It’s been a while since I’ve made a one-pot pasta! But this weekend I got a craving for a creamy, smoky, spicy, easy one pot dish, so I set to work! This One Pot Creamy Cajun Chicken Pasta is incredibly easy to make, so it’s perfect for weeknight dinners. I have a few variations for you below (spicy, non-spicy, creamy, non-creamy) so be sure to read on! :)
Check out my One Pot Recipe archives for more one pot goodness!
“Amazing!!! Just made it…..home run!! Easy, simple, yummy!! I did add spinach at the end which was a great addition. Thanks!!”
charles
Customizing the Pasta
There are several ways you can customize this super simple and delicious one pot pasta. Check out these ideas for substitutions, add-ins, or omissions:
Adjust the Heat
This pasta is spicy. BUT you can adjust the heat by adjusting the amount of cayenne pepper in the Cajun seasoning. You can cut it in half for just a little heat, or if you are completely spicy intolerant, leave the cayenne out all together. That makes me kind of sad, but I completely understand. Sometimes your body and brain don’t want the same thing. :)
Make it Creamy (or not)
If you can’t do cream cheese, feel free to replace it with a splash of heavy cream or half-and-half. I’d probably use about 1/4 cup heavy cream, or 1/2 cup of half-and-half. OR, if you don’t want it creamy at all, that works too. This pasta was quite delicious even before I added the cream cheese, but the creaminess does balance the heat and acidity very well.
Make it “Extra”
If you want this pasta to be super over the top, try adding some cooked bacon, or a final dusting of Parmesan cheese. That little bit of extra umami flavor will really take this Cajun Chicken Pasta over the top! Or, in place of or in addition to, you could add shrimp.
One Pot Creamy Cajun Chicken Pasta
Servings 4Ingredients
Cajun Seasoning
- 2 tsp smoked paprika ($0.20)
- 1 tsp oregano ($0.10)
- 1 tsp thyme ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp cayenne pepper ($0.03)
- 1/4 tsp black pepper ($0.02)
- 1/4 tsp salt ($0.02)
Chicken Pasta
- 1 Tbsp olive oil ($0.16)
- 1 Tbsp butter ($0.13)
- 1 lb. boneless, skinless chicken breast ($5.47)
- 1 yellow onion, diced ($0.32)
- 1/2 lb. penne pasta (uncooked) ($0.75)
- 15 oz. fire roasted diced tomatoes ($1.00)
- 2 cups chicken broth ($0.26)
- 2 oz. cream cheese ($0.50)
- 3 green onions, sliced ($0.25)
Instructions
- Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
- Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
- Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
- Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
- Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
- Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
See how we calculate recipe costs here.
Notes
- The deep skillet I use is a 4-quart capacity.
- Depending on your cookware, you may need to adjust the heat up or down to maintain a simmer in the broth. Be sure to stir often to prevent the pasta from sticking.
Nutrition
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Other Chicken Pasta Recipes You Might Like:
- One Pot Creamy Pesto Chicken Pasta
- White Cheddar Mac and Cheese with Chicken and Broccoli
- Chicken Broccoli Pasta with Lemon Cream Sauce
- Greek Chicken Pasta Salad
- Monterey Chicken Skillet
How to Make Creamy Cajun Chicken Pasta – Step by Step Photos
Stir together the ingredients for the Cajun seasoning in a small bowl (2 tsp smoked paprika, 1 tsp oregano, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp black pepper, 1/4 tsp salt). Cut one pound boneless, skinless chicken breast into 1/2 to 3/4-inch cubes. Place the chicken cubes in a bowl, pour the Cajun seasoning over top, then stir to coat the chicken in the spices.
Heat 1 Tbsp olive oil and 1 Tbsp butter in a deep skillet over medium-high heat. Once the skillet is very hot and the butter is melted and foamy, add the seasoned chicken pieces. Cook for a couple of minutes on each side, or just until they get some color. The chicken does not need to be cooked through at this point.
Add one diced yellow onion and continue to sauté for just a couple minutes more, or until the onion just begins to soften. The moisture from the onion should help dissolve any browned bits from the bottom of the skillet.
Add 1/2 lb. penne to the skillet along with one 15oz. can fire roasted diced tomatoes (with the juices) and 2 cups chicken broth.
