Sweet corn might be the ingredient your creamy chicken pasta has been missing. Tossed with golden Cajun chicken, buttery garlic, and a silky Parmesan cream sauce, those little bursts of sweetness balance the spice and make every forkful a little more interesting. This creamy Cajun garlic Parmesan chicken pasta with sweet corn is rich, savory, and just spicy enough—with a sauce that catches in every twist of pasta.
If you love the garlicky sauce in my Cowboy Butter Chicken Pasta or the creamy heat of Spicy Rigatoni Vodka, put this easy chicken pasta recipe on your dinner list. It comes together in about 40 minutes using everyday ingredients, and frozen sweet corn makes it an option long after summer corn season ends.
More Cajun Inspired Recipes To Try
Why You’ll Love This Cajun Chicken Pasta
- A creamy sauce with plenty of flavor. Fresh garlic, Parmesan, and Cajun seasoning give the sauce a savory flavor without needing a long ingredient list.
- Sweet corn balances the spice. Lightly browning the kernels in butter adds another layer of flavor before the sauce comes together.
- Easy to adjust for your family. Choose a mild Cajun blend or add more heat at the end.
- Simple enough for a weeknight. Cook the pasta while you prepare the chicken and sauce.
- Fresh, frozen, or canned corn works. Use whichever you have available.
What Makes This Cajun Chicken Pasta Different?
The combination of sweet corn and garlic Parmesan cream sauce gives this pasta its own flavor. The corn adds sweetness and texture, while the Parmesan brings a salty, savory finish that balances the cream.
Browning the chicken first also makes a difference. The golden bits left in the skillet become part of the sauce when you add the broth, giving it more depth than simply stirring seasoning into cream.
This is a Cajun-inspired comfort food recipe with plenty of room to make it your own. For another dinner built around Cajun seasoning, try my Copycat Cheesecake Factory Cajun Jambalaya Pasta.
Ingredients for Creamy Cajun Chicken Pasta with Sweet Corn
Cajun Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons Cajun seasoning, preferably a low-salt blend
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil, plus more as needed
For the Pasta and Garlic Parmesan Sauce
- 12 ounces dry cavatappi, penne, or rotini
- 2 tablespoons unsalted butter
- 2 cups sweet corn kernels, fresh or frozen and thawed, patted dry
- 6 garlic cloves, minced
- 1 teaspoon Cajun seasoning, plus more to taste
- ¾ cup low-sodium chicken broth
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese, about 3 ounces
- ¼ teaspoon black pepper
- Salt, as needed
- Up to 1 cup reserved pasta cooking water, as needed
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese, for serving
Ingredient Notes
Chicken: Boneless chicken breasts cook quickly when cut into bite-size pieces. Boneless, skinless chicken thighs also work; use a thermometer to check doneness.
Pasta: Cavatappi is especially good for this recipe because the curls catch the corn and sauce. Penne, rotini, and medium shells are good substitutes.
Cajun seasoning: The amount of salt and cayenne varies between brands. For more control over both, use my Homemade Cajun Seasoning and adjust it to your taste.
Sweet corn: Fresh corn cut from the cob is delicious here, but thawed frozen corn is convenient year-round. Canned corn works too—measure 2 cups after draining and pat it dry.
Heavy cream: This gives the garlic Parmesan sauce its rich texture. Half-and-half makes a thinner sauce and requires especially gentle heat.
Parmesan: Finely grate the cheese from a wedge so it melts smoothly into the sauce.
How to Make Creamy Cajun Garlic Parmesan Chicken Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Before draining, reserve 1 cup of the pasta cooking water. Drain without rinsing.
Prepare the chicken and sauce while the pasta cooks.
2. Season and Brown the Chicken
Pat the chicken dry with paper towels. Toss with 2 teaspoons Cajun seasoning and the smoked paprika.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary.
Cook for approximately 5–7 minutes per batch, turning occasionally, until golden and cooked through. The thickest pieces should reach an internal temperature of 165°F.
Transfer the chicken to a plate. Add a little more oil between batches if the skillet becomes dry.
3. Cook the Sweet Corn
Reduce the heat to medium and melt the butter in the same skillet.
Add the corn and cook for 3–5 minutes, stirring occasionally, until hot and lightly golden in spots. Letting it sit briefly between stirring helps it develop color.
Stir in the garlic and remaining 1 teaspoon Cajun seasoning. Cook for about 30 seconds, just until fragrant.
4. Build the Cajun Cream Sauce
Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Remove any black, burnt bits rather than incorporating them into the sauce.
