23 Spicy Cajun Pasta Recipes Delicious

You’re in for a treat! If your taste buds crave the bold, fiery flavors of Cajun cuisine, you’ve hit the jackpot with our roundup of 23 Spicy Cajun Pasta Recipes. Perfect for those nights when you want to spice up your dinner routine without spending hours in the kitchen. From creamy Alfredos to zesty marinara, these dishes promise to deliver comfort with a kick. Let’s dive in!

Cajun Chicken Alfredo Pasta

This Cajun Chicken Alfredo Pasta is your ticket to flavor town—no passport required. Toss tradition aside and dive into this creamy, spicy twist on a classic that’s begging to be your next dinner obsession.

Ingredients

• 2 chicken breasts, sliced into strips
• A couple of tbsp of Cajun seasoning
• 2 cups of heavy cream
• A splash of olive oil
• 3 cloves of garlic, minced
• 1 cup of grated Parmesan cheese
• 8 oz of fettuccine pasta
• A pinch of salt and pepper
• A handful of chopped parsley for garnish

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Toss the chicken strips with Cajun seasoning until fully coated.
3. Cook the chicken in the skillet for about 6-7 minutes on each side, or until golden and no longer pink inside. Tip: Don’t overcrowd the pan to get a perfect sear.
4. While the chicken cooks, boil the fettuccine in salted water until al dente, about 8-10 minutes. Drain and set aside.
5. In the same skillet, lower the heat to medium and sauté the minced garlic for about 30 seconds until fragrant.
6. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Tip: Keep stirring to prevent the cream from sticking to the bottom.
7. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with a pinch of salt and pepper.
8. Add the cooked pasta and chicken to the sauce, tossing everything together until well combined. Tip: Let it sit for a minute off the heat to thicken up.
9. Garnish with chopped parsley before serving.

Creamy, spicy, and utterly irresistible, this dish is a texture dream with tender pasta and juicy chicken. Serve it up with a side of garlic bread to scoop up every last bit of that Alfredo goodness.

Spicy Cajun Shrimp Pasta

Whip up a storm in your kitchen with this Spicy Cajun Shrimp Pasta that’s bursting with flavor and ready in no time. Perfect for those nights when you crave something bold and comforting.

Ingredients

• 8 oz pasta (your choice, but linguine works great)
• 1 lb shrimp, peeled and deveined
• 2 tbsp Cajun seasoning (adjust if you’re sensitive to heat)
• 3 cloves garlic, minced
• 1 cup heavy cream
• A splash of olive oil
• A couple of green onions, sliced
• 1/2 cup grated Parmesan cheese
• Salt, just a pinch

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the shrimp and Cajun seasoning, cooking for 2-3 minutes until the shrimp are pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Tip: Don’t let it burn, or it’ll turn bitter.
4. Pour in the heavy cream, stirring constantly, and let it simmer for 2 minutes to thicken slightly. Tip: Keep the heat medium to avoid curdling the cream.
5. Add the cooked pasta, shrimp, and a pinch of salt to the skillet, tossing everything together until well coated. Tip: Use tongs for easy mixing.
6. Sprinkle with grated Parmesan and green onions, then serve immediately.

Enjoy the creamy, spicy kick of this dish with a side of crusty bread to soak up the sauce. The shrimp are perfectly tender, and the pasta is just the right amount of chewy for a satisfying bite every time.

Cajun Sausage and Peppers Pasta

Viral cravings hitting hard? This Cajun Sausage and Peppers Pasta is your next obsession—bold flavors, quick steps, and that perfect saucy finish.

