Dinner

Cajun Chicken Pasta Recipe

ByJake Silas November 20, 2025November 20, 2025

Introduction

This Cajun chicken pasta is a flavorful and comforting dish that combines tender chicken with a creamy, spicy sauce. With the smoky Cajun seasoning and a touch of lemon, it’s a perfect weeknight meal that comes together quickly and easily.

A bowl of penne pasta sits on a wooden table with a white marbled texture, the pasta coated in a rich, orange-red tomato sauce mixed with chunks of cooked chicken. The penne is smooth and tubular, layered with shredded white cheese sprinkled on top and bright green chopped parsley scattered across the dish, adding a fresh look. The pasta is served in a deep, round, dark-colored bowl with a ribbed texture. Next to it, a clear blue glass with water is placed, along with a white plate holding a block of cheese and a grater. Two forks lie on the table near the bowl, completing the setting for a cozy pasta meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
400g chicken breasts, chopped into large chunks
3 garlic cloves, finely chopped or grated
2 tbsp Cajun-style seasoning
400g can chopped tomatoes or passata
1 chicken stock cube, crumbled
500g penne or another tube-shaped pasta
150ml double cream
20g parmesan, finely grated, plus extra to serve
½ lemon, juiced
Chopped parsley, to serve (optional)

Instructions

Step 1: Heat the olive oil in a large, shallow saucepan or deep frying pan over medium heat. Add the chicken pieces, season lightly, and fry for 6-8 minutes, stirring occasionally until just golden all over. Don’t worry if the chicken isn’t fully cooked at this point.
Step 2: Stir in the garlic and cook for 2 more minutes. Sprinkle the Cajun seasoning over the chicken and stir well to coat all pieces evenly. Add the chopped tomatoes, a quarter of a can of water, and the crumbled stock cube. Stir to combine, bring to a simmer, and cook for 5 minutes.
Step 3: While the sauce simmers, bring a large pan of salted water to a boil. Cook the pasta for a minute less than the package instructions indicate.
Step 4: Stir the double cream into the chicken sauce and continue to simmer gently. Drain the pasta well and add it to the sauce. Finish cooking the pasta in the sauce over low heat for 2 minutes.
Step 5: Stir in the grated parmesan and lemon juice, and cook for 1 minute more. Serve the pasta straight from the pan or transfer to a large serving bowl. Garnish with chopped parsley and extra parmesan if desired.

Tips & Variations

For extra heat, add a pinch of chili flakes with the Cajun seasoning.
Use leftover cooked chicken to reduce cooking time.
Swap double cream for crème fraîche or Greek yogurt for a lighter sauce.
Try other pasta shapes like rigatoni or fusilli for a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce as needed. This pasta is best enjoyed fresh but can be frozen for up to a month; thaw overnight before reheating.