Healthy One Pot Cajun Chicken Pasta

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: Sauteing, Simmering

Cuisine: American

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 835

Description

This one pot Cajun chicken pasta is a high-protein, incredibly delicious, easy chicken dinner recipe that brings tender chicken and al dente linguine together in a rich, creamy Cajun pasta sauce.

Ingredients

Protein & Pasta

1½ lbs (680 g) of skinless chicken breasts, cut into 1-inch pieces or thin strips
16 oz gluten‑free linguine (Penne pasta is also an excellent one-pot choice)

Aromatics (The Holy Trinity & Garlic)

1 small yellow onion, finely diced or thinly sliced
1 medium green bell pepper, seeded and diced or thinly sliced
1 medium red bell pepper, seeded and diced or thinly sliced
3 cloves of garlic, minced

Fats

2 tablespoons of olive oil, divided
2 tablespoons of unsalted butter, divided

Dairy for Creaminess

1 cup of heavy whipping cream
3/4 cup of cream cheese, cubed and at room temperature

Cheeses

1/2 cup of grated Parmesan cheese, plus more for serving
4 oz of fresh mozzarella, torn into small pieces or shredded

Liquids

5 cups of low-sodium chicken broth

Tomatoes

1 can (14.5 oz) of diced tomatoes, undrained
1 medium Roma tomato, seeds scooped out and diced fine (for garnish, optional)
2 tablespoons of chopped sun-dried tomatoes (optional, for added depth)

Seasonings

3 teaspoons of Cajun seasoning (adjust based on brand/homemade blend and desired spice level)
1 teaspoons of kosher salt, plus more to taste
1/2 teaspoon of freshly ground black pepper, plus more to taste
1/2 teaspoon of dried basil
1/2 teaspoon of dried thyme
1/2 teaspoon of dried oregano
1/4 teaspoon of garlic powder (optional, if Cajun seasoning is not garlic-heavy)
1/4 teaspoon of lemon-pepper seasoning (optional, for a bright kick)

Garnish

Fresh chopped parsley
Thinly sliced green onions (green parts only)
Extra grated Parmesan cheese

