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Cajun Chicken Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Holly


  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil divided
  • 1 tablespoon cajun seasoning (My cajun seasoning recipe is below)
  • 8 ounces dried penne pasta
  • 2 tablespoons salted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • salt and freshly ground black pepper to taste
  • 2 Roma tomatoes diced
  • chopped fresh parsley leaves if desired


  • In a large Ziploc bag add chicken, 1 tablespoon olive oil and cajun seasoning. Rub and shake to coat chicken. Let it sit for at least 5 minutes OR it can marinate in your fridge for up to 8 hours.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook about 6 minutes on each side or until heated through. Internal temperature should reach 165 degrees F. Remove to a plate and cover with foil to keep warm.
  • In a large pot of boiling salted water, cook penne pasta according to package instructions; drain well.
  • Wipe skillet clean (be careful it will be hot!) and melt butter over medium heat. Add garlic, and cook, stirring frequently, until fragrant.
  • Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
  • Stir in pasta and gently toss to combine.
    Serve immediately with chicken, garnished with tomatoes and parsley, if desired.


Cajun Seasoning: 
1 Tablespoon Onion Powder, 1 Tablespoon Dried Thyme, 1 Tablespoon Ground Cayenne Red Pepper, 2 Tablespoons Garlic Powder, 2 Tablespoons Paprika, 1 Tablespoon Salt, 1 Tablespoon Black Pepper. Combine all together in a small air tight container. Store tightly covered for up to six months.