One Pot Cajun Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Cook the penne according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with 1 tablespoon of the Cajun seasoning. Place them in the skillet and cook for about 3 minutes per side, until the internal temperature reaches 165°F. Remove the chicken and set aside.
- Wipe the skillet clean, then return it to medium heat. Melt the butter and sauté the garlic for about 30 seconds. Whisk in the flour and cook for another 30 seconds.
- Slowly pour in the half-and-half, starting with about 1 tablespoon at a time, whisking constantly. Once about 1/2 cup has been added, you can add the rest more quickly. The sauce should thicken in less than a minute.
- Stir in the Parmesan cheese until fully melted. Add the remaining 1/2 tablespoon Cajun seasoning, plus salt and pepper to taste.
- Add the cooked penne to the sauce and toss to coat. Top with diced tomato, parsley, extra Parmesan, and the sliced cooked chicken. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!I Used to Think One-Pot Pasta Was a Lie
I’ll be honest with you. For years I rolled my eyes at any recipe that claimed to be “one pot.” Because usually? It’s a trick. You still have to boil pasta separately, drain it, maybe even sear meat in a second pan. By the time dinner’s done, your sink looks like a dishwashing crime scene.
But this one pot cajun chicken pasta? This one’s the real deal. I mean, yes, technically you do cook the pasta in a separate pot of salted water. But everything else the chicken, the sauce, the magic happens in a single skillet. And the whole thing comes together in 21 minutes. Twenty-one. That’s less time than it takes to decide what to order for takeout.
The first time I made this, I actually stood at the stove and ate a forkful straight from the pan. The creamy sauce, the kick of Cajun seasoning, the tender chicken… I knew I’d found my new weeknight secret weapon. Trust me on this.
What Is Cajun Chicken Pasta?
If you’ve never had it, think of it as the love child of a creamy Alfredo and a bold, spicy jambalaya. It’s a Southern-inspired pasta dish where tender, seasoned chicken meets a rich, velvety sauce that’s got just enough heat to wake up your taste buds without sending you reaching for a glass of milk.
The star here is the Cajun seasoning. It’s a blend of paprika, garlic powder, onion powder, cayenne, and a few other spices that gives the whole dish that signature smoky, slightly spicy flavor. And when you pair it with a creamy half-and-half sauce and nutty Parmesan? That’s the kind of combination that makes you want to lick the plate.
Here’s the thing about this version though. It’s not fussy. You don’t need a pantry full of exotic ingredients or a culinary degree. It’s just good, honest food that comes together fast. And the best part? The whole dish minus the pasta pot comes together in one skillet. Which means fewer dishes. Which means more time for you to actually sit down and enjoy dinner.
Ingredients for One Pot Cajun Chicken Pasta
Let’s talk about what you’ll need. The beauty of this recipe is that the ingredient list is short, and most of it is stuff you probably already have in your kitchen. Here’s what makes it work:
- Penne pasta I use 8 ounces, which is about half a standard box. Penne’s ridges are perfect for catching that creamy sauce.
- Boneless skinless chicken fillets About 1 pound total. Two medium fillets work perfectly. You can use chicken leg cuts too, just increase the cook time slightly.
- Cajun seasoning 1 ½ tablespoons total, divided. You’ll use most of it on the chicken, then a little goes into the sauce at the end.
- Olive oil For searing the chicken. I like California-grown olive oil, but any good quality one works.
- Unsalted butter This is where the richness starts. Don’t skip it.
- Garlic Two fresh cloves, minced. Please don’t use the jarred stuff here. Fresh makes a real difference.
- All-purpose flour Just a tablespoon. It helps thicken the sauce without making it gluey.
- Half-and-half 1 ½ cups. This is the secret to that luscious, creamy texture. It’s rich enough to feel indulgent but not so heavy that it weighs you down.
- Grated Parmesan cheese ⅓ cup, plus more for serving. Buy a block and grate it yourself if you can. Pre-shredded stuff has anti-caking agents that can make the sauce grainy.
- Salt and black pepper To taste. Go easy on the salt since Cajun seasoning already has plenty.
- Diced tomato One fresh tomato, diced. It adds a pop of color and a little freshness that cuts through the richness.
- Fresh parsley A couple tablespoons, chopped. For garnish and a hint of freshness.
A quick note on substitutions. If you don’t have half-and-half, you can use whole milk or light cream. Just know that the sauce won’t be quite as thick. And if you want to make your own Cajun seasoning, go for it. It’s easy to control the heat and salt that way.
