My Favorite One-Pot Creamy Cajun Pasta with Chicken

Ever had one of those nights where you need to get a comforting, crowd-pleasing dinner on the table, but the thought of stacking pots and pans in the sink makes you want to order takeout instead? That’s exactly why I keep this One-Pot Creamy Cajun Pasta with Chicken in my back pocket. It’s the kind of simple, bold-flavored dish that feels like a warm hug but comes together with minimal cleanup. Isn’t that what we all want after a long day?

Why You’ll Love This

You’re going to adore this recipe for a few big reasons. First, it truly is a one-pot wonder—meaning your pasta cooks right in the same pot as your chicken and sauce, absorbing all that incredible Cajun flavor. Second, it’s a total lifesaver for busy weeknights. You can go from wondering what to make to sitting down to eat in about 30 minutes. And lastly, it’s so, so comforting and satisfying. It has that perfect creamy kick that makes it feel special, but it’s built from simple, straightforward ingredients you likely already have.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: Our main protein that soaks up all the seasoning.
• 2 tbsp olive oil: For sautéing and building our flavor base.
• 1 yellow onion, diced: Adds a sweet, savory depth to the dish.
• 1 red bell pepper, diced: Brings a touch of sweetness and lovely color.
• 3 cloves garlic, minced: Essential for that fragrant, aromatic kick.
• 2 tbsp Cajun seasoning: The star of the show! This blend gives the pasta its signature warming spice.
• 4 cups chicken broth: The liquid that cooks our pasta and forms the base of our creamy sauce.
• 1 (12 oz) can evaporated milk: The secret to a luxuriously creamy sauce without heavy cream.
• 12 oz penne or rotini pasta: Holds the sauce perfectly. Rotini’s spirals are great for trapping all the goodness.
• 1 cup grated Parmesan cheese: For salty, nutty flavor and helping to thicken the sauce.
• Salt and black pepper to taste: To finish and balance all the flavors.
• Fresh parsley, chopped (for garnish): Adds a pop of fresh color and a bright flavor note.

Let’s Get Cooking Step by Step

1. Season the chicken. In a large bowl, toss your cubed chicken with 1 tablespoon of the Cajun seasoning until it’s evenly coated.
2. Brown the chicken. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and cook for 5-7 minutes, until it’s browned on all sides and cooked through. Remove the chicken from the pot and set it aside on a plate.
3. Sauté the veggies. In the same pot, add the diced onion and bell pepper. Cook for about 4-5 minutes, until they begin to soften. Add the minced garlic and cook for one more minute, until it becomes fragrant.
4. Build the sauce. Sprinkle the remaining tablespoon of Cajun seasoning over the veggies and stir for 30 seconds to toast the spices. This really wakes up their flavor! Pour in the chicken broth and evaporated milk, and give it all a good stir, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor gold.
5. Cook the pasta. Bring the liquid to a boil, then stir in the uncooked pasta. Reduce the heat to a steady simmer, cover the pot, and let it cook for about 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most of the liquid should be absorbed.
6. Combine and finish. Once the pasta is cooked, turn the heat down to low. Stir the cooked chicken and any accumulated juices back into the pot. Add the grated Parmesan cheese and stir continuously until the cheese has melted completely into the sauce, creating a creamy, velvety texture. The sauce will continue to thicken as it stands. Taste and season with salt and black pepper as needed.
7. Serve. Dish it up into bowls and garnish with a sprinkle of fresh parsley. Dinner is served!

Pro Tips For Making Perfect Pasta

• Don’t skip the browning step for the chicken. It adds a ton of flavor to the entire dish.
• Use a pot that’s large enough to comfortably hold all the ingredients with room to stir. This prevents messy boil-overs.
• Stir the pasta occasionally while it simmers. This helps ensure it cooks evenly and doesn’t clump together or stick to the bottom.
• The sauce might seem a little thin when you first finish cooking, but it will thicken up beautifully as it cools down slightly. I promise!
• Honestly, if your family isn’t big on spice, use a mild Cajun seasoning blend. You can always add a pinch of cayenne at the end if you want more heat.
• And a playful one: wear an apron. That evaporated milk can sometimes bubble and splutter like it’s cheering you on!

Variations & Substitutions

This recipe is wonderfully adaptable. For a vegetarian twist, simply swap the chicken for a can of drained and rinsed chickpeas and use vegetable broth. Not a fan of bell peppers? Try chopped zucchini or mushrooms instead. If you’re out of evaporated milk, you can use half-and-half, though the sauce might be a tad richer. For a dairy-free version, use a plant-based unsweetened milk and nutritional yeast in place of the Parmesan. And if you want to sneak in some greens, stir in a few handfuls of fresh spinach right at the end until it wilts.

Serving Ideas & Pairings

This pasta is a complete meal all on its own, but I love serving it with a simple side salad with a bright vinaigrette to cut through the richness. A loaf of crusty garlic bread is also never a wrong answer for soaking up every last bit of that creamy sauce. So good. For a lighter pairing, some quick steamed green beans or broccoli florets work perfectly. It’s one of those easy healthy dinner options that truly satisfies.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so when reheating, you’ll want to add a splash of broth or water to loosen it up again. Gently warm it in a saucepan over medium-low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each one. I don’t recommend freezing this one, as the creamy sauce can separate and the pasta can become mushy upon thawing.

Frequently Asked Questions

• Q: Can I use a different protein?
  A: Absolutely! Smoked turkey sausage, sliced into coins, is a fantastic alternative to chicken and adds a wonderful smoky flavor. Shrimp would also be delicious—just add them in during the last 5 minutes of cooking so they don’t get tough.
• Q: Is this one of those cheap dinners for a family?
  A: It really is! Pasta, evaporated milk, and basic veggies are budget-friendly staples. Using chicken thighs instead of breasts can often save you a little money, too.
• Q: My sauce is too thick. What can I do?
  A: No problem! Just stir in a little more chicken broth or a splash of milk until it reaches your preferred consistency. Easy fix.
• Q: Can I make this less spicy for my kids?
  A: Of course. Look for a mild Cajun seasoning blend, or make your own by mixing paprika, garlic powder, onion powder, oregano, and a tiny bit of black pepper.