This Cajun Chicken Pasta combines a light, creamy Cajun sauce with blackened chicken, bell peppers, and linguine. It’s lighter than many creamy pasta dishes—no heavy cream and only 2 ounces of cream cheese—and everything cooks in a single pan for easy cleanup.
Blackened seasoning for the chicken
You can use a store-bought blackened seasoning or make a quick homemade blend. When blackening chicken, make sure your pan is very hot. Cook over medium-high heat with a little oil for about 5 minutes, flipping only once or twice to let the chicken brown.
A hot pan and minimal stirring help form a flavorful crust on the chicken while keeping it juicy inside.
Cooking the linguine
- Stir and scrape the bottom of the pan every few minutes while the pasta simmers to prevent sticking.
- Snap the linguine in half so it submerges easily in the liquid; you can substitute spaghetti or another thin pasta if preferred.
A lighter option
This version is already lighter than many creamy pastas—only one tablespoon of butter and two ounces of cream cheese. To make it even lower in fat, cook in a non-stick skillet and omit the olive oil and butter. That reduces the fat and calories significantly.
Toppings and garnish
Finish the pasta with sliced green onions and freshly grated Parmesan. Serve with lemon wedges and crushed red pepper if you want extra brightness or heat.
Enjoy!
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One-Pot Creamy Cajun Chicken Pasta {on The Lighter Side}
Equipment
- 12″ Cast Iron Skillet
Ingredients
- 1.5 lbs chicken breast, cut into 1″ cubes
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ¼ cup green onion, sliced (about 1 green onion)
- 4 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1.5 tablespoons blackened seasoning, divided
- 3 cups chicken broth
- 2 oz. cream cheese, from the block
- ⅓ cup Parmesan cheese, freshly grated
- 1 tablespoon lemon juice (about half a medium lemon)
- 8 oz. linguine, cut in half
Optional Garnish & Toppings:
- Green onions, lemon wedges, grated Parmesan, crushed red pepper
Instructions
- In a large bowl, toss the cubed chicken with 1 tablespoon olive oil and 1 tablespoon of the blackened seasoning.
- Heat a large skillet over medium-high with the remaining 1 tablespoon olive oil. When hot, cook the chicken about 5 minutes, flipping once or twice.
- Add the green onions, red and green bell peppers. Cook about 2 minutes, until chicken is cooked through.
- Transfer the chicken and vegetables to a bowl, cover, and set aside.
- Reduce heat to medium and add 1 tablespoon butter to the skillet.
- Add the garlic and the remaining ½ tablespoon blackened seasoning; cook 1 minute.
- Pour in the chicken broth and scrape up any browned bits from the pan bottom.
- Add the linguine, bring to a simmer, and cook about 10 minutes, stirring and scraping every few minutes to prevent sticking.
- Stir in the cream cheese until melted, then add the Parmesan and stir until melted and the sauce is smooth.
- Turn off the heat.
- Stir in the lemon juice and return the chicken mixture to the pan, mixing to combine.
- Serve immediately with optional garnishes.
Video
Notes
Make your own homemade blackened seasoning in minutes. The pasta as written is mildly spiced and kid-friendly; increase cayenne or add crushed red pepper for more heat.
Recommended equipment: Large cast iron skillet.
Watch the VIDEO for a step-by-step guide on making Creamy Cajun Chicken Pasta. Subscribe to the YouTube channel to catch future recipe videos.