Instructions

1
Season and Sear the Chicken to Perfection
- Begin by patting the chicken pieces thoroughly dry with paper towels.
- This is a crucial step for achieving a beautiful golden brown sear rather than a sad, steamed chicken.
- In a medium bowl, toss the chicken pieces with 1-2 teaspoons of Cajun seasoning until evenly coated.
- Allow it to sit for 10-15 minutes to let the flavors meld and penetrate the meat.
- Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large, deep pot or Dutch oven (at least 5-6 quart capacity) over medium-high heat.
- The goal is to get it hot, but not smoking.
- Add the seasoned chicken to the hot pot in a single layer.
- It is important not to overcrowd the pan; cook in batches if necessary to ensure a beautiful sear and crust.
- Sear for 3-4 minutes per side until golden brown and cooked through.
- Once cooked, remove the chicken from the pot and set it aside on a clean plate.
- Crucially, leave any delicious brown bits, known as "fond," in the pot; these are pure flavor compounds developed through the Maillard reaction, essential for building the dish's overall depth.
2
Build the Flavor Base
- Reduce the heat to medium.
- If the pot appears dry after removing the chicken, add another tablespoon of olive oil or butter.
- Add the diced onion, green bell pepper, and red bell pepper (if using) to the same pot.
- Sauté, stirring frequently, for 5-8 minutes until the vegetables are crisp-tender and the onion is translucent.
- As one stirs, it is important to scrape up all those flavorful brown bits from the bottom of the pot; they will dissolve into the sauce, adding incredible depth.
- Stir in the minced garlic.
- Cook for just about 30-60 seconds until it becomes fragrant.
- Exercise caution to avoid burning the garlic, as burnt garlic will turn bitter and spoil the sauce.
3
Cook the Pasta
- Add the uncooked linguine directly to the pot.
- If using long noodles, break them in half to ensure they fit and can be fully submerged.
- Pour in the low-sodium chicken broth and the undrained can of diced tomatoes.
- Add the remaining Cajun seasoning, salt, black pepper, dried basil, dried thyme, and dried oregano.
- Stir everything thoroughly to combine and ensure all the pasta strands are submerged in the liquid.
- This step is key for even cooking and preventing the pasta from clumping or sticking.
- Increase the heat to medium-high and bring the contents of the pot to a gentle boil.
- Once boiling, immediately reduce the heat to a low, steady simmer.
- Cover the pot.
- Cook, simmering and stirring frequently (every 1-2 minutes) for 10-15 minutes, or until the pasta is al dente (still firm to the bite) and most of the liquid has been absorbed, leaving a thick, creamy sauce.
- If, at the 10-12 minute mark, the pot appears too dry and the pasta is not quite done, add a splash (about 1/4 cup) more chicken broth.
- If it is too soupy, simply uncover the pot and let it simmer for a few more minutes to reduce and thicken.
4
Finish the Sauce
- Once the pasta is cooked to the desired al dente texture and the sauce has thickened, remove the pot from the heat.
- This is a crucial step! Adding dairy to high heat can cause it to split or curdle, resulting in a grainy sauce.
- A grainy or separated sauce is almost always due to adding cold dairy to a very high heat or boiling dairy too vigorously.
- Stir in the heavy cream and the cubed cream cheese until the cream cheese is fully melted and the sauce is smooth and velvety.
- Now, add the shredded Parmesan cheese and the torn fresh mozzarella pieces.
- Stir vigorously until the cheese is beautifully melted and creates those irresistible, stringy pulls desired.
- If using fresh mozzarella, tearing it into small bits helps it melt more evenly and prevents it from clumping into one large ball.
- Return the cooked chicken to the pot and gently toss to combine, allowing it to heat through for just a minute or two.
- Taste the pasta and adjust the seasoning as needed.
- The palate is the best judge! More salt, pepper, or even a dash more Cajun seasoning for an extra kick might be desired.
5
Garnish and Serve
- Ladle generous portions of the creamy Cajun chicken pasta into bowls.
- Garnish with fresh chopped parsley, thinly sliced green onions, and an extra sprinkle of grated Parmesan cheese.
- Serve immediately and enjoy.

Nutrition Facts

Servings 4

Serving Size approximately 543g of creamy cajun chicken pasta

Amount Per Serving
Calories 835kcal

% Daily Value *
Total Fat 26g40%
Saturated Fat 12g60%
Trans Fat 0.4g
Cholesterol 168mg57%
Sodium 812mg34%
Potassium 1168mg34%
Total Carbohydrate 88g30%
Dietary Fiber 7g29%
Sugars 9g
Protein 63g126%

Vitamin A 392 IU
Vitamin C 10 mg
Calcium 416 mg
Iron 4 mg
Vitamin D 392 IU
Vitamin K 38 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pat Chicken Dry: Always pat chicken pieces thoroughly dry before searing to achieve a golden-brown crust and prevent steaming.
Don't Overcrowd the Pan: Sear chicken in batches if necessary to ensure proper browning and even cooking.
Scrape the Fond: Ensure all brown bits (fond) from searing the chicken are scraped up when sautéing vegetables; these add significant flavor to the sauce.
Don't Burn the Garlic: Cook minced garlic for only 30-60 seconds until fragrant to prevent bitterness.
Submerge Pasta Fully: When adding pasta, ensure all strands or pieces are completely submerged in the liquid for even cooking and to prevent sticking. Break long noodles if needed.
Stir Frequently: Stir the pasta every 1-2 minutes during simmering to prevent sticking and clumping, allowing the starch to release and thicken the sauce evenly.
Remove from Heat for Dairy: Crucially, remove the pot from direct heat before stirring in heavy cream and cream cheese to prevent the sauce from splitting or curdling.
Tear Mozzarella: Tear or shred mozzarella into small pieces and stir vigorously into the hot pasta (off heat) for a smooth, gooey melt and that desirable cheese pull.
Taste and Adjust: Always taste the finished dish before serving and adjust salt, pepper, or Cajun seasoning as needed.
Allow to Rest: Let the pasta sit, uncovered, for about 5 minutes off the heat before serving; this allows the sauce to thicken slightly and flavors to meld.