This One Pot Cajun Pasta is the kind of weeknight dinner that feels special without any fuss. Everything cooks in a single pot, which means fewer dishes and more time to relax. The sauce turns silky and rich as the pasta cooks, soaking up smoky Cajun spices and savory broth.
You get tender bites of chicken, peppers, and onions in every forkful. It’s bold, comforting, and easy to tweak based on what you have on hand.
Why This Recipe Works
This recipe builds flavor in layers, starting with browning the chicken and sautéing the vegetables. The Cajun seasoning blooms in the hot oil, which deepens the spices and brings out their aroma.
Cooking the pasta directly in the pot lets it absorb the seasoned broth and release starch, naturally thickening the sauce. A splash of cream at the end makes everything silky without being heavy. The one-pot approach also keeps the process simple and cleanup minimal.
Shopping List
- Chicken: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Olive oil or butter: 2 tablespoons
- Cajun seasoning: 1.5 to 2 tablespoons (store-bought or homemade)
- Onion: 1 medium, diced
- Bell peppers: 2 (any color), sliced
- Garlic: 3 cloves, minced
- Pasta: 12 ounces penne, rotini, or rigatoni
- Chicken broth: 3.5 to 4 cups (low sodium preferred)
- Crushed tomatoes: 1 cup (optional for a rosé-style sauce)
- Heavy cream: 3/4 cup (or half-and-half for lighter)
- Parmesan: 1/2 cup grated, plus more for serving
- Green onions or parsley: for garnish
- Salt and black pepper: to taste
- Red pepper flakes: optional, for extra heat
- Smoked paprika: optional, to boost smoky depth if your Cajun blend is mild
Instructions
- Season the chicken. Pat the chicken dry and toss with 1 tablespoon Cajun seasoning, a pinch of salt, and black pepper.
This helps it brown and adds flavor from the start.
- Sear the chicken. Heat olive oil or butter in a large, deep skillet or Dutch oven over medium-high. Add the chicken in a single layer and cook until lightly browned, about 3–4 minutes. It doesn’t need to be fully cooked yet.
Transfer to a plate.
- Sauté the vegetables. In the same pot, add onion and bell peppers with a pinch of salt. Cook 4–5 minutes until softened and lightly charred at the edges. Stir in garlic and cook 30 seconds until fragrant.
- Bloom the spices. Sprinkle in the remaining Cajun seasoning (and smoked paprika if using).
Stir for 20–30 seconds to wake up the spices.
- Add pasta and liquid. Pour in chicken broth and crushed tomatoes (if using). Stir, then add the pasta and return the chicken to the pot. Make sure the pasta is mostly submerged.
Bring to a lively simmer.
- Cook the pasta. Reduce heat to medium-low, cover, and cook for 10–12 minutes, stirring every few minutes to prevent sticking. Add a splash more broth if the pot looks dry. The pasta should be just tender.
- Finish the sauce. Stir in heavy cream and Parmesan.
Simmer uncovered 1–2 minutes until the sauce thickens and coats the pasta. Taste and adjust salt, pepper, and heat with red pepper flakes if you like.
- Serve. Garnish with chopped green onions or parsley. Add extra Parmesan at the table.
Serve hot.
How to Store
Let leftovers cool, then store in an airtight container in the fridge for up to 3–4 days. The sauce will thicken as it sits. Add a splash of water or broth when reheating to loosen it.
Reheat gently on the stove over low heat or in the microwave in 45-second bursts, stirring between each. For freezing, it’s possible but not ideal since cream sauces can separate; if you do freeze, thaw overnight in the fridge and reheat gently with extra cream or broth to bring it back together.
Why This is Good for You
- Balanced meal: You get protein from chicken, carbs from pasta, and fiber from vegetables, making it satisfying and steady on energy.
- Spice benefits: Cajun blends often include paprika, garlic, and cayenne, which bring antioxidants and may support circulation and metabolism.
- Customizable richness: You control the cream and cheese. Using half-and-half or lighter dairy keeps it creamy without going overboard.
- Veg-forward: Peppers and onions add vitamin C and flavor.
You can easily toss in spinach or mushrooms for more veggies.
Common Mistakes to Avoid
- Skipping the stir: One-pot pastas can stick. Stir every few minutes so nothing clumps on the bottom.
- Overcooking the pasta: Stop when it’s just tender. It will keep absorbing sauce as it rests.
- Adding cream too early: Boiling cream can split.
Stir it in near the end over gentle heat.
- Underseasoning: Broth, tomatoes, and dairy can mute spices. Taste at the end and adjust salt, Cajun seasoning, and acid (a squeeze of lemon helps brighten).
- Using the wrong pot size: A small pot leads to uneven cooking. Use a wide, heavy pot so the pasta can move freely.
Alternatives
- Protein swaps: Use shrimp (add in the last 3–4 minutes), andouille sausage (brown with the chicken or instead of it), or a plant-based sausage.
For vegetarian, skip meat and add mushrooms or chickpeas.
- Dairy options: Use half-and-half or evaporated milk for lighter creaminess. For dairy-free, try full-fat coconut milk and a dairy-free Parmesan-style topping.
- Pasta picks: Short shapes like penne, ziti, or rotini work best. For whole wheat or gluten-free pasta, monitor liquid and time closely; they often need a bit less time and may need extra broth.
- Extra veg: Stir in a few handfuls of baby spinach or kale during the last minute.
Frozen peas or corn can also go in at the end.
- Heat levels: Mild Cajun seasoning? Add cayenne or red pepper flakes. Too spicy?
Balance with a touch more cream and Parmesan.
FAQ
Can I make this without cream?
Yes. Use half-and-half, evaporated milk, or stir in a spoonful of cream cheese at the end for body. You can also skip dairy entirely and finish with a knob of olive oil and extra Parmesan or a dairy-free alternative.
What if my sauce is too thin?
Simmer uncovered for a couple of minutes and stir.
The starch from the pasta will thicken the sauce. If it’s still thin, add a small handful of Parmesan to help it tighten up.
What if the pasta isn’t done but the liquid is gone?
Add 1/4 cup of hot broth or water at a time, stir, and continue cooking. One-pot pastas can vary based on pot size and heat level, so adjust as needed.
Can I use pre-cooked chicken?
Yes.
Start by sautéing the vegetables, then add the pasta and broth. Stir in the cooked chicken during the final 3–4 minutes so it warms through without drying out.
How spicy is this?
It depends on your Cajun blend. Many are medium.
For more heat, add cayenne or red pepper flakes. For less, choose a mild blend and use extra cream to mellow it out.
What’s the best pot to use?
A wide Dutch oven or deep sauté pan with a lid. The wider base helps the pasta cook evenly and reduces sticking.
Can I make it ahead?
It’s best fresh, but you can cook it, cool it, and reheat with a splash of broth.
If you’re planning ahead, slightly undercook the pasta so it doesn’t go soft later.
Wrapping Up
One Pot Cajun Pasta brings big, cozy flavors with barely any cleanup. It’s flexible, fast, and perfect for busy nights when you still want something satisfying. Keep a good Cajun blend in the pantry and you can pull this together anytime.
Add your favorite protein, toss in extra veggies, and make it your own. Simple steps, bold taste, and one pot—hard to beat.