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!
Cajun chicken pasta one pot in a blue pan with chopped cherry tomatoes

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.

6 image collage of initial preparation steps for one pot Cajun chicken pasta

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.

6 image collage of final preparation steps for one pot Cajun chicken pasta

Serve immediately.

Close up image of Cajun chicken pasta with a spoonful being taken.

 

I’ve got a whole category dedicated to one-pot meals. How about….

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.

Close up of a blue pan containing Cajun chicken pasta

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:

The Cajun Chicken Pasta One Pot Video:

YouTube video

The Cajun Chicken Pasta One Pot Recipe:

4.91 from 22 votes

Cajun Chicken Pasta

This quick Cajun chicken one-pot is a winner for the family dinner table. Cajun spiced chicken in a creamy tomato sauce – with pasta and extra veg.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American

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
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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. 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.
    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
  • 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

YouTube 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.

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.

Nutrition

Calories: 534kcal | Carbohydrates: 51g | Protein: 29g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 1253mg | Potassium: 940mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3270IU | Vitamin C: 80.4mg | Calcium: 176mg | Iron: 3.3mg

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.

If you like the Cajun flavours in this dish then why not try my Cajun Chicken Salad with Coriander lime rice or my Cajun Chicken Noodle Salad.

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.

 

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Dave says:

    5 stars
    This was super quick and easy and taste great. I don’t personally care for chorizo so I left that out. I do have a question though. What is the jug for that you have listed under equipment?

  2. q says:

    5 stars
    Delishes

  3. Helen says:

    5 stars
    This is so good. Made it 3 times now in 3 weeks.

  4. Anne says:

    Omgggg this looks sooo good!!

    1. Nicky Corbishley says:

      Thanks Anne 🙂

  5. Alison Barker says:

    Artisan food.

  6. Karl Borowy says:

    FRESH SIMPLE TASTY

  7. Allan Fullarton says:

    Interesting and new way to cook meat.

  8. michael rose says:

    I would be looking for anything with cheese in it 🙂

  9. Elizabeth Hinds says:

    I love the sound of the Brazilian street food – yum!! 🙂

  10. miceypeach says:

    The ingredients list calls for double cream but it’s not in the recipe

    1. Nicky Corbishley says:

      Whoops! thanks for spotting that, I’ve updated now.