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This easy creamy Cajun chicken pasta recipe has a spicy sauce that's on the lighter side. It's quick and tasty!

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!
Course Main Course
Cuisine Cajun
Keyword Cajun chicken pasta recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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.