15-Minute Creamy Cajun Chicken Pasta (One-Pot Stovetop)

How to Make 15-Minute Creamy Cajun Chicken Pasta (One-Pot Stovetop)

1. 1

   Step 1: Season and brown the chicken with pepper

   Toss the diced chicken with the Cajun seasoning until evenly coated. Heat the olive oil in a wide, deep skillet or Dutch oven over medium-high heat and add the chicken and diced red bell pepper; cook, stirring occasionally, until the chicken is browned on the edges and the pepper is softened, about 3–4 minutes.

   For this step

   • 1 lbBoneless skinless chicken breasts, cut into 1-inch pieces
   • 2 tbspCajun seasoning
   • 1 tbspOlive oil
   • 1 cupRed bell pepper, diced (about 1 small)
   
2. 2

   Step 2: Add pasta and broth, bring to a simmer

   Add the dry penne and chicken broth to the pot, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 9–11 minutes (timing depends on pasta brand).

   For this step

   • 8 ozDry penne pasta
   • 2 1/2 cupsLow-sodium chicken broth
   
3. 3

   Step 3: Make the creamy sauce

   Stir the heavy cream into the pot and raise the heat slightly to bring the mixture to a gentle simmer. Let it cook 1–2 minutes so the sauce thickens and coats the pasta, stirring to combine and prevent sticking.

   For this step

   • 1 cupHeavy cream
   
4. 4

   Step 4: Add Parmesan and finish the sauce

   Remove the pan from the heat and stir in the grated Parmesan until melted and the sauce is smooth. Taste and adjust seasoning with a pinch of salt, extra Cajun seasoning, or black pepper if desired.

   For this step

   • 1/2 cupFreshly grated Parmesan cheese
   
5. 5

   Step 5: Rest and serve

   Let the pasta rest for 1–2 minutes so the sauce sets slightly, then divide into bowls. Serve hot, optionally garnished with extra Parmesan or chopped parsley if you like.

1. Toss the diced chicken with the Cajun seasoning until evenly coated. Heat the olive oil in a wide, deep skillet or Dutch oven over medium-high heat and add the chicken and diced red bell pepper; cook, stirring occasionally, until the chicken is browned on the edges and the pepper is softened, about 3–4 minutes.
2. Add the dry penne and chicken broth to the pot, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 9–11 minutes (timing depends on pasta brand).
3. Stir the heavy cream into the pot and raise the heat slightly to bring the mixture to a gentle simmer. Let it cook 1–2 minutes so the sauce thickens and coats the pasta, stirring to combine and prevent sticking.
4. Remove the pan from the heat and stir in the grated Parmesan until melted and the sauce is smooth. Taste and adjust seasoning with a pinch of salt, extra Cajun seasoning, or black pepper if desired.
5. Let the pasta rest for 1–2 minutes so the sauce sets slightly, then divide into bowls. Serve hot, optionally garnished with extra Parmesan or chopped parsley if you like.