One of the most popular recipes of all time – smoky, spicy, creamy Cajun Chicken Pasta in Sun-Dried Tomato Alfredo Sauce – spectacular!
Silky, velvety Cajun Chicken Pasta in Sun-Dried Tomato Alfredo Sauce is a crazy-delicious, one-pan recipe that will absolutely blow you away! It features sliced chicken breasts, flat ribbons of fettuccine, sweet bell peppers, and onions drenched in a dreamy 3-cheese (Parmesan, mozzarella & cream cheese) and sun-dried tomato Alfredo sauce that’s garnished with parsley and fresh-squeezed lime. Better than any restaurant version, this is a MUST-try!
A Family-Friendly Cajun Pasta Dish!
Cajun may be known for its spicy seasonings, but it’s super easy to adjust this recipe to be more kid-friendly! My bunch loves the “heat” in this pasta (with 2 tbsps of Cajun seasoning for the chicken pasta.) But if you have sensitive eaters, feel free to cut that amount in half! On the flip side, it’s just as easy to crank up the heat and enjoy a great pasta with a super-spicy kick! Serve this dish with sourdough bread to dip into the luscious, creamy sauce!
Other Family-Friendly Cajun Recipes
- The quintessential Cajun dinner, Low-Country Shrimp Boil, is a super casual, one-pot meal that brings the whole family together!
- Dirty Rice is an easy side dish with a little kick that’s a tasty addition to your favorite Cajun meals!
Ingredients
Cajun Chicken: Boneless, skinless breasts, along with bell peppers (we use 1 red and 1 yellow) and a large red onion, are combined with olive oil and Cajun seasoning for a flavor explosion!
Pasta: While almost any pasta could work, flat, wide fettuccine noodles really absorb the sauce and are just fun to wrap around your fork!
Alfredo Sauce Base: Sun-dried tomatoes (and oil from the jar), low-sodium chicken broth, milk, flour, cornstarch, tomato paste, and three cheeses – 1/3 less fat cream cheese, grated Parmesan, and shredded Mozzarella make the most INCREDIBLE Alfredo ever! You’re going to love this!
Alfredo Sauce Seasoning: To bring even more flavor to the incredible Alfredo, we’re seasoning it to perfection with minced garlic, Cajun seasoning, and salt & pepper.
Garnish: Top this gorgeous pasta with a squeeze of fresh lime, some chopped parsley and a sprinkle of cayenne.
How to Make Creamy Cajun Pasta
STEP ONE: Cook the fettuccine in salted water until al dente. Strain the pasta, reserving 1/3 cup of the pasta water, and set aside. Slice veggies. Mix together 2 tsp of Cajun seasoning with 1 tbsp olive oil and rub all over the chicken breasts.
STEP TWO: Heat 1 tbsp olive oil in a large skillet on medium-high. Once hot, add in the chicken and cook without flipping for 3-5 minutes. Turn the chicken, cover the skillet, and reduce the heat to medium, then cook for 5-7 more minutes (until the chicken is cooked through). Remove to a cutting board and let it rest at least 5 minutes before slicing.
STEP THREE: Add a bit more oil to the skillet and return to medium-high heat. Add the peppers, onions, and 1/2 tsp Cajun seasoning. Sauté for 1 minute and remove to a plate.
STEP FOUR: Wipe out the skillet and heat 2 tbsp of sun-dried tomato oil over medium heat. Add in the sundried tomatoes and minced garlic and saute. Sprinkle in the flour and cook for 2 minutes, stirring continuously. Adjust the heat to low and add the chicken broth. Whisk the cornstarch and milk together and add to the pan along with the tomato paste, another 1/2 tsp Cajun seasoning, salt & pepper. Bring the sauce to a simmer, stir until lightly thickened. This will take about 5 minutes.
STEP FIVE: Reduce the heat to low. Add the cream cheese and stir until melted. Add in the Parmesan and stir until melted. Finally, add the Mozzarella and stir until melted.
STEP SIX: Toss the pasta, peppers, and onions into the sauce and stir to evenly coat. If the sauce is too thick, add some splashes of the reserved pasta water until the consistency is perfectly creamy.
STEP SIX: Top the pasta with the sliced chicken breast and garnish servings with fresh lime juice, parsley and a dusting of parmesan. Dig in!
Tips for Success
- A splash of vinegar or lemon juice adds a tangy touch!
- Adjust the heat of this dish by adjusting the amount of Cajun seasoning.
- You can substitute heavy cream for the cream cheese without significantly altering the flavor.
- Bump this recipe up another notch by adding crispy bacon pieces, Andouille sausage, or seared shrimp – oh my!
- Sub half the chicken stock with white wine for a more grown-up version!
