Homemade Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed in tender pasta in a creamy cajun garlic sauce.
All you need is a slice of Focaccia Bread to soak up the creamy sauce, plus a simple Caesar Salad for a memorable pasta night.
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Copycat Cajun Chicken Pasta Recipe
We love recreating our favorite recipes and this copycat recipe for Chili’s Cajun Chicken Pasta recipe is going to become a family favorite!
Creamy pasta with pieces of tender and juicy cajun flavored chicken in the most delicious homemade cajun sauce. You will love all the flavors from the dish and it comes together in under 30 minutes so it’s perfect for busy weeknights. I’m excited to add this to our long lineup of 30-minute meals.
Ingredients
- Pasta – For this recipe, we used linguine pasta but you can use any type of pasta: angel hair, linguine, fettuccine, elbow, macaroni, penne, bow tie pasta will all work great.
- Chicken – We used chicken breasts but chicken thighs will work as well.
- Cajun Seasoning– You can use your favorite store-bought cajun seasoning. You’ll also need salt and pepper.
- Garlic– Freshly minced or finely chopped garlic will give the best flavor, but you can substitute with 1 tsp dried garlic, or add it to taste.
- Butter – for sauteing garlic and adds flavor to the sauce.
- Heavy Whipping Cream – Makes the sauce rich and creamy.
- Parmesan – Grated parmesan cheese or shredded parmesan will work great.
How to Make Cajun Chicken Pasta
- Cook Pasta – boil in a pot of salted water until al dente, according to the package instructions.
- Prepare Chicken – Using a meat mallet or the bottom of a saucepan, pound the chicken breasts into an even thickness and season both sides with cajun seasoning. Saute the chicken in a skillet with oil until fully cooked then slice into strips.
- Make the Sauce – In a deep skillet, saute the garlic in butter 30-60 seconds or until fragrant. Add the diced tomatoes and saute for about 2 minutes. Add the cream, remaining cajun seasoning, and parmesan cheese and bring to a simmer.
- Combine – Add the pasta and sliced chicken to the sauce and toss to combine.
- Serve – Top with parmesan and parsley to serve.
Pro Tip: You can adjust the spiciness in the pasta by adding more or less of the Cajun seasoning.
Variations and Add-Ins
- Vegetables – you can add cooked broccoli or asparagus to the pasta when tossing everything together.
- Vegetarian pasta – leave out the chicken or substitute chicken with mushrooms.
- Substitute the chicken – try sliced sausage or kielbasa instead of chicken. You can also make it a seafood pasta like our Cajun Shrimp Pasta.
- Lighter pasta – try using half and half or light cream to cut the calories, but keep in mind the sauce will be thinner.
This restaurant copycat Cajun Chicken Pasta recipe is sure to please. If you love comforting pasta dishes, check out the list below for more dinner inspiration.
More Pasta Recipes
- Stuffed Shells
- Baked Ziti
- Homemade Gnocchi
- Chicken Tetrazzini
- Chicken Orzo Bake
- Bolognese Pasta – ValentinasCorner
Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed with tender pasta in a creamy cajun garlic sauce, ready in 30 minutes.
Ingredients
Servings: 6 servings
- 8 oz linguine pasta
- 2 boneless skinless chicken breasts
- 2 tsp olive oil
- 2 Tbsp unsalted butter
- 1 1/2 to 2 Tbsp cajun seasoning, divided, (or added to taste depending on the brand you use*)
- 3 garlic cloves, minced
- 2/3 cup diced tomatoes
- 1 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 2 Tbsp parsley, finely chopped, to serve
Instructions
- Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
- Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
- In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
- In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
- Add in the heavy whipping cream, add remaining cajun seasoning to taste, and parmesan cheese, and bring to a simmer. Season to taste if needed.
- Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.
Notes
*Avoid using cast iron or copper pans anytime you are making a creamy sauce with an acidic product like tomato or it will react and make the sauce grainy.
*If you are using a cajun seasoning that has a high salt content, start with half of the seasoning and add more to taste.
Nutrition Per Serving
480kcal Calories34g Carbs18g Protein31g Fat
Nutrition Facts
Creamy Cajun Chicken Pasta
Amount per Serving
Calories
480
% Daily Value*
Fat
31
g
48
%
Saturated Fat
18
g
113
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
109
mg
36
%
Sodium
214
mg
9
%
Potassium
413
mg
12
%
Carbohydrates
34
g
11
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
18
g
36
%
Vitamin A
2368
IU
47
%
Vitamin C
6
mg
7
%
Calcium
142
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Filed Under
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Hello, this is a great recipe, but I think it was too spicey. Do you recommend any type of Cajun Seasoning? I bought one, but the brand I got was too spicey. I followed the recipe exactly, with the 2 Tbsp of Cajun Seasoning. Otherwise, this was a great recipe.
Hi Jessica, you can make your own! The Ingredients listed on the cajun season I use are Salt, Red Pepper, Black Pepper, and Garlic. You can try adding less red pepper to it. I hope that helps!
