Cheesy One-Pot Cajun Chicken Pasta

If you ask me, one-pot pasta dishes are pure weeknight magic.

This Cajun chicken pasta brings together tender chicken, colorful bell peppers, and penne in a creamy, spiced-up sauce that cooks all in one pot. The cajun seasoning gives it a nice kick, while the cream and parmesan make everything rich and smooth.

The chicken gets seasoned and seared first, then everything else goes into the same pot—peppers, onions, garlic, tomatoes, and pasta. The fire roasted tomatoes add a smoky depth that pairs perfectly with the cajun spices.

It’s a satisfying dinner that keeps cleanup simple, perfect for those busy nights when you want something filling without a sink full of dishes.

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What Kind of Chicken Should I Use?

For this one-pot pasta, boneless, skinless chicken breasts are your best bet since they cook quickly and are easy to slice or dice. If you prefer dark meat, chicken thighs work great too and they’ll stay a bit more tender during cooking. You can buy pre-cut chicken breast strips to save time, or cut whole breasts into bite-sized pieces yourself – aim for roughly 1-inch cubes so they cook evenly. If you’re using frozen chicken, make sure to thaw it completely before cooking, as this will help it brown properly and absorb all those Cajun flavors.

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Options for Substitutions

This one-pot pasta is pretty forgiving when it comes to swaps:

• Chicken breast: Chicken thighs work great here and actually stay more tender during cooking. You can also use shrimp or andouille sausage for a different spin on the dish.
• Cajun seasoning: If you don’t have cajun seasoning, make your own with paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Start with 1 tablespoon and adjust the heat to your liking.
• Bell peppers: Any color bell pepper works fine – use what you have on hand. You can even mix in some poblano peppers if you want extra flavor.
• Penne: Most short pasta shapes work well here – try rigatoni, fusilli, or bow ties. Just keep the cooking time similar to penne.
• Heavy cream: Half-and-half can replace heavy cream for a lighter version, though the sauce will be slightly thinner. You can also use evaporated milk in a pinch.
• Fire roasted tomatoes: Regular diced tomatoes work just fine if that’s what you have. You’ll lose a bit of the smoky flavor, but the dish will still taste great.
• Parmesan: Freshly grated parmesan is best, but pre-shredded works too. Just add it gradually as pre-shredded doesn’t melt quite as smoothly.

Watch Out for These Mistakes While Cooking

The biggest mistake with one-pot pasta dishes is not stirring frequently enough, which can cause the pasta to stick to the bottom of the pot and burn – set a timer to remind yourself to stir every 2-3 minutes once the pasta is added.

Overcooking the chicken is another common issue, so make sure you’re only searing it for those 3 minutes per side since it will continue cooking when you add it back at the end.

Don’t skip wrapping the chicken in foil after searing, as this resting time keeps the juices locked in and prevents dry, tough meat.

If your sauce seems too thin after the pasta is done, let the cornstarch mixture sit for a full minute before adding the final ingredients, and remember that the sauce will thicken more as it cools slightly before serving.

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What to Serve With Cajun Chicken Pasta?

This pasta is pretty filling on its own, but I love serving it with some warm garlic bread or buttery Texas toast to scoop up all that creamy Cajun sauce. A simple side salad with crisp romaine, cucumber, and a light vinaigrette helps balance out the richness and adds a nice fresh crunch to your meal. If you want to lean into the Southern vibes, cornbread muffins or a side of coleslaw work really well too. For drinks, this dish pairs great with a cold beer or sweet iced tea to cool down the spice.

Storage Instructions

Store: This pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything has time to meld together. Just know that the pasta will absorb some of the sauce as it sits, so it might look a bit thicker when you go to reheat it.

