Cajun Chicken Pasta

If you're looking for a creamy, flavorful dinner that's both comforting and easy to make, this gluten-free Cajun Chicken Pasta is guaranteed to hit the spot. It's a delicious melody of both spicy and creamy! Juicy chicken and penne pasta is covered in a flavorful, bold sauce that will surely have this recipe added to your family favorites in no time.

Tender bites of Cajun-seasoned chicken are simmered with colorful vegetables, fire-roasted tomatoes, and a rich, creamy sauce before being tossed with perfectly cooked gluten-free penne. It's a restaurant-quality meal that's made in one skillet and is ready in about 40 minutes, making it perfect for busy weeknights or whenever you're craving something cozy.

This easy Cajun chicken pasta recipe delivers all the bold, smoky flavors you love without any gluten or heavy cream. Coconut cream and dairy-free cream cheese create a silky sauce that's rich and satisfying, while fresh lemon juice adds just the right amount of brightness to balance the spices. Whether you follow a gluten-free lifestyle or simply need a family-friendly dinner everyone can enjoy, this recipe is hearty, comforting, and packed with protein.

Once you try this creamy gluten-free Cajun Chicken Pasta, it's sure to earn a spot in your regular dinner rotation. It's the perfect combination of bold Cajun flavor, tender chicken, and a creamy sauce that coats every bite of pasta for a satisfying meal the whole family will love.

SIDE NOTE: Keep in mind, different brands of Cajun seasoning have different amounts of each ingredient. Make sure to pay attention to the salt so you don't over-salt the dish. For reference, I use the Frontier Co-op Organic Cajun Seasoning.

INGREDIENTS

1 1/2 lb thin cut chicken breast, cut into 1/2 inch pieces

2 1/2 Tbsp Cajun seasoning, divided

2 Tbsp extra virgin olive oil, divided

1 Tbsp unsalted butter

1 cup yellow onion, chopped

1 cup green bell pepper, chopped

2 Tbsp fresh garlic, minced

1 (14.5 oz) can fire roasted diced tomatoes, with juices

1 (13.5 oz) can unsweetened coconut cream

1 3/4 cups chicken broth

12 oz gluten-free penne pasta, uncooked (I use Jovial)

2 tsp fresh lemon juice, more for garnish

2 oz dairy-free cream cheese, softened (I use Kite Hill Foods)

1/4 cup green onions, chopped, more for garnish

1/4 tsp salt, more to taste

1/4 tsp fresh black pepper, more to taste

Fresh parsley, chopped, for garnish

HOW TO MAKE

Place the chicken in a medium bowl and season with 1½ tablespoons of the Cajun seasoning, tossing until evenly coated.

Heat 1 tablespoon of the olive oil and the butter in a large, deep skillet or sauté pan over medium-high heat.

Add the chicken in a single layer and cook for 3–4 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Work in batches if needed to avoid overcrowding the pan. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. Add the remaining tablespoon of olive oil, onion, and bell pepper to the skillet. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the garlic and the remaining 1 tablespoon Cajun seasoning. Cook for 30 seconds, just until fragrant.

Pour in the fire-roasted tomatoes with their juices, coconut cream, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.

Bring the sauce to a gentle boil, then stir in the gluten-free penne. Reduce the heat to a steady simmer and cook uncovered according to the package directions, stirring every few minutes to prevent sticking. If the pasta absorbs the liquid before it's fully cooked, add a splash of chicken broth as needed.

Once the pasta is tender, remove the skillet from the heat. Stir in the softened dairy-free cream cheese until smooth and fully incorporated. Add the lemon juice, green onions, kosher salt, and black pepper.

Return the cooked chicken and any accumulated juices to the skillet. Stir until everything is evenly coated in the sauce and warmed through.

Let the pasta rest for 3–5 minutes before serving. The sauce will continue to thicken as it stands.

Garnish with fresh parsley, additional green onions, and a squeeze of fresh lemon, if desired. Serve warm.