Ingredients

• 8 oz pasta (whatever shape you’re feeling)
• 1 tbsp olive oil
• 1 lb Cajun-style sausage, sliced
• 1 bell pepper, thinly sliced (go for color)
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• A splash of heavy cream
• 1 tsp Cajun seasoning (more if you dare)
• Salt, just a pinch
• A couple of fresh basil leaves, torn

Instructions

1. Boil pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add sausage, cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan for that perfect sear.
3. Toss in bell pepper and onion, sauté until soft, about 4 minutes. Add garlic, cook for 30 seconds until fragrant.
4. Stir in diced tomatoes, heavy cream, and Cajun seasoning. Simmer for 5 minutes to let flavors marry. Tip: Taste and adjust seasoning now—it’s your moment.
5. Add cooked pasta to the skillet, toss to coat evenly. Cook for another 2 minutes. Tip: A splash of pasta water can loosen things up if needed.
6. Finish with torn basil leaves and serve hot.

Absolute comfort in a bowl—the pasta’s perfectly chewy, the sauce clings just right, and that Cajun kick? Unreal. Try topping with extra basil or a sprinkle of parm for that extra oomph.

Creamy Cajun Pasta with Andouille Sausage

Hungry for something that packs a punch? This creamy Cajun pasta with Andouille sausage is your ticket to flavor town—quick, easy, and downright addictive.

Ingredients

• 8 oz of Andouille sausage, sliced into coins
• 2 cups of heavy cream
• 1 tbsp of Cajun seasoning
• a couple of garlic cloves, minced
• a splash of olive oil
• 8 oz of penne pasta
• a handful of grated Parmesan
• a pinch of salt

Instructions

1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Tip: Save a cup of pasta water for later!
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes.
3. Throw in the minced garlic and Cajun seasoning, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn!
4. Pour in the heavy cream, bring to a simmer, and let it thicken for 3-4 minutes. Stir occasionally.
5. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat, adding a splash of pasta water if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Off the heat, stir in the Parmesan until melted and creamy. Taste and adjust with a pinch of salt if needed.

Unbelievably creamy with a spicy kick, this pasta is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of that Cajun-spiced cream sauce.

Cajun Garlic Butter Pasta

Whip up this creamy, spicy Cajun Garlic Butter Pasta in under 30 minutes. It’s the perfect weeknight dinner that packs a punch with bold flavors and minimal effort.

Ingredients

• 8 oz pasta (whatever shape you’ve got)
• 4 tbsp unsalted butter
• a couple of garlic cloves, minced
• 1 tbsp Cajun seasoning
• a splash of heavy cream
• 1/2 cup grated Parmesan
• a handful of chopped parsley
• salt, just a pinch

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Save a cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Tip: Don’t let the butter brown!
3. Toss in the minced garlic and Cajun seasoning, sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the heavy cream, stir, and let it simmer for 2 minutes to thicken slightly.
5. Add the drained pasta to the skillet, tossing to coat in the sauce. Tip: Use the reserved pasta water to adjust the sauce’s thickness if needed.
6. Stir in the Parmesan until melted and creamy, then finish with chopped parsley and a pinch of salt.

Luxuriate in the silky, spicy sauce clinging to every noodle. Serve with extra Parmesan on top or a side of crusty bread to soak up all that garlicky goodness.

Blackened Cajun Salmon Pasta

Fire up your taste buds with this Blackened Cajun Salmon Pasta—spicy, creamy, and ready in under 30 minutes. Perfect for those nights when you crave bold flavors without the fuss.

Ingredients

• 2 salmon fillets, skin-on
• 8 oz fettuccine
• A splash of olive oil
• 2 tbsp Cajun seasoning
• A couple of minced garlic cloves
• 1 cup heavy cream
• A handful of grated Parmesan
• A squeeze of lemon juice
• Salt, just a pinch

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook for 8-10 minutes until al dente. Drain and set aside.
2. While the pasta cooks, heat a splash of olive oil in a skillet over medium-high heat. Season the salmon fillets with Cajun seasoning on both sides.
3. Place the salmon in the skillet, skin-side down. Cook for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes. Remove from the skillet and set aside.
4. In the same skillet, add a bit more olive oil if needed. Toss in the minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and bring to a simmer. Let it thicken for 2 minutes, stirring occasionally.
6. Stir in the grated Parmesan until melted. Add a squeeze of lemon juice and a pinch of salt to balance the flavors.
7. Flake the cooked salmon into large chunks and gently fold into the pasta along with the creamy sauce.

