at 12:36am Reply

  • Alice Kennedy: The pic is beautiful! Are you the photographer? The arranger? I don’t see any recipes more enticing than 95% of yours.

    If I ever get well enough, I’ll try all I can.
    I keep the recipes in my archives. July 20, 2017 at 7:02am Reply

    • Jaclyn: Thanks for the compliments Alice! And to answer your question yes I’m the photographer. I’m glad you find the photos enticing :). July 20, 2017 at 10:37am Reply

  • DON: I cooked this last week and am cooking again this week. My daughter and I loved it. Was very good. January 21, 2018 at 2:21pm Reply

    • Jaclyn: So glad to hear it Don! January 23, 2018 at 2:51pm Reply

  • rose roza: awsome January 22, 2018 at 10:36am Reply

  • Kelly: This was delicious! February 11, 2018 at 9:16am Reply

    • Jaclyn: Thanks for the feedback, glad you loved it! February 12, 2018 at 10:13am Reply

  • Molly: Great recipe. I made a few tweaks to make clean-up easier and streamline the process. First, I cooked the noodles while chopping everything else, and set them aside in their strainer, and made the cream sauce in the noodle pot (didn’t rinse it out; I think the leftover starch helped the sauce). I also cut the chicken into strips before cooking it, so that when it was cooked through I could just add the onions and peppers to the same skillet, which worked perfectly. At the end of making the cream sauce, I added a can of drained Rotel tomatoes, and it tastes great! February 19, 2018 at 9:07am Reply

  • Hira: I tried this recipe many times and it turned out great every time. One of my family’s favorite dinner. Thank you! April 8, 2018 at 3:43pm Reply

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