Creamy Cajun Chicken Pasta — Juicy Parmesan-crusted chicken and tender pasta with vegetables are combined in a rich, creamy Cajun sauce. This home version is inspired by the Chili’s Restaurant favorite, but it delivers bolder flavor and a crisp Parmesan crust that makes it perfect for weeknights and family dinners.
Table of Contents
- Creamy Cajun Chicken Pasta Recipe
- Love copycat recipes?
- Ingredients
- How to Make It
- Roux Tip
- What to Serve With It
- Storage
- Recipe FAQs
- Recipe Card
- More Chicken Pasta Recipes
Creamy Cajun Chicken Pasta Recipe
Crispy pan-seared Parmesan chicken tops tender pasta tossed in a creamy Cajun-style sauce with bell peppers, onions and garlic. It’s a comforting, family-friendly dinner that comes together quickly and stores well for leftovers.
This homemade copycat improves on the restaurant version with a juicier, Parmesan-crusted chicken and a velvety sauce that clings to the pasta. The recipe has three clear parts — breading and cooking the chicken, preparing the pasta and vegetables, and making the creamy Cajun sauce — and can be completed in under an hour.
Love copycat recipes?
Try other popular copycat dinners like P.F. Chang’s chicken lettuce wraps, Olive Garden-style chicken gnocchi soup, or pasta e fagioli. Making restaurant favorites at home saves money and lets you customize flavors for your family.
Ingredients in Creamy Cajun Chicken Pasta
This recipe uses everyday pantry ingredients. Main components are the Parmesan-crusted chicken, pasta with vegetables, and the creamy Cajun sauce.
Parmesan Chicken
- All-purpose flour
- Cajun seasoning (or Old Bay if preferred)
- Eggs
- Bread crumbs (Italian-style, not panko)
- Parmesan cheese, freshly grated
- Olive oil
- Chicken breasts (slice or dice after cooking for easy serving)
Pasta with Vegetables
- Dry pasta (small shapes like bowtie, penne, ziti, shells work well)
- Olive oil
- Bell peppers (any color or mix)
- White or yellow onion
- Mushrooms (optional)
- Garlic
Cajun Cream Sauce
- Unsalted butter
- All-purpose flour (to make a roux)
- Cajun seasoning
- Salt and freshly ground black pepper
- Low-sodium chicken broth
- Heavy cream (preferred for a stable, rich sauce)
- Parmesan cheese, freshly grated
- Fresh parsley and green onions (optional garnishes)
Tip: Scroll to the recipe card for exact amounts and step-by-step directions.
How to Make the Creamy Cajun Chicken Pasta
Overview: bread the chicken, cook the pasta, sauté the vegetables, make a roux-based cream sauce, then combine everything.
Step 1: Dredge chicken in seasoned flour, dip in egg, then coat with the breadcrumb-Parmesan mixture. Pan-sear in olive oil over medium-high heat until cooked through, working in batches if needed. Set aside and begin boiling the pasta while the chicken cooks.
Step 2: Cook pasta to al dente, drain and set aside.
Step 3: In the same skillet, add olive oil and sauté bell peppers, mushrooms and onion about 5 minutes, then add garlic and cook briefly. Transfer the vegetables to a plate while you make the sauce.
Step 4: Melt butter in a clean skillet and whisk in flour to form a roux. Add Cajun seasoning, salt and pepper, then slowly whisk in chicken broth until the mixture thickens. Reduce heat and whisk in heavy cream followed by Parmesan until smooth. Taste and adjust seasoning.
Step 5: Add the cooked vegetables and pasta to the sauce, toss to coat evenly. Slice the cooked chicken and arrange on top or toss in. Garnish with parsley or green onions if desired and serve immediately.
Roux Tip
A roux is butter and flour cooked together; it’s essential for thickening the sauce. Cook until it becomes paste-like and lightly golden, about 1–2 minutes. Skipping this step can leave your sauce thin.
What to Serve with Cajun Alfredo Pasta
Parmesan Balsamic Roasted Broccoli
Balsamic Roasted Brussels Sprouts
Apple, White Cheddar, and Spinach Salad
Curried Roasted Cauliflower Chickpea Salad
Storage
Store cooled pasta in an airtight container in the refrigerator for up to 5 days, or freeze for up to 4 months. Leftovers may appear drier because pasta absorbs sauce as it sits; reheat gently in the microwave in 30-second intervals, stirring between each, until warmed through.
