23 Spicy Cajun Pasta Delicious Recipes

Are you ready to turn up the heat in your kitchen? Our collection of 23 Spicy Cajun Pasta Delicious Recipes is here to add some fiery flair to your dinner routine. Perfect for those nights when you’re craving something bold, comforting, and packed with flavor, these dishes promise to satisfy your spice-loving soul. Dive in and discover your next favorite meal that’s sure to impress!

Cajun Chicken Alfredo Pasta

So, you’re craving something creamy, spicy, and utterly comforting? This Cajun Chicken Alfredo Pasta is your ticket to flavor town, combining the richness of Alfredo with the bold kick of Cajun seasoning. Perfect for those nights when you need a little extra comfort on your plate.

Ingredients

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 8 oz fettuccine pasta (or any pasta you prefer)
• 2 tbsp Cajun seasoning (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic (minced)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter
• Salt (to taste)
• Fresh parsley (chopped, for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, season the chicken pieces evenly with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Pour in the heavy cream, stirring constantly. Bring to a simmer and let it cook for 2 minutes, allowing the cream to thicken slightly.
6. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt if needed.
7. Add the cooked pasta and chicken back to the skillet. Toss everything together until well coated in the sauce.
8. Garnish with chopped fresh parsley and extra Parmesan cheese before serving.

Here’s the deal: this dish is all about the creamy sauce clinging to every strand of pasta, with the chicken packing a spicy punch. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce.

Spicy Cajun Shrimp Pasta

Got a craving for something creamy, spicy, and utterly satisfying? This Spicy Cajun Shrimp Pasta is your answer. It’s a quick, flavorful dish that brings the heat and the comfort in every bite.

Ingredients

• 8 oz fettuccine pasta (or any pasta you prefer)
• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 cup heavy cream (for richness, half-and-half works too)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp salt (adjust based on your Cajun seasoning’s saltiness)
• 1/4 tsp black pepper (freshly ground is best)
• 1/2 cup diced tomatoes (canned or fresh)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Lower the heat to medium and pour in the heavy cream, stirring constantly. Add Cajun seasoning, salt, and pepper. Let it simmer for 2 minutes to thicken slightly.
5. Stir in the Parmesan cheese until melted and the sauce is smooth. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
6. Add the cooked pasta, shrimp, and diced tomatoes to the skillet. Toss everything together until well coated and heated through, about 2 minutes.
7. Garnish with chopped parsley and extra Parmesan cheese before serving. Tip: Serve immediately for the best texture and flavor.

Velvety smooth sauce clings to every strand of pasta, with plump shrimp adding a spicy kick. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce.

Cajun Sausage and Peppers Pasta

Picture this: a hearty, flavorful dish that brings the spicy kick of Cajun seasoning together with the sweet crunch of bell peppers and the savory depth of sausage, all tossed with pasta for the ultimate comfort food. Perfect for those nights when you crave something satisfying but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces (andouille works great for extra spice)
• 2 bell peppers, sliced (mix colors for a vibrant dish)
• 1 onion, sliced (yellow or white for sweetness)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 2 tbsp olive oil (or any neutral oil)
• 12 oz pasta (penne or fusilli holds sauce well)
• 1/2 cup chicken broth (for deglazing and adding flavor)
• 1/4 cup heavy cream (for a touch of richness)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add bell peppers and onion. Cook until softened, about 5 minutes, stirring occasionally.
3. Add garlic, Cajun seasoning, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits. This adds depth to the dish.
5. Return sausage to the skillet. Stir in heavy cream and Parmesan cheese until the cheese melts and the sauce thickens slightly.
6. Meanwhile, cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
7. Toss cooked pasta with the sausage and pepper mixture. If needed, add reserved pasta water to loosen the sauce.
8. Garnish with fresh parsley and extra Parmesan before serving.

Creamy, spicy, and packed with flavor, this dish is a crowd-pleaser. Serve it with a side of crusty bread to soak up every bit of the delicious sauce, or add a sprinkle of red pepper flakes for an extra kick.

