Cozy up with a Bowl of Grilled Cajun Chicken Pasta

Are you in the mood for a taste of New Orleans but want a cozy night in? Then this 30-minute Grilled Cajun chicken pasta recipe is calling your name. With just a handful of ingredients, you’ll be whisked away to Louisiana through the aromatic blend of smoked paprika, garlic powder and cayenne that coats the chicken breasts. After simmering everything in a skillet with bowtie pasta, fire roasted tomatoes and a creamy sherry-cheese sauce, each bite will be infused with the zesty flavors of the Bayou. So turn on some jazz, pour a drink and bring the flavor and spirit of the Big Easy to your kitchen without ever leaving home.

Grilled Cajun Chicken Pasta

Grilled Cajun chicken pasta is a flavorful dish that skillfully combines the bold and vibrant flavors of Cajun cuisine with the familiar comfort of a hearty pasta meal. The key components that make this dish so tasty are tender grilled chicken, al dente pasta, and a rich but light cream sauce.

At the heart of this recipe are chicken breasts that are first seasoned with Cajun spices like paprika, cayenne, and thyme before being grilled or pan seared. This allows the spice rub to really lock in the intense flavors. Meanwhile, the pasta is boiled until almost tender. Then it’s all brought together in a creamy sauce made from heavy cream, Parmesan cheese, and leftover Cajun seasoning from the chicken. For an extra layer of flavor, the addition of smoked chorizo or andouille sausage really brings the whole dish together.

Where did Cajun Chicken come from?

The origins and development of Cajun cuisine are deeply rooted in a rich history that I truly appreciate learning more about. As the flavors in Cajun chicken pasta originated from Louisiana, it’s important to understand the cultural significance behind the traditional cooking style. Cajun cuisine itself heavily influenced by the blending of French, African, and Native American cultures – a testament to the resilience and resourcefulness of the early Cajun people.

Settlers first arrived in Louisiana from eastern Canada in the 1700s, establishing tight-knit communities that preserved their French language and culinary traditions. Over generations, they adapted indigenous ingredients and techniques into their cooking. The result is a unique Creole-Cajun fusion cuisine that honors the intersecting heritages of its origins. For me, cooking dishes like Cajun chicken pasta helps keep alive the history and cultural impact of this region that’s so rooted in my own family background.

Why This Recipe is Awesome?

I really love so many things about this Cajun chicken pasta recipe. As someone with a busy schedule, I truly appreciate that it’s an easy 30-minute meal to make. Being able to get a home-cooked dinner on the table so quickly after work or other commitments is fantastic. I also adore how customizable the recipe is. I can use different pastas, veggies, proteins, and make it healthier to suit my preferences that night. The ideas in the recipe below give even more ways to tweak it. Most of all, it’s so satisfying and full of flavor thanks to the rich but light Cajun cream sauce. This recipe is definitely becoming one of my go-to weeknight meals!

Adjusting the Spice Level:

While the delicious flavor of this grilled Cajun chicken pasta recipe is solely attributed to the Cajun seasoning, I’ve found that the amount used really controls the spice level. The original recipe calls for 2 teaspoons, which gives it a nice mild to medium spicy zing. For nights when I want it a bit hotter, I’ll add up to an extra 1/2 teaspoon of seasoning. Because I have a higher spice tolerance than others in my household, I tend to lean toward the spicier version! But if dialing things back, only using 1 teaspoon keeps it pleasantly mild without losing those bold Cajun flavors. It’s a versatile pasta that suits many spice preferences.

Adjusting Heat Levels:

While playing around with the amount of Cajun seasoning is one way to adjust the heat, another tactic is the level of cayenne pepper included. This fiery Chile adds much of the spicy kick to the blend. So for my palate that enjoys more of a burn, I don’t alter the Cajun seasoning. But if it’s proving too hot for others, adjusting the amount of cayenne is a smart choice. Simply cutting it in half takes the edge off without sacrificing flavor. For those completely spicy intolerant, it may be best to leave the cayenne out altogether – which is perfectly fine, since the blend without it still makes this pasta sing. 

Tips for Ultimate Flavor and Presentation

For nights when I really want to indulge my taste buds and take this Cajun Chicken Pasta recipe to the next level, there are a couple extra touches I enjoy adding. One is trying a handful of cooked bacon crumbled into the pasta – the smoky meat provides such incredible umami flavor. Another super way to dress it up is with an extra generous final dusting of freshly grated Parmesan cheese. The little bit of extra richness takes it over the top. I also love switching out the chicken for shrimp sometimes. The sweet shellfish is a magnificent addition in place of the chicken. Going the extra mile gives this dish show-stopping status for over the top weeknights or guests.

