Cajun Chicken Pasta

Donna Brown


This recipe is a quickly prepared dish on the lighter side fixed with whole wheat pasta and a light white sauce. Serve with a thick slice of toasted French bread for a great meal.


★★★★★ 4 votes

Stove Top


  • 13 oz
    whole wheat penne pasta, cooked, drained and sprinkled with parmesan cheese
  • 2
    boneless, skinless chicken breast
  • 3 -4 Tbsp
  • 3/4 c
    fat free evaporated milk (i have used 2%)
  • 1/2 tsp
    lemon pepper seasoning
  • 4 tsp
    your favorite cajun seasoning
  • 1/4 tsp
    garlic powder (i usually add more)
  • 1/2 tsp
    onion powder seasoning
  • ·
    salt and pepper to your taste
  • 2
    roma tomatoes, chopped (or 1 can stewed tomatoes, chopped)
  • 1/2 - 1 c
    parmesan cheese
  • 1/4 c
    fat free sour cream
  • 1/4 c
    fat-free cream cheese
  • 1/3 c
  • 3/4 c
    chicken broth
  • 3 - 4
    slices bacon, cooked and chopped

How to Make Cajun Chicken Pasta


  1. Heat sautè pan and add butter to melt. Sprinkle chicken breasts liberally with Cajun seasoning; add chicken breasts to heated pan and brown evenly until done.
  2. Cook pasta by package directions. When pasta is done, drain, reserving about a cup of liquid. Sprinkle about 1/4 cup Parmesan cheese over drained pasta and mix well.
  3. SAUCE: Using sautè pan, melt about 3 tablespoons of butter in pan, whisk flour into melted butter, then whisk in milk. Whisk until it begins to thicken, add chicken broth, cheeses and seasonings. Cook until the cheeses melt and it becomes the desired thickness you want. If it becomes too thick, add some of the reserved pasta water or some more chicken broth. Place pasta in serving container, add about 1/2 the chopped bacon, tomatoes and pour sauce over pasta and mix well. Top with diagonally sliced chicken and top with remaining bacon pieces.

Printable Recipe Card

About Cajun Chicken Pasta

Course/Dish: Chicken Pasta
Main Ingredient: Chicken
Regional Style: American
Hashtag: #cajun

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