One-Pot Cajun Chicken Pasta
, Updated Jul 31, 2025
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This creamy yet healthy Cajun Chicken Pasta ticks ALL the boxes: quick, a very easy recipe and a delicious complete meal that everyone can enjoy – even the picky eaters! On the table in 30 minutes, perfect for those busy weeknights!
You will also love my Tuna Pasta Bake and Chicken Fajita Pasta
Have I mentioned how much I love one-pot recipes? Yes? Well I am going to say it again: one-pot meals ROCK, one-pot pasta recipes ever more so!
Cooking pasta in the same pot as the sauce doesn’t just cut down on washing up – though that is always A GOOD THING. The pasta releases starch as it cooks thickening the creamy sauce and making it silky.
This chicken pasta is made irresistibly delicious with a little Cajun spice and butternut squash for added goodness. I can’t tell you how popular this family favorite is in our house!Take a look at the recipe video and step by step tutorial to see how its done.
One-pot Chicken Pasta FTW!
I absolutely love this easy pasta recipe because it’s the perfect weeknight meal! You can replace the chicken with turkey breast or shrimp if you like – or use leftover roasted chicken (trimmed of any skin and fat) – and goes well with a simple salad.
Any leftovers can be turned into a chicken pasta bake if you like. This recipe is not suitable for freezing but it is so quick and easy to make that it more than makes up for it.
Lucy’s Pro Tip
Cajun Seasoning
Homemade Cajun seasoning is popular in Louisiana, where the mix originated, but ready-made seasoning from your local grocery store works just as well. Typically, it is a mix of paprika, oregano, salt and pepper, with cayenne pepper, garlic powder and other spices throw in to make the Cajun flavor unique.
Here’s what you will need
This easy pasta recipe uses a few store cupboard staples and handful of fresh ingredients.
- Cajun seasoning, garlic powder and a little salt. Add some cayenne pepper if you like it a bit spicy!
- Boneless skinless chicken breasts or skinless chicken thighs
- Cooking spray
- Garlic cloves
- Onion
- Chopped tinned tomatoes (canned chopped or crushed tomatoes) in their juice
- Butternut squash cut into small cubes – other vegetables can be swapped for squash if you like, added in the pot depending on how long they need to cook
- Dried pasta – I used pene but any similar pasta shape would work, even smaller pasta. Use wholemeal pasta for added fiber or gluten free pasta if required.
- Chicken stock (chicken broth) – made using a stock cube or canned
- Cream – Single cream or substitute with Light Cream Cheese or Quark if you’re looking for something on the lighter side!
- Grated Parmesan cheese
- Fresh basil to garnish
How to make Cajun Chicken Pasta
- Cut the chicken into bite-sized cubes and put in a bowl. Add the Cajun seasoning, garlic granules and salt and mix together.
- Spray a large non-stick lidded pan with low calorie cooking spray. Add the chicken and pan fry over medium-high heat until lightly coloured. The chicken doesn’t have to be cooked all the way through at this point.
- Add the minced garlic and onions to the pan and sauté for a couple of minutes.
- Add the butternut squash and chopped tomatoes, stirring to combine. Make sure the squash is cut into small cubes so that it will cook quickly.
- Pour in the chicken stock and bring to a simmer. Add the pasta, stir it to combine with the other ingredients and partially cover the pan, bringing to a boil.
- Set a timer for 12 minutes (or however long your pasta needs to cook – I prefer it al dente) and continue to cook, stirring every couple of minutes. Cook until the pasta is cooked and any liquid is slightly reduced. Check the squash is cooked through as well.
- Lower the heat and stir in the cream (or quark as a slimming friendly alternative). Add the grated Parmesan and basil and stir to combine.
- Have a taste and adjust the seasoning, adding salt and freshly ground pepper. Garnish with fresh chopped basil and serve.
