Traditional recipes

Best Cajun Cream Pasta Sauce Recipes

Best Cajun Cream Pasta Sauce Recipes

Cajun Cream Pasta Sauce Shopping Tips

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Cajun Cream Pasta Sauce Cooking Tips

On the heavier side, be sure to eat lots of greens with your comfort food.


Creamy Cajun Pasta Sauce

So, the other day I made this creamy cajun pasta sauce and I wasn’t quite sure how it would turn out. Needless to say, it was amazing. It has also been one of the most searched recipes on my blog in the past month. Before you read too far, this recipe isn’t vegan or dairy free or any of that.

Lately, I’ve actually been getting as far away from food labels as possible. That’s not to say that I don’t respect anyone else’s food choices, but that’s just how I’m feeling at the moment. This time of the year especially, I feel as though food should be enjoyed without worrying about restrictions and labels. Know what I mean?

Anyway, on to the pasta. So whenever I want pasta that has a little extra protein in it, I choose Modern Table pasta. They have complete protein pasta meaning that it contains the essential amino acids that we need. Good stuff right? I love their pasta because it’s filling and it’s also super tasty. Plus the texture is really good. In my experience, some protein pasta can have a strange texture but this one is not like that at all.

Okay, on to the sauce. It’s pretty indulgent, so if indulgent is not your thing, then this pasta sauce is not for you. It is made with real, wholesome ingredients as always though. It includes these ingredients:


Cajun Chicken Pasta Ingredients & Recipe

Here’s all you need for this Cajun Chicken Pasta recipe: boneless, skinless chicken breasts, smoked sausage (I use smoked turkey sausage), your favorite pasta shape, garlic, onion, bell peppers, chicken broth, cream, shredded cheese, and green onions.

Start by heating 2 tablespoons of olive oil in a 12-inch ovenproof skillet or dutch oven over medium-high heat.

When the oil is very hot, add the smoked sausage, chicken, onion, and bell peppers.

Season generously with cajun or creole seasoning.

There are several good brands of cajun seasoning like Zatarain’s and Slap Yo’ Mama but today I used Tony Chachere’s, because it’s the first one I grabbed out of the pantry.

Cook the chicken, sausage, and vegetables, stirring occasionally, until edges are browned. Add the garlic and stir to combine until fragrant, about 30 seconds.


Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is cooked in one pot in less than 20 minutes. 20 minutes, my friend, and your dinner is ready! This pasta has a creamy taste, it is moderately spicy and a little cheesy.

Rotisserie chicken and Cajun seasoning, of course, make all the weather, create aroma and unique taste. milk, cream, and cheese give a yummy delicate texture. Add some scallions or parsley for vibrant color and enjoy. Are you still here or have you already escaped to cook??

What do you need to make Creamy Cajun Chicken Pasta?

Three main ingredients without which this dish will not take place:

Rotisserie chicken, pasta, and Cajun seasoning. Chicken should be chopped, mixed with seasoning (it is convenient to do this in a bag on a zip-loc).

Boil the pasta, drain the water, add milk and cream, then spices, herbs, and salt. Bring to a boil, add chicken, turn off the heat, add grated cheese, then mix everything well.

How to make Creamy Cajun Chicken Pasta

Follow the simple recipe below to make this delicious Creamy Cajun Chicken Pasta from scratch.

  • Step 2 . Add the cajun seasoning, close the bag, and shake until the seasoning evenly covers the entire chicken.

  • Step 3 . Boil the paste according to the instructions, drain the water. Pour milk and cream into a saucepan with pasta, let the sauce simmer over low heat.

  • Step 5 . Add the chopped chicken, stir so that the sauce is all over the saucepan. then Turn off the heat.

  • Step 6 . Add grated cheese, stir and serve. Sprinkle with fresh chopped herbs as desired.

What to serve with Creamy Cajun Chicken Pasta?

Add something light and casual to this pasta. Let it be a salad, fresh or baked vegetables. Amish broccoli salad, summer, vinegar, Amazing Olive Pasta Salad,

Baking Tips For Creamy Cajun Chicken Pasta

  1. You can replace Rotisserie chicken with boiled or fried chicken.
  2. Substitute Parmesan cheese for your favorite cheese.
  3. For added spice, you can add chopped chili peppers.

Can you reheat Creamy Cajun Chicken Pasta?

There are several ways to reheat this dish. The easiest way is to do it in the microwave.

