Creamy Cajun chicken pasta is a delicious dinner recipe that uses chicken, andouille sausage, onions, and tomatoes. The pasta is cooked in the skillet to absorb all the flavors and it’s finished with Neufchâtel Cheese giving it the ultimate creamy texture. Oh, and did I mention it’s made in about 30 minutes time?
I’m so excited to share another one pot pasta meal with you today. I took a break for a while not only making but creating new one pot pasta dinners, but I’m back at reinventing and simplifying dinner time once again. My kids love a good creamy pasta (I mean what person doesn’t like a creamy pasta?)! My husband and I love Cajun pasta, so I took the chance and made this Creamy Cajun Chicken Pasta for dinner last month.
I used my own Cajun seasoning since I can control the spiciness level. By keeping it simple my kids devoured this dinner. In fact, my 5 year old even asked to try the “spicy” sausage i.e., Andouille sausage and he loved it. He even asked for a second plate of dinner!
Creamy Cajun Chicken Pasta: Table of contents
Ingredients
- Boneless Skinless Breast – You’ll cut this into bite size pieces for the pasta.
- Andouille Sausage – Another key ingredient to this past recipe.
- Cajun Seasoning – I like to make my own or you can buy store bought!
- Neufchâtel Cheese – this is ⅓ less fat cream cheese. You can use full fat cream cheese if you like. It won’t change the taste of the dish.
- Penne Pasta – Any tubed shorter pasta works for this recipe! This is a one pot pasta meal meaning the pasta cooks inside all the liquid in the skillet. Shorter pasta always works best!
Directions
This recipe reminds me just like TGIFriday’s Cajun Chicken Pasta. Here is how to make Fridays Cajun chicken pasta.
- Preheat a large skillet on medium heat. Sprinkle 2 teaspoons Cajun seasoning on top of the chicken breast, turn over and sprinkle the remaining seasoning on the chicken breast. Add 1 tablespoon grapeseed oil in the skillet followed by the chicken breast. Cook for five minutes. While the chicken cooks, slice the andouille sausage into half inch thick pieces. Remove the lid , turn the chicken breast, add in the andouille sausage and cook for an additional five minutes with the lid on.
- Remove the chicken and andouille sausage from the sauté pan. Add in the onion and salted butter. Cook for 2 minutes until the onion starts to become golden in color. Next, Add in the canned tomatoes and the penne pasta. Mix well. Then pour the container of chicken stock into the pan.
- Next, place the burner on high heat and bring to a boil with the lid on. Set a timer for 12 minutes. Once the pasta has come to a boil lower to medium heat. Stir at the half way point.
- While the pasta cooks, slice the chicken breast, and set to the side.
- Once the pasta is done cooking and most of the liquid has absorbed turn the heat off. Add in the Neufchâtel cheese and sprinkle in the remaining 1 teaspoon Cajun seasoning. Mix until creamy and combined. Then add in the chicken and andouille sausage as well as the freshly chopped parsley. Divide evenly among plates, and enjoy.
Cajun Chicken Pasta FAQs
Since my recipe for One Pot Cajun Chicken Pasta makes a lot— 8 servings to be exact! I froze the leftovers so we could enjoy an easy meal on another evening! To freeze the cooked creamy pasta, you’ll want the food to cool to room temperature. Then, spray a metal disposable cooking container with cooking spray. Add the pasta to the container, seal tight and freeze!
When you want to eat the dinner simply thaw in the refrigerator the day before. Add it into a skillet with a half cup of cream (if it’s a cream based pasta) or quarter to a half cup of water for a tomato based pasta. You can also use a quarter cup water and a quarter cup cream if you don’t want additional calories to the creamy pasta. Heat until warm and serve.
For this recipe, my Cajun sauce contains tomatoes, Cajun seasoning, onions, butter, and chicken stock. The secret to an extra creamy sauce is the Neufchâtel Cheese. This is ⅓ less style cream cheese.
Tips & Tricks for Creamy Cajun Chicken Pasta
Here are a few of my favorite tips and tricks for making Creamy Cajun Pasta.
- Pasta – 1 pound of pasta equals to about 5 cups of pasta.
- Like it spicy – If you like it spicy add in additional hot sauce.
- Freeze – To freeze the cooked creamy pasta, you’ll want the food to cool to room temperature. Then, spray a metal disposable cooking container with cooking spray. Add the pasta to the container, seal tight, label and freeze!
One Pot Pasta Recipes
Looking for more one pot pasta meals? I have quite a few to share with you!
- One Pot Creamy Smoked Sun Dried Tomato Pasta with Chicken
- One Pot Lasagna Bolognese
- One Pot Supreme Pizza Pasta Skillet
- One Pot Zoodles with Bolognese Sauce
- One Pot Chipottle Ranch Chicken Pasta
- One Pot Kielbasa and Broccoli Pasta
If your looking for a flavorful pasta dinner that is cooked around 30 minutes time (and can feed an army) I hope you’ll give my easy recipe for one pot Cajun chicken pasta a try!
If you make my Cajun Chicken Pasta recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Creamy Cajun Chicken Pasta
Equipment
- Stove Top
Ingredients
- 1 tablespoon grapeseed oil
- 3 boneless skinless chicken breast
- 3 teaspoons Cajun seasoning divided
- 4 andouille sausage links cut in ½-inch pieces
- 1 tablespoon salted butter
- 1 medium onion diced
- 14.5 oz can organic diced tomatoes
- 1 lb. penne pasta
- 32. Oz chicken stock unsalted
- 8 Oz. Neufchâtel Cheese (⅓ less fat than cream cheese) cut into cubes
- ¼ cup fresh Italian flat leaf parsley minced
Instructions
- Preheat a large skillet on medium heat. Sprinkle 2 teaspoons Cajun seasoning on top of the chicken breast, turn over and sprinkle the remaining seasoning on the chicken breast. Add 1 tablespoon grapeseed oil in the skillet followed by the chicken breast. Cook for five minutes. While the chicken cooks, slice the andouille sausage into half inch thick pieces. Remove the lid, turn the chicken breast, add in the andouille sausage and cook for an additional five minutes with the lid on.
- Remove the chicken and andouille sausage from the sauté pan. Add in the onion and salted butter. Cook for 2 minutes until the onion starts to become golden in color. Next, Add in the canned tomatoes and the penne pasta. Mix well. Then pour the container of chicken stock into the pan.
- Next, place the burner on high heat and bring to a boil with the lid on. Set a timer for 12 minutes. Once the pasta has come to a boil lower to medium heat. Stir at the half way point.
- While the pasta cooks, slice the chicken breast, and set to the side.
- Once the pasta is done cooking and most of the liquid has absorbed turn the heat off. Add in the Neufchâtel cheese and sprinkle in the remaining 1 teaspoon Cajun seasoning. Mix until creamy and combined. Then add in the chicken and andouille sausage as well as the freshly chopped parsley. Divide evenly among plates, and enjoy.
Notes
- Pasta – 1 pound of pasta equals to about 5 cups of pasta.
- Freeze – To freeze the cooked creamy pasta, you’ll want the food to cool to room temperature. Then, spray a metal disposable cooking container with cooking spray. Add the pasta to the container, seal tight, label and freeze!
Nutrition
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Barbara
One of my go-tos, but I’ve made a few additions because I remember ordering something very much like this at a restaurant I used to live near. At the halfway point for cooking pasta, I also add in a can of drained black beans, and before serving, some sliced green onion. Love this!
Katie
Barbara, I love your additions to the pasta! Glad you enjoy this recipe.