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.
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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?
The taste is good the only thing I’d like to change is that the sauce doesn’t thicken up. It’s kind of more soupy than I would like. Any ideas on how to change that? I followed the recipe exactly besides at the end when it didn’t thicken like i thought it was going to i tried adding about a half cup of parmesan cheese. Also have you tried adding spinach, if so how much does it change the flavor?
If it was too soupy my guess is that there was too much liquid left after you simmered the pasta, so one thing you might try is letting it simmer the last couple of minutes without a lid to help it evaporate more. Making one pot recipes like this is a little bit like riding a bike in that you have to feel it out because every piece of cookware and every stove top heats a little differently. :) If I were to add spinach, I’d probably just toss in a few handfuls at the end. I’m not sure I could quantify how much it would change the flavor, that would probably depend on personal perception.
I added some Queso Quesadilla chees along with the cream cheese and it thickened up nicely. Walmart has the cheese
So good! I used 2T of store-bought Cajun seasoning and subbed chicken thighs. The liquid ratio and everything worked just fine, it thickens up even more once off the heat and especially in the fridge, so I like it to be pretty saucy on day 1. It was spicy for my sensitive mouth, but amazing flavors for being so simple. When served with a side (broccoli for me) I meal prepped this into 6 servings. Yum!
I’ve been living on my own for the first time this year and learning to cook and I can’t tell you how many times I’ve made this recipe! It’s so delicious, and the tips for substitutions and variations are super helpful. When I went back home to visit, I got to make this pasta for my dad and some of my friends, and it was a huge hit! I got so many compliments and I was asked to make it again when I come home next. I’ve never left a comment on a recipe before, but I’ve just come back to this page so many times, I felt I had to. I’ve even been inspired to make different pastas based off this recipe as I’ve been learning to cook. Thank you for sharing this recipe!
Delicious! I’ve made this multiple times. Didn’t have the roasted tomatoes so I just diced up some fresh ones. You can also add mushrooms too!
Delicious!!! I would add a bit more salt prior to simmering and definitely add parmesan if you aren’t intolerant. Will be added to my favourites for sure!
Delicious!!! I was skeptical but WOW!!!! I didn’t have any penne so I used spaghetti and just eyed the measurements- so good!! Also didn’t have enough cream cheese so I added some alouette garlic herb spread and y’all- so good. This will be in a regular rotation from now on for my family of 6!
Delicious! We make this at least once a month, it has become a staple in the rotation. We use chicken thighs instead of breasts, but otherwise it’s a perfect recipe. Definitely recommend!
I made this tonight. Really good. A bit spicy, thus the Cajun. I added sweet Italian sausage too. It was a little soupy so I turned off the heat and let it absorb the liquid. That worked well. Served with garlic bread and salad. Yes, I make it again! Thanks.
This was amazing, even my picky eater (4 year old) loved it!
These one pot pasta dishes are seriously my jam. It’s so nice being able to get dinner on the table quickly for my family of four. I cooked this last night and it was a HUGE hit. Everyone got seconds, even my 5 year old….. who begged for a third serving!!! Definitely doubling the recipe next time!!
Added 2 links of diced andouille with the onion and an extra cup of chicken broth + 2 extra oz of cream cheese. Delicious!
We made this at work in a electric skillet and it was amazing! Made it just like the recipe
This makes my heart sad because I wanted to love this. The pasta was literal soup. I followed the directions to the T and cooked the pasta uncovered as stated in the comments. It just tastes like it’s missing something. (Even after I dumped in 2 cups of parm cheese, used an extra 2oz of cream cheese, and had to thicken it with corn starch.) I’ve been cooking for years and I’ve never run into this issue. Even the viral Tik Tok Feta Pasta had better flavor. (I’m not trying to be rude but flavors are lacking here and I can’t pinpoint it.)
It could be that you might have just needed a bit more salt. There are quite a few herbs and spices in this pasta, but salt is usually what makes those flavors pop. So if your broth was not quite as flavorful or didn’t have as much salt as the broth I used, the overall flavor of your pasta may have been more muted.
Felt the same except for the soupiness.
Added: 2 table spoons Peach chutney + 1 teaspoon sriracha sauce + squeeze of lemon juice.
Adjustments: 1/2 tsp salt instead of 1/4 tsp + 15 min cooking time for pasta instead of 10 min.
After these adjustments and additions it was to die for.
This has become one my family’s favorite dinners. One pot, quick, easy, and delicious. The only change I make is adding mushrooms, peppers and spinach if I have them on hand.
Want to make but really nervous about the pasta not cooking adding it in uncooked! Has anyone had this issue?
Made this for my family tonight. Straightforward recipe that’s easy to follow on a weeknight. Thank you for sharing this one with us!