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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 big bowl of Cajun Chicken Pasta with basil on top.

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


A large bowl of cooked Cajun Chicken Pasta with green peppers.

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

Ingredients for Cajun Chicken Pasta recipe in bowls laid out on a white counter top.
  • 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

Chunks of chicken with cajun seasoning in a pan, cooking, for the recipe Cajun Chicken Pasta, step 1.

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.

Green peppers and chicken cooking in a pan for step 2 in the recipe for Cajun Chicken Pasta.

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.

Chicken, pasta and vegetables in a pan cooking together for step 3 in the recipe for Cajun Chicken Pasta.

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.

Cooked pasta in a pan with chicken, vegetables and basil on top with a cajun sauce for a one pot recipe.

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 of stock but only add 500ml 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 of stock but only add 500ml 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

Can you recommend a good pan for this recipe?

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!

What is Cajun seasoning?

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.

What kind of pasta shape should I 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.

Can I make this dairy free?

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).

4.99 from 72 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 Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People

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

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

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, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons)
Vegetable stock: Made up with a cube is fine. I like the brand Marigold best
Liquid: I always make up 750ml of stock but only add 500ml 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

Calories: 515kcalCarbohydrates: 65gProtein: 39gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 94mgSodium: 1176mgPotassium: 1188mgFiber: 6gSugar: 12gVitamin A: 1145IUVitamin C: 62mgCalcium: 119mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

Welcome!

Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

4.99 from 72 votes (49 ratings without comment)

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34 Comments

  1. 5 stars
    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

  2. 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!

  3. 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 !

  4. 5 stars
    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.

  5. 5 stars
    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

  6. 5 stars
    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!

  7. 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?