No Shrimp Recipes: Cajun Chicken Pasta

This shrimp-free Cajun chicken pasta combines seasoned chicken, bell pepper, and pasta in a creamy Parmesan sauce. It makes a filling one-pan-style dinner with familiar ingredients, while the Cajun seasoning brings warmth and a little heat without relying on seafood.

Ingredients

12 ounces (340 g) penne or rotini
1 pound (450 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) pieces
1 tablespoon (15 ml) olive oil
1½ tablespoons (about 10 g) Cajun seasoning, preferably salt-free or low-sodium
½ teaspoon (3 g) fine salt, divided, plus more for the pasta water
¼ teaspoon (1 g) freshly ground black pepper
1 medium yellow onion, about 6 ounces (170 g), thinly sliced
1 medium red bell pepper, about 6 ounces (170 g), thinly sliced
3 cloves garlic, about 9 g, finely minced
1 cup (240 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
¾ cup (75 g) finely grated Parmesan cheese, plus extra for serving
1 tablespoon (15 ml) lemon juice, freshly squeezed
2 tablespoons (8 g) chopped fresh parsley

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces so it cooks at a similar rate. Slice the onion and bell pepper, mince the garlic, grate the Parmesan, and measure the remaining ingredients. Keep raw chicken and its cutting board separate from the vegetables and ready-to-eat ingredients; wash hands and utensils after handling it.
Cook the pasta. Bring a large pot of water to a boil, which usually takes about 8 minutes. Salt the water, add the pasta, and cook for 11 minutes or for the package’s al dente time. Before draining, scoop out ½ cup (120 ml) pasta water and set it aside. Drain the pasta without rinsing; the starch on the surface helps the sauce cling.
Season and brown the chicken. While the pasta cooks, toss the chicken with the Cajun seasoning, ¼ teaspoon (1.5 g) of the salt, and the black pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and cook for about 4 minutes, turn the pieces, then cook for about 4 more minutes. Check a large piece with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the cooked chicken to a clean plate.
Soften the vegetables. Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook for 5 minutes, stirring now and then, until the onion is softened and the pepper is beginning to tenderize. If the pan looks dry, add a tablespoon of water rather than extra oil. Stir in the garlic and cook for 30 seconds, just until fragrant.
Make the sauce. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Let it bubble gently for 2 minutes, then stir in the cream and the remaining ¼ teaspoon (1.5 g) salt. Simmer gently for 2 minutes; avoid a hard boil, which can make a cream sauce separate. Lower the heat and stir in the Parmesan until melted.
Combine and adjust. Add the drained pasta and cooked chicken to the skillet. Toss for about 1 minute so the sauce coats everything and the chicken is hot throughout. If the sauce seems too thick, add reserved pasta water a tablespoon at a time. Stir in the lemon juice and parsley, taste, and add a little more salt or Cajun seasoning if needed. Serve hot.

Tips

Check the seasoning blend. Cajun seasoning varies considerably in salt and heat. A salt-free blend lets you control the salt in the finished dish; if yours is already salty, omit the measured salt until the sauce is finished and taste before adding more. Start with less seasoning if you are unsure about the heat.
Use evenly cut chicken and a hot pan. Small, similar-sized pieces cook more evenly than large chunks. Give them room to brown; if the skillet is crowded, cook in two batches so the chicken sears instead of steaming. Use a clean plate for cooked chicken, not the one that held it raw.
Keep the sauce gentle. Once the cream goes in, use a low simmer rather than a rolling boil. Add Parmesan gradually and stir until it melts. Finely grated cheese usually blends more smoothly than thick shreds, and a splash of pasta water can loosen a sauce that tightens as it cools.
Keep the dish shrimp-free in practice, too. The listed recipe contains no shrimp, but someone avoiding shrimp because of an allergy should also check seasoning and broth labels and prevent contact with shrimp residue. Use clean cookware, utensils, and work surfaces; follow the allergic diner’s specific precautions.

Serving Suggestions

Serve the pasta soon after tossing, while the sauce is glossy. A green salad with a sharp vinaigrette balances the creamy sauce, and steamed green beans, broccoli, or sautéed zucchini make easy vegetable sides. For a simple family-style meal, put extra Parmesan and chopped parsley on the table so each person can finish their portion to taste.

