One Pot Cajun Chicken Pasta: Bold Flavors with Minimal Cleanup.

Sometimes the best weeknight dinners are the ones that look way more complicated than they actually are. This one pot Cajun chicken pasta was born out of one of those hectic Tuesday evenings when I had 30 minutes to get dinner on the table and a sink full of dishes I definitely didn’t want to add to. I grabbed some chicken thighs, a box of penne, and whatever Cajun seasonings I had in the pantry, threw everything into my largest pot, and crossed my fingers.

What emerged 25 minutes later was this incredibly flavorful pasta dish with perfectly seasoned chicken, tender vegetables, and a creamy sauce that coated every piece of pasta. The magic happens when the pasta cooks directly in the seasoned liquid, absorbing all those bold Cajun flavors while creating its own silky sauce from the starch that releases during cooking.

This has become our go-to recipe when we want something that tastes like it came from a Louisiana restaurant but can be made entirely in one pot. The combination of smoky paprika, cayenne heat, and aromatic herbs creates layers of flavor that build with every bite, while the cream adds richness that balances the spice perfectly. Best of all, cleanup is just one pot and whatever bowls you eat from.

Ingredients

For the Cajun Seasoning:

2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoons salt

For the Pasta:

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 pound penne or rigatoni pasta
3 cups chicken broth
1 can (14.5 oz) diced tomatoes, drained
1 cup heavy cream
1/2 cup grated Parmesan cheese
3 green onions, sliced thin
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Hot sauce for serving

Chicken thighs are crucial here—they stay tender and juicy even with the longer cooking time, while chicken breasts can become dry and stringy. The dark meat also adds more flavor to the overall dish.

Instructions

Start by making your Cajun seasoning blend. In a small bowl, whisk together paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, white pepper, and salt until well combined. This makes more than you need for one recipe, but it keeps well in an airtight container for months and is great to have on hand.

Pat the chicken pieces completely dry with paper towels—this is essential for good browning. Season the chicken generously with about 3 tablespoons of the Cajun seasoning, tossing to coat evenly. Let it sit for 10-15 minutes while you prep the vegetables if you have time, though it’s not absolutely necessary.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.

Transfer the cooked chicken to a plate and set aside. Don’t worry about cleaning the pot—those brown bits on the bottom are pure flavor gold that will enhance your sauce.

Reduce heat to medium and add the remaining tablespoon of olive oil to the same pot. Add the diced onion, red bell pepper, green bell pepper, and celery. This combination is the holy trinity of Cajun cooking and forms the flavor base of the dish. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent.

Add the minced garlic and cook for another 30-60 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

Add the pasta to the pot along with the chicken broth and drained diced tomatoes. Stir everything together, scraping up those flavorful brown bits from the bottom of the pot. The liquid should just cover the pasta—if it doesn’t, add a little more broth or water.

Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring frequently, for about 12-15 minutes until the pasta is tender and has absorbed most of the liquid. The exact timing will depend on your pasta shape and brand, so start testing for doneness around the 10-minute mark.

As the pasta cooks, it will release starch that naturally thickens the sauce. If the mixture seems too dry before the pasta is tender, add more broth a little at a time. If it seems too soupy when the pasta is done, increase the heat and cook uncovered for a few more minutes to reduce the liquid.

When the pasta is tender and the sauce has reached your desired consistency, stir in the heavy cream and return the cooked chicken to the pot. Add another tablespoon of Cajun seasoning and stir everything together. Let it simmer for 2-3 minutes to heat the chicken through and allow the flavors to meld.

Remove from heat and stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning as needed. The dish should have a good balance of heat, richness, and savory depth.

Garnish with sliced green onions and chopped fresh parsley, then serve immediately while hot. Pass hot sauce at the table for those who want extra heat.

Flavor & Texture Notes

This one pot pasta delivers incredible depth of flavor that belies its simple cooking method. The chicken develops a beautiful spiced crust that infuses the entire dish with smoky, earthy flavors from the Cajun seasoning blend. Each piece stays tender and juicy, providing protein that feels substantial and satisfying.

The vegetables contribute sweetness and texture that balances the heat and richness. The onions become soft and sweet, while the bell peppers and celery maintain enough bite to add textural interest. The holy trinity combination creates that authentic Louisiana flavor foundation that makes the dish taste genuinely Cajun.

