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Serves 4Prep 10 minCook 20 minTotal 30 min

Ingredients

• 2 tablespoons olive oil
• 450 g boneless, skinless chicken breast, sliced into thin strips
• 2 to 3 tablespoons Cajun seasoning, divided
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow or green bell pepper, thinly sliced
• 3 garlic cloves, minced
• 340 g penne or fettuccine
• 720 ml low-sodium chicken broth
• 240 ml heavy cream
• 75 g finely grated Parmesan cheese
• 1 tablespoon chopped fresh parsley, plus more for serving
• Salt and black pepper, as needed
• 225 g peeled, deveined shrimp, optional
• Red pepper flakes, optional

Method

1. Season the chicken. Place the sliced chicken in a bowl and toss with 1 tablespoon of Cajun seasoning. Set aside while the skillet heats.
2. Brown the chicken. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer. Cook for 3 to 4 minutes, turning once, until lightly browned. The chicken does not need to be fully cooked at this stage. Transfer it to a clean plate.
3. Cook the vegetables. Add the onion and bell peppers to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for 30 seconds.
4. Add the pasta and broth. Stir in the uncooked pasta, chicken broth, remaining Cajun seasoning, and the browned chicken. Press the pasta down so it is mostly covered by the liquid.
5. Simmer. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring every 2 to 3 minutes. Continue until the pasta is nearly al dente and most of the broth has been absorbed.
6. Add the cream. Pour in the heavy cream and stir to combine. Continue cooking for 2 to 3 minutes, or until the pasta is tender and the sauce has thickened.
7. Add optional shrimp. If using shrimp, add it with the cream. Cook for 3 to 4 minutes, turning once, until the shrimp are opaque and fully cooked.
8. Finish with Parmesan. Remove the skillet from the heat. Stir in the Parmesan and chopped parsley. Taste and add salt, black pepper, extra Cajun seasoning, or red pepper flakes as required.
9. Rest and serve. Let the pasta rest for 2 minutes. The sauce will thicken slightly as it stands. Serve immediately with additional Parmesan and parsley.

One-Pot Cajun Chicken Pasta (Creamy & Spicy)

This one-pot Cajun chicken pasta is a practical weeknight dinner with a creamy sauce, tender sliced chicken, colorful peppers, and moderate heat from Cajun seasoning. The pasta cooks directly in the skillet with chicken broth, allowing it to absorb flavor while releasing starch that helps thicken the sauce.

The method requires one large skillet and no separate pot of boiling water. Add optional shrimp near the end for a seafood variation, or adjust the Cajun seasoning to suit your preferred level of spice.

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Why this method works

Cooking the pasta directly in the skillet has two advantages. First, the pasta absorbs the seasoning from the broth, vegetables, and chicken as it cooks. Second, the starch released into the liquid helps create a naturally thicker sauce.

For reliable results, use a wide, deep skillet and stir the pasta every few minutes. The pasta should remain mostly submerged while it simmers. If the skillet becomes dry before the pasta is tender, add a small amount of extra broth or hot water.

This approach is similar to the techniques used in several tested one-pot Cajun pasta recipes, including versions from Budget Bytes, Food Network, and Cooking Classy.

Flavor

The flavor base combines Cajun seasoning, onion, bell pepper, and garlic. The chicken is browned before the broth is added, which provides a deeper savory taste. Heavy cream and Parmesan are stirred in at the end to create a smooth, rich sauce without requiring a separate cheese sauce.

Use penne for a sturdy, bite-sized pasta shape. Fettuccine also works, although it may need additional stirring to prevent the strands from clumping together. Short pasta shapes are generally easier to cook evenly in one skillet.

For a hotter result, use a spicy Cajun seasoning blend and add red pepper flakes. For a milder dish, choose a lower-sodium, mild seasoning blend and reduce the amount used initially.

Recipe

One-Pot Cajun Chicken Pasta

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Category: Dinner
Cuisine: Cajun-inspired

Ingredients

• 2 tablespoons olive oil
• 450 g boneless, skinless chicken breast, sliced into thin strips
• 2 to 3 tablespoons Cajun seasoning, divided
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow or green bell pepper, thinly sliced
• 3 garlic cloves, minced
• 340 g penne or fettuccine
• 720 ml low-sodium chicken broth
• 240 ml heavy cream
• 75 g finely grated Parmesan cheese
• 1 tablespoon chopped fresh parsley, plus more for serving
• Salt and black pepper, as needed
• 225 g peeled, deveined shrimp, optional
• Red pepper flakes, optional

Method

1. Season the chicken. Place the sliced chicken in a bowl and toss with 1 tablespoon of Cajun seasoning. Set aside while the skillet heats.

2. Brown the chicken. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer. Cook for 3 to 4 minutes, turning once, until lightly browned. The chicken does not need to be fully cooked at this stage. Transfer it to a clean plate.

3. Cook the vegetables. Add the onion and bell peppers to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for 30 seconds.