Now, the salmon should be perfectly flaky, and the pasta luxuriously coated in that spicy, creamy sauce. Serve it up with an extra sprinkle of Parmesan and a lemon wedge for that Instagram-worthy finish.

Cajun Pasta with Bell Peppers and Onions

Outrageously easy and packed with flavor, this Cajun pasta is your weeknight hero. Bold spices, crisp veggies, and creamy sauce come together in under 30 minutes.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 large bell pepper, sliced thin
• 1 medium onion, sliced thin
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• A splash of heavy cream
• A couple of handfuls of shredded Parmesan
• Salt, just a pinch

Instructions

1. Boil the penne in salted water until al dente, about 9 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Toss in the bell pepper and onion, sautéing until they start to soften, about 5 minutes.
3. Add the garlic and Cajun seasoning, stirring for 30 seconds until fragrant. Tip: Don’t let the garlic burn!
4. Lower the heat to medium. Pour in the heavy cream, letting it simmer for 2 minutes to thicken slightly.
5. Throw the cooked pasta into the skillet, tossing to coat evenly. Sprinkle with Parmesan and a pinch of salt, mixing well. Tip: The pasta should be creamy, not dry—add a splash of pasta water if needed.
6. Serve hot, with an extra sprinkle of Parmesan on top. Tip: For a smoky twist, char the bell peppers before slicing.

Aromatic and vibrant, this dish boasts a creamy texture with a spicy kick. Try serving it with grilled shrimp or a crisp green salad for a complete meal.

Cajun Pasta Primavera

Kickstart your dinner with this zesty Cajun Pasta Primavera—packed with vibrant veggies and a spicy kick that’ll have you coming back for seconds.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• A splash of heavy cream
• A couple of fresh basil leaves, torn
• Salt, just a pinch

Instructions

1. Boil the penne pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Toss in the bell pepper and zucchini, sautéing for 5 minutes until slightly tender.
3. Add the cherry tomatoes and garlic to the skillet, cooking for another 2 minutes until the tomatoes start to soften.
4. Sprinkle the Cajun seasoning over the veggies, stirring well to coat everything evenly.
5. Pour in the heavy cream, letting it simmer for 2 minutes to thicken slightly.
6. Fold the cooked pasta into the skillet, tossing to combine with the creamy veggie mixture.
7. Garnish with torn basil leaves and a pinch of salt before serving.

Whip this dish up for a creamy, spicy pasta that’s bursting with fresh flavors. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up the sauce.

Cajun Crab Pasta

Viral cravings alert! This Cajun Crab Pasta is your next kitchen adventure—creamy, spicy, and packed with succulent crab meat. Ready in 30 minutes flat, it’s weeknight magic with a kick.

Ingredients

• 8 oz pasta (linguine or fettuccine works great)
• 1 lb lump crab meat (fresh or canned, but fresh is chef’s kiss)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tsp Cajun seasoning (more if you dare)
• A splash of lemon juice
• A couple of green onions, sliced
• Salt, just a pinch

Instructions

1. Boil pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic, sauté for 30 seconds until fragrant.
3. Pour in heavy cream and chicken broth, stir to combine. Let it simmer for 2 minutes.
4. Sprinkle in Cajun seasoning and a pinch of salt. Stir well.
5. Gently fold in crab meat, being careful not to break it up too much. Cook for 3 minutes.
6. Add cooked pasta to the skillet, toss to coat evenly in the sauce. Tip: Reserve some pasta water to adjust thickness.
7. Squeeze in a splash of lemon juice, give it one final toss.
8. Garnish with sliced green onions before serving. Tip: Serve immediately for the best texture.

Get ready for a dish that’s luxuriously creamy with a bold Cajun spice. Perfect with a side of garlic bread to scoop up every last bit of sauce.

