The Best Spicy Cajun Pasta Recipe

This Spicy Cajun Pasta recipe is perfect for anyone who loves a little spice in their meal. Add your preferred meat, use whatever pasta you have on hand, and you have a drool-worthy meal ready in a flash.

One thing about my family is we love a little spice in our dishes. There isn't much that can't be improved with a dash of cayenne or a splash of hot sauce.

Over the years of running Biscuits & Burlap, we've realized that our readers feel the same way! That's why our Cajun & Creole recipes are so popular. They're not going to set your mouth on fire, but they just have that hint of spice that some of us can't live without.

If you're a fan of our Creole Cream Sauce or our Cajun Cream Sauce, this recipe might sound a bit familiar. But we decided to write this post because pasta is one of the many ways we love to use these sauces - and the results never disappoint!

The best part is how customizable the recipe is. You can leave it as is for a vegetarian dish - just use your favorite pasta shape. We love penne pasta because it holds the sauce beautifully, but linguini is also great. You can even add vegetables like bell peppers to bulk it up a bit.

If you want to add meat, there are so many options! Throw some grilled chicken breasts in there (our blackened chicken would be amazing) for a creamy Cajun chicken pasta recipe, andouille sausage or Italian sausage for extra bold flavors, or blackened shrimp for a Cajun shrimp pasta.

No matter what you do, this delicious sauce is going to make your pasta dish shine.

Ingredient Notes

• Pasta: Any pasta shape works great in this recipe! We love penne pasta because it holds the creamy sauce so well, but feel free to use your favorite pasta or whatever you have in your pantry.
• Half and Half: This creates the base for our creamy Cajun sauce. For an even richer dish, you can substitute heavy cream, or use whole milk to make it just a bit lighter.
• Cajun Seasoning: You can find this at your local store or make homemade Cajun seasoning! Just watch the salt level as different brands vary. We love Tony Cachere's!
• White Wine: Use a dry white wine that you'd actually drink. The alcohol cooks off, leaving behind amazing flavor. If you prefer not to use wine, substitute with a splash of chicken broth.
• Butter: We start with a tablespoon of butter to create the base of our creamy sauce.
• Spices: The combination of oregano, cayenne, and smoked paprika gives this dish its signature spicy flavor. For a bit less, spice, tone down the amount of cayenne pepper.
• Lemon Juice: Don't skip this! A couple minutes before serving, add fresh lemon juice to brighten all the flavors.

See recipe card for information on ingredients and quantities.

How to Make Creamy Cajun Pasta

This is a great recipe for throwing together what you have on hand - chances are, you don't even need to go to the store!

1. Cook pasta in a large pot of salted pasta water according to package directions until al dente'. Drain and set aside.
2. In a large pan over medium-high heat, melt butter. Once melted, add white wine and bring to a boil, then reduce to medium heat.
3. In a separate bowl, whisk together half and half, flour, Cajun seasoning, oregano, cayenne, and smoked paprika until smooth. This will become your creamy Cajun sauce when mixed with the butter/wine.
4. Slowly whisk the cream mixture into the pan with the wine and butter. Cook over medium heat, stirring constantly, for a couple of minutes until the sauce thickens to your desired consistency. If the sauce doesn't seem thick enough, add another tablespoon of flour and stir to combine.
5. Add the cooked pasta to the pan along with the lemon juice, tossing until well coated and heated through.
6. Serve immediately, topped with your choice of protein if desired. Garnish with fresh parsley and grated parmesan cheese if you'd like.

Expert Tips

• When making the sauce, whisk the flour mixture thoroughly before adding it to the pan to avoid lumps. If you do get lumps, constant whisking over medium heat for a minute usually takes care of them.
• Prep ahead by making the sauce in advance and storing it in the fridge. When ready to use, heat gently and thin with pasta water if needed.
• If adding protein, cook it first in the same pan to build up flavors, then set aside while making the sauce. Cut chicken into bite-sized pieces for quicker, even cooking.
• The sauce will thicken as it cools, so wait a minute before adding more flour. If it gets too thick, thin it with reserved pasta water.
• Start with less seasoning and adjust to taste - you can always add more spice and salt, but you can't take it away!

Storage Information

Store leftover spicy Cajun pasta in an airtight container in the refrigerator for up to 3-4 days.

To reheat, add a splash of water or chicken broth to thin the sauce and warm gently over medium heat, stirring occasionally. You can also microwave in 30-second intervals, stirring between each, until heated through. If needed, add a little liquid to reach your desired sauce consistency.

Recipe FAQs

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