If you want bread alongside it, choose a crusty loaf or garlic bread for catching the sauce. The pasta is substantial enough to serve as the main course, so keep sides light if you are also serving an appetizer. A squeeze of lemon at the table can brighten a portion that tastes especially rich, though it is best added a little at a time.

Variations

Make it milder or hotter. For a gentle version, use 1 tablespoon (about 7 g) Cajun seasoning and choose a blend without cayenne. For more heat, add a pinch of cayenne or red pepper flakes with the garlic. Increase gradually, since seasoning strength varies and the sauce carries the heat across every bite.

Swap the protein. Boneless, skinless chicken thighs can replace the breast; cut them into similarly sized pieces and cook until they reach 165°F (74°C) internally. For a meatless version, use 8 ounces (225 g) sliced mushrooms and one drained 15-ounce (425 g) can of white beans. Brown the mushrooms first, then add the beans when you return the pasta to the skillet. The result is earthy and hearty, with no chicken flavor in the sauce.

Change the pasta or dairy. Fusilli, rigatoni, or another short pasta works well because its ridges hold sauce. For a lighter sauce, replace half the heavy cream with whole milk, but keep the heat low and expect a thinner result. Do not substitute a low-fat product and boil it vigorously; it is more likely to split. If using gluten-free pasta, cook it according to its package directions and reserve some of its cooking water, though the sauce may cling a little differently.

Add vegetables. Stir in a handful of baby spinach after the Parmesan and let it wilt before adding the pasta. Sliced mushrooms can be cooked with the peppers, though they release moisture and may need a few extra minutes to brown. Keep additions moderate so there is enough sauce to coat the pasta and chicken.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. The sauce will thicken as it chills, and the pasta will absorb some of its moisture; this is normal. For best texture, store portions promptly rather than leaving the skillet at room temperature.

Reheat a portion in a covered skillet over low heat with 1–2 tablespoons (15–30 ml) broth, milk, or water, stirring gently until hot. You can also microwave it in a covered, microwave-safe dish, stirring once during reheating. Reheat leftovers to 165°F (74°C), as recommended for food safety. Add a little more liquid if the sauce remains thick, and finish with fresh parsley or Parmesan if you have some. Avoid repeatedly cooling and reheating the whole batch; warm only the portion you plan to eat.

Freezing is possible, but cream sauces can become grainy or separate after thawing, and cooked pasta may soften. If you choose to freeze it, pack cooled portions in freezer-safe containers and use within about 2 months for better quality. Thaw in the refrigerator and reheat gently with added liquid, understanding that the texture may not be as smooth as freshly made.

Frequently Asked Questions

Is this Cajun chicken pasta completely shrimp-free?
Yes. There is no shrimp or other seafood in the ingredient list. If you are cooking for someone with a shrimp allergy, check packaged Cajun seasoning and broth for ingredient and advisory statements, and avoid cross-contact from shared cookware, counters, or utensils.

Can I make the pasta and sauce ahead?
It is best freshly combined because pasta keeps absorbing sauce as it sits. You can slice the vegetables, grate the cheese, and measure the dry seasoning earlier in the day, then refrigerate the prepared ingredients separately. For a make-ahead dinner, cook the dish fully, refrigerate it promptly, and reheat portions gently with a little extra liquid.

What can I use instead of heavy cream?
Use half heavy cream and half whole milk for a lighter, thinner sauce, or use evaporated milk for a somewhat less rich result. Keep the sauce at a gentle simmer and add cheese over low heat. A plant-based cream alternative may work, but its flavor and thickening behavior depend on the product; check whether it is intended for savory cooking.

How do I know when the chicken is done?
Check the center of a thick piece with a food thermometer. Chicken is safely cooked when it reaches 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. Color alone is not a reliable way to confirm doneness, especially in seasoned chicken.

Why did my sauce turn grainy or too thick?
A sauce can become grainy if it boils hard after the cream or cheese is added, or if the cheese melts unevenly. Lower the heat before adding Parmesan and stir it in gradually. If it thickens while you toss the pasta, loosen it with reserved pasta water or a splash of broth; add just enough to make it coat the noodles.

Can I use a different Cajun seasoning?
Yes. Store-bought blends differ in salt, cayenne, and herbs, while homemade blends vary too. Begin with a smaller amount if the label suggests it is hot or salty, then taste the finished sauce before adding more. The dish will still work, but its heat and salt level will reflect the blend you choose.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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