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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.
A one pan recipe is always my go to for midweek dinners. They require minimal thought, ingredients (or washing up) but = maximum comfort food.
This Cajun Chicken Pasta is packed with (almost) hidden veggies for a complete meal.
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
I recently visited New Orleans on a little food and cooking adventure. I’m calling this work but OMG IT WAS ALSO SO FUN.
I went on a cookery course while there and learned all about Jambalaya and Gumbo, along with lots of the interesting history of Cajun food.
The food was so unique, nothing like I’ve experienced anywhere else in the world. If you’d like to know more you can read about Cajun food here.
From an eating point of view, you’ll find that almost all Cajun recipes include the ‘holy trinity’ of green bell peppers, celery and onion as a base, along with a spice blend that should be warming but not HOT HOT.
Here we’re using an easily accessible shop bought Cajun spice blend. I hope you enjoy!
Cajun Chicken Pasta Ingredients Notes
- 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 large pan (or saucepan) with a lid. Add the chicken and half of the Cajun spice mix. Fry for 5 minutes until the chicken is starting to brown.
2. Add in the onions, garlic, green peppers, celery and remaining Cajun spice mix. Cook for a further 5-10 minutes 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 for 10-13 minutes.
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. 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.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
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 Cloves of garlic, See notes
- 2 Green peppers (large), Deseeded and chopped
- 3 Sticks of celery, 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) Tin of tomatoes
- Salt and freshly ground black pepper
To serve:
- 100 g (3.5 oz) Cream cheese
- Basil to garnish, Optional
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).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on September 15, 2021 and updated later to make improvements.
Absolutely delicious.
Made for the first time today & I’ll deffo make it again.
Very easy & very tasty.
Hi cooked cajun pasta, very nice.However I thought tomatoes took away taste of cajun ,so cooked it again.I cooked pasta separate with veg stock and was absolutely delicious, many thanks
My daughter Amber is 43 and is profoundly autistic with learning & communication disabilities due to brain damage at birth. As she is now in supported living to facilitate her independence from us, she stays with us 2 days a week and we generally take her out for tea, but rising prices make this impractical. I try to cook something nice as a treat for her, but I am 73 and still work so time is a factor. Then I came across your recipe page and saw the one pan Chicken pasta and decided to give it a go. I didn’t have Cajun Spice to hand so I replaced it with Fajita Spice (I think these can be quite similar) the result was delicious. This was a firm yes from all the family. My daughter Amber loves this, it is her new favourite, and I must make it each time she visits. She has it for tea, then the day after for her lunch at the Day Centre she visits. Thank you so much for your amazing recipes, I love the way vegetables are a major factor making sure they get eaten. I will definitely be trying a lot more. Sam xxx