Give everything a brief stir to make sure it’s all combined, then place a lid on top and allow the broth to come up to a boil. Once it reaches a boil, turn it down to medium-low, and let it simmer for about 10 minutes, stirring every couple of minutes.
Simmer until the pasta is tender and the broth has become thicker and more saucy in texture.
Add 2 oz. cream cheese to the skillet in small chunks. Stir until the cheese has melted into the sauce.
Top with sliced green onions and SERVE! This One Pot Creamy Cajun Chicken Pasta is going to be on regular rotation in my house. :)
I think this bowl of pasta is begging for some Freezer Garlic Bread, what about you?
I loved this! Super easy too
I wonder how it would be w goat cheese instead of cream cheese?
Oh definitely worth trying! Let us know!
I made this it was a hit in my home
I was excited to find this recipe, b/c I never thought of putting smoked paprika. It really makes the flavor perfect. I usually take the best elements of several recipes and make something of my own. Your recipe has so many good elements. I do use smoked beef sausage instead of chicken, and heavy cream instead of cream cheese. I also add a cajun seasoning mix. I also boil my pasta separately, which I did adjust the recipe for. But this is a really great base recipe. I highly recommend adding sauteed onion and red bell pepper.
Smoked paprika really does change it in the best way!
This is a great and easy recipe! I used elbow instead of penne, Italian herb blend instead of fresh herbs, half and half instead of cream cheese. Also used more chicken than asked for and adjusted the spices accordingly. Tastes great! I am gonna add some lemon zest too next time to bring out the acidity!!
Way to make it work with what you had on hand!
I tried this last night and loved it. I had to make some adjustments, including reducing quantities because it was only for me. I didn’t have penne so used macaroni; nor green onions or cayenne pepper (not being a big fan of hot and spicy food). I’ve never heard of fire roasted tomatoes (don’t know if they’re available in the UK) so used a tin of good quality chopped tomatoes; and I used a ready-made Cajun seasoning mix to which I added the garlic powder, onion powder, smoked paprika, and salt. I also left out the herbs. It tasted great despite all my changes, but it was the smell that really sold it – was out of this world!
Next time I’ll make a big batch and freeze it in portions, but I’ve found pasta can go a bit claggy if it’s frozen so will leave that, and the cream cheese, out. It’s no problem to cook fresh pasta in stock to add it later and stir the cream cheese into the finished meal just before serving.
Good to know that it worked for you Debbie!!
Hi ! I want to make this tonight and I actually already have McCormick Cajun seasoning , do you know how much of this I should use instead of making my own ? Or do you suggest I just make the recipe one you have ? Thanks !
About 2 Tbsp, just keep in mind that some store bought Cajun seasonings contain a lot more salt than my blend, so there is a danger of making it too salty.
I know you didn;t ask me, but it depends on the seasoning. Sometimes, it’s as little as 2 tsp. Sometimes you need more. I would start with 2 tsp. and taste it with a tasting spoon. Add more as needed and keep tasting. If 2 tsp. is like nothing, add 2 more. If it’s close, add is by the tsp. full until it tastes right. Always taste your food when you are cooking. ALWAYS. That is my best advice for sooking from someone who has been cooking for 35 years.
I made this tonight, and it was good. I really liked how easy it came together. I added red peppers and just threw them in when I added the onions. I had to simmer the pasta for about 13 minutes.
I will make this again but I will definitely cook the chicken fully in the pan, then remove it and set it aside, cook everything else and throw it back in at the end with the cream cheese. I may also try this with heavy cream instead of cream cheese – many possibilities.
Very nice recipe, thanks Budget Bytes.
Glad to hear you liked it!
Do you think this meal would crockpot?
Hi Michelle! We haven’t tried it in the slow cooker. I’d worry that it may over cook since it’s such a quick recipe.
I’ve cooked similar recipes where the pasta is cooked in the slow cooker. One I can think of is chicken noodle casserole. It kind works, but the pasta is never the right texture–it’s always a little gummy.. I would make it on the stove. It is a quick and easy recipe. If you make it in the CP, I would definitely leave out most of the chicken stock (maybe add 2/3 cup) and add the cream cheese when you get home. Boil the pasta separately. If you want to try it though, make it as listed, but stir the cream cheese after the pasta is cooked. Add the pasta near the end and cook for 30 minutes, the add the CC. The only problem I can see is that crockpot pasta isn’t always perfect.
