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This Cajun Chicken Pasta recipe is easy and quick – ready in about 30 minutes – and offers spicy, creamy satisfaction all round. It’s a one pan dinner with Cajun deliciousness and vegetables thrown in too.
We are big lovers of Cajun in our house (the cheers that go up when the words ‘Dirty Rice‘ are spoken!) I knew I needed this similar flavouring in a quick one pot pasta so we could enjoy it more often, so here is my Cajun Chicken Pasta!
Cajun seasoning is made up of a blend of spices from a cuisine that originates from Louisiana, with roots in French Canadian cooking, and I fell in love with it on a visit to New Orleans.
While there’s no definitive list of ingredients and it can vary, it usually incorporates onion, paprika, pepper, salt and often cayenne, turmeric, oregano and thyme.
You could make your own Cajun mix but supermarket jars have done it for us, are easily accessible and fairly cheap, so it makes more sense to buy it ready made (I do this with all of my Cajun recipes.)
Just be aware they will vary A LOT in how strong they taste, so if you’re concerned about this being too spicy, use half the amount and add more later if needed. (If it does end up being too spicy, you could always dampen down the heat with a little more cream cheese or even some natural or Greek yoghurt.)
This is a real hearty meal in one pot that takes about half an hour, with plenty of meatiness, crunchy vegetables and satisfying pasta, but if you’d like you could serve it up with Flatbreads or a Waldorf Salad on the side to bulk out the servings.
Why you’ll love this Cajun Chicken Pasta recipe
⭐️ Convenient one pan recipe
⭐️ Packed with hidden veggies
⭐️ Super tasty and packs a punch
Sarah’s Notes
The first time I made this dish I made it far too dry, and since then (as with all of my one pot chicken pastas such as Marry Me Chicken Pasta and Peri Peri Chicken Pasta) I always make sure I make plenty of stock.
For a standard serving of 4, I always make up 750ml/3.25 cups but only add 500ml/2 cups to start with. I then check on the pasta as it cooks and add more if it’s looking dry.
This is a really delicious bowl of food with a thick sauce, made lovely and silky with the pasta cooking IN the liquid too, so for this we need to use a sturdy type of pasta so it can stand up to the sauce and being stirred plenty.
I often use penne for this, but rigatoni, fusilli or pappardelle would also be great.
Cajun Chicken Pasta Ingredients
- Chicken breasts – We’re dicing up skinless and boneless breasts for this recipe.
- Cajun spice mix – Use whichever brand you prefer but note that the spice level may vary greatly!
- Onions and garlic – I use pre-prepared frozen but fresh is OK too.
- Veggies – Green peppers and celery.
- Dried pasta – Use you preferred pasta type, any will work as long as it’s fairly sturdy.
- Vegetable stock – Any good quality, fairly low salt, vegetable stock is fine. I think Marigold brand is the best around.
- Tinned tomatoes – Any type of chopped tinned tomatoes will work for this. I do find that better quality tomatoes are noticeable if you can.
- Cream cheese – Any brand is fine, low fat or regular.
How to make Cajun Chicken Pasta
1. Heat your olive oil in a pan (or saucepan) with a lid. Add the chicken and half of the Cajun spice mix. Fry until the chicken is starting to brown, as per the full recipe below.
2. Add in the onions, garlic, green peppers, celery and remaining Cajun spice mix. Cook until everything is softened.
3. Add the pasta, vegetable stock, tinned tomatoes and salt and pepper. Give everything a good stir, pop the lid on and cook.
4. When the pasta is cooked al dente, remove from the heat and stir through the cream cheese and some fresh basil (if using).
Hint: I always make up 750ml/3.25cups of stock but only add 500ml/2cups to start with. I then check on the pasta as it cooks and add more if it’s looking dry.
Substitutions
- Vegetarian – If you want to make this meat-free, you could use vegetarian chicken or another protein, or just omit this ingredient.
- Cream cheese – If you don’t like this, you can just omit it or add a splash of double cream instead.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. HOWEVER, if you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. It won’t affect the taste, you may just want to add a splash more stock when you warm it through.
Reheat fully by in the microwave or on the hob before serving.
In the freezer I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated.
All that said, there’s nothing wrong with freezing for lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge.
Top Tips
Type of cajun spice
I use any of the regular supermarket mixes. The type in a jar rather than a sachet.
They will vary A LOT in how strong they taste, so if you’re concerned about this being too spicy, use half the amount and add more later if needed.
