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Close-up of creamy Cajun chicken pasta with cubed chicken and garnished with green onions in a deep skillet.

One Pot Creamy Cajun Chicken Pasta

This optimized system breaks down the absorption method using precise mechanics of starch management and moisture ratios to create a velvety, luxurious sauce every single time, ensuring the chicken remains succulent and the pasta retains a perfect bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 482 kcal

Equipment

  • Wide, deep skillet with a heavy bottom
  • Small bowl
  • Flat-edged Wooden Spatula

Ingredients
  

Seasoning Mix

  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Main Components

  • 1 lb. boneless, skinless chicken breast Cubed into 1/2 to 3/4-inch cubes (thighs are recommended)
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 lb. penne pasta (uncooked)

Sauce Components

  • 15 oz. fire roasted diced tomatoes (with juices)
  • 2 cups chicken broth
  • 2 oz. cream cheese

Instructions
 

Preparation and Searing

  • Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to thoroughly coat the chicken in spices.
  • Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  • Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.

Absorption Simmer

  • Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  • Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy. Ensure you scrape the bottom of the pan with a flat-edged wooden spatula during each stir.

Finishing and Plating

  • Add the cream cheese to the skillet in chunks, then stir until it has melted completely into the sauce, creating a glossy emulsion.
  • Remove from heat. Top the pasta with sliced green onions and serve immediately.

Notes

To ensure the sauce remains creamy upon reheating leftovers, allow the pasta to cool, store in an airtight container, and always stir in a splash of extra broth or water while reheating on the stovetop over low heat. If using chicken breast instead of thighs, be extra diligent with timing during the initial sauté phase to prevent dryness. For optimal results, stir the pasta every two minutes during the simmer.

Nutrition

Calories: 482kcalCarbohydrates: 51gProtein: 34gFat: 14g
Keyword budget-friendly, cajun seasoning, one-pot technique, starch management
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