I like this recipe because it’s both simple and full of flavor. The Cajun seasoning gives the chicken and vegetables a smoky, slightly spicy kick, while the cream cheese adds a luscious, silky texture to the sauce. It’s an easy way to enjoy restaurant-quality Cajun pasta at home with minimal effort and cleanup.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tsp Olive oil 500 g (1.1 lb) Chicken breasts, Skinless and boneless, cut into chunks 3 tbsp Cajun spice mix, See notes 1 Onions, See notes 3 Cloves of garlic, See notes 2 Green peppers (large), Deseeded and chopped 3 Sticks of celery, Trimmed and cut into small pieces 250 g (9 oz) Dried pasta 750 ml (3.25 cups) Vegetable stock, See notes 400 g (14.5 oz) Tin of tomatoes Salt and freshly ground black pepper
To serve: 100 g (3.5 oz) Cream cheese Basil to garnish, Optional
Directions
First, I heat olive oil in a large, deep frying pan or saucepan over medium-high heat. I add the chicken along with half of the Cajun spice mix and fry for about 5 minutes, stirring occasionally, until the chicken starts to brown.
Next, I add the onions, garlic, green peppers, celery, and the remaining Cajun spice mix. I cook everything for another 5–10 minutes until the vegetables are softened and the spices are fragrant.
Then I stir in the dried pasta, vegetable stock, tinned tomatoes, and a little salt and pepper. I give everything a good stir, cover the pan with a lid, and let it cook for about 10–13 minutes (or according to the pasta package instructions) until the pasta is al dente and most of the liquid is absorbed.
Once the pasta is cooked, I remove the pan from the heat and stir through the cream cheese until the sauce becomes creamy and smooth. I sometimes add a few fresh basil leaves for garnish before serving.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 20 minutes to cook, for a total time of 30 minutes.
Variations
I sometimes use prawns or turkey instead of chicken for a different twist. For a vegetarian option, I skip the chicken and add chickpeas or extra vegetables like mushrooms, courgettes, or spinach. If I want more heat, I add a pinch of chili flakes or an extra spoon of Cajun spice. To make it dairy-free, I simply leave out the cream cheese or stir in a bit of dairy-free yoghurt to cool the spice.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of stock or water to loosen the sauce, as the pasta tends to absorb the liquid while resting. I warm it through gently on the stove or in the microwave until piping hot. I don’t recommend freezing it, as the pasta can become too soft once thawed.
FAQs
Can I use a store-bought Cajun spice mix?
Yes, I usually do. I just check the spice level first—some brands are hotter than others.
Can I make my own Cajun spice blend?
Absolutely. I mix paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper.
What kind of pasta works best?
I like using penne, rigatoni, or fusilli since they hold up well in one-pan dishes.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work perfectly—they stay juicy and flavorful.
Can I make it dairy-free?
Yes, I just omit the cream cheese or use a dairy-free alternative.
Can I add other vegetables?
Definitely. I often add mushrooms, baby corn, or spinach depending on what’s in my fridge.
How spicy is this dish?
That depends on your Cajun mix. If I’m cooking for kids or anyone sensitive to spice, I start with half the amount and adjust later.
Can I use canned chicken or leftover roast chicken?
Yes, I stir it in near the end just to heat through since it’s already cooked.
Can I use chicken stock instead of vegetable stock?
Of course. Chicken stock adds an even richer flavor to the dish.
What should I serve it with?
I love pairing it with garlic bread, a fresh green salad, or roasted vegetables.
Conclusion
I find this Cajun Chicken Pasta to be a perfect example of an easy, satisfying one-pan meal. The combination of smoky spice, tender chicken, and creamy sauce creates a comforting and flavorful dish that always hits the spot. It’s simple, versatile, and bursting with color and taste—just the kind of dinner I love to make again and again.
This Cajun Chicken Pasta is a creamy, spicy one-pan dish packed with tender chicken, colorful vegetables, and bold Cajun flavors. The smoky spices blend perfectly with a rich, silky cream cheese sauce, making it an easy yet impressive weeknight meal.
Ingredients
2 tsp Olive oil
500 g (1.1 lb) Chicken breasts, skinless and boneless, cut into chunks
3 tbsp Cajun spice mix
1 Onion, chopped
3 Garlic cloves, minced
2 Green peppers, deseeded and chopped
3 Sticks celery, trimmed and diced
250 g (9 oz) Dried pasta (penne, rigatoni, or fusilli)
750 ml (3.25 cups) Vegetable or chicken stock
400 g (14.5 oz) Tinned tomatoes
Salt and freshly ground black pepper, to taste
100 g (3.5 oz) Cream cheese
Fresh basil, to garnish (optional)
Instructions
Heat olive oil in a large deep frying pan over medium-high heat. Add the chicken and half of the Cajun spice mix. Cook for 5 minutes, stirring occasionally, until browned.
Add onions, garlic, green peppers, celery, and the remaining Cajun spice mix. Cook for 5–10 minutes until the vegetables are softened and fragrant.
Stir in the dried pasta, stock, tinned tomatoes, salt, and pepper. Mix well, cover with a lid, and simmer for 10–13 minutes, or until the pasta is al dente and most of the liquid is absorbed.
Remove from heat and stir through the cream cheese until the sauce is creamy and smooth.
Garnish with fresh basil and serve hot.
Notes
Use chicken thighs instead of breasts for a juicier result.
Adjust spice level by reducing or increasing the Cajun mix.
For a vegetarian version, replace chicken with chickpeas or extra vegetables.
Use dairy-free cream cheese or omit it entirely for a lighter, dairy-free version.
Reheat gently with a splash of stock or water to loosen the sauce.