How much liquid to use
I always make up 750ml/3.25cups of stock but only add 500ml/2cups to start with. I then check on the pasta as it cooks and add more if it’s looking dry. If you like very ‘wet’ saucy pasta, go ahead and add it all at the start.
More Cajun recipes you will love…
FAQs
I have done my homework on one-pan pans because I use them so often and having one that ticks all the boxes is a must for me. This tried-and-tested pan review reveals my findings, which I hope you’ll find useful!
Cajun seasoning is made up of a blend of spices from a cuisine that originates from Louisiana, with roots in French Canadian cooking.
While there’s no definitive list of ingredients and it can vary, it usually incorporates onion, paprika, pepper, salt and often cayenne, turmeric, oregano and thyme.
Any sturdy shape as a very thin pasta shape can break up in one pot pastas as they are stirred. I often use penne for this, but rigatoni, fusilli or pappardelle would also be great. Bear in mind they may vary the cooking time, so just be sure to check it’s cooked through before serving.
Sure. Simply omit the cream cheese. It will still be delicious. If you want to cool it down, try stirring a bit of dairy free yoghurt.
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Cajun Chicken Pasta {One Pan Recipe}
Ingredients
- 2 tsp Olive oil
- 500 g (1.1 lb) Chicken breasts, Skinless and boneless, cut into chunks
- 3 tbsp Cajun spice mix, See notes
- 1 Onions, See notes
- 3 Garlic cloves, See notes
- 2 Green peppers (large), Deseeded and chopped
- 3 Celery sticks, Trimmed and cut into small pieces
- 250 g (9 oz) Dried pasta
- 750 ml (3.25 cups) Vegetable stock, See notes
- 400 g (14.5 oz) Tinned tomatoes
- Salt and freshly ground black pepper
To serve:
- 100 g (3.5 oz) Cream cheese
- Basil to garnish, Optional
Instructions
- Fry the chicken first: Heat your olive oil in a large, deep frying pan (or saucepan) which has a lid. Add the chicken and half of the Cajun spice mix. Fry for 5 minutes until the chicken is starting to brown.
- Add veggies and spice: Add in the onions, garlic, green peppers, celery and remaining Cajun spice mix. Cook for a further 5-10 minutes until everything is softened.
- Everything in together: Add the pasta, vegetable stock, tinned tomatoes and salt and pepper. Give everything a good stir, pop the lid on and cook for 10-13 minutes (or according to the instructions on the pasta pack).
- Stir in cream cheese: When the pasta is cooked al dente, remove from the heat and stir through the cream cheese and some fresh basil (if using).
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on September 15, 2021 and updated later to make improvements.
Whole family love this including 2 and a half year old. I usually just make it as a sauce (add the stock cube but not the 750ml water) and then add the pasta later. We all tend to eat at different times and this prevents the issue of mushy reheated pasta!
4 star, but 5 star taste! Reason for 4 stars, despite following the recipe, it ended up more like a soup. Hopefully the pasta will absorb some of the liquid. It tastes lovely though, I will definitely cook this again! Used 3 teaspoons of cajun mix, which was just right for my teenage daughter, who doesn’t like spicy food!
This was the first recipe i came across and wow so delicious. My 16 year old daughter struggles massively to eat food with a sauce and veg but even she scoffs down a full plate. Its now become a weekly request from her and her boyfriend which is amazing. I make my own Cajun mix for the recipe as the few i tried ready made in the shops were not as flavorsome and have since tried many more of your delicious recipes !
Absolutely love this recipe it’s a weekly favourite all the family adore it and it’s so quick and easy too. Any left overs are taken to work the next day. I have recommended to family too and they all love.
This has now become a staple in my house! Even cooked for my parents who loved it 😊
I cooked this recipe tonight as saw how quick and easy it is and it’s shrove Tuesday so have pancakes to make too!
This was delicious it indeed was quick and easy and so tasty. I doubled up as 5 of us and 3 are grown men and everybody loved it extras wanted all round.
This is a staple in the family menu now. I have already recommended to family members. Thank you Sarah
So scrumptious. It’s now on the favourites list!
Delicious thoroughly enjoyed this. Thanks SO much. Can you freeze any left over portions to have when we come in from work?
DELICIOUS!! This is going into my fave recipes bookmark and I can’t wait to cook it for my family. Chicken was so tender as well. Yum yum yum!
Is the cajun spice mix a packet mix or just from the usual 45g (ish) jars you find in the spice aisle with your other dried herbs?