Cajun Pasta is the ultimate creamy, spicy comfort meal that’s quick and easy to make with salmon—or swap for chicken if you’d like. Perfect for a 30-minute weeknight dinner, it’s bold, smoky, and full of flavor!
For more delicious cajun-inspired recipes, try my Cajun Roasted Turkey Breast, Cajun Garlic Butter Salmon Bites, 20 Minute Jambalaya, and my mouthwatering Garlic Butter Cajun Seafood Boil Sauce next.
Creamy Cajun Pasta
Cajun pasta feels like a celebration on your plate. Think Mardi Gras vibes but in the comfort of your own home! Creamy Alfredo sauce clings to every bite of tender pasta, while the blackened, cajun-seasoned salmon brings just the right amount of smoky heat.
I love how versatile this pasta recipe is; you can easily swap the salmon for your favorite protein, like shrimp or chicken, and it transforms into a cajun chicken pasta with ease. Tossed in a rich cream sauce, it’s comfort food that makes the perfect family meal. This is one of those recipes you’ll want to keep in your weeknight dinner rotation!
Ingredients
- Penne pasta: I use penne pasta because the alfredo sauce clings perfectly to its ridges, creating a rich, flavourful bite in every forkful.
- Salmon: The salmon is blackened to enhance its smoky flavor, and the skin is removed before it is flaked and added to the pasta.
- Cajun seasoning: I use cajun seasoning as a rub for the salmon to infuse it with a spicy, smoky kick. To make your own Cajun seasoning blend at home, mix paprika, garlic powder, onion powder, cayenne pepper, black pepper, white pepper, dried oregano, and dried thyme in equal parts, adjusting the cayenne for your preferred heat level.
- Olive oil: Use this to cook the salmon to perfection, ensuring it stays moist and flavorful.
Cajun Alfredo Sauce
- Butter: I use unsalted butter as the base of the sauce to ensure the dish doesn’t become overly salty.
- Bell peppers: Yellow, green, and red bell peppers are added for a burst of color and a subtle sweetness that balances the spices.
- Aromatics: Freshly sliced onion and minced garlic are used to build a fragrant and flavorful base for the sauce.
- Heavy whipping cream: Heavy cream is essential for balancing the heat from the cajun seasoning and creating a rich, creamy texture in the sauce.
- Parmesan cheese: Parmesan cheese brings sharp, tangy, and nutty notes that deepen the overall flavor of the cajun pasta.
- Seasoning: In addition to cajun seasoning, I include Italian seasoning and black pepper to round out the flavor of the sauce.
- Pasta water: Reserved water from boiling the pasta is added to the sauce if it becomes too thick, ensuring the consistency is smooth and silky.
How to Make Cajun Pasta with Salmon
See recipe card for ingredient quantities and full instructions.
Boil Pasta
Add water to a large stock pot, season with about 1 tablespoon of salt, and bring it to a boil. Then add the penne pasta to the boiling water and allow it to cook for about 10 minutes.
Check the pasta. It should be fork-tender but not soggy. Reserve 1 cup of the water the pasta cooked in, and drain the rest. Set the cooked penne pasta to the side.
Season and Cook the Salmon
Pat the salmon filets dry, sprinkle the flesh side with the cajun seasoning and rub it in generously.
Then heat the olive oil in a large cast iron or non-stick skillet over medium heat. Once the oil is hot, place the salmon in the skillet SKIN SIDE DOWN (disregard if your salmon is skinless). Sear the salmon for 5 minutes.
Then flip it over to the flesh side. Cook for an additional 5-7 minutes without touching it. Once the salmon is cooked through, remove it from the skillet and set it on a plate or cutting board. Once it has cooled a bit, use your hands to remove the skin (it should peel right off).
Make Cajun Alfredo Sauce for Pasta
Heat the butter in the same large skillet that the salmon cooked in. Once it is melted, add in the bell pepper and onions and saute for 1-2 minutes, then add in the garlic. Saute for 1 minute until the garlic is fragrant. Stir constantly to prevent burning.
Slowly pour in the heavy whipping cream and stir it until it is fully incorporated. Sprinkle in the shredded parmesan cheese, and all of the seasonings, and mix it well.
Allow the cheese to melt into the cream. If the sauce is too thick, or you want to adjust the texture- add in the pasta water, one tablespoon at a time until you achieve your desired consistency.
NOTE: Your alfredo sauce should be thick enough to stick to the spoon.
Turn the heat off, and gently add the cooked pasta to the sauce. Then stir it up to combine. Finally, serve the cajun pasta on a plate and top it with a piece of blackened salmon. Enjoy your cajun salmon pasta!
Pro Tips
- Don’t move the salmon while cooking skin-side down. Let it cook untouched for about 5 minutes to develop a crisp, buttery, and flavorful crust.
- Forgot to save pasta water? You can substitute with chicken broth to loosen the sauce and maintain its flavor.