Can I Omit the Cream in the Sauce?

I know that for dietary reasons, some can’t do or prefer to avoid cream in recipes. Luckily, this Cajun chicken pasta no cream very well works! The recipe calls for 1/2 cup of heavy cream, but feel free to replace it with a splash of any other dairy, like half-and-half or cream cheese. You’ll probably want to use more like 1/4 to 1/3 cup, depending on how creamy your desired sauce.

To keep that luxurious texture, even mascarpone or cream cheese blended in quite well too. The added fat very nicely balances out the acidity from the tomatoes. Ultimately it’s not a must, but I feel the creaminess it quite deliciously completes the dish. You really can’t go wrong whether you leave it in or substitute something similar. For those who prefer to skip the creaminess and opt for a lighter alternative, consider trying out my Easy Homemade Pasta Salad recipe. This dish boasts vibrant flavors and a zesty dressing that will invigorate your taste buds without the heaviness of cream.

Healthier Recipe Enhancements

To make this grilled Cajun chicken pasta recipe healthier, consider the following substitutions and additions:

• Substitute whole grain pasta for traditional pasta. Whole grain pasta provides more fiber.
• Add extra vegetables from the refrigerator such as sliced bell peppers, spinach, asparagus, mushrooms, zucchini or broccoli. These vegetables add nutrition. Cajun chicken pasta with peppers, perfect for satisfying our taste buds!
• Substitute olive oil for butter and cut the amount of oil used by half. This reduces saturated fat.
• Use low fat cream cheese or skim milk instead of heavy cream. This lowers the fat content.
• Omit the Parmesan cheese. Removing cheese helps reduce sodium.

Making these simple swaps allows you to enjoy the flavorful, healthy Cajun chicken pasta dish while keeping it lighter. The whole grain pasta, vegetables, olive oil substitution and low fat/skim milk alternatives help balance the nutrition without compromising taste. Omitting cheese eliminates unneeded sodium.

Make-Ahead Cajun Chicken Pasta:

Have no fear of last minute cooking stresses because I’m going to let you in on a handy tip – you can fully prep this easy Cajun chicken pasta dish ahead of time. Just think, no more worrying about juggling multiple ingredients and components when dinner time rolls around. All the hard work can be done in advance, so you’re left with an easy assembly. Simply make the creamy sauce, then cook and cool the chicken and veggies separately. Place each part in its own container and store in the fridge, ready for when you need it.

Later in the week, you’ll be thanking past you for this foresight when all that’s required is boiling water for the pasta and a brief reheat on the stove. Then it’s as easy as mixing everything together and sprinkling on some shredded cheese – how convenient is that? No more last minute panics over what to make, just relaxed dining with all the rich flavor you love from this recipe. Isn’t making ahead such a lifesaver?

RELATED: Easy Homemade Pasta Salad

Make your own Cajun Seasoning

While store-bought Cajun seasoning is perfectly fine, I highly recommend taking just a few minutes to make your own – it truly takes the flavors of this pasta to the next delicious notch. The homemade Cajun seasoning recipe allows you to control the zesty, spicy and savory balance to your personal taste. The ingredients are all readily available, too, so there’s no reason not to give it a try.

To make a batch, start by mixing together in a small bowl 3 tbsp smoked paprika, 2 tbsp fine kosher salt, 2 tbsp garlic powder, 1 tbsp ground black pepper, 1 tbsp ground white pepper, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp cayenne, and 1/2 tbsp dried thyme. Once fully incorporated, store the seasoning in an airtight container where it will keep its kick for around 6 months. With this perfect blend always on hand, I’m never without the right amount of authentic flavor to take any dish to the next level if I don’t have time to use store-bought. Honestly, it’s equally delicious too!

How to Make Grilled Cajun Chicken Pasta?

It’s time to level up our Cajun chicken pasta recipe with a grilled option. First things first, we need to make the marinade. In a medium bowl, stir together 1/2 cup olive oil, 1/4 cup ranch dressing, 2 tbsp Cajun seasoning, 1/2 tsp salt, 1/4 cup lemon juice, 2 tbsp white vinegar, 1/2 tsp pepper and 1/4 tsp sugar. Let that stand for at least 5 minutes so all the flavors can meld.

