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One Pot Creamy Cajun Chicken Pasta

One Pot Creamy Cajun Chicken Pasta - Comforting, Spicy, and Weeknight-Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • Pasta: 12 ounces penne, rigatoni, or rotini (short shapes work best in one-pot cooking)
  • Olive oil or butter: 2 tablespoons for sautéing
  • Onion: 1 small yellow onion, diced
  • Bell pepper: 1 red or orange bell pepper, thinly sliced
  • Garlic: 3 to 4 cloves, minced
  • Chicken broth: 3.5 to 4 cups, preferably low-sodium
  • Heavy cream: 3/4 cup (or half-and-half for lighter)
  • Parmesan: 1/2 cup freshly grated, plus more for serving
  • Cajun seasoning: 1.5 to 2 tablespoons (store-bought or homemade)
  • Smoked paprika: 1 teaspoon (boosts that warm, smoky edge)
  • Salt and black pepper: To taste (adjust depending on your Cajun blend’s saltiness)
  • Optional add-ins: 1/2 teaspoon cayenne for extra heat, 1 cup baby spinach, chopped parsley, or sliced green onions for garnish
  • Lemon: 1/2 lemon, for a bright squeeze at the end (optional but recommended)

Instructions
 

  • Season the chicken: Pat the chicken dry. Toss with 1 tablespoon of Cajun seasoning, a pinch of salt, and a few grinds of pepper.
  • Sear the chicken: Heat the oil or butter in a large, deep skillet or Dutch oven over medium-high heat. Add chicken in an even layer. Cook 3 to 4 minutes, flip, and cook 2 to 3 more minutes until lightly browned. Transfer to a plate; it will finish cooking later.
  • Sauté the aromatics: In the same pot, lower heat to medium. Add onion and bell pepper with a pinch of salt. Cook 3 to 4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  • Toast the spices: Add remaining Cajun seasoning and smoked paprika. Stir for 20 to 30 seconds to wake up the spices.
  • Add liquids and pasta: Pour in 3.5 cups chicken broth and bring to a boil. Stir in the pasta. Reduce to a steady simmer and cook uncovered, stirring often to prevent sticking. This usually takes 10 to 12 minutes.
  • Return the chicken: When the pasta is just al dente, add the chicken and any juices back to the pot. Simmer 2 to 3 minutes to finish cooking the chicken through.
  • Make it creamy: Stir in the heavy cream and parmesan. Simmer on low for 1 to 2 minutes until the sauce thickens and coats the pasta. If it’s too thick, splash in more broth. If too thin, simmer another minute.
  • Adjust and brighten: Taste and season with salt, pepper, and cayenne if you want more heat. Add a quick squeeze of lemon for freshness.
  • Finish and serve: Fold in spinach, if using, until just wilted. Top with parsley or green onions and extra parmesan. Serve hot.