Go Back

Creamy Cajun Pasta

Creamy Cajun pasta with smoky paprika, cayenne, and a golden-orange cream sauce that clings to tender penne or rigatoni. This one-pan pasta uses seared chicken, blistered cherry tomatoes, and reserved pasta water for a silky, thick finish in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Base
  • 12 oz penne or rigatoni pasta Use either penne or rigatoni.
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
Protein (optional but recommended)
  • 1 lb chicken breast, sliced thin Alternatively, use deveined shrimp.
Cajun Seasoning
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper Adjust to heat preference.
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Sauce
  • 4 cloves garlic cloves, minced
  • 1 small yellow onion, finely diced
  • 1 cup chicken broth
  • 1.5 cups heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 2 tbsp tomato paste
  • 0.5 cup reserved pasta water Reserve before draining.
Garnish
  • 1 fresh parsley, chopped
  • extra Parmesan for serving Add to taste.
  • red pepper flakes Optional.

Equipment

  • 1 large pot
  • 1 large skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then add the penne or rigatoni pasta and cook until al dente. Visual cue: pasta should be tender with a slight bite when tasted, about 8–11 minutes depending on package directions.
  2. Reserve 1/2 cup pasta water before draining the pasta. Visual cue: keep the starchy water separate so you can loosen the sauce later.
  3. Set the drained pasta aside. Visual cue: the pasta should stay dry on the surface rather than clumping in the pot.
Season and cook the protein
  1. Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper in a small bowl to form the Cajun seasoning blend. Visual cue: the mixture should look evenly speckled.
  2. Toss the sliced chicken breast with 1 1/2 tsp of the seasoning blend until evenly coated. Visual cue: every piece should have a uniform dusty red-brown coating.
  3. Heat olive oil and unsalted butter in a large skillet over medium-high heat. Visual cue: butter should foam lightly and the pan should look slick.
  4. Add the seasoned chicken and sear 3–4 minutes per side until golden and cooked through, then remove from the skillet and set aside. Visual cue: thickest pieces should no longer look pink in the center.
Build the Cajun cream sauce
  1. In the same skillet over medium heat, add the diced onion and sauté for 3 minutes until softened. Visual cue: onions should turn translucent and smell sweet.
  2. Add the minced garlic and cook for 1 minute until fragrant. Visual cue: garlic should be aromatic without browning.
  3. Stir in the tomato paste and cook for 1 minute to caramelize slightly. Visual cue: paste should darken a shade and stick to the pan before loosening.
  4. Add the halved cherry tomatoes and cook 2–3 minutes until they begin to blister and release their juices. Visual cue: tomatoes should wrinkle and burst in spots.
  5. Pour in the chicken broth and stir to deglaze, scraping up browned bits from the bottom of the pan. Visual cue: the bottom should look clean and the liquid should pick up a deeper color.
  6. Add the heavy cream and the remaining Cajun seasoning, then stir to combine and bring to a gentle simmer. Visual cue: small bubbles should form around the edges, not a hard boil.
  7. Cook 4–5 minutes, stirring occasionally, until the sauce thickens noticeably. Visual cue: a spoon dragged through the sauce should leave a brief trail.
  8. Stir in the grated Parmesan cheese and let it melt fully into the sauce. Visual cue: sauce should turn smooth and glossy.
  9. Taste and adjust seasoning as needed. Visual cue: the final flavor should be balanced between smoky heat and creamy richness.
Combine and serve
  1. Add the cooked pasta to the skillet and toss to coat, adding a splash of reserved pasta water if the sauce feels too thick. Visual cue: pasta should look evenly lacquered.
  2. Slice the cooked chicken and nestle it back into the pasta, then toss gently. Visual cue: chicken should distribute through the sauce without breaking apart.
  3. Serve immediately, garnished with fresh parsley, extra Parmesan, and red pepper flakes if desired. Visual cue: garnish should look fresh and bright on top.

Notes

Pro tip: reserve pasta water and add it gradually until the sauce coats the pasta smoothly—too much will thin it, too little will leave it clumpy. Store leftovers in a sealed container in the refrigerator for up to 3 days; rewarm gently on the stove with a splash of water or broth to loosen. Freezing is not recommended because cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (simmer 1–2 minutes longer to thicken).