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If you’re craving something creamy, cheesy, and packed with bold flavor, this Cajun Chicken Pasta Skillet is exactly what you need. It’s a simple one-pan dinner that’s big on taste and easy on cleanup — perfect for busy weeknights or when you want a meal that feels special without taking hours in the kitchen.
I used bowtie pasta for this recipe because I love how it holds the sauce in every little fold, but you can use any pasta you like. Penne, fettuccine, rigatoni, or rotini all work great here. The key is that creamy Cajun sauce that coats every bite of tender chicken and perfectly cooked pasta.
Ingredients
- Boneless, Skinless Chicken Breasts, Cut Into Bite-Sized Chunks
- Pasta (I Used Bowtie, But Any Type Works)
- Olive Oil
- Creole Kick
- Garlic Powder
- Onion Powder
- Salt And Pepper
- Garlic, Minced
- Butter
- Heavy Cream
- Chicken Broth
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
- Shredded Cheddar Cheese
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside. - Cook the chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
Add the chicken to the skillet and cook for 6–7 minutes, until browned and cooked through. Remove and set aside.
- Make the sauce
In the same skillet, melt the butter and add the minced garlic. Sauté for about a minute, just until fragrant. Pour in the chicken broth and heavy cream, bringing it to a gentle simmer.
Stir in the mozzarella, Parmesan, and cheddar until smooth and creamy.
- Combine everything
Add the cooked pasta and chicken back to the skillet. Toss everything to coat evenly in the creamy Cajun sauce. Let simmer for 2–3 minutes so the flavors come together. - Serve
Garnish with chopped parsley and extra cheese if desired. Serve hot.
Variations
- Add vegetables: Bell peppers, spinach, mushrooms, or sun-dried tomatoes are great additions.
- Make it spicier: Add red pepper flakes or a dash of hot sauce to the sauce.
- Use a different protein: Shrimp, sausage, or even a plant-based option like tofu works well.
- Lighten it up: Use half-and-half instead of heavy cream and reduce the cheese slightly.
- Go gluten-free: Substitute with your favorite gluten-free pasta.
Serving Suggestions
This Cajun Chicken Pasta Skillet is hearty enough to stand on its own, but it pairs beautifully with a few simple sides:
- Garlic bread or warm dinner rolls
- A crisp green salad with ranch or Caesar dressing
- Steamed or roasted vegetables
- A glass of iced tea, lemonade, or a chilled white wine for balance
Frequently Asked Questions
Can I make this ahead of time?
Yes. Cook the pasta and chicken ahead of time, then refrigerate separately. When ready to serve, make the sauce fresh and toss everything together.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce.
Can I freeze it?
Yes, though the sauce may separate slightly after thawing. Store in a freezer-safe container for up to 2 months. Reheat slowly while stirring to bring the sauce back together.
What pasta works best?
Bowtie pasta is great because it holds the sauce well, but penne, rotini, fettuccine, or shells are all excellent choices.
Can I make it without Cajun seasoning?
If you don’t have Cajun seasoning, use a mix of paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, and black pepper.
Cajun Chicken Pasta Skillet
Ingredients
- 2 – 3 Boneless Skinless Chicken Breasts, Cut Into Bite-Sized Chunks
- 12 Ounces Pasta I Used Bowtie, But Any Type Works
- 2 Tablespoons Olive Oil
- 2 Tablespoons Creole Kick
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- Salt And Pepper To Taste
- 4 Cloves Garlic Minced
- 1 Tablespoon Butter
- 1 Cup Heavy Cream
- 1/2 Cup Chicken Broth
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Cup Shredded Cheddar Cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Toss the chicken pieces with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook for 6–7 minutes, until browned and fully cooked. Remove and set aside.
- In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring to combine.
- Bring to a gentle simmer, then stir in the mozzarella, Parmesan, and cheddar until smooth and creamy.
- Add the cooked chicken and pasta back to the skillet. Toss well to coat everything evenly in the sauce. Let simmer for 2–3 minutes to let the flavors meld.
- Garnish with chopped parsley and an extra sprinkle of cheese if desired. Serve hot.
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Fire Recipe!!! Family Favorite.
Love love love. A man that can cook🥰
After visiting friends in Nevada, my very special friend turned me on to AB, and his delicious crock pot lasagna, too include many more recipes. After going to the website, I’m savoring over the dishes to prepare, as I checked out of cooking for quite sometime after having to cook 3 + meals a day, including snacks as a “stay at home” mother for over 15yrs.
AB you have made me reconnect too cooking again.
Thank you!