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. 
OMG Natasha, that recipe was so good. The first time I made it there wasn’t quite enough spice/heat so added more of the Cajun spice that you use “slap your mamma”. I quickly learned that its a bit on the salty side. My second round I made it with your recipe but added black pepper when spicing the chicken and added 1/4 teaspoon of cayenne pepper to the sauce. I’m only sharing for those who may like it more spicy. Awesome recipe, thank you so much!!
You’re welcome! I’m so glad you loved it. Thank you for the review.
Made this on Wednesday because I KNEW my picky husband and daughter would love it! They both were skeptical at first but their plates were finished in minutes and they went back for seconds, AND requested it for next week already. It was easy and quick and sooo delicious.
That’s wonderful, Angela! So glad to hear that.
I’ve made this dish twice, now, and the kids loved it. The only thing I adjusted is the Cajun seasoning, as I felt it wasn’t enough.
Thank you for the feedback, Sameera! 🙂
Hello- Are the tomatoes, in this recipe, peeled or unpeeled? Thanks so much! Taylor
Hi Taylor, they are diced and unpeeled.
My whole life I thought old bay seasoning was Cajun seasoning. Found out after I made this that that is not true, haha. In case anyone is wondering, this recipe tastes delicious with old bay seasoning. My husband and I really liked it, I’ll probably just use old bay again next time I make it and maybe add some cayenne or something since it didn’t have any heat. Thanks for the recipe!
So glad it was loved, Emily! Thank you for sharing.
Just made tonight, absolutely fantastic! Perfect texture to my liking. Thank you!
Wonderful! 🙂
This pasta is my favorite! We rotate making this with chicken or shrimp. It is so good either way! Yum! The Cajun seasoning we use is “Cajun Two Step” so if you don’t like spicy, try that one.
Thank you for sharing, Tiffany!
Made this recipe tonight for first time. Another great recipe. Real great flavor. Everyone loved it. Already asking when is the next time I’m going to make it again. Think next time will make it with shrimp.
Sounds good, it it delicious with shrimp too!
Hi! I love your recipes. For the diced tomatoes do you dice fresh tomatoes or used canned diced tomatoes?
Hi Nicole, we used fresh tomatoes.
This is delicious!!I used 1/2 can drained fire roasted tomatoes and made my own Cajun spice mix. I used half and half, and it was perfect. Made it again and added sliced mushrooms and green beans. Will be making again!!
Hi Kathy, that’s great! Thank you for your good comments and feedback!
I made this recipe, but was worried my husband wouldn’t like it as he doesn’t like spicy food. However, when I made it he instantly loved it. I’ve made this pasta once a week for three weeks in a row now. (Mostly because he keeps saying, “Honey, can you make that pasta again?”) I also recommended the pasta to my mother who made it. She and my father liked it was well. 10/10 have already recommended.
That’s awesome! So happy to hear that, Sara! Thank you for sharing.
We are lactose intolerant, what can we use as a substitute for the cream?
Hi Marge, I have not tested any dairy-free alternative to advise.
Try making with a coconut, cashew cream or almond cream
diy….they’re all pretty easy if you have a high speed blender!
That’s all I use now as I have an intolerance to dairy also
Does the Cajun seasoning have salt in it? Can’t wait to try it. All your recipes I’ve tried are so good. Thank you!
Hi Jan, yes, it has salt in it. We link the exact cajun we use in the recipe if you’d like to take a look for more specifics. I hope this is helpful!
Oh wow! This was great! When I made it I did add the Holy Trinity since it was Cajun. (Bell pepper, onion and celery) Next time I could cube the chicken instead of strips.
Sounds good, I bet that will work just fine!
Hi from Ireland! I made this for the first time this evening and it was delish! My partner said it was restaurant quality. Thanks for this!
That’s wonderful, Jennifer! So glad it was enjoyed.
I have not made this in awhile but it is hands down one of our family favorites and thought I should let you know! We are making it tonight and cannot wait.
I’m so happy you enjoyed that. Thank you for sharing that with us, Tami!
Is this grated Parmesan that is in the non refrigerated section, or SHREDDED that’s refrigerated?
Hi Chera! Both will work great! 🙂
I am a fan of the Food Network Shows that feature lot’s of great Chefs. They say that it is much better to freshly shred your cheese as the already shredded cheeses contain “stuff” that keeps it from sticking together. So, it is up to you!
This recipe is AWESOME! Hands down my favorite pasta recipe at the moment . We made it twice in one week and a few weeks later we did it again! I followed the instructions the first 2 times and then the 3rd time I only did Cajun chicken but didn’t add the Cajun to the sauce and threw in two handfuls of spinach and that was incredible as well ! The 4th time I added broccoli . This recipe is the perfect sauce for pasta ! So yummy and easy! Normally I don’t like leftovers but this reheats very well.
Hi Riley! Thank you for the wonderful feedback. I’m glad you love this recipe.
Hi Amelia! I’m so sorry to hear about your floor. I’m glad your son wasn’t harmed and so glad you were still able to enjoy what was left of the recipe! Thank you so much for sharing.
This was amazing as is, but I felt it needed “the Holy Trinity” (in Cajun cooking, this refers to diced onion, celery, and bell pepper). So I sautéed that with the veggies. I also tossed in some Serrano for heat because I had it! Finally, the next time I do this I think I’m going to use crawfish tails. I even impressed my Cajun neighbors with it! Just some level-up suggestions!
Oh that does sound like a tasty addition.
This was delicious! Me, my husband, AND even my 2 year old daughter loved it! She kept asking for more! And I’m currently following WW and it wasn’t as bad as I thought it would be and made it work for my day! I’m “adding this to the rotation” as me and my husband say. Thank you!
Love the review! Thank you for sharing your experience trying this recipe. Glad it was a success!