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Cajun Chicken Pasta » Simple and Healthy Recipe! ✅

East cajun chicken pasta It’s a quick and easy one dish. Tender penne pasta is covered in a tangy, creamy sauce and topped with juicy chicken slices.

Summary

  1. Ingredients needed:
  2. How to make cajun chicken noodles
  3. Frequent questions
  4. Tips and Notes
  5. Cajun Chicken Noodle Variations
  6. service tips
  7. More Chicken Pasta Recipes You’ll Love
  8. Cajun Chicken Noodle Recipe

Today we have another easy pasta recipe to add to the books!

This Cajun Chicken Pasta takes 10 minutes to make and is ready in just over 30 minutes. It is a complete meal that the whole family will enjoy. Bonus: it’s made in one dish!

This pasta is made with penne dipped in a rich, flavorful cream sauce topped perfectly with a mix of sweet and tangy toppings, then topped with juicy, tender chicken.

We love to serve it with garlic bread to soak up all that sauce and something green, like these Roasted Green Beans or Air Fryer Broccoli!

Even a little fresh homemade blueberry lemonade to wash it all down doesn’t hurt 😉

Ingredients needed:

  • Oil: It is used to brown the chicken and to fry the aromas. I use canola oil because it has a neutral flavor and a high smoke point. You can use an oil of your choice.
  • Chicken breast: you will need 2 boneless, skinless chicken breasts. Boneless, skinless chicken feet work great here too!
  • Condiments: we’re using salt, brown sugar, and cajun seasoning to flavor the chicken, so we season the cream sauce with a pinch of salt and italian seasoning. If you can’t find Cajun seasoning, feel free to make your own mix.
  • Aromatic: sautéed onion and garlic create a delicious flavor base for the sauce. Fresh is best, but you can substitute ½ teaspoon of onion powder and garlic powder as needed.
  • Chicken soup: I use low sodium chicken broth so I can control the saltiness of the pasta. If you only have regular broth, be sure to taste the finished product before salting it.
  • canned tomatoes: use diced canned tomatoes to add to the sauce for more flavor and texture. No need to drain!
  • Whipped cream: creates a rich, creamy texture and doesn’t freeze in the heat!
  • Pasta: I use penne, but other forms of pasta would be fine too. There is no need to cook it first. It cooks right into the sauce! If you are using another form of pasta, be sure to stick to the same weight and not the volume.

How to make cajun chicken noodles

This one pan pasta dinner is ready in a total of 35 minutes!

  1. Cut and season the chicken.: Slice the chicken breasts. Mix together the cajun seasoning, salt, and brown sugar, then rub all over the chicken.
  2. Brown the chicken: Heat the oil in a large skillet. Add chicken to hot skillet and cook until golden brown. Remove and reserve.
  3. onion and condiments: In the same skillet, add the onion and sauté until golden brown. Add the garlic, Italian seasoning and more salt and cook for 1 minute. Cooking the onion and spices in a dry skillet adds so much more flavor!
  4. Make the sauce: Add the broth, tomatoes, and cream, then bring to a boil.
  5. Add the paste: To the sauce, add the dried pasta and browned chicken. Bring to a boil, then cover and lower the heat. Cook until pasta is cooked.
  6. Finish and serve: Adjust seasonings as needed, then serve and enjoy!

Cut and season the chicken breasts. Cook just until golden on both sides. Remove the chicken and cook the onion and seasonings. Add the ingredients for the sauce. Add raw pasta and chicken. Cover and cook until pasta is al dente.

Frequent questions

Cook the pasta first?

Nope! There is no need. The pasta is cooked directly in the sauce, which is very convenient AND gives the noodles a delicious flavor.

Can I use leftover chicken in this pasta?

Absolutely! If you have leftover baked chicken breast or shredded chicken, you can simply add it in step 7 when you add the chicken back in. Add the cajun seasoning in step 5 with the other seasonings.

Can milk be used instead of cream in the pasta?

Yes. However, using milk instead of cream will create a runnier, less rich sauce and there is a chance that the milk will coagulate during cooking. High-fat cream resists heat better.

How long do cajun chicken noodles fit in the refrigerator?

Leftover Cajun Chicken Pasta will last up to 4 days in an airtight container in the fridge. To reheat, add a splash of water or broth and heat in a skillet on the stove until hot.

Can I freeze leftovers?

You can, but the dough will be a bit softer after freezing. This is something to keep in mind if you prefer your pasta al dente. To reheat, thaw overnight in the refrigerator and reheat in a pan with a splash of water or broth.