Freeze: You can freeze this for up to 2 months, though cream-based sauces can sometimes separate a bit when thawed. Let it cool completely first, then store in freezer-safe containers. I usually portion it out into individual servings so I can grab just what I need for lunch.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of chicken broth or cream to loosen the sauce back up. You can also microwave it, but add a tablespoon or two of liquid and stir halfway through to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 155-175 g
• Fat: 95-110 g
• Carbohydrates: 220-240 g

Ingredients

For the chicken:

• 1 lb chicken breast (cut into 1-inch bite-sized pieces for even cooking)
• 0.75 tbsp cajun seasoning
• 1 tbsp olive oil (I prefer Bertolli Extra Virgin for searing)

For the pasta:

• 1 tbsp olive oil
• 1 red bell pepper (sliced into 1/4-inch thin strips)
• 1 yellow bell pepper
• 6 oz red onion (sliced into 1/4-inch thin half-moons)
• 2 garlic cloves
• 1.75 tbsp cajun seasoning (I use McCormick Gourmet for the best heat balance)
• 0.5 tsp smoked paprika
• 32 oz chicken broth (I use Swanson Less Sodium to control the saltiness)
• 15 oz fire roasted tomatoes
• 1 cup cream
• 12 oz penne (I always use Barilla for that perfect al dente texture)
• 2 tsp cornstarch
• 0.75 cup parmesan (freshly grated for a smoother melt into the sauce)
• 3 tbsp parsley
• salt
• black pepper

Step 1: Prep All Ingredients and Season the Chicken

• 1 lb chicken breast
• 0.75 tbsp cajun seasoning
• salt
• black pepper

Cut the chicken breast into 1-inch bite-sized pieces and pat them dry with paper towels—this helps them brown better.

Slice the red and yellow bell peppers into 1/4-inch thin strips, slice the red onion into 1/4-inch half-moons, and mince the garlic cloves.

Combine 0.75 tbsp cajun seasoning with a pinch of salt and black pepper, then coat the chicken pieces evenly with this mixture.

I like to season the chicken ahead of time so the flavors start to penetrate the meat before it hits the pan.

Step 2: Sear the Chicken and Build Fond

• 1 tbsp olive oil
• seasoned chicken from Step 1

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.

Working in batches if needed to avoid crowding, sear the seasoned chicken pieces for 2-3 minutes per side until golden brown on the exterior (it doesn’t need to be cooked through).

Transfer the seared chicken to a plate and set aside—the fond (browned bits) left in the pot will add tremendous flavor to the dish.

Step 3: Sauté Aromatics and Build the Flavor Base

• 1 red bell pepper
• 1 yellow bell pepper
• 6 oz red onion
• 2 garlic cloves
• 1.75 tbsp cajun seasoning
• 0.5 tsp smoked paprika

Add the remaining 1 tbsp olive oil to the same pot, then add the sliced bell peppers and red onions.

Sauté for 3 minutes, stirring occasionally, until they soften slightly and begin to caramelize.

Add the minced garlic along with 1.75 tbsp cajun seasoning and 0.5 tsp smoked paprika, stirring constantly for 1 minute to toast the spices and release their oils.

This layering of aromatics and spices creates the deep Cajun flavor base that makes this dish special.

Step 4: Combine Liquids, Tomatoes, and Pasta

• 32 oz chicken broth
• 15 oz fire roasted tomatoes
• 12 oz penne
• 1 cup cream

Pour in 32 oz chicken broth and 15 oz fire roasted tomatoes (with their juices), scraping the bottom of the pot to release all the fond.

Bring to a boil, then add the 12 oz penne pasta directly to the pot along with 1 cup cream.

Stir well to prevent the pasta from sticking.

Return to a boil and maintain a gentle rolling boil for 12-13 minutes, stirring frequently to ensure even cooking and prevent sticking.

The pasta will absorb liquid as it cooks, so consistent stirring is essential.

Step 5: Thicken the Sauce and Finish the Dish

• 2 tsp cornstarch
• seared chicken from Step 2
• 0.75 cup parmesan
• 3 tbsp parsley
• salt
• black pepper

While the pasta cooks, mix 2 tsp cornstarch with 2 tbsp water to create a slurry.

