This post may contain affiliate links. Please read our disclosure policy.
Super quick and easy, this cajun chicken pasta one-pot is a weeknight winner for the family table. Juicy, Cajun-spiced chicken and pasta simmer in a creamy tomato sauce with extra veg, finished glossy so it clings to every bite. Big, smoky flavour, with a gentle kick and minimal washing up, ready in about 35 minutes.
“This was an amazing flavorful easy one pot dinner. I, of course, had to be extra and add roasted peppers and roasted garlic which gave so much flavor. My husband loves chorizo and loved this recipe. Definitely a keeper! Thank you for sharing!”
Nicky’s Notes
One pot dinners – I LOVE them!
Especially speedy pasta versions. Perfect for getting dinner on the table before the kids start having an after-school hunger meltdown!
This AMAZING Cajun Chicken pasta one pot has piles of Cajun chicken and chorizo all cooked together in a creamy tomato sauce. I like to add plenty of veg such a spinach, peppers and fresh tomatoes too. Because, hey, who doesn’t like getting one over on the kids and making them eat extra veg without even thinking about it 🙂
Why This Recipe Works
- One pan, max flavour: Browning the chicken and building the sauce in the same pan means every tasty bit ends up in the pot.
- The Cajun Spice: The cajun spices give warmth without overwhelming the creaminess.
- Cream + tomato balance: A little tomato for body and pops of tang, finished with cream for a polished, velvety texture.
- Finishing touches: Fresh cherry tomatoes and herbs at the end lift the whole dish.
Table of Contents
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Start by frying the onions in a little oil until softened. Coat the chicken breast pieces in cajun seasoning, then add the chicken to the pan and fry until sealed. Add the garlic and chorizo and fry for another two minutes, then add in sliced bell peppers.
Next in goes dried pasta shapes (I use rigatoni), tinned tomatoes and chicken stock. Stir, bring to the boil and place a lid on the pan. Simmer for 15 minutes.
Remove the lid and check the pasta to ensure it’s done. Stir in cream, then add baby spinach. Stir until wilted. Turn off the heat and top with chopped baby tomatoes, grated cheddar and parsley.
🥘 My Blue Cast Iron
I get asked so many times about my blue casserole pan. I use it in loads of my recipes.
It’s a Le Creuset Signature Enamelled Cast Iron Shallow Casserole Dish With Lid, 30 cm, 3.2 Litres
Mine is ‘Marseille Blue’. It’s a real workhorse and has been used hundreds of times.
Disclosure: These are affiliate links, if you decide to purchase then I get a small commision at no extra cost to you.
🍽️ How to serve it
Sprinkle on some sliced cherry tomatoes a little extra cheese and some fresh parsley and serve. I like to place it down on the table and let everyone dig in family style.
Like Cajun Flavours?
If you like the Cajun flavours in this cajun chicken pasta then why not try one of these next:
Other vegetables can add or swap:
- Mushrooms – Add chopped large or whole baby mushrooms at the same time you add the peppers.
- Green beans – Add roughly chopped green beans at the same time you add the peppers.
- Kale – Remove the tough stalks and shred the kale, then add in place of the spinach or at the same time as the spinach if you want to use both.
- Sundried tomatoes – add in at the same time as the spinach.
- Either add chopped spring onions at the same time as the spinach, or you can sprinkle them on at the end for a bit of crunch.
📺 Watch how to make it
Cajun Chicken Pasta Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion peeled and chopped
- 1 ½ tbsp Cajun seasoning
- 2 chicken breasts cut into bite-size pieces
- 75 g (2.6 oz) chorizo cut into small chunks
- 2 cloves garlic peeled and minced
- ½ red bell pepper deseeded and sliced
- ½ green bell pepper deseeded and sliced
- ½ yellow bell pepper deseeded and sliced
- 200 g (7 oz) dried pasta shapes (see notes for different types of pasta)
- 400 g (14 oz) tin chopped tomatoes
- 480 ml (2 cups) chicken stock
- 80 ml (1/3 cup) double (heavy) cream
- large handful of fresh baby spinach
- 10 fresh cherry tomatoes sliced in half
- 50 g (1/2 cup) grated cheddar cheese
- 2 tbsp freshly chopped parsley
Instructions
- Heat the oil in a large frying pan (skillet) and add the onion. Cook on a medium heat for 5 minutes, stirring occasionally, until the onion begins to soften.1 tbsp olive oil, 1 onion
- Sprinkle the Cajun seasoning on the chopped chicken breast, then add to the pan with the onion. Heat for 5-6 minutes until the chicken is sealed on all sides.1 1/2 tbsp Cajun seasoning, 2 chicken breasts
- Add in the chorizo and garlic and fry for a further two minutes, until the chorizo starts to release its oils, then add peppers.75 g (2.6 oz) chorizo, 2 cloves garlic, 1/2 red bell pepper, 1/2 green bell pepper, 1/2 yellow bell pepper, 200 g (7 oz) dried pasta shapes, 400 g (14 oz) tin chopped tomatoes, 480 ml (2 cups) chicken stock
- Stir, then add the pasta shapes, tin of tomatoes and chicken stock. Bring to the boil, stir, then place a lid or some foil over the pan. Turn the heat down and let the pasta simmer for 15 minutes. Check and stir once or twice during this time.