Stir in the heavy cream and black pepper. Bring to a gentle simmer, then reduce the heat and simmer gently for 3–5 minutes, stirring occasionally, until slightly thickened.
Turn the heat to its lowest setting. Gradually stir in the Parmesan until melted and smooth. Avoid boiling after adding the cheese.
5. Add the Chicken and Pasta
Return the chicken and any accumulated juices to the skillet. Add the drained pasta and toss gently until coated.
Add reserved pasta water a splash at a time until the sauce coats the pasta easily. Start with ¼ cup; you may not need much more.
Warm gently for 1–2 minutes. Taste before adding extra Cajun seasoning, salt, or pepper.
6. Finish and Serve
Sprinkle with chopped parsley and extra Parmesan.
Serve immediately while the sauce is loose and creamy. It will thicken as the pasta sits.
Tips for the Best Garlic Parmesan Cajun Pasta
Brown the chicken in batches. Crowding the skillet traps moisture and makes it harder to get a golden crust.
Dry the corn before cooking. Wet kernels release moisture into the skillet and take longer to brown.
Keep the pasta slightly firm. It will continue cooking briefly when tossed with the warm sauce.
Add Parmesan over very low heat. Gentle heat helps the cheese melt smoothly.
Leave the sauce a little loose. Pasta absorbs liquid as it sits, so add a splash of pasta water before serving if needed.
Adjust seasoning at the end. Parmesan and Cajun seasoning both contribute salt. Taste the finished dish before reaching for the salt shaker.
If you enjoy this combination of creamy sauce and Cajun spice, my Creamy Cajun Seafood Boil Pasta is another pasta dinner to add to your rotation.
Easy Variations
Make It Mild
Choose a mild Cajun seasoning and start with 2 teaspoons total, divided between the chicken and sauce. Taste the finished pasta before adding more.
Making your own Cajun seasoning blend also lets you reduce the cayenne without losing the garlic, paprika, and herbs.
Add Crispy Bacon
Fold in cooked, crumbled bacon just before serving for a smoky addition that pairs well with sweet corn. Taste before adding extra salt.
Add More Vegetables
Sauté a diced red bell pepper in the butter before adding the corn, or fold a few handfuls of baby spinach into the warm sauce until wilted.
Use Rotisserie Chicken
Substitute approximately 3 cups chopped cooked chicken. Skip the raw chicken cooking step and begin with the corn. Season the sauce gradually to taste, then add the chicken and heat thoroughly before tossing with the pasta.
What to Serve with Cajun Chicken Pasta
This creamy chicken and corn pasta is filling on its own. A crunchy salad, vegetable side, or toasted bread makes an easy addition.
- Caesar Salad Coleslaw: Crisp cabbage and crunchy croutons add texture alongside the creamy pasta.
- Southern-Style Green Beans: A comforting vegetable side for a hearty family dinner.
- Cuban Bread with Marinated Tomatoes: Toasted bread and juicy tomatoes make a flavorful addition to pasta night.
For a lighter pairing, serve a simple green salad with lemon vinaigrette.
The Best Creamy Cajun Chicken Pasta with Sweet Corn
This creamy Cajun chicken pasta combines golden seasoned chicken, sweet corn, and tender cavatappi in a rich garlic Parmesan cream sauce. An easy dinner with the perfect balance of savory flavor, sweetness, and a little heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: DINNER | PASTA
- Method: STOVETOP
- Cuisine: American, CAJUN INSPIRED
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons Cajun seasoning, preferably a low-salt blend
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil, plus more as needed
For the Pasta and Sauce
- 12 ounces dry cavatappi, penne, or rotini pasta
- 2 tablespoons unsalted butter
- 2 cups sweet corn kernels, fresh or frozen and thawed, patted dry
- 6 garlic cloves, minced
- 1 teaspoon Cajun seasoning, plus more to taste
- ¾ cup low-sodium chicken broth
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese, about 3 ounces
- ¼ teaspoon black pepper
- Salt, to taste
- Up to 1 cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley
- Additional Parmesan cheese, for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Do not rinse. Prepare the chicken and sauce while the pasta cooks.
- Season the chicken. Pat the chicken dry with paper towels. Toss with 2 teaspoons Cajun seasoning and the smoked paprika.
- Brown the chicken. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Cook for approximately 5–7 minutes per batch, turning occasionally, until golden and the thickest pieces reach 165°F. Add more oil between batches if needed. Transfer the chicken to a plate.
