difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
25 min
Calories
800 kcal
This creamy Cajun chicken pasta has become one of those recipes I make when I can’t think of what to cook but still want something really good. The spicy chicken with the creamy sauce and pasta is just such a comforting combination, and it always feels like a proper cozy dinner at home. The sauce coats every piece of pasta perfectly, and the little bit of spice from the Cajun seasoning makes it even better.
Why You’ll Love This Cajun Chicken Pasta
This pasta is creamy, comforting, and full of flavor without needing complicated ingredients. The spicy Cajun chicken with the rich parmesan sauce works so well together, and the rigatoni holds all the sauce perfectly.
Ingredients
- Chicken:
- 2 chicken breasts or thighs
- 1 tbsp Cajun seasoning
- Salt & pepper
- 1 tbsp olive oil
- Pasta:
- 250 g rigatoni pasta
- 2 garlic cloves (minced)
- 1 small onion (finely diced)
- 200 ml heavy cream
- 40 g parmesan cheese
- 1 tbsp butter
- Splash of pasta water
- Extras:
- Fresh parsley
- Black pepper
- Chili flakes
Instructions
- Cook the rigatoni until al dente and save some pasta water.
- Season the chicken with Cajun seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken until golden and caramelized. Remove and slice into pieces.
- In the same pan, melt the butter and cook the onion until soft.
- Add the garlic and cook briefly.
- Pour in the cream and stir in the parmesan cheese.
- Add a splash of pasta water until the sauce becomes smooth.
- Add the cooked pasta and chicken back into the sauce.
- Toss everything together until creamy and glossy.
- Finish with parsley, black pepper, and chili flakes before serving.
Nutrition per serving
- Protein: ~40 g
- Fat: ~40 g
- Carbohydrates : ~60 g
- Fiber: ~5 g
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Meal Prep
This pasta reheats surprisingly well, which is one of the reasons I make it so often. I actually take it to work a lot for lunch because the sauce stays creamy and the flavor is still really good the next day.
I usually cook the chicken ahead and store everything in the fridge for up to 3 days. When reheating, I just add a small splash of cream or pasta water to make the sauce smooth and creamy again.
Tips
- I like using chicken thighs because they stay extra juicy in the sauce
- Fresh parmesan makes the sauce much smoother and more flavorful
- Save a little pasta water because it helps make the sauce extra creamy
- The pasta honestly tastes even better with extra black pepper on top
- Don’t overcook the pasta, rigatoni tastes best when it still has a little bite to it
Variations
- Seafood version: Swap the chicken for shrimp or salmon
- Spicier version: Add extra Cajun seasoning or chili flakes
- Extra creamy version: Stir in a little mascarpone or cream cheese
- Vegetable version: Add spinach, mushrooms, or roasted peppers
- Protein-packed version: Use chicken thighs and extra parmesan
- Lighter version: Replace part of the cream with milk or pasta water
FAQ
Usually it has a medium spice level, but it depends on the brand. I normally start with a little less and add more later if needed.
I usually reheat it in a skillet or microwave with a small splash of cream, milk, or pasta water to make the sauce creamy again.
Cream sauces naturally thicken while sitting. Just add a little pasta water or cream while reheating and stir well.
The chicken freezes well, but cream sauces can sometimes separate slightly after thawing. Fresh is usually best.
Recipe by vino
I love this recipe because even as a sous chef, it’s still one of those pastas I genuinely enjoy making at home after a long day. The creamy sauce with the spicy Cajun chicken is simple, comforting, and full of flavor without needing complicated techniques.
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