Cajun Chicken Pasta (one pot)

Every spoonful of this bold Cajun chicken pasta brims with robust New Orleans flavor. It’s an easy recipe that everyone in your family will love!

One pot pastas are pretty undemanding to cook but, if my mailbox is any indication, very much in demand. And why not? Pasta dinners are economical, filling, taste great, and if you can cook the whole meal in one pan, easy to make.

Almost everyone loves pasta, judging by the pasta aisle at the grocery store. Although dried pasta takes up almost an entire row in the store, lately it’s been pretty sparse pickings. It’s been a month since I’ve been able to score a box of ditalini. Last week, there was one lonely box of it on the bottom shelf. I scooped it up in a hurry.

You guys are going to love this Cajun chicken pasta with corn, bell peppers, and tomatoes in a creamy cheese sauce. The homemade Cajun seasoning I shared with you a couple of days ago adds just the right note of savory spiciness.

Don’t let the word Cajun scare you off. Sometimes Cajun foods are smokin’ hot but my Cajun blend is pleasantly warm and friendly to your palate. I use it to season everything from scrambled eggs to roasted sweet potatoes.

About This Recipe

A one pot pasta is made in one pot. Yup, hard to believe, isn’t it? Bet you couldn’t guess that.

I’ll expand on that statement a bit. The standard method of cooking pasta goes like this: it’s boiled in a large pan of water and drained in a colander before adding any type of sauce. This method results in lots of dishes to wash.

One pot pasta recipes are quite different: the sauce and pasta are cooked in the same pan. The sauce is made with quite a bit of liquid; in this case, 2 cups of chicken broth plus a can of undrained tomatoes.

The dry pasta absorbs that extra liquid as it cooks right in the sauce. The starchy release from the pasta is incorporated right into the sauce, imparting a wonderful creamy texture. Everything comes together so beautifully. And there’s only one pan to wash!

I bet you’re anxious to get started! Let’s run through the recipe here and I’ll give you extra tips to help out. Look for complete instructions, recipe measurements, and nutrition information on the recipe card below.

What You’ll Need

• Boneless Skinless Chicken Breast: You really can’t beat boneless skinless chicken breasts for convenience. They’re a good source of low calorie, low fat protein and are easy to transform into a delicious pasta dish like this one.
• Onion, Red Bell Pepper, Garlic: This trio of savory vegetables adds flavor and nutrition. Any type of onion is fine: red, yellow, cooking, sweet, whatever you have. If you prefer a green or yellow bell pepper instead of a red one, that’s just fine, too, or you can substitute chopped celery if you like that better.
• Cajun Seasoning: This seasoning blend of spices and herbs is what makes this dish Cajun pasta. If you like spicier heat, add a pinch of red pepper flakes as a garnish.
• Canned Tomatoes: Fire roasted diced tomatoes add a smoky component.
• Chicken Broth: Look for low sodium or no-salt-added broth to control the amount of added salt.
• Pasta: A short pasta such as ziti (in photos) farfalle, rotini, or penne works best in one pot pasta. Macaroni is fine, too.
• Corn: Canned or frozen corn is super convenient. If you have fresh corn, it definitely has the best flavor and texture.
• Cream: Heavy cream works best in this creamy pasta. You’ll only use a half cup which keeps the calorie count under 500 calories per serving (and the servings are generous).
• Parmesan Cheese: Grated Parmesan has tons of flavor. If you prefer another type of cheese, that’s fine, too. I’d suggest Monterey Jack or pepper Jack.
• Fresh Parsley: A handful of fresh chopped parsley brightens up the creamy pasta, keeping it from becoming too cloyingly rich.

How To Make It

Begin by prepping the ingredients. Cut the chicken breasts into thin strips, season with salt and pepper; set aside.

I like to use a dishwasher-safe plastic cutting board to cut meat. When I’m finished, I can just pop it into the dishwasher or a sink of hot soapy water to make sure bacteria doesn’t get transferred to other areas of my kitchen.

Using a clean cutting board, chop the onions, bell pepper, and garlic. Open the canned tomatoes and broth. Open the canned corn and drain it in a small colander.

Measure out the Cajun seasoning. Pour the cream into a measuring cup and set aside to warm up a bit. Grate or shred the cheese, if necessary.

Open the box of pasta and measure out 8 ounces. Generally, 8 oz. of a short pasta like macaroni is about 2 cups. Barilla has a really helpful chart that I refer to often.

Got everything prepped and ready to go? Let’s get cooking.

Heat a large skillet or Dutch oven over medium high heat. Add a splash of oil. Put the chicken into the pan, spread it into a single layer, and let it cook undisturbed for a couple of minutes so it browns nicely. Stir it and quickly brown the other side. It doesn’t have to be cooked all the way through.