- Cook the corn. Reduce the heat to medium and melt the butter in the same skillet. Add the corn and cook for 3–5 minutes, stirring occasionally, until hot and lightly golden in spots.
- Add the garlic and seasoning. Stir in the minced garlic and remaining 1 teaspoon Cajun seasoning. Cook for 30 seconds, just until fragrant.
- Make the cream sauce. Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Stir in the heavy cream and black pepper. Bring to a gentle simmer, then reduce the heat and simmer gently for 3–5 minutes, stirring occasionally, until slightly thickened.
- Stir in the Parmesan. Turn the heat to its lowest setting. Gradually stir in the freshly grated Parmesan until melted and smooth. Avoid boiling the sauce after adding the cheese.
- Combine. Return the chicken and any accumulated juices to the skillet. Add the drained pasta and toss until coated. Stir in reserved pasta water a splash at a time, starting with ¼ cup, until the sauce reaches your desired consistency.
- Finish and serve. Warm gently for 1–2 minutes. Taste and adjust with additional Cajun seasoning, salt, or pepper as needed. Sprinkle with fresh parsley and extra Parmesan. Serve immediately.
Notes
- Cajun seasoning: Salt and heat vary between blends. Start with the listed amount and taste before adding extra seasoning or salt.
- Milder version: Use a mild blend and reduce the Cajun seasoning to 2 teaspoons total, divided between the chicken and sauce.
- Corn: For canned corn, drain well, measure 2 cups, and pat dry before cooking.
- Parmesan: Finely grate it from a wedge for the smoothest sauce.
- Sauce consistency: Keep the sauce slightly loose before serving; it thickens as the pasta sits. You may not need all the reserved pasta water.
- Timing: Cooking the chicken in multiple batches may increase the total cooking time.
- Storage: Refrigerate in an airtight container within 2 hours and use within 3–4 days.
- Reheating: Warm gently with a splash of milk, broth, or water, stirring frequently, until heated through to 165°F.
Storage and Reheating
Refrigerating
Transfer leftovers to an airtight container and refrigerate within 2 hours of cooking. Use within 3–4 days.
Reheating
Add the pasta to a skillet with a splash of milk, chicken broth, or water. Warm over medium-low heat, stirring frequently, until heated through to 165°F.
For individual portions, microwave loosely covered in short intervals, stirring between each. Add a splash of liquid as needed to loosen the sauce.
Freezing
This recipe is best freshly made or refrigerated. Freezing and thawing can cause the cream sauce to separate and soften the pasta.
Frequently Asked Questions
Is Cajun chicken pasta spicy?
It depends on the seasoning blend. Heavy cream and sweet corn balance the heat, but they won’t completely remove it. Use a mild blend and start with less seasoning if you prefer a gentler dish.
Can I use canned corn?
Yes. Drain it well, measure 2 cups, and pat the kernels dry before adding them to the skillet.
Can I make this with a full pound of pasta?
The recipe is written for 12 ounces of dry pasta. Using a full pound with the same amount of sauce will make it less creamy. For the intended consistency, stick with 12 ounces.
Can I use milk instead of heavy cream?
Milk is not a direct substitute here. It will produce a much thinner sauce. Heavy cream gives this recipe its intended consistency without needing a flour or cornstarch thickener.
Why is my Parmesan sauce grainy?
The sauce may have been too hot when the cheese was added, or the cheese may not have melted evenly. Use finely grated fresh Parmesan and stir it in gradually over very low heat.
Can I prepare anything ahead?
Yes. Cut the chicken, grate the Parmesan, mince the garlic, and measure the remaining ingredients ahead of time. Keep everything refrigerated as appropriate, with the raw chicken stored separately. Cook and combine just before serving for the creamiest texture.
More Pasta Dinners to Try
- Cowboy Butter Chicken Pasta
- Spicy Rigatoni Vodka
- Copycat Cheesecake Factory Cajun Jambalaya Pasta
- Creamy Cajun Seafood Boil Pasta
Final Thoughts
A bag of sweet corn can turn an ordinary chicken pasta dinner into something worth making again. Here, the golden kernels bring sweetness to the Cajun spices, the chicken adds savory browned edges, and the garlic Parmesan sauce pulls everything together. Spoon it into bowls while it’s hot, finish with fresh parsley, and let the extra sauce settle into the pasta.
Save this creamy Cajun chicken pasta with sweet corn for the next evening you want a comforting dinner with a little heat. And if creamy, garlicky pasta is always welcome at your table, keep my Cowboy Butter Chicken Pasta on the list for another night.