4. Add the pasta and broth. Stir in the uncooked pasta, chicken broth, remaining Cajun seasoning, and the browned chicken. Press the pasta down so it is mostly covered by the liquid.

5. Simmer. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring every 2 to 3 minutes. Continue until the pasta is nearly al dente and most of the broth has been absorbed.

6. Add the cream. Pour in the heavy cream and stir to combine. Continue cooking for 2 to 3 minutes, or until the pasta is tender and the sauce has thickened.

7. Add optional shrimp. If using shrimp, add it with the cream. Cook for 3 to 4 minutes, turning once, until the shrimp are opaque and fully cooked.

8. Finish with Parmesan. Remove the skillet from the heat. Stir in the Parmesan and chopped parsley. Taste and add salt, black pepper, extra Cajun seasoning, or red pepper flakes as required.

9. Rest and serve. Let the pasta rest for 2 minutes. The sauce will thicken slightly as it stands. Serve immediately with additional Parmesan and parsley.

Tips

Use a wide skillet

A wide, deep skillet allows the pasta to sit in a more even layer. This helps it cook consistently and reduces the risk of dry pasta at the top of the pan.

Stir regularly

Pasta can stick to the bottom of the skillet as the broth reduces. Stir every few minutes, scraping the base gently with a wooden spoon. If the mixture looks dry while the pasta is still firm, add 60 ml of broth or hot water.

Check your Cajun seasoning

Cajun seasoning blends vary in salt and heat. Taste the finished sauce before adding extra salt. If your blend is particularly salty, use less seasoning at the beginning and add more at the end if needed.

Do not boil the cream aggressively

Add the heavy cream after the pasta is almost cooked and reduce the heat. A gentle simmer is sufficient. High heat can cause the sauce to separate or become excessively thick.

Let the sauce rest

The sauce continues to thicken after the skillet is removed from the heat. If it appears slightly loose when the Parmesan is added, wait 2 minutes before adjusting it with more cheese.

Slice the chicken evenly

Thin, evenly sized strips cook at a similar rate. Very thick pieces may remain undercooked when the pasta is ready, while very thin pieces can become dry.

Variations

Cajun shrimp and chicken pasta

Use the optional shrimp for a combination of chicken and seafood. Add the shrimp only during the final few minutes of cooking so it remains tender.

Sausage Cajun pasta

Replace part of the chicken with sliced smoked sausage or andouille sausage. Brown the sausage first, then continue with the onion and bell peppers. Check the seasoning before adding salt because sausage can be highly seasoned.

Extra vegetables

Add sliced mushrooms, zucchini, spinach, or chopped tomatoes. Stir spinach in during the final minute so it wilts without becoming overcooked.

Tomato Cajun pasta

Add 200 g of canned diced tomatoes with their juices when adding the broth. Reduce the chicken broth slightly if the skillet becomes too full. The result will have a more pronounced tomato flavor and a slightly lighter sauce.

Mild creamy pasta

Use 1 tablespoon of Cajun seasoning initially and choose a mild blend. Add more at the end only if required. Removing the seeds and white membrane from fresh peppers can also reduce the heat if hot peppers are added.

Fettuccine version

Fettuccine can be used instead of penne. Break the strands in half if necessary so they fit inside the skillet. Stir more frequently during the first few minutes to prevent the noodles from sticking together.

Serving suggestions

Serve the pasta immediately while the sauce is smooth and creamy. A simple green salad, steamed broccoli, or roasted vegetables provide contrast without adding another heavy component.

Crusty bread can be used to absorb the remaining sauce. If serving the dish with additional Parmesan, add it immediately before eating so it remains distinct rather than fully melting into the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth, milk, or cream. The pasta will absorb additional sauce as it cools, so added liquid is usually required during reheating.

FAQ

Can I make one-pot Cajun chicken pasta without heavy cream?

Yes. Use whole milk, evaporated milk, or a dairy-free cooking cream instead. The sauce may be less rich and slightly thinner. Parmesan will still provide additional body and flavor.

Can I use pre-cooked chicken?

Yes. Add sliced pre-cooked chicken during the final 3 to 4 minutes, just long enough to heat it through. Do not cook it for the full time with the raw pasta, or it may become dry.

Can I use a different type of pasta?

Yes. Penne, rigatoni, rotini, linguine, and fettuccine can work. Cooking time and liquid absorption will vary by shape, so check the pasta several minutes before the expected finishing time.

Why is my pasta still firm but the skillet is dry?

Add 60 ml of hot chicken broth or water, stir, and continue simmering. Repeat as needed until the pasta is tender. Different pasta brands and skillet sizes can require slightly different amounts of liquid.

How can I make the pasta less spicy?

Use a mild Cajun seasoning blend and start with 1 tablespoon. Avoid adding red pepper flakes, and taste the sauce before adding more seasoning. Heavy cream and Parmesan will also moderate the heat.

Can I freeze creamy Cajun chicken pasta?

Freezing is not recommended for the best texture because cream-based sauces can separate during thawing. Refrigerate leftovers instead and reheat gently with a small amount of broth or cream.