Tips and Notes

  • It’s okay if the chicken isn’t cooked. when you take it out of the pan, it will finish cooking in the sauce.
  • Check the temperature. You’ll know the chicken is done when it reaches a core temperature of 165ºF. Keep a meat thermometer handy to double check!
  • If the pasta is cooked but there is a lot of liquid left, you can remove the lid and simmer longer to evaporate excess moisture.
  • The sauce may seem watery at first, but it will thicken noticeably when it starts to cool. If needed, combine 1 teaspoon cornstarch and 1 teaspoon water. Combine with sauce to thicken.
  • Use leftover chicken. If you have leftover chicken to consume in the fridge (like this Instant Pot Shredded Chicken or Crockpot Shredded Chicken), that works great too! Simply add cajun seasoning to pasta (omit brown sugar and salt if not needed) and add cooked chicken before serving.

Cajun Chicken Noodle Variations

  • Add more vegetables. Feel free to sauté whatever vegetables you like along with the onion and garlic. Try spinach, broccoli, peas, chopped bell peppers, asparagus, mushrooms, etc.
  • Make it more spicy. This pasta recipe is not as spicy as you might think. If you like it really spicy, add more cajun seasoning or cayenne pepper to the sauce.
  • Use another pasta shape. Any pasta will work for this recipe. Try linguine, macaroni, spaghetti, bow tie pasta, etc. Just make sure you have around 300 grams.
  • Make it cheesy. A sprinkle of Parmesan cheese on top would be delicious!
  • Make it vegetarian. Just skip the chicken or sub in more vegetables or a meatless variety; try sauteing them with onions and add cajun seasoning here.
  • Use another meat. I love chicken in this cajun pasta, but you could also use sausage or shrimp!

service tips

This Cajun Chicken Pasta is a complete meal on its own, but you can serve it with any of your favorite side dishes.

Some of my favorites or roasted green beans, garlic bread, or broccoli with an air fryer.

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cajun chicken pasta

# wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #343434; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop { stop-color: # 343434; } linearGradient # wprm-recipe-user-rating-0-50 stop { stop-color: #343434; } linearGradient # wprm-recipe-user-rating-0-66 stop { stop-color: # 343434; } This Cajun Chicken Pasta is a quick and easy fried meal. Tender penne pasta is covered in a tangy, creamy sauce and topped with juicy chicken slices. Course Main Dish American Cuisine Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 4 servings Calories 361cal

  • 1 tablespoon of oil
  • 2 boneless skinless chicken breasts
  • 1 teaspoon + ½ teaspoon salt (divided)
  • 1 teaspoon brown sugar
  • 2 teaspoons cajun seasoning
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (finely minced)
  • 1 teaspoon Italian dressing
  • 2½ cups low-sodium chicken broth
  • 398 ml diced tomatoes (14 oz)
  • ½ cup whipping cream
  • 3 cups of penne (raw – about 300 grams)
  • Heat a large skillet over medium-high heat.
  • Meanwhile, slice the chicken breasts.
  • Combine cajun seasoning, 1 teaspoon salt, and brown sugar. Season the chicken well and add it to the hot skillet. Cook until golden brown on both sides, about 3 minutes per side.
  • Remove chicken from skillet and keep warm. Add onion (adding more oil if needed) and sauté until softened and beginning to brown.
  • Add the garlic, Italian seasoning, and the remaining ½ teaspoon of salt and cook for 1 minute.
  • Add the broth, tomatoes and cream and bring to a boil over medium-high heat.
  • Add the dried pasta and browned chicken and bring to a boil (if your chicken is cooked through, you can add it last). Cover and reduce heat so liquid simmers to a simmer, about medium-low. Stir frequently to prevent pasta from sticking.
  • If the pasta is almost done but there is still a lot of liquid left, simply remove the lid and finish cooking. This will help the sauce thicken. When the pasta is cooked to the desired tenderness, it is ready to serve.
  • Taste and adjust ingredients to taste, adding more Cajun seasoning if desired.

Advice:

  • Leftover chicken works great in this recipe! Simply add the cajun seasoning to the pasta (omit the brown sugar and salt if not needed) and toss the cooked chicken before serving.
  • This pasta recipe isn’t as spicy as you might think (but it tastes great!). If you like a lot of spices, you can add 1 teaspoon of cajun seasoning or ¼ teaspoon of cayenne to the pasta ingredients.
  • The sauce may seem light at first, but it thickens as it sits. If needed, you can combine 1 tsp cornstarch and 1 tsp water and add towards the end of cooking time.

substitutions:

  • You can swap the penne for any pasta short cut.
  • You can omit the chicken entirely for a vegetarian version (with vegetable broth) or replace it with sliced ​​Italian sausage, smoked sausage, or boneless, skinless chicken thighs.
  • I don’t recommend using any other cream in this recipe because it doesn’t thicken or shrink in the same way.

Serving Size: 414 grams | Calories: 361cal | Carbs: 32g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated fat: 2g | Monounsaturated fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1003mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 3mg

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