Cajun Pasta with Smoked Sausage

Oh, you’re gonna love this—Cajun pasta with smoked sausage is the weeknight hero you didn’t know you needed. Bold flavors, creamy sauce, and that smoky kick? *Chef’s kiss*.

Ingredients

• 8 oz smoked sausage, sliced into coins
• 2 cups penne pasta
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup heavy cream
• A handful of grated Parmesan
• 1 tbsp Cajun seasoning
• A pinch of salt
• A handful of chopped parsley

Instructions

1. Boil the penne in salted water until al dente, about 9 minutes. Drain and set aside.
2. Heat a splash of olive oil in a pan over medium-high. Add the sausage coins and cook until they’re nicely browned, about 5 minutes. Tip: Don’t stir too much—let them get a good sear.
3. Toss in the minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Pour in the heavy cream, sprinkle the Cajun seasoning, and add a pinch of salt. Stir and let it simmer for 3 minutes to thicken slightly.
5. Add the cooked pasta to the pan, tossing to coat in the sauce. Tip: If it’s too thick, loosen it with a splash of pasta water.
6. Off the heat, stir in the Parmesan until melted. Garnish with chopped parsley.

Zesty, creamy, and with just the right amount of heat, this pasta is a flavor bomb. Serve it straight from the pan for that rustic, no-fuss vibe.

Cajun Pasta Salad

Raid your pantry for this zesty Cajun Pasta Salad that’s a riot of flavors and textures. Perfect for picnics or potlucks, it’s a no-fuss dish that packs a punch.

Ingredients

• 8 oz of rotini pasta
• A couple of tablespoons of olive oil
• 1 lb of andouille sausage, sliced
• A splash of chicken broth
• 1 bell pepper, diced
• 1 red onion, thinly sliced
• A handful of cherry tomatoes, halved
• A generous sprinkle of Cajun seasoning
• A dollop of mayonnaise
• A squeeze of lemon juice
• A pinch of salt and pepper

Instructions

1. Boil the rotini pasta according to package instructions until al dente, then drain and rinse under cold water.
2. Heat olive oil in a skillet over medium heat, add the andouille sausage, and cook until browned, about 5 minutes.
3. Pour in a splash of chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
4. Toss the cooked pasta with the sausage, bell pepper, red onion, and cherry tomatoes in a large bowl.
5. Season with Cajun seasoning, salt, and pepper, then mix in mayonnaise and lemon juice until everything’s well coated.
6. Chill in the fridge for at least 30 minutes to let the flavors meld together.

Zingy with a kick, this salad’s creamy yet crunchy texture makes it a standout. Serve it on a bed of greens or straight from the bowl for a lazy dinner fix.

Cajun Pasta with Crawfish

Oh, you’re about to dive into a bowl of creamy, spicy goodness that’ll have you coming back for seconds. This Cajun Pasta with Crawfish is your next obsession—packed with bold flavors and ready in a flash.

Ingredients

• 8 oz of fettuccine
• 1 lb of crawfish tails
• 2 tbsp of Cajun seasoning
• 1 cup of heavy cream
• a splash of chicken broth
• a couple of minced garlic cloves
• 1/2 cup of grated Parmesan
• a handful of chopped parsley
• 2 tbsp of butter
• a drizzle of olive oil

Instructions

1. Boil a pot of salted water and cook the fettuccine until al dente, about 8 minutes. Drain and set aside.
2. Heat a drizzle of olive oil in a large skillet over medium heat. Add the crawfish tails and Cajun seasoning, sautéing for 2 minutes until slightly browned. Tip: Don’t overcrowd the pan to get a nice sear.
3. Push the crawfish to one side, melt the butter in the skillet, and toss in the garlic. Sauté for 30 seconds until fragrant.
4. Pour in the heavy cream and a splash of chicken broth, stirring to combine. Let it simmer for 3 minutes to thicken slightly.
5. Stir in the Parmesan until melted and creamy. Tip: Grate your own Parmesan for the best meltability.
6. Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Cook for another minute to let the pasta soak up the flavors.
7. Garnish with chopped parsley before serving. Tip: Fresh parsley adds a bright contrast to the rich sauce.

