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A plate creamy cajun chicken pasta on a table
4.60 from 5 votes

Creamy Cajun Chicken Pasta Recipe

Creamy Cajun Chicken Pasta Recipe is filled with egg noodles, bell pepper, juicy tomatoes, red onion, creamy avocado, and loads of flavorful cajun-spiced baked chicken. Delicious served warm or cold, this creamy cajun chicken pasta is fantastic as an easy weeknight dinner or shared with friends at your next tailgating party.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6
Calories: 732kcal


For the Cajun Chicken

  • 2 pounds chicken breast - pounded to equal thickness
  • 1 tablespoon olive oil
  • 1 tablespoon cajun seasoning
  • 2 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Creamy Cajun Pasta

  • 16 oz extra wide egg noodles
  • 6 roma tomatoes - seeds removed and chopped into chunks
  • ½ small red onion - thinly sliced
  • 1 red bell pepper - seeded and diced
  • 1 green bell pepper - seeded and diced
  • 1 jalapeño - seeded and diced (optional)
  • ½ cup green onions - chopped
  • ½ cup cilantro - chopped
  • 1 cup low-fat mayonnaise
  • 1 lime - juiced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 tablespoon cajun seasoning - plus more to taste
  • 3 cloves garlic - minced
  • salt + pepper - to taste
  • 2 avocado - peeled and sliced


For the Cajun Chicken

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Place chicken on the baking sheet in a single layer and drizzle with olive oil.
  • In a small bowl mix together the Cajun seasoning, paprika, Italian seasoning, salt, and pepper. Rub both sides of each chicken breasts with the seasoning mix. 
  • Transfer baking sheet to the oven and bake for 10 minutes before flipping chicken and baking for an additional 10 minutes, or until internal temperature reads 165 degrees F. Remove from oven and allow the chicken to rest.

For the Creamy Cajun Pasta

  • Heat a large pot of salted water over high heat. Once boiling, add the egg noodles. Boil the noodles, stirring occasionally, until noodles are cooked, but not soggy. Drain and rinse with cold water.
  • As the noodles cook, toss the tomatoes, red onion, chopped bell pepper, japapeño, green onions, and cilantro in a large serving bowl. Set aside.
  • In a separate, smaller bowl, whisk together the mayonnaise, lime juice, soy sauce, rice vinegar, honey, Cajun seasoning, and garlic. Season with salt and pepper, to taste.
  • Transfer the creamy mayonnaise mixture and the drained noodles to the large bowl with the mixed vegetables and toss well to combine. 
  • Top with sliced Cajun spiced chicken and creamy avocado. Serve immediately or enjoy as leftovers for up to 3-4 days. Enjoy!


Calories: 732kcal | Carbohydrates: 74g | Protein: 46g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 166mg | Sodium: 1039mg | Potassium: 1441mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3680IU | Vitamin C: 63.4mg | Calcium: 76mg | Iron: 4mg
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