Hi, I am Dulcia. I love quick, comforting meals that still feel a bit special, and this one pot creamy Cajun chicken pasta is just that. It is bold, creamy, and comes together in about 30 minutes, using pantry-friendly ingredients.
Origins
Cajun seasoning comes from the Cajun people of Louisiana, known for bold spices and straightforward cooking methods. For a quick primer on the cuisine, see the Wikipedia overview here: https://en.wikipedia.org/wiki/Cajun_cuisine. For general food safety and broth guidelines, the USDA has helpful resources: https://www.usda.gov.
Ingredients
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 lb. boneless, skinless chicken breast, cut into 1/2 to 3/4-inch cubes
- 1 yellow onion, diced
- 1/2 lb. penne pasta (uncooked)
- 15 oz. fire roasted diced tomatoes, with juices
- 2 cups chicken broth
- 2 oz. cream cheese
- 3 green onions, sliced
I sometimes link to my notes about working with cream cheese when adding it to savory dishes here: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/. Also, if you want to browse my site for other weeknight ideas, start at the homepage: https://www.dulciarecipes.com/.
Instructions
- Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
- Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
- Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
- Next, add the pasta, fire roasted diced tomatoes with their juices, and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
- Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
- Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
Cajun Creamy Chicken with Penne
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Creamy Cajun-seasoned chicken and penne cooked in a tomato-chicken broth sauce with cream cheese and green onions.
Ingredients
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 lb. boneless, skinless chicken breast
- 1 yellow onion, diced
- 1/2 lb. penne pasta (uncooked)
- 15 oz. fire roasted diced tomatoes
- 2 cups chicken broth
- 2 oz. cream cheese
- 3 green onions, sliced
Instructions
- Combine the ingredients for the Cajun seasoning in a small bowl, cut the chicken into 1/2 to 3/4-inch cubes, and toss the chicken with the seasoning to coat.
- Add the olive oil and butter to a large deep skillet and heat over medium-high until very hot and the butter is melted and foamy, then add the seasoned chicken and cook a couple minutes on each side until the outside is browned but not cooked through.
- Add the diced yellow onion and saut? about 2 minutes until the onion begins to soften, allowing the moisture to dissolve any browned bits from the skillet bottom.
- Add the penne, fire roasted diced tomatoes with their juices, and chicken broth to the skillet, stir to combine, cover with a lid, and bring the broth to a boil.
- Once boiling, reduce heat to medium-low and simmer about 10 minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
- Add the cream cheese in chunks and stir until melted and incorporated into the sauce, top with sliced green onions, and serve.
- Prep Time: 15 mins
- Cook Time: 25 mins
Tips
- Use a deep skillet or a wide pot with a lid so the pasta cooks evenly in the liquid.
- If the sauce gets too thick before the pasta is cooked, add 1/4 cup extra chicken broth or water and continue cooking.
- For even browning, make sure the skillet is hot before adding the chicken.
- When adding cream cheese, cut it into small chunks so it melts faster and mixes smoothly. See my note about working with cream cheese here: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.
Variations
- Make it spicy – increase the cayenne to 1/2 tsp or add a few shakes of hot sauce.
- Swap pasta – penne works great, but rigatoni or ziti are good alternatives.
- Make it smoky – use smoked sausage sliced and browned with the chicken, or substitute smoked paprika with a little chipotle powder.
- Vegetarian option – replace chicken with chunky cauliflower florets and use vegetable broth.
FAQ
Q: Can I use frozen chicken?
A: You can, but thaw it first. Frozen chicken releases extra water which can change cooking time and sauce consistency.
Q: Can I double the recipe?
A: Yes, but use a larger pot and increase the cooking time slightly so the liquid reduces properly.
Q: Can I make this ahead?
A: The dish reheats well, but for best texture, store sauce and pasta separately if you plan to keep it longer than a day.
Conclusion
This one pot creamy Cajun chicken pasta is a dependable weeknight winner, spicy and comforting with minimal cleanup. I hope you enjoy making it as much as I do. If you try it, come back and tell me how you made it your own.