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Jessica T. Brown

Cajun Chicken Pasta

A quick, one-pot Cajun chicken pasta packed with protein, fiber, and bold flavors, ideal for busy weeknights and easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
For the Cajun Spice Mix:
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
For the Chicken Pasta:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound boneless skinless chicken breast, cut into bite-sized cubes
  • 1 medium yellow onion finely chopped
  • 8 ounces ½ pound penne pasta, uncooked
  • 15 ounces fire-roasted diced tomatoes including juices
  • 2 cups low-sodium chicken broth
  • 2 ounces cream cheese softened and cut into small chunks
  • 3 green onions thinly sliced for garnish

Equipment

  • 1 4-quart deep skillet
  • 1 Chef’s Knife
  • 1 Wooden Spoon
  • Lid compatible with skillet

Method
 

  1. Prepare the Cajun Seasoning :In a small bowl, mix together all the dried spices—smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and salt. Set aside this flavorful blend to coat the chicken.
  2. Season the Chicken : Place the cubed chicken breast into a medium bowl. Sprinkle the Cajun seasoning over the chicken and toss well to ensure every piece is evenly coated with the spices.
  3. Sear the Chicken : Heat the olive oil and butter in a large, deep skillet over medium-high heat. When the butter is melted and bubbling, add the seasoned chicken pieces. Cook the chicken just long enough to develop a golden brown crust on each side—about 2-3 minutes per side—but don’t worry if it’s not fully cooked through yet.
  4. Sauté the Onion: Add the diced onion to the skillet with the chicken. Stir and cook for 2-3 minutes until the onion softens and becomes translucent. The moisture from the onion will help lift any flavorful browned bits stuck to the pan’s bottom.
  5. Add Pasta and Liquids: Pour in the uncooked penne pasta, fire-roasted diced tomatoes with their juices, and chicken broth. Stir everything together so the ingredients are well mixed. Cover the skillet with a lid and bring the liquid to a boil.
  6. Simmer Until Tender: Once boiling, reduce the heat to medium-low and let the pasta simmer, uncovered or lightly covered, for about 10 minutes. Stir occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender while the sauce thickens.
  7. Finish with Cream Cheese: Add the cream cheese chunks to the skillet and gently stir until they melt completely, creating a rich, creamy sauce that coats the pasta and chicken.
  8. Garnish and Serve: Sprinkle the sliced green onions over the pasta before serving for a fresh, mild onion flavor and a pop of color

Notes

  • Use a deep skillet or sauté pan with at least a 4-quart capacity to comfortably hold all ingredients and prevent overflow during simmering.
  • Adjust the heat as needed during simmering to maintain a gentle boil without burning the pasta or sticking to the pan. Frequent stirring is important.
  • For a spicier dish, increase the cayenne pepper slightly or add a dash of hot sauce at the end.
  • This dish reheats well and can be stored in an airtight container in the fridge for up to 3 days, making it perfect for meal prep.