When the pasta is tender but still slightly al dente (after about 12-13 minutes), stir the cornstarch mixture into the pot and cook for 1 minute to thicken the sauce.

Remove from heat, then add the seared chicken back into the pot along with 0.75 cup freshly grated Parmesan cheese and 3 tbsp fresh parsley, stirring gently until the cheese melts completely.

Taste and adjust seasoning with additional salt and black pepper as needed before serving.

Cheesy One-Pot Cajun Chicken Pasta

Delicious Cheesy One-Pot Cajun Chicken Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 2500 kcal

Ingredients

  

For the chicken::

• 1 lb chicken breast (cut into 1-inch bite-sized pieces for even cooking)
• 0.75 tbsp cajun seasoning
• 1 tbsp olive oil (I prefer Bertolli Extra Virgin for searing)

For the pasta::

• 1 tbsp olive oil
• 1 red bell pepper (sliced into 1/4-inch thin strips)
• 1 yellow bell pepper
• 6 oz red onion (sliced into 1/4-inch thin half-moons)
• 2 garlic cloves
• 1.75 tbsp cajun seasoning (I use McCormick Gourmet for the best heat balance)
• 0.5 tsp smoked paprika
• 32 oz chicken broth (I use Swanson Less Sodium to control the saltiness)
• 15 oz fire roasted tomatoes
• 1 cup cream
• 12 oz penne (I always use Barilla for that perfect al dente texture)
• 2 tsp cornstarch
• 0.75 cup parmesan (freshly grated for a smoother melt into the sauce)
• 3 tbsp parsley
• salt
• black pepper

Instructions

 

• Cut the chicken breast into 1-inch bite-sized pieces and pat them dry with paper towels—this helps them brown better. Slice the red and yellow bell peppers into 1/4-inch thin strips, slice the red onion into 1/4-inch half-moons, and mince the garlic cloves. Combine 0.75 tbsp cajun seasoning with a pinch of salt and black pepper, then coat the chicken pieces evenly with this mixture. I like to season the chicken ahead of time so the flavors start to penetrate the meat before it hits the pan.
• Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, sear the seasoned chicken pieces for 2-3 minutes per side until golden brown on the exterior (it doesn't need to be cooked through). Transfer the seared chicken to a plate and set aside—the fond (browned bits) left in the pot will add tremendous flavor to the dish.
• Add the remaining 1 tbsp olive oil to the same pot, then add the sliced bell peppers and red onions. Sauté for 3 minutes, stirring occasionally, until they soften slightly and begin to caramelize. Add the minced garlic along with 1.75 tbsp cajun seasoning and 0.5 tsp smoked paprika, stirring constantly for 1 minute to toast the spices and release their oils. This layering of aromatics and spices creates the deep Cajun flavor base that makes this dish special.
• Pour in 32 oz chicken broth and 15 oz fire roasted tomatoes (with their juices), scraping the bottom of the pot to release all the fond. Bring to a boil, then add the 12 oz penne pasta directly to the pot along with 1 cup cream. Stir well to prevent the pasta from sticking. Return to a boil and maintain a gentle rolling boil for 12-13 minutes, stirring frequently to ensure even cooking and prevent sticking. The pasta will absorb liquid as it cooks, so consistent stirring is essential.
• While the pasta cooks, mix 2 tsp cornstarch with 2 tbsp water to create a slurry. When the pasta is tender but still slightly al dente (after about 12-13 minutes), stir the cornstarch mixture into the pot and cook for 1 minute to thicken the sauce. Remove from heat, then add the seared chicken back into the pot along with 0.75 cup freshly grated Parmesan cheese and 3 tbsp fresh parsley, stirring gently until the cheese melts completely. Taste and adjust seasoning with additional salt and black pepper as needed before serving.