One Pot Cajun Chicken Pasta

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 Easy, breezy, One Pot Cajun Chicken Pasta! Made with chicken, pasta and veggies that’s all coated in a creamy cajun seasoned sauce. So delicious!

Easiest Creamy Cajun Chicken Pasta

While I have another cajun chicken pasta recipe that I love, I’ve decided I don’t enjoy all the extra work and clean up that comes with it.

And that is where this gloriously simple and deliciously satisfying one pot version comes in!

It’s brimming with bold and zesty flavors, a nice blend of various textures and it’s perfect for a busy day.

Wondering what to serve with it? I recommend going with corn on the cob to compliment it, or a simple salad to bring a pop of green.

Cajun Chicken Pasta Recipe Ingredients and Possible Substitutes

  • Olive oil: Avocado oil or vegetable oil works too.
  • Chicken breasts: Chicken thighs will work great as well, just increase cook time slightly.
  • Cajun seasoning: homemade blend I use can be found HERE.
  • Bell peppers: I use 1 red and 1 yellow but any combo of color works.
  • Red onion: In a pinch, yellow onion works fine too.
  • Garlic: Preferably stick with fresh minced.
  • Penne pasta: I don’t recommend using a different type of pasta unless you are willing to experiment a little (others may need more/less liquid).
  • Heavy cream: If you are looking to cut calories you could try half and half but you may want to increase the cornstarch by 1 tsp.
  • Cornstarch: This is used to thicken the sauce just slightly.
  • Parmesan cheese: Romano cheese would also be tasty.
  • Fresh parsley: 1 Tbsp dried will work if needed.
  • Salt and pepper

How to Make Cajun Chicken Pasta in One Pot

Seven easy steps to this simple recipe:
  • Heat pan: Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  • Season chicken, add to pot: Toss chicken with 1/2 Tbsp cajun seasoning. Add to pot in a single layer.
  • Cook chicken through, transfer: Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm.
  • Saute veggies in pot: Heat remaining 1/2 Tbsp olive oil in same pot over medium-high heat. Add bell peppers and onion and saute 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and saute 1 minute longer.
  • Add liquids, boil then add pasta: Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring mixture to a boil, then add pasta.
  • Cook pasta, thicken sauce: Cook, stirring frequently until pasta is nearly tender, about 12 – 13 minutes. Add cornstarch and water mixture and cook until pasta is just tender and sauce mixture has thickened, about 1 minute longer.
  • Add remaining ingredients and serve: Remove from heat. Toss in remaining 1/4 cup cream, parmesan, parsley and cooked chicken and season with salt and pepper to taste. Serve warm.

Variations

  • Use another protein like shrimp (reduce cook time of course it only needs about 1.5 minutes per side), or try andouille sausage.
  • Make it vegetarian by using more vegetables in place of chicken. Good options would be zucchini, corn, mushrooms, spinach, thin sliced carrots, etc.
  • For a tangy flavor you can try 3 oz of softened diced cream cheese at the end in place of the last 1/4 cup cream. Halve cornstarch if going this route.
  • If you don’t have fire roasted tomatoes, you can try diced tomatoes with mild green chilies.

Helpful Tips

  • Be careful not to overcook the chicken or it will be dry. Just cook right to 165 in center.
  • Cook pasta just to al dente texture. It will continue to soften slightly off heat.
  • I recommend sticking with the homemade cajun seasoning so there’s more control over saltiness and heat level.
  • If you opt to use another brand of pasta just keep in mind the amount of liquid needed and cook time may vary slightly.

Ingredients

  • 1 1/2 Tbsp olive oil, divided
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 1/2 Tbsp cajun seasoning, recipe HERE
  • 1 medium red bell pepper, sliced into strips, about 2-inches long
  • 1 medium yellow bell pepper, sliced into strips, about 2-inches long
  • 1 small (5 - 6 oz) red onion, halved and thinly sliced
  • 2 garlic cloves, minced (2 tsp)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 3/4 cup heavy cream, divided
  • 12 oz. penne pasta (recommend Barilla for consistency)
  • 2 tsp cornstarch, mixed with 1 Tbsp water
  • 3/4 cup finely shredded parmesan cheese
  • 3 Tbsp minced fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  2. Toss chicken with 1/2 Tbsp cajun seasoning. Add to pot in a single layer.
  3. Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm.
  4. Heat remaining 1/2 Tbsp olive oil in same pot over medium-high heat. Add bell peppers and onion and saute 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and saute 1 minute longer.
  5. Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring mixture to a boil, then add pasta.
  6. Cook, stirring frequently until pasta is nearly tender, about 12 - 13 minutes. Add cornstarch and water mixture and cook until pasta is just tender and sauce mixture has thickened, about 1 minute longer.
  7. Remove from heat. Toss in remaining 1/4 cup cream, parmesan, parsley and cooked chicken, and season with salt and pepper to taste. Serve warm.

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