Creamy Cajun Pasta with Andouille Sausage

Alright, let’s dive into making this creamy Cajun pasta that’s packed with flavor and ready in no time. You’re going to love how the spicy Andouille sausage pairs perfectly with the rich, creamy sauce.

Ingredients

• 8 oz Andouille sausage, sliced into rounds (smoked sausage works too)
• 2 cups heavy cream (for a lighter version, half-and-half can substitute)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 8 oz fettuccine pasta (or any pasta you prefer)
• 2 tbsp unsalted butter (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the sliced Andouille sausage and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the minced garlic to the skillet with the sausage and cook for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the heavy cream and Cajun seasoning, stirring to combine. Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened.
5. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add the reserved pasta water a little at a time.
6. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes to let the flavors meld.

Perfectly creamy with a kick of spice, this pasta is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Cajun Pasta with Smoked Sausage

Oh, you’re going to love this Cajun Pasta with Smoked Sausage. It’s the perfect blend of spicy, smoky, and creamy, all tossed together in one comforting dish. Let’s get cooking!

Ingredients

• 8 oz smoked sausage, sliced into rounds (andouille works great for extra spice)
• 2 cups heavy cream (for a lighter version, half-and-half can substitute)
• 1 tbsp Cajun seasoning (adjust to taste, some blends are saltier than others)
• 1 lb penne pasta (or any short pasta you have on hand)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best for that punch of flavor)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt, to taste (start with 1/2 tsp and adjust from there)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove sausage and set aside.
3. In the same skillet, add the diced onion and cook until soft, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Reduce heat to low and pour in the heavy cream, stirring constantly. Sprinkle in the Cajun seasoning and let the mixture simmer gently for 5 minutes to thicken slightly.
5. Add the cooked pasta and sausage back to the skillet, tossing to coat evenly in the sauce. Stir in the Parmesan cheese until melted and combined.
6. Season with salt if needed, and serve hot with extra Parmesan on top.

So creamy, so flavorful, and with just the right kick from the Cajun seasoning. Try serving it with a side of crusty bread to soak up every last bit of that delicious sauce.

One Pot Cajun Pasta

Picture this: you’re craving something spicy, creamy, and utterly comforting, but you don’t want to spend hours in the kitchen. That’s where this One Pot Cajun Pasta comes in—it’s your weeknight dinner hero.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced
• 1 tbsp Cajun seasoning (adjust to taste)
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 8 oz penne pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add diced chicken and Cajun seasoning. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Tip: Don’t overcrowd the pot to ensure the chicken browns nicely.
4. Add minced garlic and sliced red bell pepper. Sauté for 2 minutes until fragrant.
5. Stir in penne pasta, chicken broth, and heavy cream. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
7. Tip: Check the pasta at the 12-minute mark to avoid overcooking.
8. Remove from heat and stir in Parmesan cheese until melted and creamy.
9. Tip: For extra richness, add a splash more cream if the sauce is too thick.
10. Season with salt and pepper to taste.

Here’s the deal: this pasta is creamy with a kick, thanks to the Cajun seasoning. Serve it with a sprinkle of fresh parsley or a side of garlic bread to soak up all that delicious sauce.

Cajun Pasta Primavera

This Cajun Pasta Primavera is your ticket to a vibrant, flavor-packed meal that’s as easy to make as it is delicious. Think of it as a cozy hug in a bowl, with just the right kick to keep things interesting.

Ingredients

• 8 oz penne pasta (or any short pasta you love)
• 2 tbsp olive oil (or any neutral oil)
• 1 bell pepper, sliced (any color works)
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced (more if you’re a garlic fan)
• 1 tsp Cajun seasoning (adjust to taste)
• 1/2 cup heavy cream (for a lighter version, use half-and-half)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste
• Fresh basil for garnish (optional but recommended)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the bell pepper and sauté for 3 minutes until slightly softened.
3. Add the cherry tomatoes and garlic to the skillet. Cook for another 2 minutes, stirring occasionally, until the tomatoes start to soften.
4. Sprinkle the Cajun seasoning over the vegetables. Stir well to coat everything evenly.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the skillet. Toss everything together until the pasta is well coated with the sauce.
7. Stir in the Parmesan cheese until melted and combined. Taste and adjust salt if needed.
8. Garnish with fresh basil before serving. Serve hot with extra Parmesan on the side.

