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Creamy Cajun Chicken Pasta

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4.34000 from 9 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 744kcal
Servings: 4 People
Metric - Imperial

Ingredients

Cajun Spice Mix

  • 4 g Onion Powder
  • 4 g Garlic Powder
  • 1 g Dried Oregano
  • 1 g Dried Thyme
  • 10 g Smoked Paprika
  • 2 g Red Chilli Powder
  • Salt & Pepper

Chicken & Pasta

  • 22.5 ml Olive Oil
  • 600 g Chicken Thigh, Boneless & Skinless Diced
  • 1 Brown (Yellow) Onion Diced
  • 5 Garlic Cloves Minced
  • 650 ml Chicken Stock
  • 400 g Canned Tomatoes
  • 180 ml Thickened Cream
  • 400 g Penne
  • 5 g Flat Leaf Parsley Chopped
  • Salt & Pepper
  • Parmigiano Reggiano Grated

Method

  • Place the diced chicken thigh into a bowl. Add the Cajun spice mix and toss to coat evenly.
  • Heat the olive oil in a large pan or pot over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes, stirring occasionally, until browned on the outside and cooked through to an internal temperature of 74°C (165°F). Remove the chicken from the pan and set aside.
  • In the same pan, reduce the heat to medium and add the diced brown onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for a further 30 seconds until fragrant.
  • Pour in the chicken stock, scraping the bottom of the pan to lift any browned bits. Add the canned tomatoes and bring to a simmer. Let it simmer for 5 minutes to reduce slightly.
  • Stir in the thickened cream and return to a gentle simmer. Add the pasta directly into the sauce, cover, and cook for 10-12 minutes (or according to packet instructions), stirring occasionally to stop the pasta sticking, until the pasta is tender and the sauce has thickened.
  • Return the cooked chicken to the pan and stir through until heated through and coated in the sauce.
  • Season to taste with salt and pepper. Stir through the chopped parsley and finish with grated parmesan cheese.
Chef's Tips
Dice the chicken evenly, around 2cm pieces, so every piece hits 74°C at the same time — uneven sizing means some pieces overcook while others lag behind on food safety.
Cook the pasta directly in the sauce rather than boiling it separately — the starch it releases is what gives this sauce its cling and body, and you lose that if you drain it off.
Keep the sauce at a gentle simmer once the cream goes in, not a rolling boil — high heat is what causes cream sauces to split or turn grainy.
Storage & Reheating
This will keep in the fridge for up to 4 days in an airtight container. It's not recommended for freezing — the cream sauce will split and turn grainy once thawed, and the pasta will lose its texture. To reheat, warm gently in a pan over low-medium heat with a splash of milk or cream to loosen the sauce back up, stirring occasionally until heated through.
Calories 744kcalCarbohydrates 76gProtein 43.7gFat 29gSaturated Fat 13.2gPolyunsaturated Fat 2.56gMonounsaturated Fat 6.19gTrans Fat 1.1gCholesterol 141mgSodium 212.7mgPotassium 886.2mgFiber 5gSugar 7.5gVitamin A 194.53IUVitamin C 18.87mgCalcium 67.3mgIron 5.1mg