Creamy Cajun Chicken Pasta with Parmesan, Garlic, and Mozzarella

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There’s something about a plate of creamy, spicy pasta paired with perfectly seasoned chicken that just hits right. I remember the first time I made this Creamy Cajun Chicken Pasta—I had a fridge full of basic ingredients, a craving for bold flavor, and not much time. What came out of that moment of experimentation quickly turned into a go-to comfort meal. It’s rich, full of flavor, and checks every box when I’m looking for something both satisfying and easy to throw together.

This dish brings together the smoky heat of Cajun seasoning, tender slices of golden-seared chicken, and pasta enveloped in a velvety sauce of Parmesan, garlic, and melted mozzarella. I like to serve it family-style, piled high on a big platter, with the juices from the chicken spilling into the creamy sauce—it’s messy in the best way and always a crowd-pleaser.

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Why You’ll Love This Creamy Cajun Chicken Pasta

This isn’t just another chicken pasta. What makes it special is how the bold, spicy Cajun seasoning blends beautifully with the creaminess of the sauce. Every bite is rich and flavorful without being overpowering.

You’ll love it for how easy it is to put together with pantry staples, how it feels like restaurant-quality without the price tag, and how flexible it is—you can adjust the heat, the cheese, or even the type of pasta. Whether you’re cooking for yourself or trying to impress someone, this one wins every time.

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What’s the Best Pasta for Creamy Cajun Chicken Pasta?

For this dish, I always go with penne or rigatoni because the tube-shaped pasta holds onto the creamy sauce beautifully. But honestly, you can use whatever you have on hand—fettuccine, linguine, or even rotini will work just fine. I just recommend a pasta shape that can capture the sauce in its grooves or curves to make every bite count.

If you’re aiming for a slightly lighter bite, angel hair can give you that silkier texture, but keep an eye on it so it doesn’t overcook in the sauce. Whole wheat or gluten-free pasta can also work well—just cook them al dente so they hold their structure with the creaminess.

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Options for Substitutions

One of my favorite things about this recipe is how forgiving it is. You can swap in ingredients depending on what you have:

• Chicken: Use boneless chicken thighs instead of breasts for a juicier result. You can even try shrimp or tofu for a pescatarian or vegetarian twist.
• Cheese: No mozzarella? Use shredded cheddar, gouda, or even a blend of Italian cheeses. Just make sure it melts well and adds creaminess.
• Cream: If you’re out of heavy cream, a mix of milk and a bit of cream cheese or even half-and-half will still give you a rich sauce.
• Cajun Seasoning: If you don’t have Cajun seasoning, mix up your own with paprika, garlic powder, onion powder, thyme, cayenne, and black pepper.
• Garlic: Fresh garlic is best, but garlic powder works in a pinch.
• Pasta: Like mentioned earlier, use any pasta you love or need to use up—it’s flexible!

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Ingredients for This Creamy Cajun Chicken Pasta

Each ingredient in this recipe has a purpose—and together, they build bold flavor and creamy comfort in every bite.

• Chicken Breast: Lean, protein-packed, and quick to cook. It’s the star of the dish and soaks up the Cajun spice beautifully.
• Cajun Seasoning: Adds smoky, spicy depth to the chicken and ties the whole dish together. You can adjust the amount to control the heat level.
• Olive Oil: Used to sear the chicken to golden perfection while keeping it juicy on the inside.
• Butter: Adds richness to the sauce and helps cook the garlic gently without burning.
• Garlic (freshly minced): Infuses the sauce with a warm, savory base flavor that plays well with the cheese and spice.
• Heavy Cream: The backbone of the sauce—smooth, creamy, and perfect for melting cheese into.
• Parmesan Cheese: Sharp, salty, and adds that umami kick to balance the cream.
• Mozzarella Cheese: Melts into the sauce for a stretchy, gooey texture that coats the pasta.
• Pasta (Penne): Holds the sauce in its ridges and makes every bite creamy and flavorful.
• Salt and Pepper: Essential for seasoning both the chicken and the sauce just right.
• Chopped Parsley (optional): A fresh, green finish that adds color and contrast to the rich, creamy base.

