Creamy Cajun Chicken Pasta with Grilled Chicken Strips
Description
This Creamy Cajun Chicken Pasta is a restaurant-style comfort dish featuring tender grilled chicken strips, al dente pasta, and a creamy Cajun-spiced sauce that’s smoky, slightly spicy, and beautifully rich. The combination of garlic, sautéed peppers, parmesan, and Cajun seasoning delivers bold flavor in every bite. It comes together quickly and is perfect for weeknights, date nights, or meal prep.
Time Required
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Grilled Chicken
2 large chicken breasts (sliced into strips after cooking)
1 tbsp Cajun seasoning
1 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
Juice of ½ lemon (optional for marinade)
For the Pasta
12 oz (340 g) fettuccine or penne
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1–2 tbsp Cajun seasoning (adjust to heat preference)
1 cup heavy cream
1 cup chicken broth
¾ cup freshly grated parmesan cheese
½ tsp smoked paprika
Salt & pepper to taste
Fresh parsley, for garnish
Instructions
1. Prepare and Grill the Chicken
Pat the chicken dry and rub with olive oil.
Season with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
Heat a grill pan or outdoor grill over medium-high heat.
Cook the chicken 5–6 minutes per side, until internal temp reaches 165°F (74°C).
Let rest 5 minutes, then slice into strips. Set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente (usually 10–11 minutes).
Reserve ½ cup pasta water, then drain and set aside.
3. Make the Creamy Cajun Sauce
In a large skillet, heat butter + olive oil over medium heat.
Add onions and sauté 3–4 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
Add sliced bell peppers and cook 3–4 minutes.
Sprinkle Cajun seasoning and smoked paprika; stir to coat.
Pour in heavy cream and chicken broth.
Simmer for 4–5 minutes until slightly thickened.
Add parmesan and stir until melted and creamy.
Season with salt and pepper to taste.
If sauce becomes too thick, add a splash of pasta water.
4. Combine Everything
Add cooked pasta into the sauce and toss to coat.
Top with grilled chicken strips.
Garnish with chopped parsley and extra parmesan.
Serve and Enjoy!
Serve immediately with garlic bread or a fresh green salad.
Chef Tips
Want it spicier? Add extra Cajun seasoning or a pinch of cayenne.
Extra creamy? Stir in 2 oz cream cheese.
Healthier version: Use half-and-half instead of cream.
More veggies? Add mushrooms, spinach, or cherry tomatoes.
Variations
Blackened Cajun Chicken Pasta
Cook chicken in a hot cast-iron skillet with extra Cajun spice to create a blackened crust.
Shrimp Cajun Pasta
Replace chicken with shrimp; sear 2–3 minutes per side.
Cajun Alfredo Pasta
Swap chicken broth for more cream and double the parmesan.
FAQ (Question & Answer)
Q1. Can I use store-bought Cajun seasoning?
Yes! Any brand works, though homemade lets you control spice and salt levels.
Q2. What pasta shape works best?
Fettuccine, linguine, penne, rigatoni, or bowties all work well to hold the creamy sauce.
Q3. Can I make this ahead of time?
Yes—but store sauce and pasta separately to prevent absorption. Reheat with a splash of cream or broth.
Q4. How do I keep the chicken juicy?
Don’t overcook. Grill only until the internal temperature reaches 165°F (74°C), then rest before slicing.
Q5. Can I make it dairy-free?
Yes—use coconut cream and a dairy-free parmesan substitute.