Creamy Smothered Cajun Chicken Recipe with Pasta

This creamy smothered Cajun chicken recipe with pasta is a quick weeknight meal or meal prep idea! Tender panko breaded chicken and a Cajun cream sauce with diced tomatoes and bell peppers. Served over pasta and topped with fresh herbs. The Cajun cream sauce is made of simple ingredients and is loaded with flavor! Besides for cooking the pasta, this can be a one pan meal.

Highlights of this creamy Cajun chicken recipe:

• Crispy, pan fired chicken cutlets
• Loaded with fresh bell peppers, herbs, and tomatoes
• Family favorite
• Cream sauce is rich and flavorful
• Made of basic ingredients you can find at a local grocery store
• Smothered dish can be served over pasta, mashed potatoes, or grits
• Budget friendly recipe
• Makes great leftovers

Pan fry chicken until golden brown! Serve the whole chicken breast or slice and toss into pasta.

Quick steps for the Cajun chicken:

• Coat chicken in the egg and panko bread crumbs
• Sear chicken until golden brown
• Remove chicken from pan
• Sauté garlic and bell peppers
• Add in diced tomatoes, seasoning, and heavy cream
• Toss cooked pasta in the sauce
• Top with chicken and more sauce
• Serve garnished with fresh herbs and cheese

Grocery Store List & Substitutions:

• Boneless skinless chicken breasts, could substitute boneless skinless chicken thighs or chicken tenders
• Panko bread crumbs, can substitute regular bread crumbs
• Large whole eggs
• Kosher salt
• Fresh cracked black pepper
• A few tablespoons of unsalted butter
• Olive oil or vegetable oil
• Fresh garlic cloves
• Yellow, red, or green bell pepper
• Petite diced tomatoes, or substitute tomato sauce or fresh tomatoes
• Cajun seasoning, or a mix of garlic power, cayenne pepper, smoked paprika, white pepper, onion powder, and black pepper
• Heavy cream or whole milk
• Fresh parsley and parmesan cheese, for garnish

This smothered dish is quick and flavorful, adjust spice levels as desired. Tender chicken with a simple cream sauce. This is an ultimate comfort meal the whole family will love.

Tools I used for this recipe:

• Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great for even heat and this pot is large enough so nothing boils over
• Wooden Spoon – perfect for sautéing and mixing
• Can opener – a good can opener is a must, this one has stayed sharp for me for a while

If you like this creamy Cajun chicken pasta, you’ll love these other easy recipes…

Easy One Pan Chicken Piccata Dinner Recipe

Easy Sheet Pan Chicken Pitas

One Pan Creamy Tomato Basil Chicken Recipe

Red Wine Braised Beef Tips with Garlic Mash

Chicken Pesto Pasta

2 Ingredient Instant Pot Pesto Chicken

Steps for the simple sauce:

• Sauté garlic and bell peppers
• Add in canned tomatoes, Cajun seasoning, and cream
• Simmer until thick
• Toss with pasta

What goes good with Cajun Chicken Pasta?

Serve this Cajun chicken pasta with Green Beans with Bacon, Kale and Brussel Sprout Salad Recipe, Easy One-Pan Scalloped Sweet Potatoes, Creamy Cottage Cheese Mashed Potatoes Recipe or Simple Glazed Carrots. This meal also goes well with lettuce salads, a side of veggies, root vegetables, or warm rolls.

What is Cajun Chicken Pasta made of?

Cajun chicken pasta is made of tender panko breaded chicken cutlets, fresh pasta, and a creamy Cajun sauce with bell peppers and tomatoes.

Variations & serving ideas:

• Substitute pork chops, steak, or grilled shrimp
• Use cheese tortellini, angle hair, or bow tie pasta
• Add in sautéed yellow onion or red onions
• Serve over mashed potatoes or grits
• Add in extra vegetables
• Serve family style with pasta and sauce served individually

Instructions for the Creamy Smothered Cajun Chicken Recipe with Pasta:

• In a large shallow bowl, combine panko bread crumbs, salt, and pepper. In a separate bowl whisk the two eggs. Coat the chicken in the egg and then coat in the bread crumb mixture, covering evenly. Set chicken aside.
• Heat butter and oil in a large Dutch oven or large skillet over medium heat. Add in chicken and sear both sides until golden brown, 4-5 minutes per side. Remove browned chicken from the skillet and set aside.
• With the heat on medium-high, add in the minced garlic and bell peppers sauté for 2-3 minutes. Stir in diced tomatoes, Cajun seasoning, and cream. Let simmer over medium heat for about 5 minutes until thickened.
• Serve chicken over fresh pasta and smother with the Cajun cream sauce. Garnish with fresh herbs and parmesan cheese if desired. Leftover Cajun chicken will keep in an airtight container for 3-4 days.

Notes:

*Chicken should have an internal temperature of 165 degrees.

*If chicken does not cook through, while pan frying, finish cooking in the oven

Pro tips for this chicken dish:

• Make sure chicken cutlets are an even thickness
• Use a large skillet so you don’t overcrowd the chicken, if chicken seems to be sticking add in extra butter or oil. Do not try to flip chicken until it easily releases.
• Watch heat so chicken browns but doesn’t burn, keep medium-high heat throughout
• When deglazing, scrape the bottom of the pan to release all of the release brown bits (fond) from the bottom of the pot!
• Give the delicious sauce time to simmer so it thickens nicely
• Top with extra sauce and fresh herbs, if desired double the sauce recipe

Did you make this recipe?

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