Cajun Chicken Pasta {One Pan Recipe}

A bowl of one pan Cajun Chicken Pasta, ready to serve, with basil on top.

4.98 from 78 votes

Cajun Chicken Pasta {One Pan Recipe}

A super tasty one pan dinner recipe, packed with cajun flavours and extra vegetables. You'll love this Cajun Chicken Pasta recipe.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

2 tsp Olive oil
500 g Chicken breasts Skinless and boneless, cut into chunks
3 tbsp Cajun spice mix See notes
1 Onions See notes
3 Cloves of garlic See notes
2 Green peppers (large) Deseeded and chopped
3 Sticks of celery Trimmed and cut into small pieces
250 g Dried pasta
750 ml Vegetable stock See notes
400 g Tin of tomatoes
Salt and freshly ground black pepper

To serve:

100 g Cream cheese
Basil to garnish Optional

Metric - Imperial

Instructions

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 in the onions, garlic, green peppers, celery and remaining Cajun spice mix. Cook for a further 5-10 minutes until everything is softened.
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).
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

Cajun spice mix: Use whichever brand you prefer but note that the spice level may vary greatly! If you're unsure about the one you are using and are cooking for children or people not keen on spice, it may be worth using half the measured amount and adding the rest later if required

Onions and garlic: I use pre prepared frozen, chopped here. An onion weighs about 150g/5oz, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g/0.5oz (3 teaspoons)

Vegetable stock: Made up with a cube is fine. I like the brand Marigold best

Liquid: 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

Pasta: Use any sturdy shape as a very thin pasta shape can break up in one pot pastas as they are stirred. Bear in mind they may vary the cooking time, so just be sure to check it's cooked through before serving

To make dairy free: 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

To reheat: 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. Just add a splash more stock when you warm it through

Nutrition