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Lighter Creamy Cajun Chicken Pasta Recipe
Ben Carraoli

Lighter Creamy Cajun Chicken Pasta Recipe

I still remember the first time I made this lighter creamy Cajun chicken pasta in my own kitchen. I wanted something comforting and creamy, but without feeling overly heavy afterward. As soon as the Cajun spices hit the pan, my kitchen smelled incredible, and I knew this dish was going to be special
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken breast 500 g, boneless and skinless – Lean protein that keeps the dish lighter; slice thinly so it cooks fast and stays juicy.
  • Cajun seasoning 2 tablespoons – Brings smoky heat and bold flavor; reduce slightly if you prefer mild spice.
  • Olive oil 1 tablespoon – Used for sautéing the chicken while keeping the fat content balanced.
  • Butter 1 tablespoon – Adds richness and helps the Cajun spices bloom without making the sauce heavy.
  • Garlic 4 cloves, minced – Fresh garlic gives a stronger aroma and deeper flavor than jarred versions.
  • Red bell pepper 1 medium, sliced – Adds natural sweetness, color, and a slight crunch to balance the creaminess.
  • Pasta 300 g, penne or fettuccine – Penne holds sauce well, while fettuccine gives a classic creamy pasta feel.
  • Low-fat cream or half-and-half 1 cup – Keeps the sauce creamy but lighter than using heavy cream.
  • Chicken broth ½ cup – Loosens the sauce and adds savory depth without extra calories.
  • Parmesan cheese ½ cup, freshly grated – Freshly grated cheese melts smoothly and enhances flavor.
  • Salt to taste – Adjust carefully since Cajun seasoning and Parmesan already contain salt.
  • Black pepper ½ teaspoon – Adds mild heat and balances the richness of the sauce.
  • Fresh parsley for garnish – Brightens the dish and adds a fresh finish.

Method
 

  1. Start by slicing the chicken breast into thin strips and coating them evenly with Cajun seasoning. I like to gently rub the spices in so they stick well. This ensures every bite is flavorful once cooked.
  2. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it well, but save a small cup of pasta water just in case you need to loosen the sauce later.
  3. Heat olive oil and butter in a large skillet over medium heat. Add the seasoned chicken and cook until golden on both sides and fully cooked through. Remove it from the pan and set it aside.
  4. In the same skillet, add the sliced bell pepper and cook until slightly softened. Stir in the garlic and cook briefly until fragrant, being careful not to let it burn.
  5. Pour in the chicken broth and low-fat cream, scraping up any browned bits from the pan. Let the sauce simmer gently until it thickens slightly and becomes silky.
  6. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together so the sauce coats the pasta evenly. Sprinkle in the Parmesan and stir until melted.
  7. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve hot for the best texture and flavor.

Notes

  • I always slice the chicken evenly so it cooks at the same rate.
  • I let the sauce simmer gently instead of boiling to keep it smooth.
  • I add Parmesan gradually so it melts without clumping.
  • I finish with a splash of pasta water if the sauce feels too thick.