One-Pot Cajun Chicken Pasta (Easy 30-Minute Dinner)

This One Pot Cajun Chicken Pasta is a fast and delicious weeknight dinner that tastes like comfort food without the effort.

Why You’ll Love This One-Pot Cajun Chicken Pasta

I was pleasantly surprised by how flavorful this One-Pot Cajun Chicken Pasta turned out. Everything cooks in a single pan, the sauce becomes creamy and a little spicy, and it perfectly coats the juicy pan-fried chicken. The Cajun seasoning gives just the right kick of heat, the cream makes the sauce velvety, and the chicken stays tender since it simmers right in the sauce. It’s one of those easy weeknight pasta dinners that makes everyone at the table instantly quiet… and then ask for more.

I used Italian Penne Rigate from my local Trader Joe’s just because let’s be honest – Italian pasta is always a good choice, but you can opt for any other type of short pasta or even a gluten free version. We paired this creamy Cajun chicken pasta with a simple arugula salad, and the whole dish came together in just 30 minutes. If you’re like me, the last thing you want after a long day is a sink full of dishes — which is why I love one-pot pasta recipes that feel “fancy” but use everyday whole ingredients you already have in your kitchen.

I hope you enjoy this easy Cajun chicken pasta recipe as much as we did!

Ingredients you will need for this creamy chicken pasta dish:

• Chicken breast
• Penne pasta
• Cajun seasoning
• Heavy cream
• Chicken broth
• Garlic
• Parmesan
• Mini peppers
• Salt, pepper, onion powder
• Parsley

Ingredient Swaps

• Swap the chicken with shrimp, sausage or tofu
• Any short pasta works
• Half-and-half or coconut cream instead of cream
• Add spinach for extra veggies

How to make the Cajun Chicken Pasta

Step 1: Cut chicken breast into cubes. Season them with Cajun seasoning, salt, pepper, and onion powder.

Step 2: Sear chicken in oil until browned.

Step 3: Add sliced mini peppers; cook for 2–3 minutes, then add pressed garlic and simmer for another minute or so.

Step 4: Add dry pasta and pour in broth; stir and simmer with the lid on for about 10 minutes or until the pasta is tender (depending on your preference).

Step 5: Stir in parmesan and parsley; adjust seasoning if needed, remove from heat and serve.

Notes & tips:

• Brown the chicken well — it adds deeper flavor to the Cajun sauce.
• Keep the heat at a low simmer after adding the pasta so it doesn’t stick to the pan.
• A splash of lemon juice helps tenderize the chicken and brightens the dish.
• If the sauce gets too thick, add a little extra broth until it reaches your preferred consistency.
• When reheating leftovers, stir in a splash of broth or water so the pasta stays creamy and doesn’t clump.

One-Pot Cajun Chicken Pasta (Easy 30-Minute Dinner)

One-Pot Cajun Chicken Pasta that is a fast, weeknight dinner. Everything cooks in one pan, and the sauce is creamy, a little spicy, and delicious.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings 5

Calories 760 kcal

Equipment

• Frying Pan
• Grater

Ingredients

  

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• ▢ 1 pound chicken breast
• ▢ 2 cups Penne pasta
• ▢ 1 cup heavy cream
• ▢ 2 cups chicken broth
• ▢ 2 mini peppers (or 1 large bell pepper)
• ▢ 1/4 cup shredded parmesan
• ▢ 3 cloves minced garlic
• ▢ chopped parsley
• ▢ 1 tbsp cajun seasoning
• ▢ salt, black pepper, onion powder
• ▢ 3 tbsp olive oil

Instructions

 

• Chicken: Heat the oil in a large skillet over medium heat. Pat dry the chicken breast, then slice it in thick strips, then finally cut the strips in bite-sized cubes. Season the chicken with the cajun spices, salt, pepper and onion powder and mix thoroughly until evenly coated. Add chicken to the skillet and cook for about 2-3 minutes or until golden brown but not yet fully cooked. Mix it periodically.
• Mini peppers: Chop the mini peppers (or bell peppers) into small strips. Add to the seared chicken breast, mix and cook for 2 minutes. Press or mince the garlic cloves and add them to the pan. Mix thoroughly and cook for another minute or so.
• Penne pasta: Move chicken to one half of the pan and pour uncooked pasta in the second half. Top with chicken broth and, cover and cook for about 10 minutes, mixing it halfway through.
• Heavy cream: Add cream to the pan and mix thoroughly. Cook for another 5 minutes or until pasta reaches desired consistency. Chop the parsley and shred the parmesan in the meantime.
• Serve: Add chopped parsley and shredded parmesan on top of the cajun chicken pasta and remove from heat. Serve while hot and enjoy! We served this with a simple arugula salad.

Notes

• If you prefer using chopped onion instead of onion powder, sauté the chopped onion before searing the chicken and cook until it turns translucent.
• Add extra broth if the pasta isn’t fully covered with liquid while cooking.
• You can swap the mini pepper for diced tomatoes (fresh or canned). Add the tomatoes at the same time as the pasta and broth.
• For more quick dinners, check my Chicken Sheet Pan Bake recipe or Bang Bank Chicken Skewers recipe.

Nutrition

Calories: 760kcal

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Loved this recipe? Try this one as well: Grilled Greek Lemon Chicken With Creamy Tzaziki Sauce.

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