Recipe FAQs
Yes. Small shapes like ziti, penne, wheels or shells work well. Long pasta like linguine or spaghetti is fine too; just cook to al dente.
Use Italian-style breadcrumbs (seasoned or unseasoned). This recipe is not intended for panko.
Yes. Thighs are fine but may require a bit more cooking time; adjust accordingly.
No. Omit mushrooms if you prefer; you can increase bell peppers or leave them out entirely.
It’s flavorful but not overly spicy. Cajun seasoning adds a bold flavor; reduce the amount for milder tastes, or add cayenne or red pepper flakes for more heat.
Creamy Cajun Chicken Pasta
Equipment
- 3 shallow dishes
- Large skillet
- Pot for pasta
Ingredients
Parmesan Crusted Chicken Breasts
- ½ cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 2 large eggs, lightly whisked
- ½ cup bread crumbs, Italian-style (not panko)
- ½ cup Parmesan cheese, freshly grated
- 2 large chicken breasts, sliced in half horizontally (about 1–1.5 lb total)
- 2 tablespoons olive oil
Pasta with Vegetables
- 1 pound dry pasta (bowtie, penne, ziti, or shells)
- 2 tablespoons olive oil
- ½ each large yellow, red and green bell pepper, diced small
- ½ cup diced white or yellow onion
- 8 ounces mushrooms, sliced (optional)
- 3–5 cloves garlic, minced
Creamy Cajun Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup low-sodium chicken broth
- 2 cups heavy cream
- ½ cup Parmesan cheese, freshly grated
Garnishes
- 2 tablespoons fresh parsley, minced (optional)
- 2 green onions, thinly sliced (optional)
Instructions
- Parmesan Crusted Chicken: Set up three shallow dishes: flour mixed with Cajun seasoning, beaten eggs, and bread crumbs combined with Parmesan. Dredge chicken in flour, dip in egg, then coat with breadcrumb-Parmesan. Pan-fry in olive oil over medium-high heat 4–5 minutes per side until cooked. Work in batches as needed. Set aside.
- Pasta: Cook pasta to al dente, drain and set aside.
- Vegetables: In the same skillet, add olive oil and sauté peppers, onion and mushrooms about 5 minutes. Add garlic and cook 1 minute. Transfer to a plate.
- Creamy Cajun Sauce: Wipe out the skillet, melt butter over medium heat and whisk in flour to form a roux until lightly golden (1–2 minutes). Stir in Cajun seasoning, salt and pepper. Slowly whisk in chicken broth until slightly thickened, then reduce heat and whisk in heavy cream. Add Parmesan and whisk until melted and smooth. Taste and adjust seasoning.
- Assemble: Add vegetables to the sauce, then fold in the pasta to coat. Slice the chicken and place on top or toss in. Garnish with parsley or green onions. Serve immediately.
- Storage: Refrigerate leftovers up to 5 days or freeze up to 4 months. Reheat gently.
Notes
Pasta shapes: Small shapes like ziti, penne, wheels or shells work best, but long pasta can be used. Always cook to al dente. Mushrooms: Optional — omit if you prefer.
Nutrition
Nutrition information is an approximation.
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More Chicken Pasta Recipes:
Parmesan Chicken and Spinach Pasta – Easy and ready in 20 minutes with lemon and plenty of Parmesan.
Pesto Parmesan Chicken and Pasta – Ready in about 20 minutes, coated in fresh pesto and Parmesan.
Lemon Pepper Chicken Pasta — Quick and zesty, ready in 15 minutes with lemon, basil and spinach.
Asiago Chicken and Pasta — Comforting penne with Asiago cheese and vegetables, ready in about 25 minutes.
Honey Lemon Chicken Pasta — Bright and simple, ready in 20 minutes; pair with a salad or extra lemon.
Skinny Italian Chicken Pasta Salad — A lighter pasta salad ready in 30 minutes with fresh vegetables and a tangy vinaigrette.
