30-Minute Creamy Cajun Chicken Pasta

Creamy Cajun chicken pasta is one of those restaurant dishes that tastes like it should take all evening — smoky, spicy, velvety, with a sauce that clings to every piece of pasta. This version keeps all of it and gets it on the table in 30 minutes, in one pot. The penne cooks directly in the chicken broth and milk, so the starches thicken the sauce for free, and the cream and Parmesan go in off the heat so they stay silky instead of splitting.

Why you’ll love it

• One pot, no draining. The penne cooks right in the broth and milk, and the released starches make the sauce silky without extra thickeners.
• Bold Cajun flavor. Smoky paprika, garlic, and herbs coat every bite — and you control the heat with your own seasoning blend.
• ~42g protein per serving (estimated), from 1 1/4 pounds of chicken breast plus Parmesan.
• Restaurant comfort at home. It tastes like the takeout version, but you know exactly what went in.

Ingredients

• 1 1/4 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp homemade Cajun seasoning, divided (see note)
• 12 oz penne pasta, uncooked
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 2 tbsp unsalted butter
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley, for serving

Homemade Cajun seasoning

• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp kosher salt
• 1 tsp black pepper, or 3 tbsp store-bought Cajun seasoning — start with 2 tbsp and add more to taste, since salt levels vary

Equipment

A large deep skillet with lid (12-inch) or a Dutch oven, and a wooden spoon or spatula.

Instructions

1. Season and sear the chicken (6 minutes). Pat the chicken pieces dry and toss with 2 tablespoons of the Cajun seasoning, the salt, and the pepper. Heat 1 tablespoon of the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden on two sides, about 5–6 minutes. It will not be cooked through yet — that is fine. Remove to a plate.
2. Soften the vegetables (3 minutes). Add the remaining tablespoon of olive oil to the same skillet. Stir in the onion and both bell peppers; cook until softened, about 3 minutes. Add the garlic and the remaining tablespoon of Cajun seasoning; cook 1 minute more, until fragrant.
3. Add pasta, broth, and milk. Pour in the chicken broth and milk, scraping up any browned bits from the bottom. Stir in the uncooked penne. Bring to a lively simmer.
4. Simmer covered (10 minutes). Reduce the heat to medium-low, cover, and cook until the penne is al dente and most of the liquid is absorbed into a thick, creamy base, about 10 minutes. Stir once halfway through so the pasta does not stick.
5. Finish the sauce (2 minutes). Remove the pot from the heat. Stir in the butter, heavy cream, Parmesan, and lemon juice until the sauce is smooth and glossy. Return the chicken (and any juices on the plate) to the skillet and toss to coat.
6. Rest and serve (1 minute). Let it stand 1–2 minutes — the sauce thickens as it sits. Shower with parsley and extra Parmesan, and serve hot.

Doneness cues: Chicken must reach 165°F internally at its thickest point — the final toss in the hot sauce finishes it. The penne is done when al dente; it keeps absorbing sauce as it stands, so don’t overcook. The sauce should be silky; if it’s too thick, stir in a splash of broth.

Nutrition note

Protein is estimated at about 42g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Chicken thighs swap in 1:1 for extra juiciness — cook to 165°F either way.
• Dial the heat: cut the cayenne in the seasoning by half for mild, or add a pinch of red pepper flakes at the end for extra kick.
• Make it lighter: swap half-and-half for the heavy cream and reduce the Parmesan to 1/2 cup — the sauce will be a touch thinner but still creamy.
• No penne? Rigatoni, ziti, or rotini all work — anything short with ridges that grab the sauce.
• Don’t boil the cream. Take the pot off the heat before stirring in the cream and Parmesan — high heat can split a cream sauce.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth or milk, stirring, until steaming (165°F). The pasta absorbs sauce as it sits, so loosen it with broth or milk when reheating. Freezing is not recommended — cream sauces can separate and the pasta goes soft when thawed.

Frequently asked questions

Can I use store-bought Cajun seasoning? Yes — use 3 tablespoons, but taste before adding the extra salt, since commercial blends vary widely in saltiness.

Is this very spicy? Moderately. The cayenne gives it a warm kick. Cut the cayenne in half for a mild version, or add hot sauce at the table instead.

Can I make it ahead? It’s best fresh, but it holds well for 4 days refrigerated. The pasta absorbs sauce as it sits, so loosen it with broth or milk when reheating.

What vegetables work here? Mushrooms, zucchini, or sun-dried tomatoes are all great additions — add mushrooms with the peppers, zucchini at step 3.

Why is my sauce thin? It thickens as it stands for a minute or two off the heat. If it’s still loose, simmer 1–2 minutes more before adding the cream.

More one-pot pasta dinners

For another one-pot pasta night, try our 30-Minute Creamy Sun-Dried Tomato Chicken Pasta. If you like bold one-pot dinners, 30-Minute One-Pot Taco Pasta is a family favorite. For a bright one-pan chicken dinner, our 30-Minute Lemon Herb Chicken & Orzo Skillet is a weeknight winner.