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This Cajun Chicken Pasta is the definition of an easy, flavor-packed meal. Made in one pan with easy-to-find ingredients, it delivers tender chicken and perfectly cooked noodles in a creamy, Cajun-spiced sauce, all in under 30 minutes.
Looking for more recipes featuring Cajun Seasoning? Bookmark Instant Pot Jambalaya, Instant Pot Red Beans and Rice, and Blackened Mahi Mahi to try next!
Kristen's Keys for Cajun Chicken Pasta
Before you start cooking, pay attention to the following tips to ensure this one-pot dinner turns out flavorful and creamy every time.
- Opt for a pasta shape that the sauce can easily cling to. Rotini, elbow, or corkscrew noodles have ridges that grab and trap the Cajun-spiced sauce, ensuring every noodle (and every bite) is perfectly flavored.
- A large, deep skillet with a lid works best. It provides enough surface area to brown the chicken while also having the depth needed to cook the pasta evenly. If you use a saucepan instead, plan to stir the pasta more frequently to prevent sticking and add 1-2 minutes to the cook time for even doneness.
- Fire-roasted tomatoes add additional depth and flavor. Swapping regular diced tomatoes for fire-roasted tomatoes is another way to pack bold flavor in a quick-cooking dinner recipe.
- Let the cream cheese sit at room temperature while you prepare the pasta. This gives it time to soften so it blends smoothly into the pasta at the end of cooking.
Notes on Ingredients
- Chicken: Boneless skinless chicken breasts or thighs work equally well.
- Cajun Seasoning: Use homemade cajun seasoning or store-bought cajun seasoning to season both the chicken and pasta as it cooks.
- Pasta: Rotini, corkscrew noodles, or elbow noodles are all equally great options.
- Aromatics: Minced fresh or jarred garlic and a diced yellow or white onion helps to build depth.
- Bell Pepper: Opt for a sweet bell pepper (red, orange, or yellow) over a green bell pepper for a bit of sweetness.
- Diced Tomatoes: If you can find them, fire-roasted is the way to to go here. If not, regular diced tomatoes will work.
- Chicken Stock: Opt for low-sodium to control the overall sodium content.
- Cream Cheese: Helps to balance out the spice in this pasta and adds a satisfying creamy finish. Opt for full-fat or reduced fat cream cheese, as fat-free cream cheese can separate when heated and leave an off-putting taste.
How to Make One-Pot Cajun Chicken Pasta
Think of this section as me right there in the kitchen, giving you helpful tips along the way.
Step One: Cube & Season Chicken
Cut chicken breasts or thighs into bite-sized pieces, discarding any fat or grizzle you come across. Once cubed, sprinkle the chicken with Cajun seasoning on each side to build flavor right from the get go.
Step Two: Sauté Chicken
Heat a bit of oil in a large, deep skillet. Once heated, add in the seasoned chicken and cook until the chicken is fully lightly browned on each side.
Step Three: Add Onions & Peppers
Once the chicken is golden, add in the minced onion and diced red bell pepper. Sauté until the onions and peppers are softened. Then add the garlic and cook for 30-60 seconds longer to toast the garlic, without burning it.
Step Four: Build Sauce
Add chicken stock, tomatoes, and additional Cajun seasoning to the pan and stir to combine. Cover the pan and bring the mixture to a boil.
Step Five: Add Pasta & Simmer
Once the mixture is boiling, remove the lid, add the pasta, and stir to combine. Bring the mixture back to a boil, then reduce the heat, cover, and simmer until the pasta is tender and has absorbed most of the sauce. Keep in mind that you will want to remove the lid and give the pasta a stir every minute or so to ensure even cooking.
Notice the liquid evaporating before the pasta is fully tender? Lower the heat and add additional chicken stock ¼ cup at a time.
Step Six: Finish with Cream Cheese
Add the cream cheese to the pasta and continue to simmer until the cream cheese has melted into the pasta and the pasta is creamy. I recommend cubing the cream cheese prior to adding it to the pan, which will help it melt smoothly and quickly.
