Absolutely dreamy and loaded with bold, smoky spice, this One Pot Creamy Cajun Chicken Pasta is the kind of dinner that makes everyone race to the table. Juicy, seasoned chicken and tender pasta bathe in a velvety, restaurant-worthy sauce that comes together in a single pan.

It is the weeknight win: minimal prep, quick cook time, and nearly zero dishes. If you love big flavor and creamy comfort, this is a must-try.

Inspired by a favorite New Orleans bite, this crowd-pleaser is perfect for busy nights, casual dinner parties, or whenever you need a guaranteed hit.

Delicious One Pot Creamy Cajun Chicken Pasta recipe

Why You'll Love This Recipe

One pot simplicity: Pasta cooks right in the sauce, which means fewer dishes and maximum flavor.
Creamy, dreamy sauce: Cajun spice meets rich cream and Parmesan for a silky, cling-to-the-noodle finish.
Customizable heat: Dial the spice up or down to suit everyone at the table.
Fast but impressive: Ready in about 40 minutes with a restaurant-style taste that feels special.

Key Ingredients for One Pot Creamy Cajun Chicken Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Cajun Seasoning

This blend brings the signature smoky, garlicky kick that defines the dish. Choose a brand you love or mix your own to control salt and spice. Start with less and add more to taste so you do not overdo the heat or salt. If your blend is salt-heavy, reduce any added salt in the recipe.

Boneless Skinless Chicken Breasts

Lean, quick-cooking chicken keeps the dish light yet satisfying. Cut into even 1-inch pieces so they cook at the same rate and stay juicy. Chicken thighs work beautifully if you prefer extra tenderness and richness, while leftover rotisserie chicken can be stirred in during the final minutes to save time.

Short Pasta (Penne or Rigatoni)

Tubular shapes trap the creamy sauce, giving you flavor in every bite. Use a sturdy short pasta so it simmers without getting mushy. Gluten-free pasta can be used, but check it a few minutes early and stir gently to prevent breaking.

Fire-Roasted Diced Tomatoes

They add subtle sweetness, gentle acidity, and a little smoky depth that balances the cream. Fire-roasted is ideal, but regular diced tomatoes work just fine. Crushed tomatoes yield a smoother sauce, while fresh cherry tomatoes can be added in summer for a burst of brightness.

Heavy Cream and Cream Cheese

This duo makes the sauce lush and stable without splitting. The cream cheese melts into the broth for silky body, then a splash of heavy cream brings everything together. Half-and-half can replace the cream for a lighter version, and dairy-free cream cheese plus full-fat coconut milk can work for a dairy-free approach with a mild flavor shift.

One Pot Creamy Cajun Chicken Pasta cooking process

Instructions for One Pot Creamy Cajun Chicken Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Season the chicken

Pat the chicken dry and toss with 1 tablespoon Cajun seasoning plus a pinch of salt and pepper. Drying helps it sear instead of steam.

Sear the chicken

Heat olive oil and butter in a large deep skillet or Dutch oven over medium-high. Add chicken in an even layer and cook 3 to 4 minutes per side until lightly browned and mostly cooked through. Transfer to a plate. It will finish cooking in the sauce.

Build the flavor base

Reduce heat to medium. Add onion and bell pepper to the same pan with a pinch of salt. Sauté 3 to 4 minutes until softened and lightly golden, scraping up any browned bits. Stir in garlic, smoked paprika, and the remaining ½ tablespoon Cajun seasoning, and cook 30 seconds until fragrant.

Simmer the pasta one-pot style

Pour in chicken broth and the can of tomatoes with juices. Bring to a strong simmer, then stir in the dry pasta. Reduce heat to medium, cover, and cook 10 to 12 minutes, stirring every few minutes so the pasta does not stick, until pasta is al dente and most of the liquid is absorbed.

Make it creamy

Lower heat to medium-low. Return the chicken and any juices to the pan. Stir in cream cheese until melted and smooth, then add heavy cream and Parmesan. Simmer gently 2 to 3 minutes, stirring, until the sauce is silky and clings to the pasta. If you like more heat, add red pepper flakes to taste.

Finish and serve

Taste and adjust salt and pepper. Add a squeeze of lemon to brighten if desired. Let the pasta rest 2 minutes to thicken slightly, then shower with parsley and scallions. Serve hot with extra Parmesan.

Recipe Variations

Cajun Chicken and Sausage

Brown 8 oz sliced andouille with the chicken for extra smoky depth. Reduce added Cajun seasoning slightly since andouille is seasoned.

Shrimp Swap or Surf and Turf

Replace chicken with 1 lb large shrimp or add ½ lb shrimp in the last 3 minutes of cooking. Shrimp cook quickly, so add them at the end to keep them tender.

Lighter Creamy Cajun

Use reduced-fat cream cheese and swap heavy cream for half-and-half. The sauce will be slightly less rich but still velvety.

Veggie-Loaded

Stir in 2 cups baby spinach or chopped kale during the last minute to wilt. Sauté mushrooms or zucchini with the onions for extra texture.

Gluten-Free and Dairy-Free Options

Use gluten-free short pasta and simmer gently, checking doneness early. For dairy-free, use plant-based cream cheese and full-fat coconut milk, then finish with a vegan Parmesan substitute.

Serving Suggestions

Round out the meal with a crisp green salad tossed in a lemony vinaigrette and warm garlic bread or buttered baguette to swipe up the sauce. Roasted green beans or a simple sheet pan of broccoli also pair neatly. Garnish the pasta with extra Parmesan, fresh parsley, and lemon wedges for brightness.

Storage and Reheating

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50 percent power, adding a splash of milk or broth to loosen the sauce. Freezing is possible for up to 2 months, but cream sauces can separate slightly. Thaw overnight in the fridge and reheat slowly, whisking in a bit of cream to restore silkiness.

Frequently Asked Questions About One Pot Creamy Cajun Chicken Pasta (FAQ)

Q: Can I use half-and-half instead of heavy cream?

A: Yes. The sauce will be a touch lighter and may be slightly less thick, but the cream cheese helps keep it silky.

Q: What pasta shape works best, and can I use gluten-free pasta?

A: Short shapes like penne, rigatoni, or ziti hold the sauce well. Gluten-free pasta works too, but start checking doneness a few minutes early and stir gently to prevent breakage.

Q: How do I make it less spicy or more spicy?

A: For milder pasta, start with less Cajun seasoning and skip red pepper flakes. For more heat, add extra Cajun seasoning, a pinch of cayenne, or hot sauce at the end.

Q: Can I add sausage or shrimp to this recipe?

A: Absolutely. Brown andouille with the chicken for a meatier, smokier pasta, or add shrimp during the last 3 minutes of cooking so they stay plump and tender.

Creamy, cozy, and bursting with Cajun flair, this one pot pasta is weeknight magic. Give it a try, then leave a comment and rating to let me know how it went and how spicy you made yours.