Cajun Chicken Pasta Recipe
My foolproof Cajun Chicken Pasta recipe gives you the creamiest, spiciest, most flavor-packed pasta of your life. Learn the secrets the restaurants won't share.
Equipment
- A Large, Heavy-Bottomed Skillet or Dutch Oven
- A Large Pot
- Colander
- A Whisk
- Tongs or a Wooden Spoon
- Cutting Board & Sharp Chef’s Knife
Ingredients
From-Scratch Cajun Seasoning
- 2 tsp Smoked Paprika
- 2 tsp Sweet Paprika
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper or more, to taste
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
For the Pasta & Sauce
- 1 lb Penne Pasta
- 1 lb Boneless Skinless Chicken Breast, cut into 1-inch chunks
- 12 oz. Andouille Sausage sliced into rounds
- 1/2 lb Large Raw Shrimp peeled and deveined
- 1 large Yellow Onion diced
- 1 large Red Bell Pepper diced
- 4-5 cloves Garlic minced
- 2 tbsp. Olive Oil
- 2 tbsp. Unsalted Butter
- 1 1/4 cups Low-Sodium Chicken Broth
- 2 cups Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese
- 1/4 cup Chopped Fresh Parsley or Sliced Green Onions for garnish
Instructions
- Prep Your Ingredients & Cook the Pasta: Put a large pot of heavily salted water on high heat to boil. Cook pasta according to package directions for al dente. While it boils, whisk together all ingredients for the From-Scratch Cajun Seasoning in a small bowl. Before draining the pasta, reserve about 1 cup of the starchy pasta water.
- Searing the Proteins for Maximum Flavor
- Sear the Chicken & Sausage: Place a large skillet over medium-high heat and add the olive oil. Pat chicken chunks dry and season generously with about 1 tbsp of the Cajun seasoning. Sear in a single layer for 2-3 minutes per side until a deep golden-brown crust forms (it will not be fully cooked). Remove chicken to a plate. Add sliced andouille to the same skillet and cook for 2-3 minutes until browned. Add the sausage to the plate with the chicken.
- Building the Authentic Cream Sauce
- Sauté Aromatics & Deglaze the Pan: Melt the butter into the rendered sausage fat in the pan. Add diced onion and bell pepper and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and use a spoon to scrape up all the browned bits from the bottom of the pan. Let it simmer for about a minute.
- Create the Velvety Sauce: Lower the heat to medium-low and slowly pour in the heavy cream, stirring constantly. Add another ½ tablespoon of your Cajun seasoning. Let the sauce come to a gentle simmer (never a boil) and cook for 6-8 minutes, stirring occasionally, until it thickens slightly.
- Finishing the Dish
- Bring It All Together: Add the seared chicken and sausage (and any juices from their plate) back into the sauce. Heat through for a minute. Turn off the heat completely. Slowly sprinkle in the freshly grated Parmesan, whisking gently until the sauce is completely smooth. Taste and adjust seasoning if needed.
- Toss, Garnish, and Serve: Add the drained pasta directly to the sauce. If using shrimp, add them now; the residual heat will cook them in 2-3 minutes. Toss everything together until the pasta is fully coated. If the sauce is too thick, stir in a splash of the reserved pasta water. Serve immediately, garnished with fresh parsley or green onions.
Notes
- Why Homemade Seasoning is Better: For the best flavor, mix your own seasoning. Store-bought packets are often too salty and lack freshness. If using a store-bought packet, start with 2-3 teaspoons and do not add any other salt until you taste the final sauce.
- The Secret to Juicy Chicken: Only sear the chicken for 2-3 minutes per side to get a golden-brown crust. It will finish cooking in the sauce later. This two-stage cooking process keeps it tender.
- How to Avoid a Broken Sauce: Never let the cream sauce come to a rolling boil. Keep it at a gentle simmer. Always turn the heat OFF before whisking in the Parmesan cheese to prevent clumping.
- Freezing & Reheating: This dish should not be frozen, as the cream sauce will separate. Reheat leftovers gently in a skillet with a splash of milk or broth for the best results.