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Step 1: Season and Prep the Chicken

Start by patting your chicken breasts dry with paper towels—this helps them sear better. Generously coat both sides with Cajun seasoning, salt, and pepper. Let the chicken sit at room temperature for about 10–15 minutes while you prep the rest of your ingredients.

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Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the seasoned chicken breasts in the pan. Cook for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and cover loosely with foil to rest.

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Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne and cook until al dente, according to the package instructions. Reserve about ½ cup of the pasta water, then drain the rest and set the pasta aside.

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Step 4: Make the Creamy Garlic Sauce

In the same skillet used for the chicken, lower the heat to medium and add butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer.

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Step 5: Add Cheese to the Sauce

Stir in the Parmesan and mozzarella gradually, letting each handful melt before adding more. Continue stirring until the sauce is smooth and velvety. If it’s too thick, add a splash of the reserved pasta water to loosen it up.

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Step 6: Toss in the Pasta

Add the cooked pasta to the skillet and toss well to coat each piece in the creamy sauce. Let it simmer for a minute or two so the pasta absorbs some of that flavor.

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Step 7: Slice and Serve the Chicken

Slice the rested chicken into strips. Plate the creamy pasta and lay the sliced chicken on top or alongside. Garnish with chopped parsley if you like, and serve immediately while everything is hot and melty.

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How Long to Cook the Creamy Cajun Chicken Pasta

This dish is surprisingly quick, especially for something that tastes so indulgent. Here’s a rough time breakdown:

• Prep Time: 10–15 minutes (seasoning chicken, chopping garlic, shredding cheese, boiling water)
• Cook Time: 25–30 minutes total
  • Chicken: 10–12 minutes
  • Pasta: 8–10 minutes
  • Sauce: 7–8 minutes

Total Time: Around 40–45 minutes from start to finish.
It’s weeknight-friendly but still impressive enough for guests.

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Tips for Perfect Creamy Cajun Chicken Pasta

• Pound the chicken if it’s thick: This helps it cook evenly and gives you juicier results.
• Don’t skimp on seasoning: Cajun spice is the heart of this dish—be generous.
• Use freshly grated cheese: Pre-shredded cheese has additives that can make the sauce grainy. Freshly grated melts smoother and gives better flavor.
• Reserve pasta water: That starchy liquid is gold. It helps loosen the sauce and makes it cling better to the pasta.
• Let the chicken rest: After cooking, rest the chicken for a few minutes before slicing so it stays juicy.
• Simmer the sauce gently: High heat can make it break or cause the cheese to clump. Keep it low and steady for a creamy finish.
• Taste and adjust: Always taste before serving—you might want a bit more salt, pepper, or Cajun spice depending on your preference.

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Watch Out for These Mistakes While Cooking

Even a simple dish like Creamy Cajun Chicken Pasta can go sideways if you’re not careful. Here are some common slip-ups to avoid:

• Overcooking the chicken: This is the fastest way to ruin a juicy bite. Use a meat thermometer if needed—165°F (74°C) is your goal.
• Boiling the sauce: A rolling boil can break the cream or cause the cheese to separate. Keep it at a gentle simmer to maintain that luscious texture.
• Adding cheese all at once: Dumping it in too fast will lead to clumping. Add it in batches and stir constantly for a smooth melt.
• Not seasoning enough: Cream dulls flavor, so don’t hold back on the Cajun seasoning or salt, especially in the sauce.
• Using cold ingredients straight from the fridge: Let the cream and chicken come to room temperature—it helps them cook evenly and blend better.
• Skipping the pasta water: That starchy water can turn a good sauce into a silky masterpiece. Save at least half a cup before draining.
• Serving too late: This dish is best hot and fresh. Reheating can thicken the sauce too much or dry out the chicken.

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What to Serve With Creamy Cajun Chicken Pasta?

This pasta is hearty on its own, but if you want to turn it into a full meal, these sides will round it out perfectly:

Garlic Bread

Crunchy on the outside, soft on the inside—perfect for mopping up extra sauce.