Chicken Pasta Bake Variation
A great way to use up leftovers – if you happen to have any… Preheat the oven to 375°F (190°C) Put the leftovers in a ceramic ovenproof dish, adding a little water or chicken stock.
Top with a little extra grated cheese – such as reduced fat mozzarella or cheddar and bake for 20 minutes or until the cheese is bubbling and golden and pasta is heated through.
Storage and Freezing
This Cajun chicken pasta makes amazing leftovers—so go ahead and double the batch if you’re into meal prep magic!
- Fridge: Store any leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm it up gently in a skillet or microwave, adding a splash of water, milk, or broth to loosen up the sauce if it thickens. Stir well to keep things creamy and smooth.
- Freezer-friendly? Yes, but with a little caution. Creamy sauces can separate slightly when frozen, so if you’re planning to freeze it, consider holding back on the cream and adding it fresh when reheating. Freeze in portions for up to 2 months, perfect for quick weeknight dinners or lunchboxes.
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Have you made my Cajun Chicken Pasta recipe? I would LOVE to see it! Please leave a comment and rating to let me know how they turned out. And don’t forget to tag me Instagram and TikTok so I can see your kitchen magic!
Cajun Chicken Pasta
Video
Ingredients
- 2 tsp Cajun seasoning . adjust depending on spice levels
- 2 tsp garlic powder
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- 1 pound (450) skinless chicken breasts or skinless chicken thighs
- 3 cloves garlic , minced
- 1 onion , diced
- 15 oz (400g) canned tomatoes crushed tomatoes in their juice
- 1 cup (200g) butternut squash cut into small cubes
- 8 oz (225g) dried penne pasta or similar pasta shapes
- 2 ½ cups (625ml) chicken stock using a stock cube or canned
- 3 tbsp light cream cheese or cream cheese / heavy cream
- 3 tbsp grated Parmesan cheese plus extra to serve
- Small bunch fresh basil , chopped
- Salt and pepper to season to taste
Instructions
- Cut the chicken into bite-sized cubes and put in a bowl. Add the Cajun seasoning, garlic granules and salt and mix together.2 tsp Cajun seasoning, 2 tsp garlic powder, ½ tsp salt, 1 pound (450) skinless chicken breasts , ¼ tsp cayenne pepper
- Spray a large non-stick lidded pan with low calorie cooking spray. Add the chicken and pan fry over medium-high heat until lightly colored. The chicken doesn’t have to be cooked all the way through at this point.
- Add the minced garlic and onions to the pan and sauté for a couple of minutes.3 cloves garlic, 1 onion
- Add the butternut squash and chopped tomatoes, stirring to combine.1 cup (200g) butternut squash , 15 oz (400g) canned tomatoes
- Pour in the chicken stock and bring to a simmer.2 ½ cups (625ml) chicken stock
- Add the pasta and partially cover the pan, bringing to a boil.
- Set a timer for 12 minutes (or however long your pasta needs to cook) and continue to cook, stirring every couple of minutes. Cook until the pasta is cooked and liquid is slightly reduced. Check the squash is cooked through as well.8 oz (225g) dried penne pasta
- Lower the heat and stir in the cream cheese. Add the grated Parmesan and basil and stir to combine.3 tbsp light cream cheese, 3 tbsp grated Parmesan cheese, Small bunch fresh basil
- Check the seasoning and add salt (if needed) and freshly ground pepper and serve.Salt and pepper to season
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
We all loved the recipe and the slimming world way .
Is the quark used as a thickener? Just wondering if I can omit it.
Also do I have to use stock if I’m cooking pasta separately?as there’s allergies in family.
No it is used in place of cream so you can replace if preferred. The pasta can be cooked without the stock.
We made this tonight and it was absolutely delicious! All four of us enjoyed it which is unheard of in our house. Finally a meal we can all enjoy instead of having to make 2 or even 3 different things.
I used cream cheese instead of quark and frozen squash as we couldn’t get a fresh one.