A super tasty one pan dinner recipe, packed with cajun flavours and extra vegetables. You’ll love this Cajun Chicken Pasta recipe.
A one pan pasta recipe is always my go to for midweek dinners.
Requires minimal thought, ingredients (or washing up) but = maximum comfort food.
This Cajun Chicken Pasta is packed with (almost) hidden veggies for a complete meal. The Cajun flavour mix is a great shortcut to a super tasty dish and it’s all cooked in a single pan.
This Cajun Chicken Pasta is a winner and here’s why:
- Just one pan, the pasta cooks right IN the sauce.
- Packed with hidden veggies.
- Super tasty – packs a punch
FAQs about the Cajun Chicken Pasta recipe:
What type of Cajun Spice Mix should I use for this recipe?
I use any of the regular supermarket mixes. The type in a jar rather than a sachet.
They will vary A LOT in how strong they taste, so if you’re concerned about this being too spicy, use half the amount and add more later if needed.
Can I reheat leftovers of this pasta?
If you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. It won’t affect the taste, you may just want to add a splash more stock when you warm it through.
Can I make a vegetarian version of this pasta?
I haven’t tried it, but you could substitute the chicken for vegetarian chicken or other vegetarian protein.
More pasta recipes?
- Chorizo Pasta – Cooked all in one pan, SO tasty.
- Creamy Sausage Pasta – A one pan meal where the pasta cooks IN the sauce.
- Smoked Salmon Pasta – Ready in just 10 minutes, light and fresh
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the 
by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Cajun Chicken Pasta - One Pan Recipe
Ingredients
- 2 tsp Olive oil
- 500 g Chicken breasts Skinless and boneless, cut into chunks
- 3 tbsp Cajun spice mix See Note 1
- 1 Onions See Note 2
- 3 Cloves Garlic See Note 2
- 2 Green peppers, large Deseeded and chopped
- 3 Sticks Celery Trimmed and cut into small pieces
- 250 g Dried pasta
- 750 ml Vegetable stock See Note 3
- 400 g Tin of tomatoes
- Salt and freshly ground black pepper
To serve:
- 100 g Cream cheese
- Basil to garnish Optional
Instructions
- Heat your olive oil in a large, deep frying pan (or saucepan) which has a lid. Add the chicken and half of the Cajun spice mix. Fry for 5 minutes until the chicken is starting to brown.
- Add in the onions, garlic, green peppers, celery and remaining Cajun spice mix. Cook for a further 5 - 10 minutes until everything is softened.
- Add the pasta, vegetable stock, tinned tomatoes and salt and pepper. Give everything a good stir, pop the lid on and cook for 10 - 13 minutes (or according to the instructions on the pasta pack).
- When the pasta is cooked al dente, remove from the heat and stir throught the cream cheese and some fresh basil (if using).
Notes
Use whichever brand you prefer but note that the spice level may vary greatly! If you're unsure about the one you are using and are cooking for children or people not keen on spice, it may be worth using half the measured amount and adding the rest later if required. Note 2 - Onions and Garlic
I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons). Note 3 - Vegetable Stock
Made up with a cube is fine. I like the brand Marigold best.
Nutrition
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