This is the Creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Chicken breasts – boneless skinless chicken thighs would also work, but will increase the calorie count.
- Yellow onion – white onion or shallots can be used instead.
- Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
- Cajun seasoning – use a store-bought blend or make your own homemade version.
- Salt & pepper – to taste.
- Canned diced tomatoes – use fresh diced tomatoes or a can of whole peeled tomatoes instead.
- Chicken broth – vegetable broth would be the best substitute here.
- Scoobi do pasta – penne or rotini would also work. I don’t suggest a smaller pasta as it might overcook and get mushy.
- Green and red pepper – use any combination of colour bell peppers of your choice.
- Heavy cream – you can swap out the heavy cream for whole milk or 2% milk instead, but the pasta won’t be as creamy.
- Cilantro – leave this out altogether if you’re not a fan of cilantro.
How to make Cajun chicken pasta
- Sauté the chicken.
- Add in the onion, garlic, Cajun seasoning, salt and pepper.
- Stir in the tomatoes, pasta and broth.
- Bring to a boil and cook for 10-12 minutes.
- Stir in the peppers and heavy cream.
- Serve and enjoy!
My version of Chili's Cajun chicken pasta
Chili’s may be responsible for making creamy Cajun chicken pasta famous, but this homemade version tastes so much better!
Learn how to meal prep the better, faster way!
Take my free challenge and learn how to prep for 5 dinners in just 1 hour each week
The traditional Cajun chicken pasta by Chili's is made with a ton of heavy cream and butter, and the calorie count is out of this world, as is the case with most restaurant pasta dishes. I mean, the real thing tastes pretty amazing but a small plate totals MORE calories than most women's total daily allowance, which is CRAZY! Seriously, a small serving totals 2,640 calories, while a large clocks in at 4,990 calories.
My healthier recipe has just 420 calories per serving if you divide the total pot of pasta into 6 servings. Each of your meals should be between 300-500 calories so this comes in right on point and is a much healthier alternative to the traditional pasta – and you only have to use 2 tbsp of heavy cream to get the same creaminess without all the calories!
Frequently Asked Questions
When the descendants of French settlers moved into Louisiana, they brought their spicy Cajun cuisine with them. Cajun chicken is basically just chicken marinated in a Cajun spice blend! The actual spices in a pre-made Cajun blend can vary, but typically include an equal mixture of parsley, garlic, cayenne pepper, thyme, paprika, salt and pepper.
This recipe has just 420 calories per serving, which is significantly less than Chili’s Cajun chicken pasta!
For this recipe, you’ll only need two tablespoons of cream – it makes the sauce nice and creamy without adding a ton of calories. If you really want to lighten up the sauce more though, you can substitute whole or 2% milk for the heavy cream. If you happen to be out of heavy cream, you can make your own. Just combine a few tablespoons of melted butter with a cup of whole milk. Heat them up in a saucepan to melt the butter. Easy, right?!
Storing and reheating
This pasta is so good that I doubt you’ll have any leftovers, but if you do, you can store it in the fridge for up to 5 days! Once the dish has completely cooled, transfer it to airtight glass bowls or meal prep containers. To reheat this pasta, just sprinkle some water over top then microwave for 1-2 minutes until heated through or warm it up in a pot on the stovetop.
Can you freeze Cajun chicken pasta?
Yes! Like many other pasta recipes, this Cajun chicken pasta can be frozen and reheated beautifully! You can freeze it in airtight glass containers for up to 3 months.
When you’re ready to eat it, you can defrost it in the microwave for 6-7 minutes from frozen, stirring halfway through. Before reheating, make sure to splash 1-2 tbsp of water on top. I do this whether I'm reheating from frozen or from the fridge – it's the key to reviving pasta correctly and you don't get that sticky, dry texture as you would if you reheated without water.
More one pot pasta recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this Cajun Chicken Pasta into your weekly lunches, or if you'd like to freeze it for later!
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
The Creamiest Cajun Chicken Pasta {One Pot!}
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, cut into 1-inch pieces
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp each salt and pepper
- 1 (796mL) can diced tomatoes
- 3 cups chicken broth
- 1 lb dry scoobi do, penne or rotini pasta
- 1 each green and red pepper, sliced
- 2 tbsp heavy cream
- 1/4 cup cilantro, chopped
Instructions
- Preheat olive oil in a large pot over med-high heat. Add chicken and saute for 2 min until lightly cooked. Add in onion, garlic, Cajun seasoning and salt and pepper, sauteeing for 2-3 minutes until tender.
- Stir in diced tomatoes and pasta, then add chicken broth. Bring to a boil then cover with lid and let cook for 10-12 minutes until pasta is al dente and has absorbed most of the liquid.
- Remove lid and stir in bell peppers and heavy cream, cooking another 2 minutes until peppers are tender.
- Remove from heat, stir in cilantro, then serve and enjoy!
Katy says
is it truly 1lb of pasta?
Taylor Stinson says
Yes. Why would it not be?
Nicole Donnelly says
The video looks like the can was of “crushed” tomatoes and not “diced” tomatoes, like the recipe shows. Can you please advise which one is used.
Taylor Stinson says
Hi Nicole – the video shows a can of finely diced tomatoes (there are different varieties at my local grocery store). It is a can of diced tomatoes, not crushed.
LS says
How many grams per serving approximately
Taylor Stinson says
I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving.
JDS says
Have you tried to adapt this recipe for the Instant Pot?
Taylor Stinson says
I make a very similar recipe in the Instant Pot actually: https://thegirlonbloor.com/instant-pot-chicken-fajita-pasta/
You could easily do this one in the Instant Pot too 🙂 Just dump all ingredients in the Instant Pot in order that they are listed, leaving out the peppers, cream and cilantro. Cook on high for 3 min, then do a quick release of the pressure. Stir in bell peppers, cream and cilantro and cover with lid, letting sit for 5-10 min. Should work out perfectly!