This no-fuss one pot creamy Cajun chicken pasta is simple, spicy, and delicious. An easy 30 minute weeknight meal idea that’s packed with flavor!
This post was originally published on March 25, 2016. I am going through and updating some of my old posts with new photos, better info, and more clearly written recipes.
I was going to make this pasta the
old fashioned usual way, but I figured to heck with it – let’s do this in one pot.
The appeal of one pot dishes for me is the way the starch releases from the pasta and thickens the sauce.
Sure, it saves on dishes too… but let’s get real here. I don’t do my own dishes if I can possibly avoid it!
This easy Cajun chicken pasta recipe isn’t too spicy. I enjoyed it, so it can’t be. 😛
It does have a little bit of kick, though. My husband loves spicy food and enjoyed this dish, so there you go.
How to make creamy Cajun chicken pasta in one pot
Sauté your onions for 5 minutes; add chicken to the pot and cook for a few minutes.
Add the sun-dried tomatoes, chicken broth, water, cream, garlic, Cajun seasoning, and pasta to the pot.
Bring it to a boil; let it gently boil for 10-15 minutes or until pasta is al dente and sauce is reduced.
Stir in basil & parmesan cheese.
I wouldn’t go so far as to call the creamy Cajun sauce in this recipe healthy, but the cream and parmesan cheese is split amongst at least four servings, so it’s not too bad. This definitely is a healthier Cajun chicken pasta than it could be.
You may also like my Creamy Cajun Chicken recipe.
Between the Cajun seasoning, fresh basil, sun-dried tomatoes, onions, and garlic, there’s a lot of flavor in this dish, which takes the chicken breast from bland to grand.
This creamy Cajun chicken pasta is great for busy weeknights, and it makes pretty damn good leftovers for lunch the next day! No sad desk lunches the day after you make this dish.
What’s in Cajun seasoning?
I use a pre-made Cajun seasoning blend to save time/effort, but it’s easy enough to make your own. It usually contains garlic powder, paprika, black pepper, onion powder, cayenne pepper, thyme, oregano, red pepper flakes, and salt.
Want to kick up the spice in this dish? Add some more cayenne pepper.
I hope you’ll give this Cajun chicken pasta recipe a go!
Do you ever make one pot pastas?
Let me know in the comments below if you’ve tried this recipe!
One Pot Cajun Chicken Pasta
This no-fuss one pot Cajun chicken pasta is simple, creamy, spicy, and delicious. An easy 30 minute weeknight meal idea that's packed with flavor!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 2 chicken breasts cut into bite-size pieces
- 1/4 cup sun-dried tomatoes chopped
- 1 (10 fluid ounce) can chicken broth
- 1 cup heavy/whipping cream
- 3 cups water
- 2 tablespoons Cajun seasoning (use a salt-free one)
- 1-2 cloves garlic minced
- 3 cups uncooked fusilli pasta
- 1/2 cup parmesan cheese
- 6 leaves fresh basil chopped
- Add the butter and olive oil to a fairly large pot over medium-high heat.
- Add the onion to the pot and sauté for about five minutes, stirring occasionally (ok if it lightly browns).
- Meanwhile, cut the chicken breasts into bite-size strips, and trim off any excess fat/gristle if necessary. Add chicken to the pot and cook it for a couple of minutes until the outside of the chicken turns white.
- Add the sun-dried tomatoes, chicken broth, cream, water, Cajun seasoning, garlic, and pasta to the pot. Stir. Increase heat to high. Once it comes to a boil, reduce heat to medium-high (or lower) so it's gently boiling.
- Cook for 10-15 minutes (stir occasionally so pasta won't stick to the bottom) or until the pasta is done and the liquid is reduced to a level you're satisfied with.
- Stir in the parmesan cheese and basil before serving.
- This recipe is accurate as tested on my stove. However, stoves (especially electric ones) can vary, so if you notice the pasta is not yet cooked and there doesn't seem to be enough liquid, I suggest using your best judgment and adding a bit more liquid as needed, a half cup at a time until the pasta is cooked.
- Some pastas absorb more liquid than others, so I suggest sticking to the type of pasta I recommend in this recipe.
- I used the sun-dried tomatoes that are packed in oil.
- Some Cajun seasonings have a lot of salt, so be careful or this dish can be over-salted really quickly.