Next, place your 1-1 1/2 lbs chicken breasts in a gallon sized ziplock bag and add the marinade, coating everything thoroughly. Seal it up and let those beauties marinate in the fridge for at least 2 hours, but honestly the longer, the better – I like to marinate overnight when I have the foresight.

When the time comes to cook, get that grill fired up to medium high heat. Lift the chicken from the bag and discard the used marinade. Lay those moist, flavor-packed breasts on the grates and grill until cooked through with gorgeous char lines, about 8–10 minutes per side. 

Alternatively, a smokin’ hot stove top pan works too. While it’s cooking, prepare our pasta according to the package directions. Can you smell that heavenly aroma yet? Once everything is cooked, it’s time for the best part – assembling our masterpiece! First we’ll make that creamy Cajun sauce to toss it all in. Then it’s just a matter of adding the tender pasta, sliced chicken and savoriness of some smoked chorizo. A sprinkle of fresh parsley is the perfect finishing touch. Dig in friends – this is one grilled creation you don’t want to miss!

Cajun Pasta on Stove top

Friends who don’t have a grill – fear not! You can totally make this easy creamy Cajun chicken pasta on your stove top. First, get 1 pound chicken breast and dice into 1/2 to 3/4-inch cubes. Place in a bowl and generously season with Cajun seasoning, giving it all a good stir to fully coat the chicken.

Next, heat 1 Tbsp olive oil and 1 Tbsp butter in a deep skillet over medium-high heat. When very hot and the butter is melted and foamy, add the seasoned chicken pieces and cook for a couple of minutes per side until colored and no longer pink inside. Transfer to a plate and set aside.

While the chicken rests, it’s time to make the sauce. Boil the pasta until al dente while reserving some cooking liquid. In the skillet, heat butter and sauté garlic briefly before whisking in flour to form the roux. Slowly pour in milk and Cajun seasoning, simmering for 10 minutes with diced tomatoes and chicken broth. Finally, toss the cooked pasta, chicken and your choice of veggies into the rich Cajun sauce. Top with cream cheese and Parmesan for the ultimate comfort food.

Variations

Here are some tasty variations to try with our Cajun pasta to keep things interesting:

• Seafood Option: Add cooked shrimp and sliced andouille sausage to the skillet – this unbelievably delicious combo makes for a tempting seafood option along with the chicken.

• Tangy Creamy Sauce: Include a can of diced tomatoes in the skillet along with heavy cream and chicken broth. This creates a more tangy and creamy sauce instead of just cream.

• Tomato Sauce Variation: For a variation called Cajun chicken pasta tomato sauce, sauté diced tomatoes and tomato paste with your favorite Cajun spices to make a tomato-based sauce instead of creamy. Equally delicious!

• Spice It Up: Dice a jalapeño and add a pinch of cayenne pepper along with regular Cajun seasoning for an extra kick of heat. Just be careful handling that pepper!

• Smooth Sauce: When making the sauce, whisk constantly as you slowly pour in milk. You don’t want lumps to form.

• Richer Cheese Flavor: Use shredded Parmesan cheese rather than grated stuff from a shaker can – the richer flavor is worth it.

• Add Veggies: Add cooked veggies like broccoli or asparagus right into the pasta before tossing everything together.

• Vegetarian Version: For a vegetarian version, leave out the chicken and substitute mushrooms.

• Alternative Proteins: You can swap the chicken for sliced sausage, kielbasa or seafood for different pasta flavors too.

• Lower Calorie Option: Try using half and half or light cream to cut calories, while keeping in mind the sauce may become thinner.

• Creamy Cajun Chicken Pasta with Philadelphia: Make the sauce creamier by using Philadelphia cream cheese blended into the heavy cream instead of just heavy cream alone.

Conclusion

In conclusion, this Grilled Cajun Chicken Pasta recipe is a flavorful and customizable weeknight meal with its roots in the diverse cuisine of Louisiana. With grilled or stove-top preparation options, it can easily be adapted to any kitchen. Beyond the basic recipe, there are many delicious potential variations to explore. Overall, this dish is the perfect way to enjoy comforting pasta while appreciating the cultural history behind its bold and vibrant Cajun flavors.