- Cook pasta 2-3 minutes less than the package instructions. This ensures it’s perfectly al dente, as it will continue cooking slightly when tossed in the sauce.
- Season the pasta water generously. Adding salt to the boiling water enhances the cajun pasta's flavor, ensuring it doesn’t taste bland in the final dish.
- Sauté vegetables before adding garlic. Cooking the bell peppers and onions first allows them to soften and caramelize slightly, adding depth to the sauce, while preventing the garlic from burning.
- Shred the Parmesan yourself. Freshly shredded Parmesan melts much easier into the creamy sauce without the waxy coating found on pre-shredded cheese.
- Let the Alfredo sauce simmer gently. Avoid high heat, as it can cause the cream to curdle. A gentle simmer helps the flavors meld and creates a silky, rich sauce.
Alternatives and Variations
- Spiciness: Enhance the heat by adding red chili flakes, cayenne pepper, or sliced serrano peppers.
- Protein: Swap salmon for shrimp, andouille sausage, or grilled chicken breasts. For extra indulgence, sprinkle crumbled bacon on top.
- Meatless: Skip the salmon and add hearty vegetables like mushrooms, broccoli, or asparagus to make it vegetarian.
- Fresh Produce: Stir in diced tomatoes to the cream sauce and garnish with sliced green onions for extra flavor and color.
Storage
Store leftover cajun pasta in an airtight container in the fridge for up to 5 days. Reheat the pasta on low heat in a skillet, adding a splash of water or cream to loosen the sauce. Avoid microwaving, as it can dry out the salmon.
FAQ
Can I use pre-cooked salmon for this recipe?
Yes, you can use pre-cooked salmon, but it won’t have the same smoky, blackened flavor. If using pre-cooked salmon, flake it into the pasta and heat it gently in the sauce to avoid overcooking.
What if my alfredo sauce is too thick?
If the sauce becomes too thick, add a splash of the reserved pasta water. This helps loosen the sauce while maintaining its creamy texture.
What should I serve with cajun salmon pasta?
This is a full meal on its own but if you would like to balance it out, serve creamy salmon alfredo with a simple side salad and bread like Garlic Butter Pull Apart Bread or Cheesy Garlic Naan Bread.
More Pasta Recipes
Looking for other recipes like this? Try these:
After you try this Cajun Pasta recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 1 pound Penne pasta can use bowtie, fettuccine, or linguine pasta as a substitute
- 4 6 oz filets Salmon
- 1 tablespoon Cajun seasoning
- 1 tablespoon Olive oil
Cajun Alfredo Sauce:
- 2 tablespoons Butter unsalted
- ½ Bell pepper sliced
- ½ Onion sliced
- 4 cloves Garlic Minced
- 2 cups Heavy whipping cream
- 1 ½ cup Parmesan cheese shredded
- 1 tablespoon Cajun seasoning
- ½ tablespoon Italian seasoning
- 1 teaspoon Black pepper
- ½ cup Water from the boiling pasta
Instructions
- Add water to a large stock pot, season with about 1 tablespoon of salt, and bring it to a boil. Add the penne pasta to the boiling water and allow it to cook for about 10 minutes.
- Check the pasta, it should be fork tender, but not soggy. Reserve 1 cup of the water the pasta cooked in, and drain the rest. Set the cooked penne pasta to the side.
Salmon:
- Pat the salmon filets dry, sprinkle the flesh side with the cajun seasoning and rub it in generously.
- Heat the olive oil in a large cast iron or non-stick skillet over medium heat. Once the oil is hot, place the salmon in the skillet SKIN SIDE DOWN (disregard if your salmon is skinless).
- Sear the salmon for 5 minutes and flip it over to the flesh side. Cook for an additional 5-7 minutes without touching it.
- Once the salmon is cooked through, remove it from the skillet and set it on a plate or cutting board. Once it has cooled a bit, use your hands to remove the skin (it should peel right off). Start on the alfredo sauce.
Alfredo Sauce:
- Heat the butter in the same skillet that the salmon cooked in. Once it is melted, add in the bell pepper and onions and saute for 1-2 minutes, then add in the garlic. Saute for 1 minute until the garlic is fragrant. Be sure to stir constantly so that it doesn’t burn.
- Slowly pour in the heavy whipping cream and stir it until it is fully incorporated. Sprinkle in the shredded parmesan cheese, and all of the seasonings, and mix it well.
- Allow the cheese to melt into the cream. If the sauce is too thick, or you want to adjust the texture- add in the pasta water, one tablespoon at a time until you achieve your desired consistency. NOTE: alfredo sauce should be thick enough to stick to the spoon
- Turn the heat off, and gently add the penne pasta into the sauce. Stir it up to combine.
- Serve the pasta on a plate and top with a piece of the blackened salmon.
Pam says
Super yummy