Creamy Cajun Chicken Pasta with Whipped Roasted Garlic Feta & Crispy Chickpeas
A Cozy Night In with Creamy Cajun Chicken Pasta & Whipped Roasted Garlic Feta
There are some evenings—especially when the world outside feels extra gray—when all I crave is a bowl of something creamy, cozy, and just a little bit exciting. That’s how this creamy Cajun chicken pasta with whipped roasted garlic feta and crispy chickpeas first appeared in my kitchen: I wanted flavor, comfort, a little crunch, and a lot of deliciousness. I still remember the first night I made it: jazz music playing softly, rain tapping on the window, and the whole apartment filling up with the heady scent of roasted garlic and smoky Cajun spices.
This isn’t just pasta. It’s an easy dinner recipe that brings together juicy chicken, a super-luxe Alfredo sauce boosted with tangy whipped feta, and golden chickpeas for that irresistible crunch. If you love creamy chicken pasta or punchy Cajun recipes, you’re in the right place—so grab your favorite cooking playlist and let’s get cozy together.
Why You’ll Adore This Creamy Cajun Chicken Pasta
Let me tell you exactly why creamy Cajun chicken pasta deserves a spot in your regular dinner rotation:
- Bold, Well-Balanced Flavors: There’s so much going on in every bite—smoky Cajun spice, mellow roasted garlic, creamy Alfredo, tangy feta, and those savory bits of crisped chickpea.
- Super Creamy, Never Boring: The combination of heavy cream and whipped feta creates a next-level creamy texture—think Alfredo upgraded!
- Crunch from Crispy Chickpeas: These little golden nuggets will have you picking them off the baking tray before they ever hit your plate. (I always have to make extra.)
- Restaurant-Quality, Homemade: It’s one of those impressive chicken pasta recipes that tastes fancy, but it’s totally doable on a weeknight.
Ingredients You’ll Need for Creamy Cajun Chicken Pasta
Good ingredients make a big difference, and for this creamy chicken pasta, you don’t need anything wild—just a few simple pantry staples with flavor-boosting power:
- Short Pasta: Penne, fusilli, or cavatappi catch that luscious sauce. Try to cook it al dente—trust me, it makes everything taste more intentional.
- Chicken Thighs or Breasts: Go for thighs for the juiciest result, but breasts totally work if that’s what you have.
- Olive Oil: For both chicken and chickpeas. Use extra virgin for the best flavor.
- Cajun Seasoning: Pick your favorite blend—or DIY it with smoked paprika, cayenne, garlic, and herbs.
- Canned Chickpeas: Drain, rinse, and dry them really well. The drier they are, the crispier they get!
- Seasonings: Smoked paprika, garlic powder, salt, and freshly cracked black pepper.
- Whole Garlic Head: Roasting brings out rich, sweet flavors (honestly, I could eat roasted garlic by the spoonful).
- Feta Cheese: Go for block feta if you can—it gets extra creamy in the blender.
- Heavy Cream: Used in two ways: to whip the feta and to make that dreamy Alfredo base.
- Unsalted Butter: For richness in the sauce.
- Chicken or Veggie Broth: Adds a savory backbone to the Alfredo.
- Freshly Grated Parmesan: Don’t use the pre-shredded stuff; freshly grated melts smoother!
- Fresh Parsley or Chives: For a pop of herby green color on top.
Step-by-Step Guide: Making the Perfect Creamy Cajun Chicken Pasta
Don’t let all the steps intimidate you—this recipe is way easier than you think. Here’s how I like to break it down:
-
Roast Garlic and Chickpeas:
Preheat your oven to 200°C (400°F). Wrap a whole head of garlic in foil with olive oil and pop it on a baking tray. On the same tray, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast the garlic for 30–40 minutes until golden and soft, and the chickpeas for 25–35 minutes until crispy. (Keep an eye on those chickpeas; every oven is different!) -
Cook the Pasta:
Bring a pot of salted water to a boil and cook your short pasta until al dente. Reserve about ½ cup of the cooking water before draining. (That starchy pasta water is liquid gold for your sauce! Don’t skip it.) -
Cajun Chicken Time:
Toss the chicken pieces with a good sprinkle of salt, pepper, and that Cajun seasoning. In a large skillet over medium-high, heat olive oil and brown the chicken until it’s cooked through and a little caramelized around the edges. Set aside. -
Whip the Roasted Garlic Feta:
Squeeze those gorgeously softened garlic cloves out into a blender with feta and a splash of heavy cream. Blend until dreamy and smooth (scrape down the sides once or twice if you need). -
Make the Alfredo Sauce:
In your skillet, melt the butter. (Don’t wipe it out from the chicken—it’s flavor central in there!) Add the remaining roasted garlic, pour in the heavy cream and broth, and let it gently simmer. Whisk in the Parmesan until it melts together, then stir in the whipped feta until you have a super luxe sauce. -
Bring It All Together:
Add your drained pasta straight into the sauce, tossing to coat. Splash in reserved pasta water, a little at a time, until everything’s silky and glossy. Fold in the Cajun chicken. -
Finish & Serve:
Heap into bowls, then pile on the crispy chickpeas and a sprinkle of fresh parsley or chives.
My Secret Tips and Tricks for Creamy Cajun Chicken Pasta Success
Over the years, I’ve learned a few tricks for nailing the perfect creamy Cajun chicken pasta every single time:
- Get the Chicken Golden: Let it brown undisturbed for a couple minutes before flipping. That color equals flavor!
