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Delicious One Pot Cajun Chicken Pasta served in a bowl

One Pot Cajun Chicken Pasta

A vibrant and comforting one-pot dish featuring tender chicken, pasta, and veggies, all coated in a flavorful Cajun sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Creole
Calories: 620
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces Thighs are juicier; breasts cook faster.
  • 1–2 tablespoons Cajun seasoning Adjust to taste.
For the pasta
  • 8 oz pasta (penne, rigatoni, or cavatappi)
  • 2 cups low-sodium chicken broth Adjust for desired consistency.
  • 1 cup heavy cream or half-and-half Use full-fat coconut milk for dairy-free option.
  • 1 cup shredded cheddar, Monterey Jack, or smoked gouda Different cheeses can change flavor profile.
Vegetables and seasoning
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips Alternatively use poblano.
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika Optional for smokiness.
  • ¼ teaspoon cayenne Optional for heat.
  • 1 can diced tomatoes with juices (14 oz) Or use 2 medium fresh tomatoes, diced.
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley or green onions For garnish.
  • 1 tablespoon butter Optional, for richness.

Method
 

Preparation
  1. Prep the ingredients: slice the onions and peppers, mince the garlic, and cut the chicken into bite-size pieces. Salt the chicken lightly and toss with Cajun seasoning.
Cooking
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 2–3 minutes per side until golden. Remove the chicken and tent with foil.
  2. In the same skillet, add the remaining tablespoon of oil and reduce heat to medium. Add the onions and cook for 3–4 minutes until translucent, then add the peppers and cook for another 3–4 minutes. Stir in the garlic, smoked paprika, and remaining Cajun seasoning, cooking for 30 seconds until fragrant.
  3. Deglaze the skillet with the diced tomatoes, scraping up the brown bits. Add the chicken broth and bring to a simmer.
  4. Stir in the uncooked pasta, ensuring it is submerged. Return the chicken to the pan. Cover and simmer for 8–10 minutes, stirring occasionally.
  5. Once the pasta is al dente, reduce heat to low and stir in the heavy cream, cheese, and butter. Adjust seasoning as needed.
  6. Garnish with parsley or green onions before serving.

Notes

For a lighter version, use Greek yogurt instead of cream. If using seafood, add shrimp in the last few minutes of cooking.