One Pot Creamy Cajun Chicken Pasta

October 21, 2018

It’s been a while since I’ve made a one-pot pasta! But this weekend I got a craving for a creamy, smoky, spicy, easy one pot dish, so I set to work! This One Pot Creamy Cajun Chicken Pasta is incredibly easy to make, so it’s perfect for weeknight dinners. I have a few variations for you below (spicy, non-spicy, creamy, non-creamy) so be sure to read on! :)

Check out my One Pot Recipe archives for more one pot goodness!

One Pot Creamy Cajun Chicken Pasta

Adjust the Heat

This pasta is spicy. BUT you can adjust the heat by adjusting the amount of cayenne pepper in the Cajun seasoning. You can cut it in half for just a little heat, or if you are completely spicy intolerant, leave the cayenne out all together. That makes me kind of sad, but I completely understand. Sometimes your body and brain don’t want the same thing. :)

Make it Creamy (or not)

If you can’t do cream cheese, feel free to replace it with a splash of heavy cream or half-and-half. I’d probably use about 1/4 cup heavy cream, or 1/2 cup of half-and-half. OR, if you don’t want it creamy at all, that works too. This pasta was quite delicious even before I added the cream cheese, but the creaminess does balance the heat and acidity very well.

One Pot Creamy Cajun Chicken Pasta

Cook a complete dinner in one pot with this Creamy Cajun Chicken Pasta, using mostly pantry-stable items. Perfect for busy weeknights!

Cajun Seasoning

2 tsp smoked paprika ($0.20)
1 tsp oregano ($0.10)
1 tsp thyme ($0.10)
1/2 tsp garlic powder ($0.05)
1/2 tsp onion powder ($0.05)
1/4 tsp cayenne pepper ($0.03)
1/4 tsp black pepper ($0.02)
1/4 tsp salt ($0.02)

Chicken Pasta

1 Tbsp olive oil ($0.16)
1 Tbsp butter ($0.13)
1 lb. boneless, skinless chicken breast ($5.47)
1 yellow onion, diced ($0.32)
1/2 lb. penne pasta ($0.75)
15 oz. fire roasted diced tomatoes ($1.00)
2 cups chicken broth ($0.26)
2 oz. cream cheese ($0.50)
3 green onions, sliced ($0.25)

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

The deep skillet I use is a 4-quart capacity.
Depending on your cookware, you may need to adjust the heat up or down to maintain a simmer in the broth. Be sure to stir often to prevent the pasta from sticking.

Step by Step Photos

Stir together the ingredients for the Cajun seasoning in a small bowl (2 tsp smoked paprika, 1 tsp oregano, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp black pepper, 1/4 tsp salt). Cut one pound boneless, skinless chicken breast into 1/2 to 3/4-inch cubes. Place the chicken cubes in a bowl, pour the Cajun seasoning over top, then stir to coat the chicken in the spices.

Heat 1 Tbsp olive oil and 1 Tbsp butter in a deep skillet over medium-high heat. Once the skillet is very hot and the butter is melted and foamy, add the seasoned chicken pieces. Cook for a couple of minutes on each side, or just until they get some color. The chicken does not need to be cooked through at this point.

Add one diced yellow onion and continue to sauté for just a couple minutes more, or until the onion just begins to soften. The moisture from the onion should help dissolve any browned bits from the bottom of the skillet.

Add 1/2 lb. penne to the skillet along with one 15oz. can fire roasted diced tomatoes (with the juices) and 2 cups chicken broth.

Give everything a brief stir to make sure it’s all combined, then place a lid on top and allow the broth to come up to a boil. Once it reaches a boil, turn it down to medium-low, and let it simmer for about 10 minutes, stirring every couple of minutes.