I have to admit, the first time I made this One Pot Creamy Cajun Chicken Pasta Recipe, I was hooked instantly. The flavors are bold, creamy, and just the right amount of spicy, and the best part? Only one pot to clean afterward! I love recipes that are simple but still feel gourmet, and this one checks all the boxes.

I found myself going back for seconds, and even my picky eaters couldn’t resist. Just like the Overnight French Toast Casserole Recipe I tried recently, this dish has that comforting, homemade feel. Let me walk you through how I make this flavorful pasta at home.

Ingredients

Here’s what I use to make this dish flavorful, creamy, and just the right consistency:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces – I like using fresh chicken for the best texture.
2 tablespoons olive oil – helps sear the chicken and adds subtle richness.
1 medium red bell pepper, sliced – adds sweetness and color; fresh is always best.
1 medium green bell pepper, sliced – balances the red pepper with a mild flavor.
1 small onion, diced – I prefer yellow onions for a sweet, caramelized touch.
3 cloves garlic, minced – fresh garlic gives the best punch; avoid pre-minced jars.
2 teaspoons Cajun seasoning – you can adjust based on your spice preference.
2 cups chicken broth – I always go for low-sodium to control the salt.
1 cup heavy cream – essential for that rich, creamy texture.
8 ounces uncooked pasta (I use penne) – absorbs flavors perfectly without getting mushy.
1 cup freshly grated Parmesan cheese – freshly grated melts better than pre-shredded.
Salt and pepper, to taste – seasoning at the end makes a big difference.
Optional: chopped parsley for garnish – adds freshness and color to the final dish.

Note: Serves 4–6

Variations

I love playing around with this recipe depending on what I have on hand:

For a dairy-free option, swap heavy cream with coconut cream and Parmesan with nutritional yeast.
For a dairy-free option, swap heavy cream with coconut cream like in the Crockpot Creamy Coconut Chicken Tikka Masala Recipe, and Parmesan with nutritional yeast.
To make it lower in carbs, try using zucchini noodles or chickpea pasta instead.
Add flavor boosters like smoked paprika, red pepper flakes, or a squeeze of lemon juice at the end.
For extra veggies, I sometimes add spinach or mushrooms toward the end of cooking.

Cooking Time

I appreciate recipes that are quick but satisfying:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Here’s what I use when making this one-pot wonder:

Large deep skillet or sauté pan – for cooking the chicken and pasta together without splashing.
Wooden spoon or silicone spatula – perfect for stirring the creamy sauce without scratching your pan.
Knife and cutting board – essential for chopping vegetables and chicken safely.
Measuring cups and spoons – helps get the seasoning just right.

How to Make One-Pot Creamy Cajun Chicken Pasta Recipe

Here’s my simple, step-by-step approach to this delicious dish:

Sear the Chicken

First, I heat olive oil in my skillet over medium-high heat. I season the chicken with salt, pepper, and a teaspoon of Cajun seasoning, then sear until golden brown on all sides. This locks in the flavor and gives the chicken a nice texture before simmering.

Sauté Vegetables

Next, I add the onion, garlic, and bell peppers to the pan. I cook them until slightly soft and fragrant, which usually takes 3–4 minutes. This step builds the base flavor for the creamy sauce.

Add Seasoning and Liquid

I sprinkle the remaining Cajun seasoning over the vegetables and chicken, then pour in the chicken broth. I bring it to a gentle boil before adding the pasta. This allows the pasta to soak up all the flavor while cooking.

Cook Pasta

I stir in the uncooked pasta, making sure it’s submerged in the liquid. I cover the pan and simmer, occasionally stirring, until the pasta is tender and most of the liquid has reduced. This usually takes about 12–15 minutes.

Finish with Cream and Cheese

Once the pasta is cooked, I lower the heat and stir in the heavy cream and freshly grated Parmesan. I let it melt into a thick, creamy sauce. I taste and adjust the seasoning with extra salt, pepper, or Cajun spice if needed.

Garnish and Serve

Finally, I sprinkle chopped parsley over the top for a fresh, colorful touch. At this point, it’s ready to serve hot and creamy, just like I like it.

Additional Tips for Making this Recipe Better

Here’s what I’ve learned from making this multiple times:

I always use fresh Parmesan cheese—it melts so much smoother than pre-shredded.
If my sauce looks too thick, I add a splash of chicken broth or milk to loosen it up.
I like letting the pasta sit for a few minutes off the heat; the flavors deepen beautifully.
Using a large pan ensures the pasta cooks evenly and prevents sticking.
I sometimes toast the Cajun seasoning lightly in the pan for an extra flavor kick.

How to Serve One-Pot Creamy Cajun Chicken Pasta

I love serving this dish in a way that looks as good as it tastes:

Spoon the pasta into shallow bowls and drizzle with extra sauce.
Garnish with chopped parsley or a sprinkle of paprika for color.
Pair it with a simple green salad or garlic bread for a complete meal.
For a restaurant-style touch, I serve it on a wide plate so the sauce spreads evenly.

Nutritional Information

Here’s a quick overview of what’s in each serving:

Calories: ~550 per serving – rich but satisfying portion.
Protein: ~35g – thanks to chicken and Parmesan.
Carbohydrates: ~45g – mostly from the pasta.
Fat: ~25g – creamy and indulgent from heavy cream and cheese.

Make Ahead and Storage

Storing

I usually store leftovers in an airtight container in the fridge. It stays fresh for up to 3 days without losing flavor or creaminess.

Freezing

This pasta can be frozen, but I recommend leaving out the cream and cheese until reheating. Freeze in portions for up to 2 months.

Reheating

I gently reheat in a skillet over low heat, adding a splash of broth or milk to bring back creaminess. Microwave works too, but stirring halfway ensures even heating.

Why You’ll Love This Recipe

Here’s why I keep making this recipe over and over:

Quick and Easy: It’s all in one pot, so cleanup is minimal, and it cooks fast.
Creamy and Flavorful: The Cajun spices balance perfectly with the rich sauce.
Versatile: I can swap in vegetables, dairy-free options, or different pastas.
Crowd-Pleaser: It’s bold enough to impress guests but easy enough for a weeknight.
Make-Ahead Friendly: It stores well and reheats beautifully without losing texture.

Ash Tyrrell