This Creamy Cajun Grilled Chicken Pasta is a weeknight superstar: smoky, spicy, and luxuriously saucy. Think tender, seasoned chicken seared on the grill (or pan), tossed with al dente linguine and a silky, cheesy cream sauce studded with sweet bell peppers, onions, and mushrooms. It’s bold but balanced, simple enough for a busy evening yet impressive enough for guests. If you prefer seafood, shrimp makes a delicious swap for the chicken using the same seasoning and cook method.

Why you’ll love this recipe

One-pan-friendly finish: The sauce comes together quickly on the stovetop while the pasta cooks.
Bright veggies: Red and yellow bell peppers plus red onion keep every bite colorful and fresh.
Custom heat: The Cajun seasoning gives a warming kick—adjust the amount to suit your taste.
Comfort-food vibes: Cream, butter, and parmesan make the pasta unbelievably silky.

Ingredients

Serves 4

1 lb boneless skinless chicken breasts (shrimp can be substituted)
2 Tbsp olive oil, divided
6 tsp cajun seasoning, divided (recipe in notes below)
12 oz dry linguine or fettuccine pasta
2 Tbsp butter
1 clove garlic, minced
3 Tbsp flour
1 1/2 cups milk
1/2 cup heavy cream or half and half
1/3 cup shredded parmesan cheese
1 medium red bell pepper, sliced into thin strips then strips halved (about 1 1/2 cups)
1 medium yellow bell pepper, sliced into thin strips then strips halved (about 1 1/2 cups)
1/2 large red onion, sliced into thin strips
2 cups sliced button mushrooms (about 8)
Fresh parsley, for garnish

Prep and make-ahead tips

Slice the peppers, onion, and mushrooms up to a day ahead and store them refrigerated in a sealed container.
Season the chicken and let it rest in the fridge for 30 minutes if you want deeper flavor.
Grill marks add flavor, but an indoor cast-iron pan works perfectly if weather or time limits grilling.

Step-by-step instructions

Follow these steps in order for the best results. Quantities and ingredient names match the ingredient list above.

Bring a large pot of salted water to a rolling boil. Add 12 oz dry linguine or fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, prepare the chicken. Pat 1 lb boneless skinless chicken breasts dry with paper towels. Rub both sides of the chicken with 1 Tbsp olive oil, then sprinkle 3 tsp cajun seasoning over the chicken, pressing gently so the seasoning adheres.
Heat a grill or a large skillet over medium-high heat. When hot, add the seasoned chicken and cook until browned and cooked through, about 5–7 minutes per side depending on thickness, or until an instant-read thermometer registers 165°F (74°C). Remove the chicken from the heat and let it rest on a cutting board for 5 minutes, then slice into strips. If using shrimp instead, toss 1 lb peeled, deveined shrimp with the same oil and seasoning and cook 2–3 minutes per side until opaque and cooked through.
In a large skillet or sauté pan, heat the remaining 1 Tbsp olive oil over medium heat. Add the sliced red bell pepper, yellow bell pepper, 1/2 large red onion, and 2 cups sliced button mushrooms. Sauté until the vegetables are tender-crisp and beginning to brown, about 5–7 minutes. Transfer the cooked vegetables to a bowl and set aside.
Lower the heat to medium and add 2 Tbsp butter to the same skillet. When the butter has melted, add 1 clove garlic, minced, and sauté until fragrant, about 30 seconds. Sprinkle in 3 Tbsp flour and whisk constantly for 1–2 minutes to form a roux. This cooks off the raw flour taste.
Slowly pour in 1 1/2 cups milk while whisking continuously to avoid lumps. Then add 1/2 cup heavy cream or half and half. Continue whisking until the mixture thickens slightly, 2–3 minutes. If the sauce becomes too thick, whisk in a few tablespoons of the reserved pasta cooking water until you reach the desired consistency.
Stir 1/3 cup shredded parmesan cheese into the sauce until melted and smooth. Taste the sauce and season with the remaining 3 tsp cajun seasoning, adding it gradually until the level of spice suits you. If the sauce needs more salt or pepper, adjust to taste.
Add the drained pasta to the sauce, tossing to coat the noodles evenly. Return the sautéed vegetables to the skillet and fold them into the pasta. Add the sliced grilled chicken (or cooked shrimp) on top and gently toss to combine. If the sauce feels tight, add more reserved pasta water, 1–2 Tbsp at a time, until it reaches a creamy consistency that clings to the pasta.
Remove the skillet from the heat. Plate the pasta and garnish with fresh parsley and an extra sprinkle of parmesan, if desired. Serve immediately while hot.

