Healthy One Pot Cajun Chicken Pasta

One Pot Cajun Chicken Pasta | Cajun Pasta Recipes | Easy Chicken Dinner Recipes | Creamy Cajun Pasta Recipes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses: ,
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. 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. 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. 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. 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. 5
    Garnish and ServeOne Pot Creamy Cajun Chicken Pasta | Cajun Pasta Recipes | Easy Chicken Dinner Recipes
    • 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.
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