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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
How we came up with this recipe
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 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
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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just had this for tea tonight! It was so tasty- May cut down on the amount of seasoning just a bit next time – lips on fire!! Lol! Great recipe though. Thank you for all you do. Bev x
Gorgeous. I read your blog and followed the instructions exactly snd it was soooo tasty. Your recipes are so easy. My husband thanks you for making meal times delicious, finally, after 28 years of tasteless, bland, freezer or take away meals.
Oh Amanda thank you so much for your lovely comments. I’m so happy you’re enjoying them!
This was so easy to cook. Takes a little bit of prep first which I did ahead of cooking. I used double the amount of chicken as have 3 large men to feed! Everyone enjoyed it and went back for seconds. I might use slightly less stock next time as it did make quite a bit of sauce – which was delicious! The addition of the cream cheese at the end makes a lovely creamy sauce. A winner in my house!
Hi, My husband hates cream cheese can you suggest using anything else ? Thanks Rachel
You can just omit it Rachel, or add a splash of double cream if you had any, but it’ll also be fine without. Enjoy!
Great recipe, really tasty and love the fact it can all be cooked in one pot. A great midweek meal.
So easy to make and delicious! Just the right amount of spice 🤩 Thanks Sarah x
Really lovely ! Very tasty & all in one pot … !
Family all loved it & told me I need to make it again. Thanks Sarah ❤️
I was feeling lazy, so I bunged it all in the slow cooker on low for 4 hours and it was heaaaaaven!! Definitely going down as one of our favourites!!
This was so easy to make and delicious! A big hit in our house. Thank you Sarah 😊
had this tonight quick easy and tastes good!!
Oh wow this is amazing…I followed the exact receipe and its absolutely devine. Definitely prep everything first…it is a quick and easy recipe. I’m not a fan of celery but it goes perfect in this recipe..I wouldn’t change anything. Thank you for sharing it.
Turned out great, easy and tasty and my 3 year old liked it too, so thank you!
So glad you both liked it Emma!