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One Pot Creamy Cajun Chicken Pasta

Close-up of creamy chicken pasta featuring fettuccine, chunks of chicken, and sun-dried tomatoes, garnished with parsley.
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You can make this rich, flavorful Cajun Chicken Pasta in one pot for simple cleanup. This recipe delivers a creamy texture and a satisfying spice level, making it a perfect weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning (or more, to taste)
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces fettuccine or linguine pasta
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic, Cajun seasoning, and Italian seasoning. Cook for 1 minute until fragrant.
  4. Add the dry pasta and chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the pasta is nearly tender and most of the liquid is absorbed.
  5. Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Do not let it boil rapidly.
  6. Return the cooked chicken to the skillet. If using, stir in the chopped sun-dried tomatoes. Cook for 1 minute to heat through.
  7. Taste the pasta and add more salt, pepper, or Cajun seasoning if needed.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a spicier kick, add 1/4 teaspoon of red pepper flakes with the garlic.
  • If the sauce becomes too thick while simmering, add a splash more chicken broth or cream to reach your desired consistency.
  • You can substitute chicken breasts with boneless, skinless chicken thighs.

Nutrition

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