Velvety pasta meets spicy, succulent crawfish in every forkful. Serve it with a crusty baguette to sop up the extra sauce, or go all out with a side of garlic bread.

Cajun Pasta with Chicken and Mushrooms

Unleash your inner chef with this creamy, spicy Cajun pasta that’s packed with juicy chicken and earthy mushrooms—ready in under 30 minutes!

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz pasta (your choice, but penne works great)
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 cup sliced mushrooms
• 1 tbsp Cajun seasoning
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• a handful of grated Parmesan
• salt, just a pinch

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. Heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-6 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Toss in the minced garlic and sliced mushrooms, cooking for another 2 minutes until the mushrooms soften.
4. Sprinkle the Cajun seasoning over the chicken and mushrooms, stirring to coat evenly.
5. Pour in the heavy cream and chicken broth, bringing the mixture to a simmer. Let it cook for 3-4 minutes until slightly thickened. Tip: If it’s too thick, add a bit more broth.
6. Add the cooked pasta to the skillet, tossing to combine with the sauce. Tip: A splash of pasta water can help the sauce cling better.
7. Finish with a handful of grated Parmesan and a pinch of salt, stirring until the cheese melts into the sauce.

Lusciously creamy with a kick, this pasta is a flavor bomb. Serve it straight from the skillet for that rustic, family-style vibe or plate it up with extra Parmesan and a sprinkle of fresh parsley for a pop of color.

Cajun Pasta with Spinach and Tomatoes

Dive into this creamy, spicy Cajun pasta that’s packed with fresh spinach and juicy tomatoes—ready in just 20 minutes!

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb chicken breast, sliced thin
• 2 tbsp Cajun seasoning
• A splash of heavy cream
• A couple of garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 1/2 cup grated Parmesan

Instructions

1. Boil the penne in salted water until al dente, about 8 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chicken, sprinkle with Cajun seasoning, and cook until no longer pink, about 5 minutes.
3. Tip: Don’t overcrowd the pan to get a nice sear on the chicken.
4. Push chicken to one side, add garlic to the empty space, and sauté for 30 seconds until fragrant.
5. Stir in tomatoes and spinach, cooking until spinach wilts, about 2 minutes.
6. Pour in heavy cream, bring to a simmer, then reduce heat and stir in Parmesan until melted.
7. Tip: Keep the heat low to prevent the cream from separating.
8. Toss in the cooked pasta, mixing until everything is evenly coated and heated through.
9. Tip: Add a splash of pasta water if the sauce is too thick.

You’ll love the creamy texture with a kick of spice, and the fresh veggies add a nice crunch. Serve it straight from the skillet for a rustic touch!

Cajun Pasta with Roasted Red Peppers

Hungry for a dish that packs a punch? This Cajun pasta with roasted red peppers is your ticket to flavor town—creamy, spicy, and ready in a flash.

Ingredients

• 8 oz pasta (whatever shape you’ve got)
• 2 tbsp olive oil
• 1 cup diced chicken breast
• 1 tbsp Cajun seasoning
• 1 red bell pepper, roasted and sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• A splash of chicken broth
• 1/2 cup grated Parmesan
• A couple of green onions, chopped

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a pan over medium-high. Add chicken, sprinkle with Cajun seasoning, and cook until no pink shows, about 5 minutes. Tip: Don’t overcrowd the pan for a perfect sear.
3. Toss in the roasted red peppers and garlic, sauté for 1 minute until fragrant.
4. Pour in heavy cream and a splash of chicken broth, simmer for 3 minutes to thicken slightly. Tip: Keep the heat medium to avoid curdling the cream.
5. Stir in the Parmesan until melted, then add the cooked pasta. Toss everything to coat evenly. Tip: Reserve some pasta water to adjust consistency if needed.
6. Garnish with green onions before serving.

