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
Scale
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.