· Kata

Creamy Cajun Chicken Pasta

A cosy bowl of Cajun-spiced chicken and penne in a silky, creamy sauce—big flavour, one pan, weeknight fast.

This One-Pan Creamy Cajun Chicken Pasta delivers all the comfort with none of the faff. Tender chicken seared till golden, sweet onions and peppers for balance, and a punchy Cajun spice blend to wake everything up. The pasta cooks straight in the pan (no extra pot), so the starch helps thicken the sauce while cream and a little cream cheese or Parmesan make it luxuriously glossy. It’s exactly the kind of 30-minute dinner you’ll put on repeat.

Servings: 2–3

Prep: 10 min – Cook: 20 min – Total: 30 min

Ingredients

  • 1 tbsp olive oil

  • 300 g chicken breast (or thighs), cut into 2 cm dice

  • 1 onion, finely chopped

  • ½ red pepper, thinly sliced or diced

  • 3 cloves garlic, minced

  • 2 tsp Cajun seasoning (mild/medium)

  • ½ tsp smoked paprika

  • 180 g penne pasta (uncooked)

  • 400 ml hot chicken stock

  • 130 ml single cream (or double, for richer)

  • 40 g cream cheese or 30 g Parmesan, finely grated

Instructions

Cook the chicken.

Heat the oil in a large deep frying pan or sauté pan over medium–high heat. Add the chicken, season lightly with salt and pepper, and cook 4–5 minutes until golden at the edges and just cooked through. Transfer to a bowl and keep warm.

Sauté the veg & spices.

In the same pan, add the onion and red pepper with a small pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic, Cajun seasoning, and smoked paprika; cook 30–45 seconds until fragrant.

Add pasta & stock.

Then pour in the hot chicken stock and a single cream. Bring to a gentle simmer, add the penne pasta, return the chicken cover, and cook 10–12 minutes, stirring every couple of minutes, until the pasta is al dente.

Make it creamy.

Add the cream cheese (or Parmesan), stirring, until the sauce is silky and coats the pasta. If it’s a touch thick, add a splash of hot water; if thin, simmer 1–2 minutes more.

Serve.

Taste and adjust salt, pepper, and heat. Finish with parsley and a little extra Parmesan.

Tips & Tricks

✅ Heat control for creaminess. Keep the heat low after adding cream to prevent splitting and to keep the sauce glossy.

✅ Choose your richness. Single cream is lighter; double cream gives extra-lush results. Cream cheese makes it ultra-silky; Parmesan adds savoury depth.

✅ Pasta texture insurance. Stir frequently while the pasta cooks in the sauce so it doesn’t catch, and add a splash of hot water if it tightens too fast.

✅ Veg boosts. Fold in spinach with the cream, or add peas/mushrooms—mushrooms go in with the onions; peas in the last 2 minutes.

✅ Leftovers. Thickens as it cools—loosen with a splash of hot water when reheating. Best within 2 days.

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