Mouthwatering doesn’t even cover it—the creamy sauce clings to every noodle, with the Cajun spice and sweet peppers playing off each other. Try topping with extra Parmesan and a squeeze of lemon for a bright finish.

Cajun Pasta with Corn and Black Beans

Packed with bold flavors and ready in a flash, this Cajun Pasta with Corn and Black Beans is your weeknight hero. Spice up your dinner routine with minimal effort and maximum taste.

Ingredients

• 8 oz pasta (whatever shape you’ve got)
• A splash of olive oil
• 2 cloves garlic, minced (because more is always better)
• 1 bell pepper, diced (go for color)
• A couple of ears of corn, kernels sliced off (or 1 cup frozen, no shame)
• 1 can black beans, rinsed (let’s keep it hearty)
• 1 tbsp Cajun seasoning (adjust if you’re sensitive to heat)
• 1/2 cup heavy cream (for that lush texture)
• A handful of grated Parmesan (because cheese is life)
• Salt, just a pinch

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside, saving a cup of pasta water.
2. Heat olive oil in a large pan over medium heat. Toss in garlic and bell pepper, sautéing until soft, about 3 minutes.
3. Add corn and black beans, stirring for another 2 minutes until everything’s friendly.
4. Sprinkle Cajun seasoning over the veggies, mixing well to coat. Tip: Toast the seasoning for 30 seconds to unlock its flavors.
5. Pour in heavy cream, stirring to combine. Let it simmer for 2 minutes until slightly thickened.
6. Toss in the cooked pasta, adding splashes of reserved pasta water if needed to loosen the sauce.
7. Finish with Parmesan, stirring until melted. Tip: Off the heat, let it sit for a minute; the sauce will cling better.
8. Season with a pinch of salt, taste, and adjust. Tip: A squeeze of lime can brighten the whole dish.

Kick back with a bowl that’s creamy, spicy, and packed with texture. Serve it straight from the pan for that rustic charm, or top with extra Parmesan and fresh herbs for Instagram glory.

Cajun Pasta with Zucchini and Squash

Alright, let’s dive into this creamy, spicy Cajun pasta that’s packed with fresh zucchini and squash. A dish that’s as vibrant as it is flavorful, ready in under 30 minutes!

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb chicken breast, sliced thin
• 2 tbsp Cajun seasoning
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• A splash of chicken broth
• A handful of grated Parmesan
• A couple of fresh basil leaves, chopped

Instructions

1. Boil the penne in salted water until al dente, about 8 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chicken, sprinkle with Cajun seasoning, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Toss in zucchini and squash, sauté for 3 minutes until slightly tender. Tip: Keep the veggies crisp for texture.
4. Stir in garlic for 30 seconds until fragrant—don’t let it burn!
5. Pour in heavy cream and a splash of chicken broth, simmer for 2 minutes to thicken slightly.
6. Add the cooked pasta, toss to coat evenly. Tip: Reserve some pasta water to adjust consistency if needed.
7. Sprinkle with Parmesan and basil, give it a final toss.

Heavenly creamy with a kick, this pasta’s got the perfect balance of spice and freshness. Serve it straight from the skillet for that rustic, shareable vibe.

Cajun Pasta with Kale and Sausage

Unleash a flavor bomb with this Cajun Pasta that’s got the perfect kick, creamy texture, and a hearty mix of kale and sausage. It’s the kind of dish that’ll have you coming back for seconds before you even finish your first plate.

