$9.41 RECIPE / $2.35 SERVING
It’s been a while since I’ve made a one-pot pasta!
But this weekend I got a craving for a creamy, smoky, spicy, easy one-pot dish, so I set to work! This One Pot Creamy Cajun Chicken Pasta is incredibly easy to make, so it’s perfect for weeknight dinners.
I have a few variations for you below (spicy, non-spicy, creamy, non-creamy) so be sure to read on! 🙂
PERSONALIZING THE PASTA
You can make this one-pot spaghetti in a variety of ways. Consider the following suggestions for swaps, additions, or omissions:
ADVANCE THE HEAT
This pasta is hot and spicy. However, the amount of cayenne pepper in the Cajun spice can be changed to tailor the heat.
You can cut it in half for a milder flavor, or leave the cayenne out entirely if you are sensitive to hot foods. That makes me sad, but I understand. Your body and brain don’t always agree. 🙂
CREAM IT (OR NOT)
If you can’t have cream cheese, use a dash of heavy cream or half-and-half instead. I’d probably use 1/2 cup half-and-half or 1/4 cup heavy cream.
It also works if you don’t want it creamy at all. Even without the cream cheese, this spaghetti was great, but the smoothness helps to balance out the spice and acidity.
MAKE CAJUN CHICKEN PASTA “EXTRA” SPECIAL
If you want to take this spaghetti to the next level, add some cooked bacon or a final dusting of Parmesan cheese.
That extra umami taste will truly elevate this Cajun Chicken Pasta! You might also add shrimp instead of or in addition to the chicken.
CAJUN CHICKEN PASTA
- 2 tsp smoked paprika ($0.20)
- 1 tsp oregano ($0.10)
- 1 tsp thyme ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp cayenne pepper ($0.03)
- 1/4 tsp black pepper ($0.02)
- 1/4 tsp salt ($0.02)
- 1 Tbsp. olive oil ($0.16)
- 1 Tbsp. butter ($0.13)
- 1 lb. boneless, skinless chicken breast ($5.47)
- 1 yellow onion, diced ($0.32)
- 1/2 lb. penne pasta (uncooked) ($0.75)
- 15 oz. fire-roasted diced tomatoes ($1.00)
- 2 cups chicken broth ($0.26)
- 2 oz. cream cheese ($0.50)
- 3 green onions, sliced ($0.25)
- In a small mixing dish, combine the Cajun spice ingredients. Cut the chicken into pieces that are 1/2 to 3/4 inch thick. In a mixing dish, combine the cubed chicken with the Cajun seasoning, stirring to coat the chicken in spices.
- Into a big deep skillet, pour the olive oil and butter. Heat the butter and oil in a skillet over medium-high heat until the butter has melted and foamed. Cook the seasoned chicken in the skillet for a few minutes on each side, or until the outside begins to brown. At this time, the chicken doesn’t have to be fully cooked.
- Continue to cook for another 2 minutes, or until the onion softens. Allow any browned bits from the bottom of the skillet to dissolve with the onion’s juice.
- In a separate skillet, combine the pasta, fire-roasted chopped tomatoes (with liquids), and chicken broth. After that, place a lid on top and bring the soup to a boil.
- Once the pasta is boiling, reduce the heat to medium-low and cook for about ten minutes, stirring every few minutes, until the pasta is cooked and the sauce is thick and saucy.
- Add the cream cheese in chunks to the skillet and stir until completely melted. Serve with green onions cut on top of the spaghetti.
- I use a 4-quart capacity deep skillet.
- You may need to adjust the heat up or down depending on your cookware to keep the broth at a simmer. To avoid sticking, stir often.
NUTRITION IN CAJUN CHICKEN PASTA
- Serving: 1 Serving
- Calories: 482.65 kcal
- Carbohydrates: 51.53 g
- Protein: 34.95 g
- Fat: 14.58 g
- Sodium: 847.23 mg
- Fiber: 3.45 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING CREAMY CAJUN CHICKEN PASTA
- 2 tsp smoked paprika, 1 tsp oregano, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp black pepper, 1/4 tsp salt 1 pound boneless, skinless chicken breast cubes Pour the Cajun seasoning over the chicken cubes in a mixing dish, then swirl to evenly coat the chicken with the spices.
- In a deep skillet over medium-high heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter. Add the seasoned chicken pieces to the hot skillet once the butter has melted and foamed. Cook for a few minutes on each side, or until color appears. At this time, the chicken doesn’t have to be fully cooked.
- Continue to sauté for a few minutes longer, or until the onion softens slightly. Any browned bits from the bottom of the skillet should dissolve thanks to the onion’s moisture.
- 1/5 oz can fire-roasted diced tomatoes (with liquids) and 2 cups chicken stock to a skillet with 1/2 pound penne
- Stir everything together briefly to ensure that it’s all incorporated, then cover and bring to a boil. When it comes to a boil, reduce the heat to medium-low and cook for about 10 minutes, stirring every few minutes.
- Cook until the pasta is cooked and the broth has thickened and become saucier.
- In a small skillet, crumble 2 oz. cream cheese. Stir the cheese into the sauce until it is completely melted.
- SERVE! In my house, this One-Pot Creamy Cajun Chicken Pasta will be a staple.
What do you think of Freezer Garlic Bread with this meal of pasta?