Cajun Chicken Pasta (Creamy, Tangy, and Ready in Minutes)
From Sandwich Spread to Secret Sauce
If you grew up in a Miracle Whip house like I did, you already know! When that jar hits the counter, something flavorful is about to happen.
This time, I’m taking that same zesty, tangy kick and turning it into a creamy Cajun pasta that hits all the right notes: spicy, smooth, and just a little sweet. It’s the kind of weeknight meal that feels like you put in way more effort than you actually did.
Grilled Cajun-seasoned chicken, sautéed bell peppers, garlic, and butter come together in minutes. Then comes the unexpected flavor twist: just a bit of Miracle Whip in the sauce to give it that velvety, tangy finish. It’s not just for sandwiches anymore; it’s the secret ingredient that ties everything together.
Because let’s be real, when you can make something this good, this quick, you’ve officially hacked dinner.
Why You’ll Love This Recipe
Weeknight-ready: Comes together in under 30 minutes, start to finish.
Unexpected twist: Miracle Whip adds that creamy tang no one sees coming.
Big flavor, low effort: Cajun spice, creamy sauce, and juicy chicken without a ton of dishes.
Family favorite: Even the picky eaters (like my two sons!) go for seconds.
Perfect balance: A little heat, a little sweet, and just enough richness to hit the spot.
Everything You Need to Make Creamy Cajun Chicken Pasta
You’ll find the full ingredient list (and step by step instructions) in the printable recipe card below, but here’s the vibe: Tender penne pasta, grilled Cajun-spiced chicken thighs, a quick sauté of bell peppers and onions, and a creamy, zesty sauce made with butter, heavy cream, and a surprise hit of Miracle Whip for that signature tang. A sprinkle of Parmesan and green onions seals the deal.
How to Make Creamy Cajun Chicken Pasta Step by Step
Cook your pasta, grill your seasoned chicken, and set them aside. In the same skillet, melt butter, sauté garlic, onions, and bell peppers, and build your creamy Cajun sauce with broth, cream, Parmesan, and a spoonful of Miracle Whip. Toss everything together, add a splash of reserved pasta water for that glossy finish, and top with green onions.
That’s it! Your new go-to weeknight pasta, done.
Pro Tips for Making the Best Cajun Chicken Pasta
Use chicken thighs: They stay juicy and flavorful, even if you reheat leftovers.
Reserve that pasta water: It helps emulsify the sauce and keeps it silky.
Don’t overdo the Miracle Whip: A few tablespoons go a long way—start small and taste as you go.
Go for color: A mix of red bell pepper and green onion adds freshness and brightness to the dish.
Balance the heat: Cajun seasoning brands vary, so adjust the spice level to your liking.
Frequently Asked Questions About Cajun Chicken Pasta
Can I use chicken breast instead of thighs?
Absolutely. Just don’t overcook it. Thighs are more forgiving, but breasts work great if grilled or pan-seared to temp (165 deg F).
Can I make this pasta ahead of time?
Yes, but it’s best fresh. If reheating, add a splash of cream or broth to loosen the sauce.
Is Miracle Whip the same as mayonnaise?
Nope! Miracle Whip has a tangier, slightly sweeter flavor that gives this pasta its unique kick.
Can I make it spicier?
You can always add a pinch of cayenne or extra Cajun seasoning for more heat.
What kind of pasta works best?
Penne is classic here, but fettuccine or rigatoni hold the sauce beautifully too.
Cajun Chicken Pasta Myths—Busted!
“Miracle Whip is only for sandwiches.”
Wrong! It’s an amazing base for creamy sauces and dressings.
“Creamy pasta takes forever.”
Not this one. Everything cooks in one skillet in about 20 minutes.
“Cajun food is always super spicy.”
Not necessarily. This dish balances mild heat with rich, tangy flavor.
“You need fancy ingredients for restaurant-style pasta.”
All you need is pantry basics, one jar of Miracle Whip, and a little butter.
“Leftover pasta never tastes as good.”
This one reheats like a dream—just add a splash of cream or broth before warming.
And Just Like That… It’s Too Easy!
Creamy meets spicy. Southern meets Midwest. This Cajun Chicken Pasta is comfort food with a clever twist. The kind of dish that makes you rethink what’s possible with a jar of Miracle Whip and a little Cajun seasoning.
It’s weeknight dinner made exciting again. A flavor hack you’ll use over and over.
So grab your skillet, pour up a vibe, and let that sauce do the talking.
What Next?
Grab the printable recipe card below and join my email list to get soulful recipes like this and more delivered straight to your inbox, so you’ll never miss vibing in the kitchen with me!
Cajun Chicken Pasta (Creamy, Tangy, and Ready in Minutes)
This creamy Cajun Chicken Pasta is the ultimate weeknight flavor hack—bold, tangy, and ready in under 30 minutes. Featuring grilled Cajun-seasoned chicken, tender penne, and a zesty sauce made surprisingly smooth with Miracle Whip. Midwest comfort meets Southern spice in one skillet meal your family will love.
Ingredients
- 8 oz dried penne pasta, cooked al dente
- 1/2 cup reserved pasta water
- 1 red bell pepper sliced
- 1/2 yellow onion sliced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon avocado oil
- chopped green onion
- ⅓ cup Miracle Whip
- 1 teaspoon cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 2 tablespoons butter
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 squeeze fresh lemon juice (~1 teaspoon)
- 1 lb boneless skinless chicken thighs
- 1/2 tablespoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 2 tablespoons olive oil
Instructions
Notes
- Use chicken thighs: They stay juicy and flavorful, even if you reheat leftovers.
- Reserve that pasta water: It helps emulsify the sauce and keeps it silky.
- Don’t overdo the Miracle Whip: A few tablespoons go a long way—start small and taste as you go.
