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Easy One Pot Cajun Chicken Pasta

If you’re craving bold flavors but don’t want a pile of dirty dishes, this One Pot Cajun Chicken Pasta is the perfect solution. Tender chicken, colorful bell peppers, and pasta all simmer together in a creamy Cajun-seasoned sauce for a dish that’s comforting, satisfying, and ready in under 40 minutes.

This recipe is perfect for busy weeknights, and the best part? Everything cooks in just one pot for easy prep and cleanup!

Why You’ll Love This Recipe

  • Quick & simple: Ready in about 40 minutes from start to finish.
  • One pot magic: No extra pans, just one pot for cooking chicken, veggies, pasta, and sauce.
  • Bold flavors: Creamy Cajun sauce with just the right kick of spice.
  • Versatile: Customize with shrimp, sausage, or extra veggies.

Ingredients You’ll Need

  • Olive oil – or substitute avocado or vegetable oil.
  • Chicken breasts – thighs also work; just adjust the cook time slightly.
  • Cajun seasoning – homemade is best to control spice and salt.
  • Bell peppers – use red, yellow, or any color combo you like.
  • Red onion & garlic – add flavor and aroma.
  • Chicken broth – low-sodium preferred.
  • Fire roasted diced tomatoes – for smoky depth.
  • Heavy cream – makes the sauce creamy and rich.
  • Penne pasta – holds sauce beautifully.
  • Cornstarch + water – thickens the sauce slightly.
  • Parmesan cheese – freshly shredded for the best flavor.
  • Fresh parsley – for color and freshness.
  • Salt & pepper – to taste.

How to Make One Pot Cajun Chicken Pasta

  1. Cook the chicken: Heat olive oil in a large pot. Season chicken with Cajun seasoning, then cook until golden and fully cooked. Remove and keep warm.
  2. Sauté the veggies: In the same pot, add more olive oil. Cook bell peppers and onion until softened, then stir in garlic and more Cajun seasoning.
  3. Build the sauce: Pour in chicken broth, tomatoes, and part of the heavy cream. Bring to a boil.
  4. Cook the pasta: Add pasta and cook until almost tender, stirring often. Stir in the cornstarch mixture to thicken.
  5. Finish it off: Add remaining cream, parmesan, parsley, and the cooked chicken back into the pot. Toss everything together until creamy and delicious.
  6. Serve warm: Garnish with extra parsley and parmesan if desired.

Variations

  • Swap the protein: Use shrimp (just 2–3 minutes to cook) or andouille sausage for a smoky twist.
  • Make it vegetarian: Replace chicken with zucchini, mushrooms, corn, spinach, or carrots.
  • Extra creamy: Stir in a little cream cheese instead of the last splash of cream for tangy richness.
  • Spice level: Adjust Cajun seasoning to suit your taste.

Tips for Success

  • Don’t overcook the chicken—just until it reaches 165°F inside.
  • Cook pasta to al dente; it will soften slightly off the heat.
  • Homemade Cajun seasoning gives the best balance of flavor and spice.
  • Different pasta shapes may need more or less liquid, so adjust as needed.

Serving Ideas

Pair this creamy Cajun pasta with corn on the cob, a crisp green salad, or warm garlic bread to round out the meal.

Storage

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm gently on the stovetop or microwave, adding a splash of broth or cream if needed.

One Pot Cajun Chicken Pasta Recipe

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 1 ½ Tbsp olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 ½ Tbsp Cajun seasoning (homemade or store-bought)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • ¾ cup heavy cream, divided
  • 12 oz penne pasta
  • 2 tsp cornstarch + 1 Tbsp water
  • ¾ cup parmesan cheese, shredded
  • 3 Tbsp parsley, minced
  • Salt & pepper, to taste

Instructions

  1. Heat 1 Tbsp oil in a large pot. Toss chicken with ½ Tbsp Cajun seasoning, cook until golden and cooked through. Remove and keep warm.
  2. Add remaining oil, sauté peppers and onion for 3 minutes. Stir in garlic and 1 Tbsp Cajun seasoning; cook 1 more minute.
  3. Add broth, tomatoes, and ½ cup cream; bring to a boil. Stir in pasta.
  4. Cook 12–13 minutes until pasta is almost tender. Add cornstarch mixture; cook until thickened.
  5. Stir in remaining cream, parmesan, parsley, and chicken. Season to taste. Serve warm.