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This simple Lighter Creamy Cajun Chicken Pasta is made in 30 minutes and uses just one pot. It’s the perfect quick-cooking pasta that’s great for both busy weeknights and laid-back weekends too. Every bite is layered with spicy flavor, bell peppers, crispy chicken, the absolute best creamy parmesan sauce (made on the lighter side), and finished with fresh basil.

overhead photo of Lighter Creamy Cajun Chicken Pasta

If there was one pasta to make this week, this is it. Hands downs, one of my favorites. And for two reasons. First, this is so, so, so easy to make. Simply boil the pasta, sear the chicken, make the sauce, and toss!.

Simple, simple.

And second? There is so much flavor. Mostly thanks to a good spoonful of my homemade cajun seasoning blend…it’s delicious.

And really all I have to say is that I wish I would have put this one together sooner, it’s soo delicious and so easy. A great new addition to your recipe rotation!

prep photo of dry pasta in bowl before cooking

The Process

As you might guess, this is pretty simple and straightforward. But I gave it some get-up-and-go with the addition of my cajun seasoning blend.

Start with the pasta. For this particular recipe, I like to boil and drain the pasta first.

While the pasta is boiling, start prepping. Chop the chicken, prep the bell peppers, and grab some herbs. The idea is that by the time the pasta is finished boiling, all the other prep work will be complete.

Once you drain the pasta, move on to the chicken. Toss it with a little cajun seasoning, then cook it until it’s just crisp.

prep photo of homemade cajun seasoning blend

Now that sauce…

First, you’ll need to cook up some onions, peppers, garlic, herbs, and a touch more cajun seasoning. Then add a splash of chicken broth, milk, and plenty of parmesan. Next comes the ingredient that keeps the sauce creamy without adding any additional cream or butter…the tiniest amount of cream cheese.

I know cream cheese isn’t typical, but  I swear it creates a silky smooth sauce every time. And a little goes a long way. Trust me, it really does the trick!

Once the sauce comes together, toss in the pasta, and add the chicken back in. And that’s it! Top with additional parmesan and lots of fresh basil and thyme.

Yummm!

overhead close up photo of Lighter Creamy Cajun Chicken Pasta

This recipe is all about the sauce and that spicy cajun chicken. The sauce is slightly spicy, herby, and ever so creamy. It’s my favorite combo. And the chicken? It’s a game-changer, tender and delicious, and just perfectly seasoned and spicy! SO GOOD in this creamy pasta.

This is the perfect dish for livening up an average Wednesday night. Or maybe save it for a Friday night. Either way, everyone loves this simple, creamy pasta!

overhead photo of Lighter Creamy Cajun Chicken Pasta

Looking for other quick pasta recipes? Here are a few…

Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Southern Style Creamy Parmesan Chicken Pasta

20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

Lastly, if you make this Lighter Creamy Cajun Chicken Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lighter Creamy Cajun Chicken Pasta

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 467 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary - Metric

Instructions

  • 1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In the same pot set over medium-high heat, add 2 tablespoons olive oil, the onion, chicken, and 1 tablespoon cajun seasoning. Cook until browned all over, about 5 minutes. Spoon the chicken onto a plate.
    3. To the pot, add 2 tablespoons olive oil, the bell peppers, and garlic. Cook another 5 minutes until the peppers are soft. Stir in 1-2 teaspoons cajun seasoning. Add a pinch each of red pepper flakes, salt, and pepper. Cook another minute, until the spices are fragrant, then pour in the broth and milk. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly.
    4. Stir in the parmesan. Then toss in the pasta and chicken and cook 2-3 minutes. Remove from the heat and stir in the basil. Serve immediately topped with additional basil. Enjoy!

Notes

Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup. 
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Lighter Creamy Cajun Chicken Pasta

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Comments

  1. 3 stars
    I usually love all your recipes. This one wasn’t bad just not my favorite. This is the 4th recipe of yours I’ve made this week. Thank you for your creative cooking!

    Reply

  2. 5 stars
    Oh my word, this is delicious!!!! My family LOVED it. It’ll definitely be made often. It has the perfect level of heat, so I didn’t add the red pepper flake. I also used a little less pasta.

    Reply

    1. Hey Katie,
      Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan

      Reply

  3. Hello! For some reason, I couldn’t get the sauce to thicken at all…I tried simmering for close to 20 minutes, then adding double the cream cheese, then even a roux. It was still super watery and I’m not sure where I went wrong. I followed the recipe exactly. Any suggestions?

    Reply

    1. Hey Kate,
      So sorry to hear this, what happened once you added the pasta in? The sauce should thicken and create a nice coating on the noodles. Let me know how I can help! xTieghan

      Reply

    1. Hey there,
      Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan

      Reply

  5. Did anyone else have any issue with the sauce? I struggled to get it to thicken up and maybe I should’ve let it simmer longer.

    Reply

    1. Hey Sydney,
      So sorry to hear this, was there anything you adjusted in the recipe? Yes, simmering longer would have thickened it for you. Please let me know if I can help in anyway! xTieghan

      Reply

    1. Hey Amy,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan

      Reply

    1. Hey Penny,
      It is by dry weight. I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply

    1. Hey Susan,
      Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan

      Reply

    2. 5 stars
      This recipe is so delicious! I had to sub out the short cut pasta for spaghetti because it’s all I had on hand and I was dying to make this! It turned out so good, I’m pretty sure I could eat the sauce by itself. YUM! My husband went back for a huge plate of seconds. Thanks Tieghan!

      Reply

      1. Hey Hannah,
        Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

        Reply

  9. 5 stars
    Thanks for this great recipe! Got home and realized I didn’t have any red peppers, but I DID have Harissa. It played really nicely with the rest of your recipe and the fam loved it, but they always love your recipes?

    Reply

    1. Hey Jen,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

      Reply

    1. Hey Courtney,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

      Reply

    1. Hey Gloria,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

      Reply

  12. 5 stars
    Really good recipe! Only adjustments I made were using almond milk instead of regular milk, and using less cream cheese. My dish didn’t come out as creamy and as vibrantly red/orange as Tieghan’s photos, but still very delicious!

    Reply

    1. Hey Mindy,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

      Reply

    1. Hey Andrea,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

      Reply

  14. 5 stars
    Yummy but it did take a bit longer to make in total. Mine never looks as good as Tieghan’s but no one is judging appearance over here lol! Thanks again x

    Reply

    1. Hey there,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

      Reply

    1. Hey Jess,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

      Reply