Frequently Asked Questions (FAQs)

1. What is Cajun chicken made of?

Cajun chicken is made of bone-in or boneless chicken breasts that are liberally seasoned with Cajun spices like paprika, garlic powder, onion powder, cayenne pepper and others. The seasoned chicken is then cooked by pan searing, grilling or baking.

2. Where does Cajun chicken pasta originate from?

Cajun chicken pasta originated from Louisiana, where Cajun cuisine developed from the blending of French, African and Native American culinary influences. The unique blend of spicy flavors and hearty pasta dish combine elements of Louisiana’s cultural heritage.

3. How many calories is Cajun chicken pasta?

The calorie count for Cajun chicken pasta can vary depending on ingredients and portion size, but on average, a typical serving is around 400–500 calories. Using whole wheat pasta, limiting heavy creams and cheeses can reduce calories.

4. How do you reheat Cajun chicken pasta?

To reheat Cajun chicken pasta, place the chilled pasta in a microwave-safe bowl and warm in 30-second intervals, stirring in between, until hot throughout. You can also reheat it in a skillet on the stove top over medium heat.

5. How do you reheat pasta without ruining it?

To reheat pasta without ruining its texture, add a splash of water or pasta cooking water and heat it gradually in the microwave or on the stove top, stirring frequently, until warmed through. This prevents the pasta from drying out.

6. Is it OK to reheat chicken pasta?

Yes, it’s generally fine to reheat chicken pasta as long as it was refrigerated promptly after cooking and reheated thoroughly to an internal temperature of 165°F to kill any bacteria. However, for best quality, the pasta is best enjoyed within 3–4 days.

7. Is it better to reheat pasta or eat cold?

In general, it’s better to reheat pasta rather than eat it cold. Cold pasta can be dense and stodgy, while reheating helps restore the texture and flavor. However, some types of pasta like orzo or leftover carbonara also taste good cold.

8. Is reheating pasta healthy?

Yes, reheating pasta can be healthy if done properly. As long as the pasta is thoroughly reheated to kill any bacteria and doesn’t dry out, reheating does not negatively impact the nutrition. It’s still a good source of complex carbs and protein. Unhealthy toppings like excess cream or cheese should be avoided.

9. Can you microwave pasta?

Yes, you can microwave pasta for reheating. However, it needs to be done carefully to avoid drying out. Place pasta in a microwave-safe bowl and add a tablespoon of water or pasta cooking water. Microwave in 30-second intervals, stirring in between, until heated through. Cooking pasta fully submerged in liquid in the microwave helps keep it moist.

Grilled Cajun Chicken Pasta

Recipe by Carmen FoodieCourse: Pasta, Culinary Delights

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

1080

kcal

Total time

35

minutes

Smoky grilled chicken breasts seasoned with paprika, thyme and cayenne are tossed with rotini pasta and roasted tomatoes in a rich cream sauce. Garlic, onions and bell peppers bring depth to the Louisiana-inspired flavors that transport your tastebuds to the bayou in under 30 minutes.

Ingredients

• Pasta:

• 1 1/2 pounds boneless, skinless chicken breasts

• 8 ounces penne or rotini pasta

• 1 tablespoon olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1 14.5 ounce can diced tomatoes

• 1 cup chicken broth

• 1/2 cup heavy cream

• 1/4 cup Parmesan cheese

• Cajun Seasoning:

• 2 tsp smoked paprika

• 1 tsp oregano

• 1 tsp thyme

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp cayenne pepper

• 1/4 tsp black pepper

• 1/4 tsp salt

Directions

• Generously season both sides of the chicken breasts with the homemade Cajun seasoning blend. This helps infuse maximum flavor.
• Grill the seasoned chicken until fully cooked through and no longer pink inside, about 15-20 minutes total. Keep an eye on it and flip occasionally for even cooking. Then slice or cube the chicken.
• During this time, cook the pasta according to package instructions until al dente or slightly firm to the bite. Be sure not to overcook the pasta. Drain it well when finished.
• Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper and garlic. Sauté for 5 minutes until the veggies are softened and aromatic.
• Add the diced tomatoes, chicken broth and heavy cream to the skillet. Bring the mixture to a gentle simmer.
• Turn off the heat. Gently stir in the cooked pasta and grilled chicken pieces until fully combined and coated in the creamy sauce.
• Remove from heat, then stir in the Parmesan cheese. Serve immediately while piping hot, enjoying the explosion of bold Cajun flavors in each comforting bite!