The second way is to put the pasta in a non-stick skillet, add a couple of tablespoons of water, cover, and heat over low heat. And the third way is to put the pasta in a baking dish and reheat it in the oven at 350F. You can additionally sprinkle cheese on top.

Can you freeze Creamy Cajun Chicken Pasta?

Yes, of course, you can freeze this pasta. Wait until it has completely cooled down, put everything in a container with an airtight lid, and put it in the freezer. Store for 3-4 months, let it thaw in the refrigerator overnight before use.


Cajun Chicken Pasta

I honestly haven’t been to Chili’s in about 10 years, but this place really holds such good memories for me. I’ve come here with family on many occasions and I might have had my first real date here. No joke.

Hey, when you’re 16, Chili’s is the best date night you will get. And I wouldn’t mind it on a Friday night right now. After all, have you seen their blooming onion?

But this cajun pasta has always had my heart and soul. That creamy alfredo sauce just melts right in your mouth, complemented by the spicy kick of the cajun chicken topped with refreshing tomato chunks and freshly grated Parmesan cheese.

The flavor combination is just perfect, and you can make it right at home in 30 minutes or less. That way you can have date night with the same restaurant-quality at home, in sweats, binge-watching Netflix. Done.


How to make Cajun chicken

I like to slice chicken breasts lengthwise to make them into thinner cutlets. They then cook faster and more evenly so they stay tender. To make the chicken extra flavorful, I season it with garlic powder, some of the Cajun seasoning (the rest goes in the sauce), and salt & pepper, coat it in flour and fry it to a golden brown.

I then make the sauce by adding the garlic, chicken broth, and sun-dried tomatoes to the pan, followed by the cream and Cajun seasoning. Add the chicken back in and the sauce thickens up after a few minutes. Delicious.

(Full ingredients and instructions are in the recipe card below)

homemade Cajun seasoning), but I usually use Tony Chachere's brand (I've worked with them in the past, but this post is not sponsored. I just really like the stuff and buy it whenever I visit anywhere that sells it!). For this particular recipe, I used a salt-free Cajun seasoning because many Cajun seasonings are quite salty and could ruin the recipe with the amount that's required.


Creamy Cajun Pasta with Peppers and Smoked Sausage

Description

This lightened up version of creamy cajun pasta is full of Louisiana flavor, but packed with veggies, protein, and light on fat!

Ingredients

1 teaspoon extra-virgin olive oil
1/2 pound smoked pork sausage, halved and cut into 1/4 ” slices
1 small red onion, halved and sliced
3 – 4 cloves garlic, minced
2 colored bell peppers (I used red and yellow), halved and sliced
1 15-ounce can diced tomatoes
1 1/2 cups water (high elevations increase to 1 3/4)
8 ounces pasta (I used trottole)
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s)
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 cup ( 4 ounces ) freshly grated Parmesan cheese

Instructions

Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.

Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.

While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.

Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.

Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.

Notes

Nutrition Information:

Calories: 366
Fat: 18
Carbs: 32
Protein: 17
Fiber: 2.6

Did you make this recipe?

More mardi gras options

If you’re looking for more Mardi Gras recipes, be sure and check out our Louisiana section! There are some delicious recipes in there that need some makeovers, but some of my favorites are the gumbo, jambalaya, red beans & rice, crawfish & corn bisque, individual king cakes, loaded cheese grits, and banana pudding!

I have no idea if this pasta recipe is actually Cajun. I mean, I’ve lived here in Louisiana for awhile now, so you’d think I’d have a grasp of that kind of thing, but I’m just calling it like it is. I do know that it is delicious and involves things often involved in Cajun cooking (smoked sausage…garlic…onions…peppers…a little bit of heat…), so I’m just going to call it Cajun pasta.

Lightened up

One of my favorite things about this recipe is that you would NEVER guess that it is not 10 million calories. Each serving clocks in at around 360 calories, which is about what I aim for when it comes to dinner. I mean, it isn’t, like, lettuce territory or anything, but it is rich and satisfying without breaking the calorie bank.

How to make it

To start things off, you’ll need a halved and sliced red onion, some garlic, 2 sliced colored bell peppers, and 1/2 pound of smoked pork sausage, halved and cut into 1/4″ slices. If you live in Texas or Louisiana, really great smoked sausage is easy to come by. If you’re having a hard time finding smoked sausage at your regular grocery store, try your local butcher shop–many butchers make their own sausages which can be really amazing.

Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.

