Creamy Cajun Chicken Pasta
Looking for a comforting weeknight dinner that’s full of flavor and super satisfying? This Creamy Cajun Chicken Pasta is the answer! Juicy golden-brown chicken thighs are coated in seasoned cornstarch, pan-fried until crispy, and tossed in a rich, creamy Cajun sauce with tender rigatoni pasta. It’s cozy, comforting, and bursting with flavor—perfect for an easy dinner for two or a special weekend treat.
This pasta has become one of my go-to meals because it’s quick to make, yet tastes like something you’d order at a restaurant. The Cajun seasoning gives the sauce a warm, smoky kick that balances perfectly with the creaminess of the Parmesan and heavy cream. Pair it with a glass of white wine and you’ve got yourself the ultimate cozy dinner.
Why You’ll Love This Creamy Cajun Chicken Pasta
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Cozy comfort food – Creamy, cheesy, and hearty.
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Restaurant-quality at home – But surprisingly easy to make in under an hour.
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Crispy chicken + creamy pasta – The best of both worlds!
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Customizable heat – Make it as mild or as spicy as you like.
Ingredients You’ll Need For Creamy Cajun Chicken Pasta
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Chicken Thighs: Tender, juicy, and the perfect base for soaking up all the Cajun flavor.
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Cajun Seasoning: Brings the bold, smoky, and slightly spicy flavor this pasta is known for.
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Olive Oil: For cooking the chicken and helping the seasoning stick.
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Butter: Adds richness and flavor to the creamy sauce.
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Shallot & Garlic: The aromatic foundation of the sauce.
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Dry white wine – Adds depth and balances the richness (also deglazes the pan).
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Chicken Stock: Deepens the flavor of the sauce.
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Heavy Cream: Creates the luscious, creamy base of the sauce.
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Parmesan Cheese: For nutty, salty flavor that melts beautifully into the sauce.
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Pasta: I’m using rigatoni but feel free to use your favorite!
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Fresh Parsley (optional): To garnish and brighten everything up.
Step-by-Step Instructions (exactly following your recipe) for Creamy Cajun Chicken Pasta
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Cook the pasta.
Cook the rigatoni according to package instructions until al dente. Drain and rinse under cold water,.
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Prepare the chicken.
Pat the chicken thighs dry. Coat both sides evenly with the seasoned cornstarch.
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Pan-fry the chicken.
Heat oil in a large sauté pan over medium-high heat — enough to cover the bottom of the pan. Once the oil is hot, add the chicken thighs in a single even layer (work in batches if needed). Pan-fry the first side, undisturbed, for 7–8 minutes until the bottom is golden brown. Flip and cook the other side for 7–8 minutes until both sides are golden. Set aside.
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Sauté aromatics and deglaze.
Reduce heat to medium and addbutter to the same pan. Sauté the diced shallots and minced garlic until fragrant. Pour in dry white wine and stir to deglaze the pan, scraping up any browned bits — those bits add flavor to the sauce.
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Build the sauce.
Add the cup chicken stock, heavy cream, garlic powder, paprika, dried oregano, Cajun seasoning, salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer. Let it simmer for about 2 minutes so the flavors meld and the sauce thickens slightly.
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Coat the chicken (briefly).
Return the cooked chicken to the pan and spoon sauce over the pieces so both sides get coated. Remove the chicken again and set aside.
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Finish the pasta in the sauce.
Add the cooked rigatoni to the pan and toss well, coating the pasta evenly with the creamy Cajun sauce. Stir in freshly grated Parmesan and chopped parsley.
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Plate and serve.
Slice or chop the rested chicken as you prefer, arrange on top of the pasta, and spoon any extra sauce over everything. Serve warm and enjoy.
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Optional extra sauce (if you want more):
Combine the sauce ingredients in a small saucepan, bring to a boil, then simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning before serving.
Serving Suggestions For Creamy Cajun Chicken Pasta
This pasta is rich and satisfying on its own, but you can round it out with a few sides:
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Garlic bread for soaking up the extra sauce.
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Simple green salad with lemon vinaigrette for freshness.
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Roasted vegetables like broccoli, asparagus, or Brussels sprouts.
Storage & Reheating
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently on the stovetop with a splash of cream or chicken broth to loosen the sauce. You can also microwave in 45-second intervals, stirring in between.
Cooking Tips
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Don’t overcrowd the pan when cooking the chicken—this helps it get crispy.
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If you like it extra spicy, add more Cajun seasoning or a pinch of cayenne pepper.
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Use freshly grated Parmesan for the best flavor and texture.
FAQ
Do I have to use wine?
No you don’t! — just replace it with extra chicken stock.
Can I make this ahead of time?
This pasta is best enjoyed fresh, but you can prep the sauce and cook the chicken in advance, then reheat and toss everything together right before serving.
Creamy Cajun chicken Pasta
Ingredients
Main Ingredients:
- 10-12 oz Rigatoni
- 5-6 Boneless chicken thighs - skin-on preferred
- 1 cup corn starch - season with salt & pepper
- 3 tbsp oil
- 1.5 tbsp butter
- 1 shallots - finely diced
- 2 cloves garlic - minced
Sauce Ingredients:
- 1/4 cup dry white wine
- 1/2 cup low sodium chicken stock
- 3/4 cup heavy cream
- 2 tsp garlic powder
- 1 tbsp paprika
- 1.5 tbsp cajun seasoning
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
Cook the pasta:
- Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water. Set aside.
Prepare the chicken:
- While the pasta is cooking, coat both sides of the chicken thighs in seasoning cornstarch. Shake off any excess and set aside.
Pan-fry the chicken:
- Heat oil (enough to cover the bottom of the pan) in a large sauté pan over medium-high heat. Once hot, add the chicken in an even layer. Pan-fry for 7-8 minutes without flipping, until the bottom is crispy and golden brown. Flip and cook the other side for another 7–8 minutes, until crispy and golden. Remove chicken from the pan and set aside.
Build the sauce base:
- Lower the heat to medium. Add butter to the same pan, then sauté the shallots and garlic for about 2 minutes. Pour in the white wine, stirring to deglaze and scrape up any browned bits.
Make the Cajun sauce:
- Stir in chicken stock, heavy cream, garlic powder, paprika, oregano, Cajun seasoning, salt, and pepper. Mix until well combined and bring to a gentle simmer.
Coat the chicken:
- Return the chicken to the pan and spoon sauce over the chicken pieces. Once both sides are coated with the sauce, Remove the chicken again and set aside.
Finish the pasta:
- Add the cooked pasta into the sauce and toss until evenly coated. Stir in grated Parmesan cheese and chopped parsley.
Serve:
- Plate the pasta and top with the chicken. Serve warm and enjoy!
Optional extra sauce:
- For additional sauce, combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce to a simmer for about 2 minutes until slightly thickened.