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Creamy Cajun Chicken Pasta

My delicious creamy cajun chicken pasta recipe. Perfect for dinner in a hurry and as pasta salad for lunch the next day too!
5 from 1 vote
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings


  • 4 servings uncooked pasta - I use 300g dried fusilli
  • 500 g chicken breast
  • 2 peppers - any colour
  • 2 onions
  • 2 cloves of garlic
  • 1 tsp olive oil
  • 2 tsp cajun seasoning - I use 2 tsp to give it flavour without being too spicy for the little ones. If you like it a bit spicier then add a little more seasoning.
  • 150 ml low fat creme fraiche
  • 50 g parmesan - + extra for sprinkling on top
  • Salt and pepper


  • Bring a pan of salted water to the boil and cook the pasta (4 servings) according to the packet instructions.
  • Meanwhile, chop the chicken breast (500g) into bite sized pieces.
  • Thinly slice the peppers (2 peppers) and onion (2 onions).
  • Peel and crush the garlic (2 cloves)
  • Heat the olive oil (1tsp) on a medium heat in a large frying pan, once hot add the chicken and cook for 2 minutes until browned.
  • Add the peppers, onions, garlic and cajun seasoning (2 tsp) and cook for a further five minutes until the chicken is cooked through and the vegetables are soft but still have a bit of bite. Stir regularly to make sure it doesn't burn.
  • Grate the parmesan (50g + extra for sprinkling after serving)
  • Once the pasta has cooked, drain and return to the pan it was cooked in. Add the creme fraiche (150ml), parmesan (50g), chicken and vegetables and stir so that the pasta is all coated with creamy cheesiness. Season with salt and pepper.
  • Serve.


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Calories: 570kcal | Carbohydrates: 68g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 381mg | Potassium: 931mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1045IU | Vitamin C: 54.2mg | Calcium: 247mg | Iron: 2.1mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotteā€™s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Main Course