One-Pot Creamy Cajun Chicken Pasta uses pantry staples to make a complete dinner with less cleanup! Spicy cajun seasoning can be made with what’s in your pantry and the spice level is customizable.
- 1 lb chicken breasts, cut into chunks
- 2 tablespoons cajun seasoning
- 2 tablespoons olive oil
- 1 medium-large yellow onion, diced
- 8 ounces short pasta, such as rotini or penne
- 1 15oz can fire roasted diced tomatoes
- 1 15oz can chicken broth
- 4 ounces cream cheese
- 4 green onions, thinly sliced
- Toss chicken breast cubes with cajun seasoning.
- Heat a large deep skillet or dutch oven over medium-high heat with the olive oil. When hot, add the chicken to brown on all sides. The chicken does not need to be cooked through at this time.
- Add the onion and sauté for about 3 minutes until soft. Add the pasta, diced tomatoes, and broth. Scrape any bits off the bottom and stir everything together. Cover with a lid and bring to a boil.
- Once boiling, reduce heat to medium low to bring it to a simmer. Cook for about 10 minutes until the pasta is cooked. Stir every couple of minutes to make sure nothing sticks to the bottom.
- Once pasta is cooked, stir in the cream cheese and top with the sliced green onions.
- Serve and enjoy!
Cajun Seasoning – You can buy a blend or make your own using this recipe. Creole seasoning can be substituted, but it will be less spicy. If you don’t like spice, you can use less of the cajun seasoning, make your own blend with less cayenne pepper, or use Creole seasoning.
Fire Roasted Diced Tomatoes – Regular diced tomatoes can be substituted.
Leftovers – Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Category: Mains, Pasta
- Method: Stovetop
- Cuisine: American