The pasta itself becomes the vehicle for all these flavors, absorbing the seasoned cooking liquid and developing a silky, slightly thick sauce from its own starch. The heavy cream adds richness that tames the heat while enhancing the other flavors, and the Parmesan contributes sharp, nutty notes that complete the flavor profile.

Every forkful delivers tender pasta coated in that gorgeous sauce, pieces of perfectly seasoned chicken, and colorful vegetables that add both flavor and visual appeal. The heat level is assertive but not overwhelming, with layers of warm spices that build and develop as you eat.

Tips & Variations

For extra heat, increase the cayenne pepper or add diced jalapeños with the other vegetables. You can also stir in some hot sauce at the end or pass it at the table for individual heat preferences.

Shrimp makes an excellent substitute for or addition to the chicken. Add 1 pound of peeled, deveined shrimp in the last 3-4 minutes of cooking, just until they turn pink and are cooked through.

For a smokier flavor, add a teaspoon of smoked paprika to the Cajun seasoning blend, or throw in some diced andouille sausage along with the chicken for authentic Louisiana flair.

Different pasta shapes work well here—try bow ties, rotini, or even shells. Just adjust the cooking time according to the package directions and monitor the liquid levels carefully.

For a lighter version, substitute half-and-half for heavy cream, though the sauce won’t be quite as rich. You can also use chicken broth with a little cornstarch slurry to thicken instead of cream.

Add some color and nutrition with frozen peas or corn stirred in during the last few minutes of cooking. Both add sweetness that complements the spicy flavors beautifully.

Storage & Make-Ahead

This pasta reheats beautifully, though it may thicken as it sits. Store leftovers in the refrigerator for up to 4 days, and reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.

You can prep all the vegetables and season the chicken up to a day ahead. Store everything separately in the refrigerator until ready to cook—this makes the actual cooking process even faster.

The Cajun seasoning blend can be made in large batches and stored in an airtight container for up to 6 months. Having it premade makes this dish even quicker to throw together.

While this doesn’t freeze particularly well due to the cream sauce, individual portions can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding liquid as needed.

Serving Suggestions

This pasta is substantial enough to serve as a complete meal, but a simple green salad with vinaigrette helps balance the richness and adds fresh crunch that complements the warm spices.

Serve with crusty French bread or cornbread for soaking up any extra sauce. The bread also helps tame the heat for those who find it too spicy.

For entertaining, this scales up beautifully—just use your largest pot and increase ingredients proportionally. It’s perfect for casual dinner parties since it looks impressive but requires minimal attention once everything is in the pot.

A cold beer or crisp white wine like Sauvignon Blanc pairs perfectly with the bold flavors. The bubbles or acidity help cleanse the palate between bites.

For a more complete Louisiana-style meal, serve alongside coleslaw and corn on the cob. The cool, crunchy slaw provides a perfect counterpoint to the warm, spicy pasta.

FAQ

Can I use chicken breasts instead of thighs? You can, but thighs are really preferable because they stay more tender and flavorful during the longer cooking process. If you use breasts, cut them smaller and watch carefully to avoid overcooking. Consider adding them back to the pot later in the cooking process.

My pasta is absorbing all the liquid but isn’t tender yet. What should I do? Add more hot chicken broth or water, about 1/2 cup at a time, until the pasta is tender. Different pasta brands and shapes absorb liquid at different rates, so this is normal. Just keep adding liquid as needed.

The dish is too spicy for my family. How can I tone it down? Reduce or omit the cayenne pepper in the seasoning blend, and add more cream at the end. You can also serve with sour cream or extra Parmesan cheese, both of which help neutralize heat. Starting with less seasoning and adding more to taste is always safer.

Can I make this without cream? The cream adds richness and helps balance the heat, but you can substitute with half-and-half, whole milk, or even chicken broth thickened with a little cornstarch. The texture will be different but still delicious.

My sauce turned out too thin/thick. How do I fix it? If too thin, simmer uncovered for a few more minutes to reduce, or stir in a slurry of cornstarch and cold water. If too thick, add hot broth or cream a little at a time until you reach the desired consistency. The sauce will also thicken as it cools.

This one pot Cajun chicken pasta proves that weeknight dinners don’t have to choose between convenience and flavor. With bold spices, tender chicken, and perfectly cooked pasta all coming together in one pot, it delivers restaurant-quality results with minimal effort and cleanup. The combination of authentic Cajun flavors and creamy richness creates something that’s both comforting and exciting—exactly the kind of dinner that makes everyone happy to gather around the table.