I definitely want to try this!! Is there any way I can turn this recipe dairy-free, but keep the creaminess?
Hi Sol! We haven’t made it dairy free ourselves but a previous commenter followed these steps. “This recipe seemed so easy and flavorful that I just had to veganize it. I used extra firm tofu in place of the chicken and pressed it for about 20 minutes before adding the seasoning. I let it brown and crisp up in the skillet for as long as I could stand before I added the onion, and this allowed the tofu to really hold it’s shape and have some bite to it. I used Tofutti cream cheese, Earth Balance butter, and vegetable broth as other vegan substitutions. I also used whole wheat pasta and added some finely chopped spinach and kale, since I needed to use those up. My husband and I loved this dish, the tofu really absorbed the flavor of the sauce and the sauce itself was delicious.”
Pressing and baking the tofu at 350, for 20 minutes or so works well too. You can buy several brands of “no chicken” broth, including Better than Bullion that are better than veggie broth. If you don’t want tofu, add sauteed mushrooms, onion, and red bell pepper. There are also some great vegan chicken subs out there. If you have a good vegan smoked sausage you like (Field Roast makes great Vegan Sausages,) you can sub that for chicken.
I’m thinking about trying to make this without meat, but thinking I’d need to cut back on some of the ingredients. Any suggestions?
Hi Kimberly! I’ve made it without chicken a few times. I’ve simply sautéed some hearty veggies, portobello mushrooms and bell peppers in with the cajun seasoning and then followed the rest of the steps with good success. Enjoy!
Those ingredients are perfect. Sauteed onion is also really good.
It was a hit at my house! I have 2 adult children who work long hours. They came home to this hot dinner and both thought it was delicious.
That’s amazing! Great work Maureen!
Used 2/3 of 16 oz salsa jar instead – also, used whole wheat pasta and extra cup of water – turned out amazing. That cream cheese shines through beautifully.
Thanks for letting us know Gina!
Do you think if I made this tonight (Monday) and were able to control myself, I could throw this into meal prep and have dinners for the rest of the week?
Ha yes it would be a great meal prep!
Can I use linguine instead?
You certainly can!
Made this and my fiancé loved it. I’m going out of town for several months. Would this be something I could make and freeze for him while I gone. Just not sure about the pasta. Any input? Thank you!
I haven’t tried freezing this one, unfortunately. Creamy sauces don’t always hold up so well, but there is so little cream cheese in this one that I’m not sure how much it will be affected.
I’m at a loss as to what I did wrong. When I put the pasta, canned tomatoes, and 2c. broth in, my chicken was incredibly juicy and tender. After 10 mins. the “sauce” was still all liquid, and noodles hard, so I stirred again and put the lid back on for 5 more mins. Once I lifted the lid again, the noodles were tender, but my “sauce” was still complete liquid, and upon tasting my chicken, I discovered that it had completely dried out in the process. I still tried adding the cheese to see if that might help thicken it up some, but nothing. I turned the heat back up to med/high to see if that would help, and finally after about 15 more mins. the sauce did eventually thicken, but ultimately, the chicken was pretty chewy and unpleasant, and even the pasta had become overdone by that point. I’m just so disappointed in myself, and was really looking forward to this meal. I’m hoping you might be able to shed some light on what it is that I could have done wrong, so I can fix it for next time around. Thanks
I’m so sorry Maggie! What size pot were you cooking in? And were you stirring it often?
Very good but I would recommend grilling the chicken separately, slicing it, and putting it on top of the finished pasta. This will keep the chicken juicy and flavorful rather than overcooked.
Great tip Matt!
You can also thaw it before you reheat it, then reheat it and add the cream cheese when you reheat. The chicken won’t overcook that way. You can thaw it in the fridge over a couple of days.
I would freeze it without the cream cheese. I might even do it without the pasta, since pasta can get wonky when frozen. I you like frozen pasta though, do the dish and when you reheat on the stove, add the cream cheese fresh.
Wow! Even my kids loved it.
That’s a BIG WIN!