What Makes a Recipe “Cajun”?
“Cajun” – food, language, music, etc. – is the result of combining French Canadian with the Louisiana bayou! The food is uniquely spicy and bold, heavy on seafood and chicken, often incorporating the “Holy Trinity” of flavors (celery, onion, and bell peppers) and incorporating seasonings like cayenne, garlic, and paprika. Some of the most well-known Cajun dishes are Etouffe, Creole,e and Gumbo.
What Can I Use in Place of Cajun Seasoning?
Store-bought Cajun seasoning is easy to use, but if you run out, just make your own! Try mixing cayenne pepper, paprika, lots of white pepper, garlic powder, and onion powder. This blend will give you everything you need for your next one-pot Cajun pasta recipe!
Other Creamy Incredible Pasta Recipes!
- Creamy Caprese Pasta
- Creamy Taco Pasta Salad
- Creamy Chicken Bacon Ziti
- Creamy Greek Shrimp Pasta
- Creamy Spinach and Artichoke Pasta
- Creamy Summer Veggie and Sausage Penne
*This post originally posted on 03/25/2015.
Ingredients
Cajun Chicken Pasta
- 12 ounces fettuccine noodles
- 2 ½ teaspoons Cajun seasoning divided
- 3 tablespoons olive oil divided
- 2 large boneless skinless chicken breasts
- 1 red bell pepper cored and thinly sliced
- 1 orange bell pepper cored and thinly sliced
- ½ large red onion peeled and thinly sliced
Sun-Dried Tomato Alfredo Sauce
- 2 tablespoons oil from sun-dried tomatoes jar
- ½ cup sun-dried tomato halves drained and finely chopped
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- 1 ½ cups 2% milk
- 1 tablespoon cornstarch
- 1 tablespoons tomato paste
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 ounces low-fat cream cheese cubed
- ¾ cup Parmesan cheese grated
- ⅓ cups mozzarella shredded
Garnishes
- Freshly squeezed lime juice (highly recommended!)
- Fresh parsley chopped
- Parmesan cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve 1/3 cup of the pasta water, then drain the pasta and set it aside.
- In a medium mixing bowl, combine 2 teaspoons Cajun seasoning with 1 tablespoon of olive oil. Rub evenly all over the chicken breasts. Let the chicken marinate while you prep the vegetables.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once very hot, add the chicken and cook, undisturbed, for 3-5 minutes, until nicely browned on one side. Flip the chicken, cover the skillet, and reduce the heat to medium. Cook for 5-7 minutes, depending on the thickness of the chicken, until it's cooked through. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
- Add 1 tablespoon of olive oil to the remaining oil in the skillet, then turn the heat to medium-high. Add the bell peppers, onions, and ½ teaspoon of Cajun seasoning and saute for 1 minute. Transfer to a plate.
- Wipe out the skillet, then pour in the sun-dried tomato oil and place it over medium heat. Add the sun-dried tomatoes and garlic to the oil and saute for 1 minute. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
- Turn the heat to low and stir in chicken broth. Whisk cornstarch and milk together to make a slurry. Pour the slurry into the skillet along with tomato paste, ½ teaspoon of Cajun seasoning, salt, and pepper. Bring the sauce to a simmer. Continue to cook and stir until the sauce is thickened (but not overly thick), about 5 minutes. Stir in the cream cheese until melted. Add the Parmesan cheese and whisk until melted, and finally whisk in the mozzarella until melted.
- Add the cooked pasta and peppers to the sauce. Toss until evenly coated, adding splashes of reserved pasta water a little at a time until your desired sauce consistency is reached. Top the pasta with sliced chicken or toss the chicken in with the pasta.
- Garnish individual servings with plenty of freshly squeezed lime juice, salt, and pepper. Sprinkle with fresh parsley and a little shredded parmesan if desired. Serve warm.
Alison Pardy says
I saved this recipe 6(!) years ago and finally made it today, it’s so delicious!! Thank you
Brandy says
I’m considering making this. I’m not a big cheese fan so I’m wondering if it is really cheesy and if you could take some stuff out and still be good?
Real Housemoms JK says
Hey Brandy! To me its not overly cheesy. You could try adding less cheese and taste for consistency and flavor before adding it all. Hope this helps.
B.C. says
I made this with shrimp instead of chicken and it was delicious! Highly recommend!
Pam says
I tried this and it was great, even better the next day.
Thanks for sharing,
Aubrey Cota says
Thanks!
Michelle says
Made this last night. It was YUMMY! I highly recommend. Thank you for sharing recipe!
Gayatri Mantra says
I love this food yummy
Amellia says
OOOh, I need to cook this. Looks so yummy!