Notes

Cajun seasoning (makes extra; store the rest): Mix 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp cayenne pepper (adjust to taste), and 1/2 tsp black pepper. Use 6 tsp total in the recipe, divided as directed.

Substitutions and tips:

If you prefer lighter sauce, use half and half instead of heavy cream.
To cut back on spice, start with 4 tsp cajun seasoning and add more to taste at the end.
Leftovers store well in the fridge for up to 3 days; reheat gently with a splash of milk to loosen the sauce.
For more char on the chicken, finish it over direct heat on the grill for 1–2 minutes per side after the initial sear.

Serving suggestions

Serve this Creamy Cajun Grilled Chicken Pasta with a crisp green salad and crusty bread to soak up the sauce. A squeeze of fresh lemon over the top brightens flavors, and extra chopped parsley adds a fresh finish.

Final thoughts

This Creamy Cajun Grilled Chicken Pasta hits the trifecta: fast, flavorful, and satisfying. It’s perfect for those nights when you want something comforting with a kick. The recipe scales well for more people, and the components—grilled protein, sautéed vegetables, and a quick cream sauce—are versatile enough to make over and over without getting boring.

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Creamy Cajun Grilled Chicken Pasta

A creamy, slightly spicy pasta with grilled Cajun-seasoned chicken and sautéed peppers and mushrooms.

Prep Time15

Cook Time25

Total Time40

Servings: 6 servings

Ingredients

1 lb boneless skinless chicken breasts (shrimp can be substituted)
2 Tbsp olive oil divided
6 tsp Cajun seasoning divided (see notes for recipe)
12 oz linguine or fettuccine dry
2 Tbsp butter
1 clove garlic minced
3 Tbsp flour
1 1/2 cup milk
1/2 cup heavy cream or half and half
1/3 cup shredded Parmesan cheese
1 medium red bell pepper sliced into thin strips, then halved (about 1 1/2 cups)
1 medium yellow bell pepper sliced into thin strips, then halved (about 1 1/2 cups)
1/2 large red onion sliced into thin strips
2 cups button mushrooms sliced (about 8 mushrooms)
fresh parsley for garnish

Instructions

Preheat a grill or grill pan to medium-high heat.
Brush the chicken with 1 tablespoon olive oil and season both sides with 2 teaspoons of the Cajun seasoning.
Grill the chicken 8–10 minutes, turning once, until an instant-read thermometer reads 165°F (74°C); transfer to a plate, tent with foil and rest 5 minutes, then slice into strips.
Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions; reserve 1/3 cup of the pasta cooking water, then drain.
In a medium saucepan, melt the butter over medium heat, add the minced garlic and flour, and cook 1 minute while whisking constantly.
Slowly whisk in the milk until smooth, then stir in 1–3 teaspoons Cajun seasoning to taste and bring the mixture to a boil while stirring constantly.
Reduce heat to low, stir in the Parmesan and the heavy cream (or half and half) until the cheese melts, then remove from heat and set the sauce aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red and yellow peppers and the sliced red onion and sauté about 2 minutes.
Add 1 teaspoon Cajun seasoning and the sliced mushrooms to the skillet and sauté 2 more minutes, until vegetables are tender-crisp.
Toss the drained pasta with the sauce, adding reserved pasta water a tablespoon at a time to reach desired sauce consistency.
Add the sautéed vegetables and sliced grilled chicken to the pasta and toss to combine; adjust seasoning with additional Cajun seasoning or salt if desired.
Serve warm sprinkled with fresh parsley.

Equipment

Grill or Grill Pan
Large Pot
Colander
Medium Saucepan
Large Skillet
Tongs
Whisk
Knife and cutting board

Notes

To make the Cajun seasoning: whisk 2 1/2 tsp paprika, 2 tsp salt, 2 tsp garlic powder, 1 1/4 tsp dried oregano, 1 1/4 tsp dried thyme, 1 tsp onion powder, 1 tsp black pepper and 1/2 tsp cayenne.
Use 1 tsp or more cayenne for extra heat.