Ingredients

• 8 oz of your favorite pasta
• A couple of spicy Andouille sausages, sliced
• A big handful of kale, stems removed and leaves chopped
• 2 cloves of garlic, minced
• A splash of heavy cream
• 1 tbsp of Cajun seasoning
• A drizzle of olive oil
• A pinch of salt
• A sprinkle of grated Parmesan for serving

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside, saving a cup of pasta water.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
3. Toss in the minced garlic and kale, cooking until the kale wilts, roughly 3 minutes. Tip: Don’t overcrowd the pan to get that perfect sauté.
4. Stir in the Cajun seasoning, then pour in the heavy cream and a splash of pasta water to create a silky sauce.
5. Add the cooked pasta to the pan, tossing everything together until the pasta is well coated. Tip: Use tongs for an even mix.
6. Let it simmer for a couple of minutes to thicken the sauce. Tip: If it’s too thick, add more pasta water a little at a time.
7. Serve hot with a sprinkle of Parmesan on top.

Expect a creamy, spicy pasta with a slight crunch from the kale and a smoky depth from the sausage. Try serving it with a side of garlic bread to scoop up every last bit of that Cajun cream sauce.

Cajun Pasta with Sun-Dried Tomatoes

Transform your dinner game with this creamy, spicy Cajun pasta that’s packed with flavor. Toss in sun-dried tomatoes for a sweet, tangy twist that’ll make your taste buds dance.

Ingredients

• 8 oz. penne pasta
• 2 tbsp olive oil
• 1 lb. chicken breast, sliced thin
• 2 tbsp Cajun seasoning
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan
• A handful of fresh parsley, chopped
• Salt and pepper, just a pinch

Instructions

1. Boil the penne in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chicken, sprinkle with Cajun seasoning, and cook until no pink remains, about 5-6 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Throw in garlic and sun-dried tomatoes, sauté for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth, bring to a simmer. Let it thicken slightly, about 3-4 minutes. Tip: Stir occasionally to prevent sticking.
5. Stir in Parmesan until melted and smooth. Season with salt and pepper.
6. Add the cooked pasta to the skillet, toss to coat evenly. Tip: If the sauce is too thick, loosen it with a splash of pasta water.
7. Garnish with fresh parsley before serving.

Unbelievably creamy with a kick, this pasta is a flavor bomb. Serve it with a crisp salad or garlic bread to scoop up every last bit of that delicious sauce.

Cajun Pasta with Artichokes and Olives

Outrageously creamy and packed with bold flavors, this Cajun pasta is your next weeknight hero. Grab your fork—it’s time to dive into a dish that’s as easy as it is addictive.

Ingredients

• 8 oz pasta (whatever shape you’ve got)
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• A couple of artichoke hearts, chopped
• A handful of olives, sliced
• 1 cup heavy cream
• A splash of chicken broth
• 2 tsp Cajun seasoning
• Salt, just a pinch
• Fresh parsley, for garnish

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large pan over medium heat. Toss in the onion and garlic, sauté until fragrant, about 2 minutes.
3. Add the bell pepper, artichokes, and olives. Cook until the veggies soften, around 5 minutes.
4. Pour in the heavy cream and chicken broth, sprinkle the Cajun seasoning and salt. Stir well and let it simmer for 3 minutes to thicken slightly.
5. Tip: If the sauce is too thick, add a bit more broth. Too thin? Let it simmer a minute longer.
6. Add the cooked pasta to the pan, tossing until every strand is coated in that creamy sauce.
7. Tip: For extra flavor, let the pasta sit in the sauce for a minute off the heat before serving.
8. Garnish with fresh parsley and serve hot.
9. Tip: A squeeze of lemon right before eating brightens up all the flavors.

Spicy, creamy, and with just the right amount of tang from the artichokes and olives, this pasta is a flavor bomb. Serve it with a side of crusty bread to soak up every last bit of sauce.

Cajun Pasta with Broccoli and Cauliflower

Just when you thought pasta couldn’t get any better, here comes a dish that’s packed with flavor and loaded with veggies. This Cajun Pasta with Broccoli and Cauliflower is your next weeknight hero—quick, easy, and downright delicious.