Ultimate comfort with a spicy twist, this dish boasts a creamy texture with a bold Cajun kick. Try topping it with grilled shrimp or chicken for an extra protein boost.

Cajun Seafood Pasta

Unbelievable how a simple dish can bring so much flavor to your table, right? This Cajun Seafood Pasta is your ticket to a restaurant-quality meal at home. It’s spicy, creamy, and packed with the freshest seafood you can find.

Ingredients

• 8 oz linguine pasta (or any pasta you prefer)
• 1 lb mixed seafood (shrimp, scallops, and mussels work great)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 cup heavy cream (for that rich, creamy texture)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (start with a pinch)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mixed seafood and cook until just opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the heavy cream and bring to a simmer. Stir in the Cajun seasoning and let the sauce thicken slightly, about 2 minutes.
5. Return the cooked seafood to the skillet. Add the cooked linguine and toss everything together until well coated in the sauce. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
6. Stir in the Parmesan cheese until melted. Taste and adjust seasoning with salt if needed.
7. Garnish with fresh parsley and serve immediately with extra Parmesan on the side. Tip: A squeeze of lemon juice can brighten up the flavors.

Wow, this dish is a flavor bomb with the perfect balance of spice and creaminess. Serve it with a crusty bread to soak up all that delicious sauce, or pair it with a crisp white wine for an extra special touch.

Vegetarian Cajun Pasta

Even if you’re not vegetarian, this Cajun pasta will make you forget all about meat. It’s packed with flavor, easy to whip up, and perfect for those nights when you want something hearty without the heaviness.

Ingredients

• 8 oz penne pasta (or any short pasta you like)
• 2 tbsp olive oil (or any neutral oil)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 yellow bell pepper, sliced (for color and sweetness)
• 1 small red onion, thinly sliced (for a bit of bite)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 cup heavy cream (for that rich, creamy texture)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt to taste (don’t skip this)
• Fresh parsley, chopped (for a fresh finish)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the bell peppers and onion, sautéing until they start to soften, about 5 minutes.
3. Add the garlic and Cajun seasoning to the skillet. Cook for another minute until fragrant, stirring constantly to prevent burning.
4. Pour in the heavy cream, stirring to combine with the vegetables. Let it simmer for 2-3 minutes until slightly thickened.
5. Stir in the cooked pasta and Parmesan cheese until everything is well coated and the cheese is melted. Taste and add salt if needed.
6. Garnish with fresh parsley and extra Parmesan before serving.

Unbelievably creamy with just the right amount of spice, this pasta is a crowd-pleaser. Try serving it with a side of garlic bread to soak up all that delicious sauce.

Cajun Pasta with Chicken and Bell Peppers

Today’s the perfect day to spice up your dinner routine with something that’s both comforting and packed with flavor. Think creamy pasta with a kick, tender chicken, and sweet bell peppers all coming together in one skillet.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (for quicker cooking)
• 2 cups penne pasta (or your favorite shape)
• 1 red bell pepper, thinly sliced (adds a sweet crunch)
• 1 yellow bell pepper, thinly sliced (for color and sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 cup heavy cream (for that creamy texture)
• 1/2 cup chicken broth (adds depth)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 2 cloves garlic, minced (because garlic makes everything better)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and Cajun seasoning, cooking until the chicken is no longer pink, about 5-6 minutes. Tip: Don’t overcrowd the skillet to ensure the chicken browns nicely.
3. Add the sliced bell peppers and minced garlic to the skillet. Cook for another 3-4 minutes, until the peppers start to soften. Tip: Stir occasionally to prevent the garlic from burning.
4. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 2-3 minutes to thicken slightly. Tip: If the sauce is too thick, add a little more broth to reach your desired consistency.
5. Add the cooked pasta and Parmesan cheese to the skillet, tossing everything together until the pasta is well coated. Cook for another minute to heat through.
6. Season with salt to taste and serve immediately, garnished with extra Parmesan if desired.

