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One Pot Cajun Chicken Pasta
Sofia

One Pot Cajun Chicken Pasta

A creamy, spicy, and satisfying pasta dish made in just one pot! Tender Cajun-seasoned chicken is simmered with pasta in a rich, flavorful sauce — perfect for weeknight dinners with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Cajun-inspired, American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs, cut into strips
  • 2 tablespoons Cajun seasoning divided
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 8 oz penne or fettuccine pasta uncooked
  • ½ cup grated parmesan cheese
  • Chopped parsley or green onions for garnish

Method
 

  1. Season and Sear Chicken:
  2. Toss chicken pieces with 1 tablespoon Cajun seasoning, salt, and pepper.
  3. In a large pot or deep skillet, heat olive oil over medium-high heat. Sear chicken until golden and cooked through, about 4–5 minutes. Remove and set aside.
  4. Sauté Vegetables:
  5. In the same pot, melt butter. Add bell peppers and garlic. Cook 2–3 minutes until softened and fragrant.
  6. Deglaze and Simmer:
  7. Stir in chicken broth, heavy cream, and remaining Cajun seasoning. Bring to a simmer.
  8. Cook the Pasta:
  9. Add dry pasta directly to the pot. Stir and cook uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
  10. Finish and Combine:
  11. Reduce heat to low. Stir in parmesan cheese until melted. Add the cooked chicken back to the pot and toss to coat in the sauce.
  12. Serve:
  13. Garnish with chopped parsley or green onions. Serve hot with extra parmesan if desired.

Notes

  • Use pre-cooked shredded chicken to speed things up.
  • Swap in shrimp, sausage, or mushrooms for variation.
  • Want it spicier? Add cayenne pepper or hot sauce to taste.
  • Leftovers can be stored for up to 3 days and reheat well on the stovetop with a splash of broth.