This One Pot Cajun Chicken Pasta is a reliable, comforting recipe designed for real home cooking. Everything comes together in a single pot, which means less cleanup and a sauce that fully absorbs into the pasta instead of sitting on top.
The recipe is carefully balanced to deliver bold Cajun flavor without overwhelming heat, tender chicken that stays juicy, and a creamy sauce that holds its texture. If you follow the steps as written, you can expect consistent results every time. This is the kind of meal you can make with confidence on a busy weeknight and still be proud to serve.
Table of Contents
Why This Recipe Works
This recipe works because each step is intentional and tested.
The chicken is browned first to build flavor, then removed so it doesn’t overcook. The vegetables are sautéed in the same pot, capturing the browned bits left behind. Cooking the pasta directly in seasoned broth allows it to absorb flavor while releasing starch that naturally thickens the sauce.
Cream is added in stages to prevent curdling, and a small amount of cornstarch ensures the sauce thickens gently without becoming heavy or gluey. Finishing the dish off heat keeps the texture smooth and balanced.
Ingredients You’ll Need for One Pot Cajun Chicken Pasta
- 1½ tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ tablespoons Cajun seasoning, divided
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 small red onion (5–6 oz), halved and thinly sliced
- 2 garlic cloves, minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- ¾ cup heavy cream, divided
- 12 oz penne pasta
- 2 teaspoons cornstarch, mixed with 1 tablespoon water
- ¾ cup finely grated Parmesan cheese
- 3 tablespoons fresh parsley, minced
- Salt and freshly ground black pepper, to taste
How to Make One Pot Cajun Chicken Pasta (Step-by-Step)
Step 1: Brown the Chicken
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Toss the chicken with ½ tablespoon Cajun seasoning. Add the chicken in a single layer and cook for about 3 minutes per side, until lightly browned and just cooked through. Transfer to a plate and cover loosely to keep warm.
Step 2: Sauté the Vegetables
Add the remaining ½ tablespoon olive oil to the same pot. Add the bell peppers and red onion and cook for about 3 minutes, until slightly softened. Stir in the garlic and remaining Cajun seasoning and cook for 1 minute, just until fragrant.
Step 3: Add Liquids and Pasta
Pour in the chicken broth, diced tomatoes, and ½ cup heavy cream. Bring the mixture to a gentle boil. Add the penne pasta and stir to ensure it is fully submerged.
Step 4: Cook the Pasta
Cook, stirring frequently, for 12–13 minutes until the pasta is nearly tender and the liquid has reduced into a loose sauce.
Step 5: Thicken the Sauce
Stir in the cornstarch mixture and cook for about 1 minute, until the sauce thickens and the pasta is just tender.
Step 6: Finish the Dish
Remove the pot from the heat. Stir in the remaining ¼ cup cream, Parmesan cheese, parsley, and cooked chicken. Season with salt and pepper to taste. Let rest for 2–3 minutes before serving.
Common Mistakes to Avoid
- Overcooking the chicken, which can make it dry
- Not stirring the pasta, causing it to stick to the pot
- Adding Parmesan over high heat, which can lead to a grainy sauce
Tips for Best Results
- Use a Cajun seasoning with moderate salt so you can adjust seasoning at the end
- Maintain a gentle boil while cooking the pasta to avoid rapid liquid loss
- Finely grate the Parmesan so it melts smoothly into the sauce
Storage, Reheating, and Make-Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a small splash of broth or cream to loosen the sauce.
For make-ahead prep, chop the vegetables and chicken up to 24 hours in advance and store separately in the refrigerator.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well. They may need 1–2 additional minutes of cooking time.
Is this recipe very spicy?
The heat level is moderate. Use a mild Cajun seasoning if you prefer less spice.
Can I substitute another pasta shape?
Similar pasta shapes can work, but liquid amounts and cooking time may need slight adjustment.
Final Thoughts
This One Pot Cajun Chicken Pasta is a dependable, flavorful recipe that fits comfortably into everyday cooking. It’s creamy without being heavy, bold without being overpowering, and simple enough to make with confidence. Follow the steps, trust the process, and enjoy a dish that delivers every time.
For more satisfying one pot pasta recipes, don’t miss this easy creamy beef pasta with garlic butter, a reader favorite on the site.
One Pot Cajun Chicken Pasta
Ingredients
- 1 teaspoon olive oil, ½ divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Cajun seasoning, ½ divided
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 small red onion (5–6 oz), halved and thinly sliced
- 2 garlic cloves, minced
- 2 cans(14.5 oz) low-sodium chicken broth
- 1 can(14.5 oz) fire-roasted diced tomatoes, undrained
- ¾ cup heavy cream, divided
- 12 oz penne pasta
- 2 teaspoons cornstarch, mixed with 1 tablespoon water
- ¾ cup finely grated Parmesan cheese
- 3 teaspoons fresh parsley, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Toss the chicken with ½ tablespoon Cajun seasoning. Add in a single layer and cook about 3 minutes per side until lightly browned. Remove and cover loosely.
- Add remaining olive oil to the same pot. Add bell peppers and red onion and cook about 3 minutes until slightly softened. Stir in garlic and remaining Cajun seasoning and cook 1 minute until fragrant.
- Pour in chicken broth, diced tomatoes, and ½ cup heavy cream. Bring to a gentle boil. Add penne pasta and stir to submerge.
- Cook, stirring frequently, for 12–13 minutes until pasta is nearly tender and sauce has reduced.
- Stir in cornstarch mixed with water and cook about 1 minute until sauce thickens.
- Remove from heat. Stir in remaining cream, Parmesan, parsley, and cooked chicken. Season with salt and pepper. Let rest 2–3 minutes before serving.
Notes
- Stir pasta frequently to prevent sticking.
- Use Cajun seasoning with moderate salt for better control.
- Always add Parmesan off the heat to keep the sauce smooth.
