Quick & Easy Cajun Chicken Pasta Recipe

Chef Randy , On October 7, 2022


Level: Easy

Time: 30min

Cost: Low

Easy Classic Cajun Chicken Pasta Recipe

This classic cajun chicken pasta recipe is incredibly easy to make since it uses just one skillet. In this recipe it is accompanied by some linguine pasta and it has simple seasoning. When it’s ready, the flavor profile of this this classic cajun chicken recipe is slightly spicy (flavor to taste), but very juicy, and tender. You can add the chicken to any comfort food including: linguine, or other types of pasta, or even rice. All in all – you couldn’t ask for a better cajun chicken recipe.

Kitchen Tools For This Classic Cajun Chicken Pasta Recipe with Linguine:

  • Pot to cook pasta

  • Skillet

  • Measuring cups

  • Measuring spoons

  • Meat tenderizer hammer or other tool to pound the chicken flat

Tools For This Carbonara Recipe.

Classic Cajun Chicken Pasta Cooking Tools

Classic Cajun Chicken Recipe Ingredients:

  • Pasta – 1 Lb. linguine pasta

  • Chicken – 2 Boneless skinless chicken breasts

  • Olive oil – 2 Tsp

  • Butter – 2 Tbsp. Unsalted

  • Cajun seasoning – 2 Tbsp.

  • Garlic – 3 cloves, minced

  • Tomato – 2/3 Cup diced

  • Cream – 3/4 Cup heavy whipping cream

  • Parmesan cheese – 1/2 Cup grated

  • Parsley – 2 Tbsp. finely chopped

How to Make Cajun Pasta Recipe.

Cajun Chicken Pasta Ingredients

How To Cook This Easy Classic Cajun Chicken Recipe

    Prepare the pasta:

  1. Put a large pot of salted water on to boil. The water can be really salty, somewhere between sea water and brine. Then, put the pasta in the pot and stir occasionally. When the pasta is al-dente, you can drain the pasta and set aside since we will use in the skillet. See step 7 below.

  2. Cook the chicken:

  3. Pound the chicken breasts with the meat tenderizer hammer so that the chicken is even in thickness (about ½”) and season it all over with 1½ Tbsp of Cajun seasoning.

    Carbonara recipe

    Season the chicken on both sides.

  4. Heat two tsp of olive oil in a large skillet over medium to high heat. Once the pan is hot you can add the Cajun seasoned chicken and sear it on both sides. After the chicken is in the pan, turn the heat down to low and sauté until cooked thoroughly.

    Carbonara recipe

    Place the ingredients in a pan.

  5. After it’s cooked, remove the Cajun chicken from the pan. You can transfer the cooked chicken to a cutting board, where you can slice it into thin strips. In the meantime, do not clean the skillet. Save the skillet for the next step of our cajun chicken recipe with pasta.

    Carbonara recipe

    Remove the chicken from skillet, slice and set aside.

  6. Make the sauce:

  7. In the same skillet you just used to cook the chicken sauté the butter and garlic for 30-60 seconds or until the garlic is fragrant. Your skillet should be over medium heat. Add the diced tomatoes and sauté for another two minutes.

    Skillet recipe

    Add the diced tomatoes and sauté another 2 minutes.

  8. As a next step, you can pour in the cream (skip this step if you choose to bypass the cream opting for a light cajun chicken recipe). Also add the remaining Cajun seasoning, the parmesan cheese, and bring to a simmer. Season to taste if needed.

  9. Combine all ingredients:

  10. Add the linguine pasta to the sauce and toss until combined and hot.

    Carbonara recipe

    In the same skillet, toss the linguine pasta.

  11. Serve: Place the sliced Cajun chicken on top of the linguine pasta and garnish with freshly grated parmesan cheese and chopped parsley.

    Cajun recipe

    Add chicken to the linguine pasta.

Common Questions About This Classic Cajun Chicken Recipe with Linguine Pasta

How do you store this classic cajun chicken recipe? Store leftovers in an airtight container for 2-3 days. Reheat in a skillet or the microwave.

What type of cajun seasoning should I buy? For this cajun pasta chicken recipe, you can purchase a seasoning of your choice and you can season to taste. Alternatively, you can combine some Spanish paprika, Hungarian paprika, chili powder and you can create your own cajun dry rub.

Chef Randy

After graduating from LeCordon Bleu at the top of his class Chef Randy dove head-first into a culinary career working in many top-tier restaurants including the Golden 1 Center Arena as a lead cook. He later owned and operated a mobile woodfired pizza concept where he championed whole and natural ingredients. Chef Randy is passionate about healthy food and developing relationships with local providers for true farm-to-fork food production.