Go Back
One Pot Creamy Cajun Chicken Pasta Recipe
Ash Tyrrell

One Pot Creamy Cajun Chicken Pasta Recipe

I have to admit, the first time I made this One-Pot Creamy Cajun Chicken Pasta, 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.