- After 15 minutes, remove the lid and test the pasta. It should be just cooked (if it isn’t, cook for a couple of minutes more with a splash of boiling water if needed). Stir in the cream, heat through for a minute then turn off the heat and stir in the spinach. It should wilt very quickly.80 ml (1/3 cup) double (heavy) cream, large handful of fresh baby spinach
- Sprinkle on the sliced tomatoes, grated cheese, and parsley, then serve.10 fresh cherry tomatoes, 50 g (1/2 cup) grated cheddar cheese, 2 tbsp freshly chopped parsley
Video
Notes
What’s the best type of pasta for One-Pot Pasta?
I use rigatoni, but any large pasta shaped will work. Spiralli, fusilli and penne are all good options.Can I make it gluten free?
Yes, use gluten free pasta and gluten free stock. Also ensure your chorizo is gluten free too. It usually is, but it’s always best to check.Make Ahead Instructions
As with most pasta recipes, this one-pot pasta tastes at its absolute best when eaten right away. However, you can make it ahead if you like. Or you can save any leftovers and reheat them the next day (it makes great lunch leftovers). If you do, then make the pasta, cool, cover and refrigerate it. I recommend one of two ways to reheat: Add a splash of water, cover and reheat in the microwave on high, until piping hot throughout. Or transfer to a baking dish, add a splash of water and cover with a good handful of cheese. Then cover with foil and place in the oven for 30 minutes at 180C/350F. Remove the foil for the last 10 minutes. It’s a good idea to add the splash of water, as pasta will continue to absorb liquid as it’s cooling. The water will loosen things up a little when you come to reheat it. You could add a splash of stock or passata mixed with a bit of water instead if you prefer, but I find it simpler to go with a splash of water – you won’t water down any of the flavours so long as you add no more than 80ml (a third of a cup) to the whole dish. I prefer not to reheat this one in a pan as it’s difficult to get it to heat through evenly without a fair bit of stirring – and I find stirring the pasta when it’s cold can cause it to break up too much. Nutritional information is per serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipes was first posted in June 2016, updated in November 2019 with new photos, tips and video. Updated since with improvements and for housekeeping reasons.
More One Pot Meals
Can I make a vegetarian version?
Absolutely! Replace the chicken with tofu or quorn, or you could even roast some butternut squash or sweet potato and add that in instead (or aswell!).
Replace the chicken stock with vegetable stock.
Leave the chorizo out, or you can replace with veggie chorizo or regular vegetarian sausage. If I’m leaving the chorizo out or replacing it with vegetarian sausage, I like to add in a teaspoon of smoked paprika with the Cajun spice so I still get that hint of smoky sweetness.
Equipment
In order to make this Cajun Chicken Pasta recipe you will need:
- A good kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Jug
- Grater (if you don’t use ready grated cheese)
- Measuring Spoons
- Garlic Press
- A frying pan/skillet
- Wooden or Silicon Coated Spoons.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
This was an amazing flavorful easy one pot dinner. I, of course, had to be extra and add roasted peppers and roasted garlic which gave so much flavor. My husband loves chorizo and loved this recipe. Definitely a keeper! Thank you for sharing!
this was so delicious, you’re truly talented at what you do, and your recipes are so easy to follow and include all the details necessary to make it turn out great, thank u so much
Cooked this for the umpteenth time this evening. Never fails. So tasty
Delicious recipe.we have some leftovers, can I freeze what’s left?
Thanks
This dish was amazing, not to spicy, I forgot chorizo so added sun dried tomatoes for the oil🤷♀️😂 apart from that!!! I found the recipe easy to follow also
Great recipe! Husband and teenagers loved it! I usually use sauce in a jar but this was a revelation! So easy and so much tastier and all the flavours come together perfectly. Would definitely recommend.
Hi Nicky,
I finally got round to making this tonight and, like all your recipes, it is absolutely delicious.
Thanks for yet another wonderful meal. I will be making this again!!
Teresa x