How to Make Cajun Chicken Pasta
Alright, let’s get cooking. I’ll walk you through the four main stages. Each one is simple, and I’ll share the little tricks I’ve learned along the way.
Stage 1: Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add your penne and cook it according to the package directions until it’s al dente. Here’s the trick: undercook it by about a minute. The pasta will continue to soften slightly when you toss it with the hot sauce later. Drain it and set it aside. Don’t rinse it you want that starch to help the sauce cling.
Stage 2: Sear the chicken. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season both sides of your chicken fillets with 1 tablespoon of the Cajun seasoning. Make sure it’s evenly coated. Place the chicken in the hot skillet and listen for that satisfying sizzle. Cook for about 3 minutes per side, until the internal temperature hits 165°F. The outside should be golden brown and slightly crispy. Remove the chicken to a plate and let it rest.
Stage 3: Build the creamy sauce. Wipe the skillet clean this gets rid of any burnt bits then return it to medium heat. Melt the butter and add the minced garlic. Sauté it for about 30 seconds until it’s fragrant. Whisk in the flour and cook for another 30 seconds. This is your roux, and it’s the foundation of the sauce. Now, slowly pour in the half-and-half. Start with just a tablespoon at a time, whisking constantly. Once about ½ cup is incorporated, you can add the rest more quickly. The sauce should thicken in less than a minute. Stir in the Parmesan cheese until it’s fully melted, then add the remaining ½ tablespoon of Cajun seasoning plus salt and pepper to taste.
Stage 4: Combine and serve. Add the cooked penne to the sauce and toss everything together until every piece of pasta is coated in that gorgeous creamy sauce. Slice the rested chicken into strips. Serve the pasta topped with the sliced chicken, a sprinkle of diced tomato, a shower of fresh parsley, and extra Parmesan. Serve immediately while it’s hot and luscious.
Tips for the Best Cajun Chicken Pasta
I’ve made this recipe more times than I can count, and I’ve learned a few things along the way. Here are the tips that make the biggest difference:
- Don’t overcook the chicken. Use a meat thermometer. 165°F is the magic number. Overcooked chicken turns dry and tough, and nobody wants that.
- Cook the pasta to al dente. It will continue to soften when you toss it with the hot sauce. If you cook it fully, you’ll end up with mushy pasta.
- Use hot oil before adding the chicken. If the oil isn’t hot enough, the chicken will steam instead of sear, and you won’t get that beautiful golden crust.
- Adjust the heat level. Cajun seasoning blends vary. Some are mild, some are fiery. Start with the amount in the recipe, then taste and adjust. You can always add more heat, but you can’t take it away.
- Make your own Cajun seasoning. It’s easy and gives you control over the salt and spice. A simple blend of paprika, garlic powder, onion powder, cayenne, oregano, and thyme works great.
Texture Targets
What to look for: The sauce should coat the back of a spoon. When you drag your finger through it, the line should hold. If it’s too thin, let it simmer for another minute. If it’s too thick, add a splash of half-and-half or milk.
Variations to Try
This one pot cajun chicken pasta is pretty perfect as is, but I love how adaptable it is. Here are a few ways to switch it up:
- Add vegetables. Sauté some bell peppers, mushrooms, or zucchini along with the garlic. Or stir in a handful of spinach at the end until it wilts.
- Swap the protein. Use shrimp instead of chicken. They cook much faster just 1 ½ minutes per side. Or make it vegetarian by loading up on veggies.
- Make it spicier. Add an extra pinch of cayenne pepper or a dash of hot sauce to the sauce.
- Use a different pasta shape. Bowtie pasta, fusilli, or even spaghetti work great. Just adjust the cooking time according to the package.
- Go dairy-free (ish). Substitute the half-and-half with full-fat coconut milk. The sauce won’t be as thick, but it’ll still be creamy and delicious.
Storage and Reheating
Got leftovers? Lucky you. Here’s how to keep them tasting great:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stove over low heat, stirring often. Add a splash of milk or half-and-half to restore the creaminess.
- Microwave in 1-minute bursts, stirring between each, until heated through.
- Freeze cooled pasta in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating. Note that the sauce may separate slightly upon thawing, so stir well and add a little cream when reheating.
Frequently Asked Questions
Go make this tonight. Your future self with fewer dishes and a happy stomach will thank you. And if you’re looking for more easy weeknight dinners, check out our Cajun Chicken Pasta Pinterest board for even more inspiration.
Source: Nutritional Information