Simple Arugula or Caesar Salad

The peppery greens or tangy Caesar dressing cut through the richness of the pasta and add freshness.

Roasted Broccoli or Asparagus

A little char and a squeeze of lemon make these veggies pop next to the creamy dish.

Tomato and Cucumber Salad

Bright, juicy, and refreshing. Adds a clean, crisp contrast to the bold Cajun flavors.

Sautéed Green Beans with Garlic

Quick, garlicky green beans bring texture and a mild bite that complements the creamy sauce.

Lemon-Herb Zucchini

Pan-seared zucchini with lemon zest and herbs adds a light, fresh counterpoint.

Steamed Spinach with Olive Oil

A simple side that balances out the richness without overpowering it.

A Glass of Crisp White Wine or Sparkling Water with Lime

If you’re pairing drinks, something bright and acidic works best to cut through the creamy sauce.

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Storage Instructions

Creamy Cajun Chicken Pasta stores surprisingly well, but like most cream-based dishes, it’s best enjoyed fresh. If you do have leftovers, here’s how to keep them tasting great:

• Refrigerator: Store the pasta in an airtight container for up to 3 days. The sauce may thicken in the fridge, so add a splash of milk or cream when reheating to loosen it back up.
• Freezing: I don’t recommend freezing this dish. Cream-based sauces tend to separate and become grainy once thawed, which ruins that smooth texture.
• Reheating: Warm it gently on the stovetop over low heat, stirring often. Add a bit of milk, cream, or pasta water to restore the sauce. You can microwave it in 30-second intervals, but stovetop is best to keep the chicken tender.

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Estimated Nutrition (Per Serving — based on 4 servings)

Please note: exact values may vary depending on ingredients and portion sizes.

• Calories: ~650 kcal
• Protein: ~38g
• Carbohydrates: ~45g
• Fat: ~36g
• Saturated Fat: ~18g
• Cholesterol: ~140mg
• Sodium: ~950mg
• Fiber: ~2g
• Sugar: ~2g

This dish is indulgent and protein-packed, making it a solid choice for dinner—especially after a long day when you’re craving something satisfying and bold.

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Frequently Asked Questions

What type of Cajun seasoning should I use?

You can use any store-bought Cajun blend, but I recommend one with low sodium so you can control the saltiness of the dish. Or make your own with paprika, cayenne, garlic powder, onion powder, thyme, and black pepper.

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Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are juicier and a bit more forgiving if slightly overcooked. Just trim off excess fat and cook them until golden and cooked through.

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How can I make this less spicy?

Cut back on the Cajun seasoning or use a milder version. You can also balance the heat by adding extra cream or cheese to the sauce.

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Can I make this ahead of time?

You can prep parts of it ahead—like cooking the pasta or seasoning the chicken—but for best flavor and texture, cook it fresh. The creamy sauce is at its best right off the stove.

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What cheese works best if I don’t have mozzarella?

Cheddar, gouda, provolone, or even a melty cheese blend works well. Just aim for a cheese that melts smoothly and complements the spicy flavor.

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Can I make this dairy-free?

Yes, but it will take some tweaking. Use a plant-based cream and vegan cheeses. Coconut cream can work in place of heavy cream, but it may slightly change the flavor.

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Is it okay to use leftover grilled chicken instead?

Totally! Just slice and warm it up gently before adding it to the pasta so it doesn’t dry out. It’s a great shortcut for busy nights.

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Can I use a different protein like shrimp?

Yes—shrimp is an amazing substitute. Season it the same way and sauté for just a couple of minutes per side until pink and opaque.

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Conclusion

Creamy Cajun Chicken Pasta with Parmesan, Garlic, and Mozzarella is one of those dishes that feels like a little celebration every time it hits the table. It’s got bold flavor, rich comfort, and just the right kick of spice to keep it exciting. Whether you’re making it for a weeknight treat or a casual dinner with friends, it always delivers.

I love how customizable it is—from the type of protein to the level of heat—and that it comes together in under an hour with mostly pantry ingredients. If you’re craving something creamy, cheesy, spicy, and satisfying, this pasta has your back.

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