This Super quick and easy Cajun chicken pasta one-pot is a winner for the family dinner table. Cajun spiced chicken in a creamy tomato sauce – with pasta and extra veg. Ready in 35 minutes!
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 🙂
Start by frying onions in a little oil until softened. Coat chicken pieces in Cajun seasoning, then add the chicken to the pan and fry until sealed. Add garlic and chorizo and fry for a further 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.
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.
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.
In order to make this Cajun Chicken Pasta recipe you will need:
The Cajun Chicken Pasta One Pot Video:
The Cajun Chicken Pasta One Pot Recipe:
Cajun Chicken Pasta
- 1 tbsp olive oil
- 1 onion peeled and chopped
- 1.5 tbsp Cajun seasoning
- 2 chicken breasts cut into bite-size pieces
- 2.6 oz (75g) chorizo, cut into small chunks
- 2 cloves garlic peeled and minced
- 1/2 red bell pepper deseeded and sliced
- 1/2 green bell pepper deseeded and sliced
- 1/2 yellow bell pepper deseeded and sliced
- 7 oz (200g) dried pasta shapes (see notes for different types of pasta)
- 14 oz (400g) tin chopped tomatoes
- 2 cups (480ml) chicken stock
- 1/3 cup (80ml) double (heavy) cream
- Large handful of fresh baby spinach
- 10 fresh cherry tomatoes sliced in half
- 1/2 cup (50g) grated cheddar cheese
- 2 tbsp freshly chopped parsley
- 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.
- 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.
- Add in the chorizo and garlic and fry for a further two minutes, until the chorizo starts to release it’s oils, then add peppers. 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.
- Sprinkle on the sliced tomatoes, grated cheese and parsley, then serve.
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.
Can I make it ahead?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.
This recipes was first posted in June 2016, updated in November 2019 with new photos, tips and video.
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