Question…. You advise not to use cast iron pans… can you use enamel coated pans? Le. Crueset? Staub? Thanks
Geri
Yes, an enamel-coated pan/pot would work great for this recipe.
Hello, I made this and it was delicious.
What is in your cajun spice blend?
Hi Lynda, we use this Cajun spice blend HERE. The ingredients listed on the product are: “INGREDIENTS: Salt, Red Pepper, Black Pepper, Garlic” I hope that helps!
I made this last night and the whole family loved it! I only had a cup of heavy cream so I added about a cup of sour cream and it worked out great! Also used 16 oz. of pasta and there was still plenty of sauce. LOVE your recipes ♥️
That’s just awesome! Thank you for sharing your wonderful review, Holly!
It was asolutely delicious! So much flavor while being so easy to make!
I’m so glad you enjoyed it, Katharina! Thank you for sharing your awesome review!
I am making this tonight, it looks and sounds delicious! I have not made any of your recipes that my family or I have not loved, and I have made a lot! Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Daria! I hope you get to try many more of my recipes soon!
Sounds delish! What could u use in place of the heavy cream? Possibly evap milk.
Made your beef/broccoli Saturday, my husband the “food critic” loved it! Wanted to make sure I WROTE down the exact recipe I used…LOL
Hi Jeannine, glad to hear that your husband loved the recipe! You can try using half and half or light cream.
Jeannine, If i dont have heavy cream i use half & half. It comes out fine. I don’t know about evap. milk though. That has its own flavor.
Thank you so much for sharing that with us!
I usually don’t bother to comment. I have made many of your recipes all of which we loved. This recipe is so easy and is excellent. My husband is a professional chef and he loved this as well. I added baby spinach. Would be great with sausage or even vegetarian.
I’m so happy you both enjoyed that, Peg!. Thank you for sharing that with me. I’m smiling extensive reading this comment!
Wonderful and savory outcome. I’m sooo full but want seconds! Ugh. I added Chili Flakes, Mushrooms and Onions. I love the use of cajun seasoning–really comes through in the chicken and even more with a nice brown crust! Can’t wait to make this again!
Hello Jorgie, thank you for sharing your experience trying out this recipe. Good to know that you liked it!
Just made this for dinner tonight and omg!! Absolutely delicious… wow thanks for this recipe it came out amazing for my first time. I added red, yellow and orange peppers to mine. 2 thumbs up!! Keep the recipes coming.
Hello Debbie, thank you for the awesome feedback. I’m happy to know that you loved this recipe!
Made this last night. This recipe is amazing! Totally delicious and loved by all. 10 stars out of 5!! Thank you for sharing!
Awesome! Thank you for the perfect rating, we appreciate the review!
Ok, I was skeptical when my wife said I should follow you, but I’ve made several dishes of yours and I love all of them. The Creamy Cajun Chicken pasta was a huge hit. I doubled the recipe so I could share with the neighbors. And the left overs became breakfast. So happy with your ideas.
Scott
Hi Scott! Thank you so much for the wonderful review! So glad this was a hit!
I am not a very good cook. I made this recipe tonight and couldn’t believe how good it came out. I did add red and yellow peppers and some white onion. Thank you for posting recipes that I feel comfortable trying. I have always been embarrassed about my lack of cooking skills but I think things may be looking up. I can’t wait for your cookbook.
Thank you so much for sharing that with me, Jill! I’m so glad you enjoyed it!
This is delicious! The second time I made this, I also added sliced red pepper at the same time as butter and garlic and it added even more flavor and color
Yum! That’s just awesome! Thank you for sharing your wonderful review, Michelle!
Made this tonight and my VERY picky family loved it. Had to sub Old Bay for the creole season and a squirt of tomato paste for the diced tomatoes but, wow! Totally tasted like a restaurant meal. Thank you for the great recipe!
Great to hear that it worked out well, Sarah! You’re so welcome and I’m happy that you and your family enjoyed this recipe.
I can’t wait to try this. It looks delicious and I now my family would love it. Did you use fresh tomatoes or canned?
Hi Katie, I used fresh tomatoes that we diced.
Do you know if 2% milk would work? I Do not have cream handy thanks
Hi Pam, I worry with milk alone it will be “Watery” and not thicken into the creamy texture cream has.
I can’t have the Cajun seasonings, but will use the steak seasonings I have other spices I can use. I will also add spinach and mushrooms. Will let you know how it turns out.
Hi Char, sounds good. Please update us on how it goes using the steak seasoning.
SO delicious and easy. I used jarred sun-dried tomatoes instead of regular tomatoes and they were perfect and added tons of flavor!
I’m glad that worked out for you, Nicki! Thank you for sharing with us.
I made this for dinner last night & used a can of diced tomatoes with green chili’s & I seasoned the chicken with the Cajun seasoning & kept it in the fridge overnight. It was absolutely AMAZING! The whole family loved it & it is very difficult to please everyone! Thank you!
That is the best when the family love what we moms make. That’s so great!