Cajun Chicken Pasta Recipe is a quick, flavorful dinner that’s easy to make and even better as leftovers. This creamy, spicy pasta combines seasoned chicken, andouille, bell pepper, onions, tomatoes and cream cheese for a comforting one-pan meal that the whole family will request again and again.
Cajun Chicken Pasta Recipe
Easy pasta recipes are perfect weeknight dinners: they’re budget-friendly, family-approved and reheat well for lunches. This Cajun Chicken Pasta is no exception. It’s intentionally simple so even busy households or newer cooks can prepare a delicious, hearty meal without fuss. Use your preferred pasta shape—bow ties work especially well because they hold the sauce in their folds and stand up to reheating.
Recipe Shopping List
Before you start, gather these core ingredients. For exact amounts, see the ingredient list in the recipe card below.
- Pasta (your preferred shape)
- Olive oil
- Onion
- Red bell pepper
- Chicken breast
- Andouille sausage
- Cajun seasoning
- Stewed tomatoes (with celery, bell pepper, and onion)
- Chicken broth
- Cream cheese
How to Make This Recipe (Overview)
Below is a concise overview to help you understand the flow of the recipe. Follow the full instructions in the recipe card for precise timing and amounts.
- Par-cook the pasta. Boil pasta in well-salted water until halfway done, drain and set aside.
- Sauté the vegetables and sausage. Cook onions, bell pepper and sliced andouille until softened and slightly browned.
- Brown the seasoned chicken. Season chicken with Cajun spice and brown on both sides in the same pan.
- Add tomatoes and broth; simmer. Combine stewed tomatoes and chicken broth, then add the par-cooked pasta to the pan and simmer until pasta is al dente and chicken is cooked through.
- Finish with cream cheese. Off the heat, stir in softened cream cheese until the sauce becomes silky and cohesive. Serve hot.
Recipe FAQ
Can this be adapted for an outdoor pellet grill (Traeger-style)?
Yes. Preheat your pellet grill to around 375°F and use a grill-safe sauté pan. Brown vegetables and sausage in the pan while you grill the chicken directly on the grates to develop grill marks. Once the chicken is browned, add it to the pan with tomatoes and broth and simmer on the grill until the chicken is cooked through. Finish the dish as you would on the stovetop.
Can this be made ahead?
Absolutely. Choose a pasta shape that holds up well to storage and reheating—bow ties, shells or short tubular shapes work best. Store in an airtight container in the refrigerator and reheat gently.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for 2–3 days. Reheat in a skillet over medium heat or in the microwave. Add a splash of milk or cream while reheating to loosen the sauce and restore creaminess.
Suggested additions or substitutions?
You can swap plain cream cheese for smoked cream cheese for a deeper flavor. For more heat try red pepper flakes or a pinch of gumbo filé. Add extra bell peppers and celery when sautéing to bring in more of a jambalaya or gumbo-like profile.
Recipe Card
Yield: 8 servings
Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Ingredients
- 1 pound pasta
- 3 tablespoons olive oil
- ½ cup diced onion
- 1 red bell pepper, diced
- 1 pound chicken breast, cut for stir-fry
- 1 andouille sausage link, sliced
- 3 tablespoons Cajun seasoning
- 1 can stewed tomatoes (with celery, bell pepper, and onion)
- 3 cups chicken broth
- 8 ounces cream cheese, cubed and softened
Instructions
- Bring a large pot of well-salted water to a boil. Add pasta and par-cook until about halfway done. Drain and set aside.
- In a large, high-sided skillet over medium-high heat, add olive oil. When hot, add diced onion and bell pepper and cook 5–6 minutes until softened.
- Add sliced andouille to the pan and brown for 3–4 minutes. Push the sausage and vegetables to one side of the pan.
- Season the chicken on all sides with Cajun seasoning. Add the chicken to the pan and brown on one side, then flip to brown the other side.
- Pour in the stewed tomatoes and chicken broth. Add the par-cooked pasta to the pan, pressing it gently so liquid covers it. Cover and simmer until the pasta is al dente and the chicken is fully cooked.
- Remove from heat and stir in the cubed cream cheese until melted and the sauce is smooth.
- Serve hot. Garnish with chopped green onions if desired.
Nutrition Information (per serving, estimate)
Calories: 431 | Total Fat: 23g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 1895mg | Carbohydrates: 28g | Fiber: 3g | Sugar: 6g | Protein: 29g
Nutrition data is an estimate.
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