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?
Just had a go tonight! Ça c’est bon. Will make again. So easy to throw together and only had one dish to clean!
By the book the sauce doesn’t thicken or cook down very well. Also doesn’t have that big smack of flavor you get with some cajun pastas.
There are better spice mixes out there, the proportions were off here and some ingredients were not present (*cough* cumin *cough* coriander). Either way I suggest doubling whatever spice you use, and adding it not only to the chicken as directed, but also to the chicken broth, and a little again with the cream cheese. It also doesn’t hurt to throw some minced garlic & hot chili pepper in with the onion.
I like a creamy sauce and next time I’ll try a roux or heavy cream instead of cream cheese, but it’s good as it is. I might also mess with other flavors – maybe a bouillon cube, a bay leaf, and some liquid smoke.
This one’s going in my rotation! Thanks for sharing!
i’ve make this mayhaps once every month, IT IS BUSSIN!
Okay this dish is DELICIOUS! Due to the presence of a teenage boy with an insane appetite I doubled the pasta and chicken but kept everything else as written. The result? A creamy, spicy, and hearty meal the entire family loved. 10/10 will make again, thank you for the wonderful recipe!
Loved it! I doubled the spices, used a clove of fresh garlic with the onion. Switched the diced for crushed fire roasted tomatoes. The crushed spreads better over the pasta and chicken.
It was Meh. I used to make a great creamy cajun pasta years ago, but I lost the recipe.
There are ways to make this a Creamer dish that involves making a rue and using heavy Creamer. Kinda like an alfredo but Cajun. It will do in a pinch, but I’m still searching for my recipe in the mean time.
Sounds kind of like the recipe for Cajun pasta on Natasha’s Kitchen website?
it’s kind of like cajun pasta isn’t that unique and the recipes wouldn’t be that different
It’s roux
I’m at best an inexperienced cook, at worst a bad cook. This meal was really easy to make and was even more delicious than it looked, and it looks really good. I did substitute the diced tomatoes for a can of Rotel with green chillies which I believe probably adds more of a spice kick, and it was wonderful.
Made this but added grated parmesan. It was amazing and the sauce came together well with the extra cheese. But I might just like cheese a lot
This was outstanding!! I first tasted this at a local restaurant earlier this week and resolved to make it myself. Chose your recipe as the one most likely to be the best. It was better than the restaurant’s version by far. Thank goodness I have leftovers!
The seasonings don’t cook well with all the liquids put into it. Very bland and white
You’re supposed to cook them on the chicken in butter and oil first. The spices get dark that way and the sauce is very much *not* white when you let the spices blacken in the oil.
Delicious! Thank you so much for the recipe. We mixed in more cooked penne
And the sauce mixed nicely. I used half the cayenne and half and it was mild but a tiny kick. Wonderful!
We love this recipe! Have made it at least a half dozen times as written. If you’re looking for a meat free option, sautéed baby Bella mushrooms work GREAT.
Amazing!!! Just made it…..home run!! Easy, simple, yummy!! I did add spinach at the end which was a great addition. Thanks!!
Needed something quick to make for dinner. This will be a new go to!
Followed the recipe and no one cared for it. Flop!
came out great! I added a bit of garam masala and turmeric to the Cajun seasoning and added cayenne at the end bc it wasn’t very spicy. Overall really good. Btw it definitely tastes Cajun and not Italian!!
Tweaked a few things because of personal preferences. I don’t like tomatoes so left them out and I added an additional 14.5 ounces of chicken broth. I also added a whole box of penne pasta because it’s pasta and pasta = life. It turned out great and will make again. We loved the underhanded heat of spice level and filled our bellies and satisfied our taste buds. Love that it comes together in one pot.