Look at that creamy, spicy, and slightly sweet dish you’ve just whipped up! The pasta is perfectly al dente, the chicken is juicy, and the bell peppers add a nice crunch. Try serving it with a side of garlic bread to soak up all that delicious sauce.

Cajun Pasta Salad

Wondering what to bring to your next potluck or BBQ? This Cajun Pasta Salad is a crowd-pleaser that’s as easy to make as it is delicious. You’ll love the spicy kick and creamy texture.

Ingredients

• 8 oz rotini pasta (or any short pasta)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup mayonnaise (for creaminess, adjust to taste)
• 2 tbsp Cajun seasoning (adjust for more or less heat)
• 1 red bell pepper, diced (for crunch and color)
• 1/2 cup red onion, finely chopped (soak in water to mellow the bite)
• 1 cup celery, diced (adds freshness)
• 1/2 cup pickled jalapeños, chopped (for extra spice)
• 1 lb smoked sausage, sliced (or any cooked sausage)
• 1 cup cherry tomatoes, halved (for a juicy pop)
• Salt to taste

Instructions

1. Cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the smoked sausage slices and cook until lightly browned, about 5 minutes. Remove from heat and let cool.
3. In a large bowl, whisk together mayonnaise and Cajun seasoning until well combined.
4. Add the cooled pasta, browned sausage, red bell pepper, red onion, celery, pickled jalapeños, and cherry tomatoes to the bowl with the dressing. Toss gently to coat everything evenly.
5. Season with salt to taste, then cover and refrigerate for at least 1 hour to let the flavors meld. Tip: The longer it chills, the better it tastes!
6. Give the salad a good stir before serving. If it seems a bit thick, a splash of water or lemon juice can loosen it up.

Zesty and vibrant, this Cajun Pasta Salad packs a punch with every bite. Serve it on a bed of greens for an extra crunch or alongside grilled meats for a hearty meal.

Cajun Pasta with Crawfish

Mmm, imagine diving into a bowl of creamy, spicy Cajun pasta loaded with succulent crawfish. It’s the kind of dish that brings a little Louisiana flair right to your kitchen, perfect for when you’re craving something with a kick.

Ingredients

• 8 oz pasta (like fettuccine or penne)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb crawfish tails, peeled
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional for extra heat)
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the crawfish tails and Cajun seasoning, sautéing for 2-3 minutes until the crawfish is lightly browned. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, bringing the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally, until slightly thickened. Tip: Keep the heat medium-low to prevent the cream from separating.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and stir until melted and creamy, about 2 minutes. Tip: Reserve some pasta water to adjust the sauce consistency if needed.
6. Season with salt to taste and serve immediately.

Delight in the creamy texture and bold flavors of this Cajun pasta, with the crawfish adding a sweet, tender bite. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of that spicy sauce.

Cajun Pasta with Garlic Butter Sauce

Picture this: a creamy, spicy pasta dish that’s ready in under 30 minutes. You’re going to love how the garlic butter sauce coats every noodle, with just the right kick of Cajun seasoning.

Ingredients

• 8 oz pasta (penne or fettuccine works great)
• 2 tbsp unsalted butter (for richness)
• 3 cloves garlic, minced (fresh is best)
• 1 tsp Cajun seasoning (adjust to spice preference)
• 1/2 cup heavy cream (for a silky sauce)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt, to taste (start with 1/4 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Sprinkle in the Cajun seasoning and stir to combine with the garlic butter, cooking for another 30 seconds to release the flavors.
4. Pour in the heavy cream, stirring constantly to create a smooth sauce. Let it simmer for 2-3 minutes until slightly thickened.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the skillet with the sauce.
6. Toss the pasta in the sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in the Parmesan cheese until melted and combined.
7. Season with salt to taste and garnish with fresh parsley before serving.