Step Seven: Serve
This Cajun Chicken Pasta is hearty enough to stands on its own. However, if you would like to add a side of vegetables, I recommend pairing with a simple side salad, like Mandarin Orange Salad or Avocado Spinach Salad, or steamed veggies on the side.
Recipe Modifications
- Gluten-Free: I have had success using Barilla gluten-free rotini noodles, as they don't give off as much starch as other gluten-free brands. You also should confirm your chicken broth is gluten-free as well.
- Controlling the Spice: For a spicier version of cajun pasta, stir in 1 to 2 teaspoons of hot sauce to the pasta after it has cooked. For a milder version, reduce the Cajun seasoning in half.
- Swap out the Chicken: In place of chicken, use sliced andouille or smoked sausage. No need to season the sausage with Cajun seasoning, as it is already well seasoned. You can omit the meat altogether if desired.
- Meatless Option: Replace chicken stock with vegetable broth, omit the chicken, and reduce the Cajun seasoning in half.
- Dairy-Free: Use your favorite non-dairy cream cheese. I don't recommend omitting it altogether, as it brings balance to an otherwise spicy dish.
More Easy One-Pot Pasta Dinners
Cajun Chicken Pasta
Video
Ingredients
- 1 pound boneless, skinless chicken breasts, or thighs
- 1 tablespoon Cajun seasoning, divided
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, minced
- 1 large sweet bell pepper (red, yellow, or orange), seeded and diced
- 1 tablespoon minced garlic
- 15 ounces fire-roasted diced tomatoes, undrained
- 2 cups low-sodium chicken stock
- 8 ounces rotini pasta, ½ box
- 4 ounces cream cheese, softened and cut into cubes
- green onions, for serving
Instructions
- Cut the chicken into 1-inch cubes. Sprinkle the cubed chicken with ½ tablespoon of the cajun seasoning and toss to evenly coat.
- Heat the oil in a large deep skillet over medium-high heat. Once the oil is heated, add the seasoned chicken to the skillet and cook, stirring often, for a couple of minutes on each side, or just until the outside gets some color.
- Add the diced onion and red bell pepper to the skillet and saute for 2-3 minutes, or until the onion begins to soften. Add the garlic and saute for 30 seconds just to toast.
- Add the chicken broth, tomatoes, and the remaining ½ tablespoon of Cajun seasoning to the pan and stir to combine, while scraping up any browned bits on the bottom of the saucepan. Cover and bring the mixture to a boil.
- Once boiling, remove the lid, add in the pasta, and turn the heat down to medium-low. Cover and let the pasta simmer for about ten minutes, removing the lid to stir every couple of minutes, until the pasta is tender and has absorbed most of the sauce. If you notice the liquid evaporating before the pasta is tender, lower the heat and add additional chicken stock ¼ cup at a time as needed.
- Remove the lid, add in cream cheese, and stir into pasta. Continue to cook the pasta uncovered, stirring often, until the cream cheese has melted and the pasta has finished cooking about 5 minutes.
- Top the pasta with sliced green onions and serve.
Equipment
- 4 to 6 quart deep skillet that can be fitted with a lid
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2017 and updated in 2026.
This pasta is so good! It’s quick to make and very flavorful. My husband and I both loved it.
Thanks so much for sharing, JoAnn!
This recipe was full of flavor and an easy mid-week dinner!
Love hearing you enjoyed, Angela! Thanks for taking the time to share the review.
Easy and oh so flavorful!
Love hearing you enjoy this pasta!
We loved this, it was so delicious! Everybody went back for seconds!
Wonderful! Thanks for sharing, April!
This had the most amazing flavor! I love anything cajun, so I knew I'd love this and it was super easy to make too, thank you!
You are so welcome, Jessica! So glad you enjoyed
Creamy and spicy at the same time. Really good! The family loved it!
Didn’t follow the measurements on the pepper, onion, and tomato. Used a whole green pepper. Half of red onion an a whole tomato. It was so good !!
Thank you for sharing, Bill! So happy to hear you enjoyed the pasta!