one pot cajun chicken pasta recipe

Written BySheba G Updated On
one pot cajun chicken pasta recipe
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The Best one pot cajun chicken pasta recipe

One pot cajun chicken pasta is the recipe I make when I want a real dinner without a sink full of dishes. Everything cooks in the same pot, starting with the chicken and ending with the pasta soaking up all that seasoned sauce, so cleanup is one pot and a couple of utensils.

I keep the cajun seasoning in my pantry at all times because this meal comes together on a random Tuesday just as easily as it does when we have people over. My kids ask for this one by name.

The pasta and chicken are familiar enough that they do not push back, and the cajun seasoning brings a little warmth without being too spicy for them. My husband piles his bowl high and goes back for the leftovers the next day.

When we host, I set the pot in the middle of the table with some bread and call it done. Nobody has ever complained.

It also holds up on the practical side of things. Chicken brings the protein, the pasta fills everyone up, and the bell peppers, onion, and tomatoes add vegetables to the bowl without it feeling like a vegetable dish.

I am not going to pretend it is a light meal, because it is not. It is a filling dinner that covers the main food groups and gives us something hot and homemade on nights when I do not have a lot of time to spare.

One Pot Cajun Chicken Pasta

One Pot Cajun Chicken Pasta

4.8 from 959 votes

A creamy, smoky Cajun chicken pasta that cooks entirely in one pot, so the pasta soaks up seasoned broth and the sauce comes together without a second pan. Penne, bell pepper, and diced tomatoes round it out, and a splash of cream and Parmesan finish it silky.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 640 kcal

🥘Ingredients

For the Cajun Seasoning

2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp cayenne pepper, or more to taste
1/2 tsp ground black pepper

For the Pasta

2 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
12 oz penne or rigatoni
1 can (14.5 oz) diced tomatoes, drained
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan
1 tbsp unsalted butter
2 green onions, thinly sliced
Salt and black pepper to taste

👨‍🍳Directions

1Stir the paprika, garlic powder, onion powder, oregano, thyme, kosher salt, cayenne, and black pepper together in a small bowl until evenly blended.
2Pat the chicken pieces dry with paper towels, then toss them with about two-thirds of the seasoning blend until well coated.
3Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
4Add the chicken in a single layer and cook 5 to 6 minutes, turning once or twice, until browned on the outside and just cooked through.
5Transfer to a plate and set aside.
6Lower the heat to medium and add the onion and bell pepper to the pot.
7Cook 4 to 5 minutes, scraping up the browned bits, until the onion turns translucent and the pepper softens slightly.
8Add the garlic and the remaining seasoning blend and stir constantly for 30 seconds, until fragrant but not browned.
9Pour in the chicken broth and diced tomatoes, then stir in the pasta.
10Bring to a boil, then reduce the heat to a steady simmer, cover, and cook 12 to 14 minutes, stirring every 3 minutes, until the pasta is al dente and most of the liquid has been absorbed.
11Return the chicken and any resting juices to the pot.
12Stir in the heavy cream, Parmesan, and butter and cook 2 to 3 minutes over low heat, until the sauce thickens enough to coat the back of a spoon.
13Taste and adjust with salt and black pepper.
14If the sauce tightens too much, loosen it with a splash of broth or water.
15Scatter the sliced green onions over the top and serve straight from the pot.

🔧Equipment

Large Dutch oven or deep 5-quart saute pan with a lid
Wooden spoon or spatula
Chef’s knife
Cutting board
Measuring cups and spoons
Small bowl for the spice blend
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 640 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 980mg🌾Total Carbs: 62g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 38g

📝Notes

Tips: Cooking the pasta in the broth is what makes this a true one-pot dish, but it needs stirring every few minutes so the penne does not stick to the bottom. For more heat, add another 1/4 tsp of cayenne with the spice blend, or pass hot sauce at the table. Swap the heavy cream for whole milk for a lighter sauce, though it will be noticeably thinner. Leftovers keep in the refrigerator up to three days; reheat gently on the stovetop with a splash of broth, since the pasta absorbs sauce as it sits. Nutrition figures are estimates calculated per serving.

Watch Video Of How One Pot Cajun Chicken Pasta Works

I keep this one pot cajun chicken pasta in my regular rotation because it comes together in one pot with minimal cleanup, which makes it an easy choice on busy weeknights or when I need something reliable for a crowd.

It feeds a family gathering without stretching my budget or my time, and picky eaters and spice lovers can both adjust their bowls to taste at the table.

❓ Frequently Asked Questions About One Pot Cajun Chicken Pasta

1. Can I use a different pasta shape?

Yes. Short shapes like penne, rigatoni, rotini, and farfalle all work well because they hold up to stirring and trap the sauce in their ridges. Stay away from very thin pasta such as angel hair, which turns mushy in the time it takes the chicken to cook through. If you swap shapes, keep the same weight called for in the recipe and check for doneness a minute or two early the first time.

2. How do I make it less spicy?

Cajun seasoning blends vary a lot in heat, so the easiest fix is to start with half the amount and taste as you go. You can also use a mild or salt-free Cajun blend, or cut the seasoning with smoked paprika for color and flavor without the burn. A spoonful of cream or an extra splash of broth at the end mellows the sauce further.

3. Can I use chicken thighs instead of breasts?

Boneless, skinless thighs work well and stay juicy even if they cook a little longer than planned. Cut them into bite-size pieces the same size as the breast version and brown them the same way. Thighs release more fat, so pour off any excess before adding the aromatics if the pot looks oily.

4. Why did my pasta come out dry or sticky?

Dry pasta soaks up liquid fast, and the amount of broth needed depends on the pot’s width and how high the heat runs. If the pasta is still firm and the pot looks dry, add broth a quarter cup at a time until it loosens. If it turns gluey, the heat was likely too high or it was stirred too aggressively, so lower the burner and stir gently from the bottom.

5. Can I make it ahead or use the leftovers?

Leftovers keep in the refrigerator for about three days in a sealed container. The pasta absorbs sauce as it sits, so reheat gently on the stovetop or in the microwave with a splash of broth or milk to bring it back to a creamy consistency. This dish is at its best fresh, so if you plan ahead, cook the pasta slightly under and sauce it just before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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