Lusciously creamy with a bold Cajun spice, this pasta is a weeknight winner. Try topping it with grilled shrimp or chicken for an extra protein boost.

Cajun Pasta with Mushrooms

Kick off your weeknight dinner with this creamy Cajun pasta that’s packed with earthy mushrooms and just the right amount of spice. It’s the kind of dish that feels indulgent but comes together in no time, perfect for those evenings when you’re craving something flavorful without the fuss.

Ingredients

• 8 oz pasta (penne or fettuccine works great)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb mushrooms, sliced (cremini or button for best results)
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5-7 minutes.
3. Stir in the minced garlic and Cajun seasoning, cooking for another minute until fragrant.
4. Pour in the heavy cream, stirring to combine, and let the mixture simmer for 2-3 minutes until slightly thickened.
5. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Sprinkle in the Parmesan cheese, stirring until melted and creamy.
6. Season with salt to taste and garnish with fresh parsley before serving.

Serve this Cajun pasta with a sprinkle of extra Parmesan and a side of crusty bread to soak up every bit of that creamy sauce. The mushrooms add a meaty texture, while the Cajun seasoning brings a warm, smoky heat that’s perfectly balanced by the richness of the cream.

Cajun Pasta with Spinach and Artichokes

Now, imagine digging into a bowl of creamy, spicy pasta packed with greens and tangy artichokes. It’s the kind of dish that feels indulgent but is sneakily packed with veggies, perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced (optional for vegetarians)
• 1 tbsp Cajun seasoning (adjust to taste)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth (vegetable broth for vegetarians)
• 1 cup spinach, chopped
• 1 cup artichoke hearts, chopped
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add diced chicken if using, and cook until no longer pink, about 5-7 minutes. Sprinkle with Cajun seasoning halfway through.
3. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 2-3 minutes to thicken slightly.
5. Stir in chopped spinach and artichoke hearts, cooking until the spinach is wilted, about 2 minutes.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and toss again.
7. Season with salt and pepper to taste. Serve hot with extra Parmesan on top.

Delightfully creamy with a kick, this pasta balances the richness of the cream with the freshness of spinach and artichokes. Try serving it with a squeeze of lemon for an extra zing or alongside crusty bread to soak up every bit of the sauce.

Cajun Pasta with Sun-Dried Tomatoes

Just imagine winding down after a long day with a bowl of creamy, spicy Cajun pasta, brightened up with the tangy punch of sun-dried tomatoes. It’s the kind of dish that feels like a hug in a bowl, perfect for when you’re craving something comforting yet exciting.

Ingredients

• 8 oz penne pasta (or any short pasta you like)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, sliced into strips (substitute shrimp for a pescatarian option)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1/2 cup sun-dried tomatoes, chopped (packed in oil for extra flavor)
• 3 garlic cloves, minced (fresh is best)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (start with 1/4 tsp)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips and Cajun seasoning, cooking until the chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Lower the heat to medium. Add the sun-dried tomatoes and garlic to the skillet, sautéing for 1-2 minutes until fragrant. Tip: Keep an eye on the garlic to prevent burning.
4. Pour in the heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
5. Stir in the cooked penne and Parmesan cheese, tossing until the pasta is evenly coated. Season with salt if needed. Tip: The sauce will continue to thicken as it cools.
6. Garnish with fresh parsley and extra Parmesan before serving.

Creamy with a kick, this Cajun pasta is a delightful mix of spicy and tangy flavors. Serve it with a crisp green salad or garlic bread to round out the meal.

