Easy Cajun Pasta

Ingredients

• 340 gpasta, such as penne or fettuccine
• 1 cup (about 150 g)bell peppers, sliced
• 1 mediumonion, chopped
• 240 mlcream
• 2 tablespoons (30 ml)Cajun seasoning
• 454 gcooked chicken, shrimp or sausage, if using
• A drizzleolive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Cook the pasta

   Bring a pot of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente. Reserve about 1 cup (240 ml) of pasta water, then drain the pasta and set it aside.

2. 2

   Sauté the vegetables

   Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the chopped onion and sliced peppers and cook until tender and fragrant.

3. 3

   Season the sauce

   Stir in the Cajun seasoning and let it cook in the oil for 1–2 minutes. Pour in the cream and mix well.

4. 4

   Combine everything

   Add the drained pasta to the pan and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches a creamy consistency. If using cooked chicken or shrimp, add it now and stir until heated through.

5. 5

   Finish and serve

   Taste and add salt and pepper if needed, then serve.

What is Cajun pasta?

Cajun pasta is a pasta dish seasoned with the bold, savoury flavours associated with Cajun cooking in Louisiana. This version pairs Cajun seasoning with cream, onion and sweet peppers for a quick, rich sauce.

The method keeps the meal adaptable: choose a pasta shape you like and add cooked chicken, shrimp or sausage, or leave the protein out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 25g protein, 60g carbs, 15g fat.

The pasta supplies most of the carbohydrates, while the cream and olive oil contribute much of the fat. Protein comes mainly from the chicken, shrimp or sausage if you include it, with the exact amount depending on your choice. To balance the plate, serve the pasta with a generous side of vegetables or salad.

Choose the pasta and protein

Pasta shape: Penne catches sauce in its ridges and centre, while fettuccine makes a broader, softer base. Cook either just until al dente so it holds together when tossed in the pan.

Protein: The recipe gives cooked chicken, shrimp or sausage as options. Since the protein is already cooked, add it at the end and heat it through rather than cooking it with the vegetables.

Build flavour in the pan

Vegetables: Let the onion and peppers soften in the oil until fragrant before adding the seasoning. This gives them time to develop flavour without losing all their texture.

Seasoning: Stir the Cajun seasoning into the oil for a minute or two, as directed, before adding the cream. Taste the finished sauce before adding salt, since seasoning blends can vary in saltiness.

Get a smooth, creamy sauce

Pasta water: Reserve some before draining; it is easier to loosen a thick sauce gradually than to correct one that has become too thin. Add a splash at a time while tossing the pasta.

Consistency: The sauce should cling to the pasta rather than pool heavily at the bottom of the pan. Stop adding pasta water once it is creamy and coats the noodles.

Keep an eye on timing

Pasta: Follow the packet timing and begin checking near the lower end of the suggested range. The pasta will be tossed in the sauce after draining, so it should still have a little bite.

Vegetables: Cook until tender and fragrant, not until they collapse. The recipe gives no separate timings for the vegetables, so use their texture as your cue.

Serve it with

Fresh sides: A crisp green salad or simply steamed vegetables can add freshness alongside the creamy pasta.

At the table: Serve soon after tossing, while the sauce is still loose and warm. Offer extra black pepper or Cajun seasoning for anyone who wants a stronger finish.

Recipe notes & tips

• Reserve the pasta water before you drain the pasta.
• Cook the pasta just until al dente, using the packet directions as a guide.
• Add pasta water in small splashes so you can control the sauce consistency.
• Taste the sauce before adding salt, especially if your Cajun seasoning is salty.
• Use cooked protein and add it at the end just long enough to heat through.

Variations

• Choose a protein: Use cooked chicken, shrimp or sausage as the recipe suggests.
• Make it dairy-free: Swap the cream for a dairy-free alternative.
• Reduce the richness: Use light cream in place of regular cream.
• Adjust the heat: Use less Cajun seasoning for a milder sauce or more to taste.
• Change the pasta: Swap penne for fettuccine, or use another pasta shape you prefer.

Common mistakes to avoid

• Forgetting pasta water: Reserve about 1 cup before draining so you can loosen the sauce.
• Overcooking the pasta: Cook it to al dente so it does not turn soft when tossed with the sauce.
• Adding all the water at once: Add it a little at a time to avoid making the sauce too thin.
• Adding protein too early: Stir in cooked chicken, shrimp or sausage near the end so it only needs heating through.
• Salting before tasting: Check the finished sauce first because the Cajun seasoning may already be salty.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave, adding a splash of water or cream if the sauce has thickened.

Frequently asked questions