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30-Minute Restaurant-Style Creamy Cajun Chicken Pasta: Perfectly Rich & Spicy

Close-up of creamy cajun chicken pasta featuring fettuccine coated in orange sauce with diced chicken, garnished with parsley.
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Make this restaurant-style creamy Cajun chicken pasta at home in just 30 minutes. You get tender chicken and pasta coated in a rich, spicy Cajun cream sauce that tastes better than takeout.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Cajun seasoning (use a quality blend)
  • 8 ounces linguine or fettuccine pasta
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt, pepper, and 1 teaspoon of the Cajun seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Cook the pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set it aside.
  4. Reduce the heat in the skillet to medium. Add the butter and let it melt. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Stir in the remaining 2 teaspoons of Cajun seasoning and the cayenne pepper, if using. Cook for 1 minute, stirring constantly.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.
  7. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes until it starts to thicken slightly.
  8. Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, slowly whisk in the reserved pasta water, a tablespoon at a time, until you reach a velvety consistency.
  9. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta and chicken are fully coated in the rich cream sauce.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a richer sauce that does not separate, make sure your cream is at room temperature before adding it to the hot skillet.
  • If you want to add shrimp, cook it separately with the chicken and add it back in with the chicken at step 6.
  • Use a high-quality Cajun seasoning blend; the flavor of the dish depends heavily on this spice mix.

Nutrition

Find it online: https://devourdish.com/creamycajunchickenpasta/