Cajun Pasta with Blackened Chicken

Mmm, imagine digging into a bowl of creamy, spicy Cajun pasta topped with perfectly blackened chicken. It’s the kind of meal that feels like a hug from the inside, especially on those days when you’re craving something with a bit of a kick.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 red bell pepper, thinly sliced (for a pop of color and sweetness)
• 3 cloves garlic, minced (because garlic makes everything better)
• Salt, to taste (start with 1/2 tsp)

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes until it’s hot enough to sizzle a drop of water.
2. Rub the chicken breasts with 1 tbsp of Cajun seasoning, making sure they’re evenly coated.
3. Add olive oil to the skillet, then place the chicken in. Cook for 5-6 minutes per side, until the outside is blackened and the inside reaches 165°F.
4. While the chicken cooks, boil the fettuccine in salted water according to package instructions until al dente, about 8-10 minutes.
5. In the same skillet (no need to clean it), sauté the red bell pepper and garlic for 2 minutes until slightly softened.
6. Pour in the heavy cream and remaining Cajun seasoning, stirring to combine. Let it simmer for 3 minutes until slightly thickened.
7. Drain the pasta and add it to the skillet, tossing to coat in the sauce. Stir in the Parmesan cheese until melted.
8. Slice the chicken and serve it on top of the pasta. Garnish with extra Parmesan if desired.

Rich and creamy with a smoky spice from the blackened chicken, this dish is a flavor explosion. Try serving it with a side of crusty bread to soak up every last bit of that delicious sauce.

Cajun Pasta with Corn and Beans

Alright, you’re in for a treat with this Cajun Pasta with Corn and Beans. It’s a hearty, flavorful dish that brings a little spice and a lot of comfort to your table, perfect for those nights when you want something satisfying without spending hours in the kitchen.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp Cajun seasoning (adjust to taste)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the corn and cook for 3-4 minutes until slightly charred.
3. Add the black beans and Cajun seasoning to the skillet. Stir well to coat everything in the seasoning. Cook for another 2 minutes.
4. Push the corn and beans to one side of the skillet. Add the minced garlic to the empty space and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring occasionally, until slightly thickened.
6. Add the cooked pasta to the skillet along with the Parmesan cheese. Toss everything together until the pasta is well coated in the sauce. Season with salt if needed.

Perfectly creamy with a kick of spice, this pasta is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan on top or a side of crusty bread to soak up all that delicious sauce.

Cajun Pasta with Okra

This Cajun Pasta with Okra is your ticket to a flavorful, hearty meal that’s as easy to make as it is delicious. Think of it as a cozy hug in a bowl, perfect for those nights when you crave something with a bit of a kick.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb okra, sliced (fresh or frozen, both work)
• 1 bell pepper, diced (any color you like)
• 2 cloves garlic, minced
• 1 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional, for extra heat)
• 1 cup chicken broth (vegetable broth for a vegetarian option)
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the okra and bell pepper, sautéing for about 5 minutes until they start to soften.
3. Stir in the garlic, Cajun seasoning, smoked paprika, and red pepper flakes. Cook for another minute until fragrant.
4. Pour in the chicken broth and bring to a simmer. Let it cook for about 3 minutes, allowing the flavors to meld.
5. Reduce the heat to low and stir in the heavy cream. Let the sauce thicken slightly for about 2 minutes.
6. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Season with salt to taste.

With its creamy sauce and just the right amount of spice, this dish is a crowd-pleaser. Try topping it with grated Parmesan or a squeeze of lemon for an extra flavor boost.

Cajun Pasta with Tofu

Believe it or not, whipping up a creamy, spicy Cajun pasta with tofu is easier than you think. Perfect for those nights when you’re craving something hearty but want to keep it plant-based.

Ingredients

• 8 oz pasta (penne or fettuccine works great)
• 14 oz firm tofu, pressed and cubed (for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 cup heavy cream (sub with coconut milk for vegan)
• 1/2 cup grated Parmesan (skip for vegan)
• 2 cloves garlic, minced (fresh is best)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add tofu cubes and cook until golden on all sides, about 5 minutes. Tip: Don’t stir too often to get a nice crust.
3. Push tofu to one side of the skillet. Add minced garlic to the other side and sauté for 30 seconds until fragrant.
4. Sprinkle Cajun seasoning, salt, and black pepper over the tofu and garlic. Stir to combine and cook for another minute.
5. Pour in heavy cream and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened. Tip: If sauce is too thick, add a splash of pasta water.
6. Add cooked pasta to the skillet and toss to coat in the sauce. Sprinkle with Parmesan and stir until melted.
7. Garnish with chopped parsley before serving. Tip: For extra heat, add a pinch of red pepper flakes.