- Dry Your Chickpeas Really Well: Spread them on a tea towel or paper towel before roasting. The crispier, the better.
- Balance Your Seasoning: Cajun spices can get salty quick—taste as you go, especially if your Cajun mix is a little zippy.
- Use Fresh Garlic in the Sauce If You Love Extra Garlic: The roasted garlic is sweet and mellow, but if (like me) you love a bit of garlic bite, add a smashed raw clove to the skillet along with the butter.
- Save Your Pasta Water: Don’t let this little step slip! Even if your sauce looks too thick, a splash of starchy water will bring everything together seamlessly.
Creative Variations and Ingredient Swaps
I love playing around with this recipe, and you totally should too! Here are a few easy swaps for your creamy chicken pasta or Cajun Alfredo cravings:
- Make It Vegetarian: Swap the chicken for sautéed mushrooms, roasted cauliflower florets, or even a double batch of chickpeas.
- Not a Feta Fan? Use cream cheese, goat cheese, or even ricotta for a different tang.
- Turn Up the Veggies: Stir in spinach, kale, or baby tomatoes during the last few minutes of cooking for extra color and nutrition.
- Go Spicy: Add an extra pinch of cayenne, or drizzle over hot sauce before serving.
- Try a Different Pasta: Use gluten-free pasta, or switch to whole-wheat for a heartier base (the sauce works beautifully with both).
How to Serve and Store Your Creamy Cajun Chicken Pasta
For peak pasta happiness, I love serving this creamy Cajun chicken pasta straight from the pan, hot and freshly garnished with crispy chickpeas and herbs. Pair it with a simple green salad and maybe some crusty bread to mop up every bit of sauce (please don’t leave any behind!).
Storing Leftovers:
- Pop leftovers in an airtight container in the fridge for up to 3 days.
- If the pasta thickens overnight, stir in a splash of water or broth before reheating for the creamiest results.
- The crispy chickpeas will soften in the fridge, but you can pop them back in the oven or air fryer for a few minutes to crisp them up again!
FAQs: Your Top Creamy Cajun Chicken Pasta Questions Answered
Q: Can I use store-bought Alfredo sauce?
A: You totally can in a pinch! But trust me, the homemade Alfredo with whipped feta and roasted garlic is a game-changer for this Cajun chicken pasta recipe.
Q: What’s the best way to get roasted garlic super soft?
A: Wrap the whole head in foil, drizzle with olive oil, and roast until it’s golden and squeezably soft (30–40 minutes at 200°C/400°F works every time).
Q: Can I make this creamy pasta in advance?
A: You can prep the roasted garlic, chickpeas, and even cook the chicken ahead of time. Just assemble and reheat gently, stirring in a bit of extra cream or broth.
Q: Does this work with rotisserie chicken?
A: Absolutely! It’s a perfect shortcut—just toss the shredded chicken with Cajun seasoning and warm it through in the sauce.
Q: Is there a non-dairy version?
A: Yes! Use your favorite plant-based cream and a vegan feta alternative, along with oil instead of butter. The sauce will
Creamy Cajun Chicken Pasta
Ingredients
Pasta Ingredients
- 12 oz Short pasta (penne, fusilli, or cavatappi) Cook al dente.
- 2 tbsp Olive oil Extra virgin preferred.
- 1 cup Chicken or veggie broth Adds flavor to the sauce.
- 1 tbsp Unsalted butter For richness in the sauce.
- 1 head Whole garlic head Roast for sweetness.
- 200 g Feta cheese Preferably block feta.
- 1/2 cup Heavy cream Used in sauce and whipped feta.
- 1/2 cup Freshly grated parmesan Avoid pre-shredded for smoother melting.
- 1 can Chickpeas Rinsed, drained, and dried well.
Seasoning Ingredients
- 1 tbsp Cajun seasoning Use your preferred blend.
- 1/2 tsp Smoked paprika Additional flavor for chickpeas.
- 1/2 tsp Garlic powder For seasoning chickpeas.
- to taste Salt and black pepper Adjust based on your preference.
Garnish
- to taste Fresh parsley or chives For garnish.
Instructions
Preparation
- Preheat the oven to 200°C (400°F). Wrap the whole head of garlic in foil with olive oil and place it on a baking tray.
- On the same tray, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast the garlic for 30-40 minutes until golden and soft, and the chickpeas for 25-35 minutes until crispy.
- Bring a pot of salted water to a boil and cook your short pasta until al dente. Reserve about ½ cup of the cooking water before draining.
- Toss chicken pieces with salt, pepper, and Cajun seasoning. In a large skillet over medium-high heat, heat olive oil and brown the chicken until fully cooked and caramelized. Set aside.
Making the Sauce
- Squeeze roasted garlic cloves into a blender with feta and a splash of heavy cream. Blend until smooth.
- In the skillet, melt butter. Add remaining roasted garlic, heavy cream, and broth. Allow to simmer, then whisk in parmesan until melted. Stir in whipped feta.
- Add drained pasta into the sauce, tossing to coat. Splash in reserved pasta water until everything is silky. Fold in Cajun chicken.
Serving
- Serve the pasta in bowls, topping with crispy chickpeas and a sprinkle of fresh herbs.
