Introduction

If you love bold flavor and creamy pasta, this Creamy Cajun Chicken Pasta is an easy weeknight win. Tender chicken strips get tossed in Cajun seasoning, then cooked in butter until browned and juicy. Bell peppers and mushrooms add color and a fresh bite, while green onion gives the dish a subtle, savory lift. Everything comes together in a rich cream sauce that clings to linguine and turns the whole bowl into something that tastes like a restaurant entrée—made at home in about 30 minutes.

The best part is how balanced it feels. The Cajun seasoning brings warmth and spice, but the cream smooths it out, creating that craveable “spicy-creamy” contrast. You can keep it mild, make it fiery, or lighten it up by swapping part of the heavy cream for milk. It’s a flexible recipe that’s perfect for date night, a quick dinner for two, or an easy meal you’ll want to repeat when you’re tired of plain chicken and pasta.

Why You’ll Love This Recipe

• Big flavor, fast: Cajun seasoning makes the dish taste bold with minimal effort.

• Creamy and comforting: The sauce is rich, silky, and coats every strand of pasta.

• One skillet sauce: Chicken and veggies cook in the same pan for easy cleanup.

• Customizable heat: Adjust Cajun seasoning or add extra pepper flakes to taste.

Equipment

• Large pot (for pasta)

• Large skillet

• Colander

• Mixing bowl

• Measuring spoons

• Tongs (great for tossing linguine)

• Grater (for Parmesan)

Ingredients

Main Ingredients

• 4 oz linguine pasta

• 2 (6 oz) boneless, skinless chicken breasts, sliced into thin strips

• 2 tsp Cajun seasoning

• 2 Tbsp butter

• 1 cup chopped green bell pepper

• 1/2 cup chopped red bell pepper

• 3/4 cup sliced fresh mushrooms

• 2 Tbsp minced green onion

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp dried basil

• 1/8 tsp garlic powder

• 1 1/2 cups heavy cream

• 2 Tbsp grated Parmesan cheese

Optional Ingredients

• Low-fat milk (replace half the cream for a lighter version)

• Extra Parmesan for serving

• Parsley or fresh basil for garnish

• Lemon wedge (brightens the finish)

• Red pepper flakes (if you like extra heat)

Instructions

Step 1: Preparation

1. Cook linguine according to package directions until al dente.

2. Drain and set aside. (Reserve a splash of pasta water if you want to loosen the sauce later.)

Step 2: Mixing / Seasoning

1. Place chicken strips in a bowl.

2. Sprinkle with Cajun seasoning and toss until evenly coated.

Step 3: Cooking / Building the Sauce

1. Melt butter in a large skillet over medium heat.

2. Add the chicken and cook 5–7 minutes, stirring occasionally, until no longer pink and juices run clear.

3. Add green bell pepper, red bell pepper, mushrooms, and green onion. Cook 2–3 minutes until slightly softened.

4. Add salt, black pepper, dried basil, and garlic powder. Stir for about 1 minute until fragrant.

5. Pour in the heavy cream. Increase heat to medium-high and bring to a gentle simmer.

6. Cook about 8 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4: Finishing

1. Add cooked linguine to the skillet and toss until coated and heated through.

2. Sprinkle with Parmesan and toss again.

3. Serve immediately with extra Parmesan if desired.

Tips & Notes

• Best creamy sauce tip: Keep the simmer gentle—boiling hard can reduce too quickly and make the sauce heavier than intended.

• Flavor enhancement: Taste your Cajun seasoning first; some blends are saltier/spicier than others. Adjust added salt accordingly.

• Common mistake to avoid: Overcooking chicken strips can make them dry. Slice evenly and cook just until done.

• Lighter option: Replace half the heavy cream with low-fat milk to reduce richness while keeping a creamy texture.

Variations

Ingredient Variations

• Add tomatoes: Stir in diced tomatoes at the end for a fresher contrast.

• Swap the pasta: Penne or fettuccine work well if you don’t have linguine.

• Extra veggies: Add spinach at the end (it wilts quickly) or use zucchini instead of mushrooms.

Dietary Variations

• Gluten-free: Use gluten-free pasta and cook carefully.

• Lower dairy (modified): Use half cream + half milk, or a cooking cream alternative (texture may be thinner).

• Higher protein: Add extra chicken or stir in a handful of chickpeas for a twist.

Storage & Make-Ahead

• Refrigerator: Store leftovers for up to 3 days.

• Freezer: Cream sauces can change texture when frozen, but it can work—freeze up to 1 month and reheat gently.

• Reheat tip: Add a splash of milk or water while reheating to loosen the sauce.

Serving Suggestions

• Fresh side: Simple salad with vinaigrette to balance the richness.

• Bread: Garlic bread or toasted baguette.

• Extra topping: More Parmesan and a sprinkle of fresh basil.

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 15 minutes

• Total Time: 30 minutes

• Servings: 2

Nutritional Information (Per Serving)

(about 2 cups)

• Calories: 1,175

• Protein: 54 g

• Carbohydrates: 56 g

• Fat: 84 g

• Sodium: 604 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. Any pasta shape works. If you have leftover cooked chicken, you can add it near the end and simmer briefly in the sauce so it absorbs flavor without drying out.

Can I make this recipe ahead of time?

You can slice the chicken and chop vegetables ahead. For best texture, cook the sauce fresh and toss with pasta right before serving.

How do I reheat it properly?

Reheat gently over low heat with a splash of milk or water, stirring often. Avoid high heat, which can cause the sauce to thicken too much.

Can I freeze this recipe?

You can, but the cream sauce may separate slightly. If freezing, thaw overnight and reheat slowly, stirring well and adding a splash of milk to smooth it out.

Conclusion

This Creamy Cajun Chicken Pasta delivers bold, spicy flavor wrapped in a silky cream sauce—perfect for a fast dinner that feels special. With tender chicken, colorful peppers, and mushrooms, it’s a satisfying bowl you can keep classic or customize based on what you have.