Velvety smooth with a kick, this Cajun pasta is a flavor bomb. Serve it with a side of garlic bread to soak up every last bit of that creamy sauce.

Cajun Pasta with Zucchini

Feeling like spicing up your pasta night? This Cajun Pasta with Zucchini is a creamy, flavorful dish that’s sure to impress. It’s packed with just the right amount of heat and comes together in no time.

Ingredients

• 8 oz pasta (penne or fettuccine works great)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb zucchini, sliced into half-moons (about 2 medium)
• 1 tbsp Cajun seasoning (adjust to taste)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the zucchini and cook until slightly softened, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Sprinkle Cajun seasoning over the zucchini and stir to coat. Add minced garlic and cook for another minute until fragrant.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened. Tip: Keep the heat medium to prevent the cream from curdling.
5. Stir in the cooked pasta and Parmesan cheese until well combined. Cook for another minute to let the flavors meld. Tip: Add a splash of pasta water if the sauce seems too thick.
6. Season with salt to taste and serve immediately.

The pasta is luxuriously creamy with a spicy kick from the Cajun seasoning. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into that delicious sauce.

Cajun Pasta with Eggplant

Hey, you know those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? This Cajun Pasta with Eggplant is your answer—packed with bold flavors and ready in no time.

Ingredients

• 8 oz penne pasta (or any short pasta you like)
• 1 medium eggplant, diced into 1-inch cubes (leave the skin on for texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 cup heavy cream (for a lighter version, use half-and-half)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced (fresh is best)
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden and tender, about 8 minutes.
3. Stir in the minced garlic and Cajun seasoning, cooking for another minute until fragrant.
4. Reduce the heat to low and pour in the heavy cream, stirring to combine. Let it simmer gently for 2 minutes to thicken slightly.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and toss again.
6. Season with salt to taste, and serve hot with extra Parmesan on the side.

Now, this dish has a creamy texture with a spicy kick from the Cajun seasoning, and the eggplant adds a nice meaty bite. Try topping it with fresh basil or a squeeze of lemon for an extra layer of flavor.

Cajun Pasta with Kale

Feeling like spicing up your pasta night? This Cajun Pasta with Kale is a creamy, spicy, and utterly satisfying dish that’ll have you coming back for seconds. It’s packed with flavor and comes together in no time, making it perfect for a weeknight dinner.

Ingredients

• 8 oz penne pasta (or any short pasta you like)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, sliced thin (for quicker cooking)
• 1 tbsp Cajun seasoning (adjust to taste)
• 3 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (for richness)
• 2 cups kale, chopped (stems removed for tenderness)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken slices and Cajun seasoning, cooking until the chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Lower the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Tip: Watch the garlic closely to prevent burning.
4. Pour in the heavy cream, stirring to combine with the chicken and garlic. Let it simmer for 2 minutes to thicken slightly.
5. Add the chopped kale to the skillet, stirring until it wilts, about 2 minutes. Tip: If the sauce seems too thick, a splash of pasta water can loosen it up.
6. Stir in the cooked penne and Parmesan cheese until everything is well coated and the cheese is melted. Season with salt and pepper to taste.

You’ll love how the creamy sauce clings to every noodle, with the kale adding a nice bite and the Cajun seasoning bringing just the right amount of heat. Serve it with extra Parmesan on top and a side of crusty bread to soak up all that delicious sauce.

Conclusion

Whether you’re craving a fiery kick or a subtle heat, our 23 Spicy Cajun Pasta recipes offer something for every palate. Dive into these delicious dishes that promise to spice up your mealtime. Don’t forget to try your favorites, leave a comment sharing which one stole your heart, and spread the love by pinning this article on Pinterest. Happy cooking!