Return the pan to heat and add a 15-ounce can of diced tomatoes and 1 1/2 cups of water (1 3/4 if you’re at a high elevation). Bring to a boil over high heat, then quickly add 8 ounces of pasta. Let it be known that I frequently buy pasta based solely on the fact that it looks cool.

This is Italian Trottole pasta. There is something unbelievably satisfying about giant, tightly coiled noodles. I’m like a 2-year-old (and I mean that–my almost-2-year-old and I are equally excited about these noodles.)

Quickly cover the pan, and reduce heat to medium-low. Cook until the pasta is al dente and the liquid is absorbed.

While the pasta is cooking, we’re basically going to make a Cajun-y version of our Guiltless Alfredo. place 2 cups of milk, 3 ounces of light cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat a couple of tablespoons of butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.

Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.

Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the creamy, smoky garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately.


  • Color: Raw shrimp starts off translucent gray and as it cooks, it turns pink and opaque with some pink and bright red accents. You will want to remove the shrimp from the skillet as soon as it is fully opaque without any gray left. Look at the crevice in the back of the shrimp where the vein was removed. When the base of this crevice becomes opaque, the shrimp is done.
  • Shape: You can also check the shape of your shrimp but this is not as good of an indicator as color. As shrimp cook, their muscle contract which cause them to curl. As soon as the shrimp begin to curl, they are usually done cooking. Some claim that perfectly cooked shrimp have “C” shape while over cooked shrimp have an “O” shape. I think you’ll find that almost all shrimp, maybe with the exception of jumbo shrimp, still have an “O” shape without being overcooked.

The heat level for this Cajun Shrimp Pasta recipe is completely customizable. As written, I find 2 tablespoons Cajun seasoning and ¼ teaspoon cayenne pepper to be on the spicy side as you would expect from a Cajun pasta – just how we like it!

To customize the heat level, I recommend adding 1 tablespoon Cajun seasoning to the shrimp then adding 1-3 teaspoons Cajun seasoning to the sauce (1 being mild, 3 being moderate). If you don’t like heat and want this very kid friendly, then omit the cayenne pepper.

If you aren’t sure how much Cajun seasoning to use then start with less then add more to taste at the end of cooking because you can always add more heat but it is hard to take away!


For this recipe, you will need:

  • Penne
  • Olive oil
  • Chicken breast
  • Cajun seasoning
  • Salt & pepper
  • Smoked sausage (andouille or chorizo would be great)
  • Garlic
  • Fresh parsley
  • Half & half (half milk, half cream- 10% MF)
  • Parmesan cheese

You can honestly use any shape of pasta you want for this recipe! Rotini, farfalle, shells, linguini, spaghetti, fettuccine, you name it! If you use any low-carb alternatives, you may need to thicken the sauce with a cornstarch slurry. The starch on the pasta help thicken the sauce in this recipe when everything comes together.

Want to make your own jar of Cajun seasoning? This is what you’ll need:

  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp smoked paprika
  • 1 tbsp cayenne pepper (feel free to use more or less depending on your spice tolerance)
  • 1.5 tbsp dried oregano
  • 1.5 tbsp dried thyme
  • 1 tsp red pepper flakes (optional)


Easy Cajun Cream Sauce

This Cajun cream sauce recipe uses only a handful of ingredients, but it&rsquos oh so delicious! You can use your own Cajun seasoning, or keep it simple with a purchased spice blend &ndash both options work well! If you like a little more heat and want to make a spicy Cajun cream sauce, add up to 1 more tablespoon of Cajun seasoning than what is written below &ndash that&rsquoll surely kick it up a notch!

It&rsquos easy to get in a dinner rut when you have hungry kids and are short on time! Chicken is usually my go-to ingredient in pastas because it&rsquos quick and easy to prepare. But after making this delicious sausage dish, I might have to change my ways and add some sausage variety more often!


  • 8 ounces whole-wheat fusilli or rotini
  • 1 tablespoon canola oil
  • 2 slices bacon, chopped
  • 1 large sweet onion, halved and thinly sliced
  • 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • 1 medium green bell pepper, sliced
  • 3 cloves garlic, minced
  • 4 teaspoons Cajun seasoning (see Tip)
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 28-ounce can crushed tomatoes
  • ⅓ cup reduced-fat sour cream
  • 1/2 cup sliced scallions for garnish

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.

Add flour and stir to coat. Add tomatoes and their juice bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.

Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.

We used a Cajun spice blend that contains salt. If you have a blend without salt (check the ingredients label), season the sauce with salt to taste.