This creamy Cajun Chicken Pasta brings bold, smoky flavors to a comforting weeknight dinner.
Packed with lean chicken, flavorful Andouille sausage, and colorful bell peppers, it’s high in protein, fiber-rich, and loaded with good fats from olive oil and cream.
Quick to prepare and satisfying, this dish is perfect for meal prep, family dinners, or any occasion that calls for a flavorful, hearty pasta experience.
Hearty Cajun Chicken Pasta
Equipment
- 1 large pot (for pasta)
- 1 large skillet or sauté pan
- 1 wooden spoon
- 1 knife and cutting board
- 1 measuring cup and spoons
Ingredients
- 1 pound fettuccine linguine, or spaghetti
- 1 ½ pounds boneless skinless chicken thighs
- 12 ounces Andouille sausage sliced 1-inch thick
- 2 tablespoons Cajun seasoning divided
- 3 tablespoons olive oil
- 2 large bell peppers sliced
- 1 large onion sliced
- 1 14- ounce can plum tomatoes crushed by hand or blended
- 1 cup low-sodium chicken stock
- 1 ½ cups heavy cream
- ½ cup parmesan cheese grated
- 5 large green onions sliced
- 1 cup reserved pasta water optional
Instructions
- Prepare Pasta Water: Start by bringing a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the water; this will season the pasta from the inside and enhance its flavor. While waiting for the water to boil, gather and prep your ingredients so that everything is ready to go.
- Season the Chicken: Pat the chicken thighs dry with a paper towel to ensure they sear properly. Sprinkle 2 teaspoons of Cajun seasoning evenly on both sides of the chicken. This initial seasoning step builds the base layer of flavor for the dish, giving the chicken that signature Cajun kick.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Once the oil shimmers, carefully place the seasoned chicken thighs in the pan. Sear each side for about 5 minutes, or until golden brown and cooked through. Remove the chicken from the pan and transfer it to a plate. Tent with foil to keep warm while you prepare the other ingredients.
- Cook the Andouille Sausage: In the same skillet, add the sliced Andouille sausage. Allow each piece to cook for 2–3 minutes per side until it develops a rich, caramelized color. This step intensifies the smoky flavor of the sausage. Once done, remove the sausage from the pan and set aside, tented to retain warmth.
- Sauté the Vegetables: Add the sliced onions and bell peppers to the skillet. Sauté for about 7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. If needed, drizzle in a touch more olive oil to prevent sticking. This process releases the natural sweetness of the vegetables, balancing the spice from the Cajun seasoning.
- Boil the Pasta: While the vegetables cook, add the fettuccine (or your chosen pasta) to the boiling salted water. Cook it to 1 minute less than the al dente stage, as it will finish cooking in the sauce. Reserve 1 cup of pasta water before draining—it can be used later to adjust the sauce consistency.
- Build the Sauce Base: Once the vegetables are tender, pour in the chicken stock and crushed plum tomatoes. Bring the mixture to a gentle simmer over medium heat. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan; these bits add deep, savory flavor to the sauce.
- Add Cream for Richness: Stir in the heavy cream and continue simmering. Allow the sauce to thicken slightly while stirring occasionally. The cream softens the acidity of the tomatoes and gives the sauce a luxurious, velvety texture.
- Slice and Combine Chicken: While the sauce simmers, slice the seared chicken into bite-sized pieces. Once the sauce has thickened to your liking, return the chicken and Andouille sausage to the skillet. Stir gently to coat them evenly in the sauce. Sprinkle the remaining Cajun seasoning over the mixture and taste; adjust with extra salt or seasoning as desired.
- Finish Pasta in Sauce: Drain the pasta and add it directly to the skillet with the sauce. Toss gently to ensure every strand is coated. Let the pasta cook in the sauce for about 1 more minute until it reaches perfect al dente texture. If the sauce feels too thick, add reserved pasta water a little at a time until the desired consistency is achieved.
- Add Cheese and Green Onions: Remove the pan from heat and stir in the grated parmesan cheese and sliced green onions. This final addition enhances the flavor and adds a fresh, vibrant note to the creamy, spicy sauce.
- Serve and Enjoy: Plate the pasta immediately, ensuring each serving has a good mix of chicken, sausage, vegetables, and sauce. Garnish with extra parmesan or green onions if desired. Serve warm and enjoy a rich, flavorful, protein-packed meal that’s perfect for weeknight dinners, meal prep, or sharing with family and friends.
Notes
- Use a lower-sodium Cajun seasoning or your favorite brand to control the salt content.
- Any sausage variety—Italian, chorizo, or smoked kielbasa—can be substituted for Andouille, adding your preferred flavor profile.
- When crushing canned tomatoes, hand-crushing creates a chunkier, rustic sauce, while a quick blend produces a smoother texture.
- Reserve pasta water to adjust the sauce consistency; a few tablespoons can turn a thick sauce into a perfectly silky coating.
- For best results, cook the pasta slightly under al dente so it finishes cooking in the sauce, absorbing all the flavors.
Chef’s Secrets: Unlock Deep Cajun Flavor
The key to an unforgettable Cajun pasta is layering flavors.
Searing the chicken and sausage first develops a rich, caramelized base that infuses the sauce with smokiness.
Don’t rush the vegetable sauté—they release natural sweetness that balances the spices.
Simmer the sauce gently; high heat can separate the cream.
Finally, seasoning in stages ensures the Cajun flavors remain bold but balanced, creating a restaurant-quality dish at home.
Serving Suggestions: Make Meals Memorable
This pasta shines as a complete meal on its own, but you can elevate it with simple accompaniments.
Serve with a side of garlic bread or a fresh green salad for a balanced dinner.
A sprinkle of extra parmesan or a dash of smoked paprika can enhance both flavor and presentation.
For a lighter twist, swap half the cream with Greek yogurt or unsweetened almond milk while keeping the sauce creamy.
Storage Tips: Keep Fresh Longer
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of milk or chicken stock to revive the creamy texture, warming gently over low heat on the stovetop or in the microwave.
For meal prep, portion the pasta into single servings to simplify weekday lunches or dinners.
Avoid freezing the pasta with cream, as the texture may separate when thawed; instead, freeze the sauce and cook fresh pasta separately.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes! Boneless, skinless chicken breasts work well. Just be careful not to overcook, as they dry out faster than thighs. Sear until just cooked through, then slice and add to the sauce.
2. Can I make this recipe spicier?
Absolutely! Increase the Cajun seasoning or add a pinch of cayenne pepper. You can also include sliced jalapeños or red chili flakes to the vegetable sauté for extra heat.
3. Can I use a different type of pasta?
Yes, any long pasta like linguine, spaghetti, or tagliatelle works perfectly. Just adjust cooking times slightly based on the pasta type. Short pasta like penne or rigatoni can also be used but may require slightly more sauce.
4. Can I make this recipe ahead of time?
You can prep ingredients in advance—slice vegetables, season chicken, or cook the sausage ahead of time.
Assemble and cook the pasta the same day for best flavor and texture. The sauce can also be prepared a day ahead and reheated gently.
5. How can I make the sauce creamier without cream?
If you want a lighter option, substitute half or all of the cream with Greek yogurt, coconut milk, or a cashew cream blend.
Add it at the end of cooking over low heat to prevent curdling, ensuring a smooth, luscious sauce.