Ingredients

• 8 oz pasta (whatever shape you’ve got)
• 2 cups broccoli florets (chop ’em small)
• 2 cups cauliflower florets (same deal)
• 1 tbsp olive oil (or a good glug)
• 1 tbsp Cajun seasoning (more if you’re feeling spicy)
• 1 cup heavy cream (or a splash of milk for a lighter version)
• 1/2 cup grated Parmesan (the real deal, please)
• 2 cloves garlic (minced, or smash ’em if you’re in a rush)
• Salt (just a pinch)

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Toss in broccoli and cauliflower. Sprinkle with Cajun seasoning and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until veggies are tender-crisp.
4. Pour in heavy cream and bring to a simmer. Let it bubble gently for 2 minutes to thicken slightly.
5. Add the cooked pasta to the pan. Sprinkle with Parmesan and toss everything together until the pasta is well coated.
6. Serve immediately, garnished with extra Parmesan if you’re feeling fancy.

Creamy, spicy, and with just the right amount of crunch from the veggies, this pasta is a texture dream. Try topping it with grilled shrimp or chicken for an extra protein punch.

Cajun Pasta with Asparagus and Lemon

Rush to your kitchen because this Cajun Pasta with Asparagus and Lemon is about to become your new obsession. It’s creamy, spicy, and zesty all at once—perfect for those nights when you crave something bold but easy.

Ingredients

• 8 oz pasta (whatever shape you love)
• A couple of asparagus spears, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• A splash of lemon juice
• 1 tbsp Cajun seasoning
• Salt, just a pinch
• Grated Parmesan, for serving

Instructions

1. Boil the pasta in salted water until al dente, about 8-10 minutes. Drain and set aside, saving a cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 3-4 minutes until bright green but still crisp.
3. Toss in the garlic and cook for 30 seconds until fragrant—don’t let it burn!
4. Pour in the heavy cream, lemon juice, and Cajun seasoning. Stir well and let it simmer for 2 minutes to thicken slightly.
5. Add the cooked pasta to the skillet, tossing to coat. If it’s too thick, loosen with a splash of the reserved pasta water.
6. Season with a pinch of salt, then serve immediately with a generous sprinkle of Parmesan.

Just like that, you’ve got a dish with a creamy texture, a kick of spice, and a refreshing lemon twist. Try topping it with grilled shrimp for an extra protein punch!

Cajun Pasta with Eggplant and Ricotta

Make your taste buds dance with this creamy, spicy Cajun pasta that’s packed with roasted eggplant and dollops of ricotta. It’s the kind of dish that turns a regular weeknight into a flavor-packed celebration.

Ingredients

• 8 oz penne pasta
• 1 medium eggplant, cubed
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 2 cloves garlic, minced
• A splash of heavy cream
• 1/2 cup ricotta cheese
• A couple of fresh basil leaves, torn
• Salt, just a pinch

Instructions

1. Preheat your oven to 400°F and toss the cubed eggplant with 1 tbsp olive oil and a pinch of salt. Roast for 20 minutes until golden and tender.
2. While the eggplant roasts, cook the penne according to package instructions until al dente. Drain and set aside.
3. Heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Stir in the Cajun seasoning and roasted eggplant, cooking for another 2 minutes to blend the flavors.
5. Pour in the heavy cream, stirring gently, and let it simmer for 3 minutes until slightly thickened.
6. Fold in the cooked penne, ensuring each piece is coated with the creamy Cajun sauce.
7. Remove from heat and dollop with ricotta cheese. Garnish with torn basil leaves before serving.

Serve this dish with a sprinkle of extra Cajun seasoning for those who love a kick. The creamy ricotta balances the heat, while the roasted eggplant adds a smoky depth. Perfect for a cozy dinner that’s anything but ordinary.

Conclusion

Absolutely bursting with flavor, our roundup of 23 Spicy Cajun Pasta Recipes is a treasure trove for anyone looking to spice up their dinner routine. Each dish promises a delicious adventure for your taste buds. We’d love for you to dive in, try these recipes, and share your favorites in the comments. Don’t forget to pin your top picks on Pinterest for easy access later. Happy cooking!

Bella Bacinos