One Pot Cajun Chicken Pasta
One Pot Cajun chicken pasta is a delicious dinner recipe that uses chicken, andouille sausage, onions, and tomatoes. Pasta is cooked in the skillet to absorb all the flavors and it’s finished with Neufchâtel Cheese.
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 One Pot 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!
What ingredients do you need to make One Pot Cajun chicken pasta?
I kept the ingredients simple with just chicken, andouille sausage, butter, a neutral oil such as grapeseed oil, onions, tomatoes, penne pasta ( any tube shaped pasta would work), and chicken stock. Of course cajun seasoning is a must for this recipe. To create the creamy texture I like to use Neufchâtel Cheese which is 1/3 less fat than traditional cream cheese! I finished off the pasta with fresh flat leaf Italian parsley from my garden.
Supplies needed to make a one pot pasta:
Whenever I make a one pot pasta I use just about the same kitchen supplies every time. If you like to make one pot pasta you might consider in investing in the following products.
- Large skillet with lid! (I love this OXO skillet)
- Angled Measuring Cups
- Dry Measuring Cups
- Measuring Spoons
- Cutting board
- Sanduku Knife
- Silicone spatula
- Pot holders
How do you make one pot 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 canded 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.
How do you freeze cooked pasta?
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.
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!
One Pot Cajun Chicken Pasta
One Pot Cajun chicken pasta is a delicious dinner recipe that uses chicken, andouille sausage, onions, and tomatoes. Pasta is cooked in the skillet to absorb all the flavors and it’s finished with Neufchâtel Cheese.
Print Pin RatePrep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 Servings
Ingredients
- 1 tablespoon grapeseed oil
- 3 boneless skinless chicken breast or the
- equivalent to 1 1/3 pound
- 3 teaspoons Cajun seasoning divided
- 4 andouille sausage links cut in 1/2-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 1/3 less fat than cream cheese
- 1/4 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.
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!
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