Next, add the onions and peppers to the pan with the chicken. Cook them for a few minutes, stirring occasionally, until they begin to soften.

Add the garlic and the Cajun seasoning; stir and cook for a minute until the garlic gets really fragrant.

Now add the undrained tomatoes, chicken broth, and the dry pasta to the pan. Give it a good stir, making sure all the pasta is submerged.

Bring the pan to a boil, then turn the heat down to medium. Cover the pan and cook until the pasta is al dente, about 15 to 17 minutes for ziti. The cooking time depends on what type of pasta you choose so use the cooking directions on the package as a guide.

Stir the pasta a few times while it’s cooking. If it seems like it’s getting a little dry or sticking to the bottom, add a little extra broth or water. Lower the heat a bit, if necessary.

When the pasta is tender, reduce the heat to low. Warm the cream slightly in the microwave for thirty seconds. If you add ice cold cream to the hot sauce, it may curdle.

Slowly pour the cream into the pan, stirring constantly. Add the parmesan cheese, corn, and chopped parsley. Heat a couple of minutes until the cheese melts and the sauce thickens.

Turn off the heat, cover the pan, and let it sit for a few minutes. Don’t skip the “resting” time. The pasta has to settle down a little. It releases some starch and absorbs a bit more of liquid.

Just take a breather, call everyone to the dinner table, say grace, or whatever. Slow your brain and body down and enjoy this wonderful pasta dinner.

Wondering what to serve with Cajun chicken pasta? It’s a pretty complete meal all on its own. A crisp green salad or dish of fresh fruit contrast nicely with creamy pasta and can be made ahead. Try classic arugula salad with lemon vinaigrette or a citrus salad. Homemade corn muffins or corn bread are a good choices, too.

FAQs

Make It Your Own

• Prefer dark meat? Substitute boneless skinless chicken thighs.
• Not fond of Cajun? Substitute my fajita seasoning, 1:1, for the Cajun seasoning.
• Instead of canned corn, sub in a different canned vegetable of your choice. Fresh baby spinach is good, too.

Make-Ahead Ideas

Wondering what you can do ahead of time to expedite things? Prep the onion and bell pepper up to a day ahead and refrigerate in a covered container. The parsley can be washed and dried. Grate the cheese and refrigerate it.

If you’re using homemade Cajun seasoning, that will keep in your pantry for a long time, up to two years.

Storage & Reheating Tips

Promptly cover and refrigerate any leftover Cajun chicken pasta. It will keep for a few days.

To reheat individual portions, microwave using medium power in 30 second increments until warmed up. Try not to overdo it. Larger portions can be gently heated in a skillet over medium low heat until warmed through.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

4 servings

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Every spoonful of this bold Cajun chicken pasta brims with robust New Orleans flavor. It’s an easy recipe that everyone in your family will love!

Instructions

• Heat a large straight sided skillet or Dutch oven over medium-high heat.

• Season chicken with salt and pepper. When pan is hot, add olive oil and chicken. Cook for 3 to 4 minutes, stirring once or twice, or until lightly browned but not yet cooked all the way through.

• Add onions and bell peppers and cook, stirring occasionally, for 3 to 4 minutes or until onions are translucent.

• Add garlic and Cajun seasoning and cook, stirring, for 1 minute or until garlic is fragrant.

• Add diced tomatoes, chicken broth, and pasta.

• Stir well to combine, bring to a boil, and push down pasta so it is submerged in broth.

• Reduce heat to medium, maintaining a simmer. Cover and cook, stirring frequently, until pasta is al dente, about 15 to 17 minutes (depending on which pasta you choose).

• Warm cream slightly in microwave for 30 seconds.

• Reduce heat to low; stir in cream, parmesan cheese, corn and parsley.

• Once parmesan has melted and sauce has thickened slightly, turn off heat and cover for 3 minutes.

• Serve in shallow bowls, garnished with additional parsley or red pepper flakes, if desired.

Notes

• We recommend a short pasta such as ziti (as pictured), farfalle, rotini, or penne.
• Leftover pasta should be refrigerated promptly in a covered container. It will keep for 3 days. Reheat gently in microwave or small skillet.
• If you’re not a fan of corn, choose an alternative canned vegetable of your liking. Baby spinach leaves are a good choice, too.

Nutrition Information

Calories: 480kcal, Carbohydrates: 29g, Protein: 37g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 123mg, Sodium: 1336mg, Potassium: 1035mg, Fiber: 4g, Sugar: 9g, Vitamin A: 3636IU, Vitamin C: 65mg, Calcium: 260mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.