Some nights I just don’t have it in me to dirty three pots for dinner. This is the recipe I reach for on those nights. Everything, chicken, veggies, pasta, sauce, cooks right in the same pot, and you don’t even need to boil water separately first. It’s the kind of dinner that comes together while you’re still half-thinking about your day.
Thank you for reading this post, don't forget to subscribe!The Cajun seasoning gives it a little kick without being too spicy for most families, and the cream cheese melts into the sauce at the end for something rich and comforting. It tastes like it took a lot more effort than it actually did.
Why You’ll Love This Dinner
The biggest win here is the cleanup. One pot means one pot to wash, and on a weeknight, that matters more than people admit. The chicken thighs stay juicy since they cook right alongside the vegetables and sauce instead of drying out on their own.
It’s also endlessly adjustable. If your family likes more heat, add extra Cajun seasoning. If you’re feeding picky eaters, ease back on it. Either way, this comes together in about half an hour, which puts it right up there with my one-pot chicken and rice as a go-to for nights when I need dinner fast.
Ingredients
A short shopping list, and most of it is probably already in your pantry.
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
- 2½ teaspoons Cajun seasoning
- 2 medium green bell peppers, stemmed, seeded, and cut into ¼-inch strips
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, chopped
- 12 ounces smooth penne
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 6 ounces cream cheese, cubed, at room temperature
- Kosher salt
- 4 scallions, sliced, for serving
Room-temperature cream cheese melts into the sauce much more smoothly than cold cream cheese, so it’s worth pulling it out ahead of time. The pasta shape matters more than you’d think here too. Smooth penne cooks evenly in this method, so it’s best not to swap it for a ridged version or a different shape.
Step-by-Step Instructions
Start the chicken. Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken pieces and Cajun seasoning, and cook, stirring occasionally, for about 2 minutes, just until the chicken starts to change color and the spices smell toasted. It won’t be fully cooked yet, and that’s fine.
Add the vegetables. Stir in the bell peppers and onion, and cook for 3 to 4 minutes, until they start to release some of their juices and the pot smells fragrant. Add the garlic and cook for another minute, just until it softens.
Build the sauce. Pour in the pasta, chicken broth, and diced tomatoes, and bring everything to a boil over medium-high heat. Once it’s boiling, keep cooking, stirring occasionally, for about 15 minutes. You’re watching for the pasta to turn al dente and the liquid to reduce by about half, so the sauce thickens as it goes. Check that the chicken pieces are opaque all the way through and no longer pink in the center, reaching an internal temperature of 165°F.
Finish it off. Take the pot off the heat and add the cream cheese along with 1½ teaspoons kosher salt. Stir until the cream cheese melts completely into the sauce. It might look a little thin right after you stir it in, but it thickens up as it sits for a minute or two. Top with sliced scallions before serving.
What to Serve With It
This pasta already has protein, vegetables, and a rich sauce built in, so it doesn’t need much alongside it. A simple green salad balances things out nicely, and warm dinner rolls are good for scooping up extra sauce. If you want to lean further into the Cajun flavor, a side of my creamy Cajun chicken with garlic rice makes a nice theme for the week, minus the pasta repeat, obviously.
Variations
If your family prefers a milder dinner, start with less Cajun seasoning and add more toward the end once you’ve tasted it. Shrimp works well in place of chicken thighs if you want to switch things up, just add it a little later since it cooks much faster. For an even creamier sauce along the lines of my creamy garlic parmesan chicken pasta, stir in a handful of shredded Parmesan right alongside the cream cheese.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. The pasta will keep soaking up sauce as it sits, so when you reheat it on the stovetop or in the microwave, add a splash of chicken broth or water to loosen things back up. This one doesn’t freeze particularly well, since the cream cheese sauce tends to separate once thawed.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, though thighs stay juicier through the simmering step. If you use breasts, keep an eye on them so they don’t overcook.
What if I don’t have smooth penne?
The recipe works best with a smooth pasta shape rather than a ridged one, since it affects how evenly everything cooks in the sauce. Ziti or mostaccioli are reasonable substitutes if that’s what you have.
Why is my sauce still thin after adding the cream cheese?
That’s normal right after stirring it in. Give it a couple of minutes off the heat, and it thickens up as it sits.
Can I make this less spicy for kids?
Definitely. Start with half the amount of Cajun seasoning, taste, and add more only if everyone’s on board with more heat.
How do I know the chicken is fully cooked?
The pieces should look opaque all the way through, with no pink remaining in the center, and reach 165°F.
Can I double this recipe?
You can, though you’ll want a very large, wide pot so the pasta has room to cook evenly. A crowded pot tends to cook unevenly and take longer to reduce.
Is this good for meal prep?
It reheats reasonably well for a day or two, though the texture is best the day it’s made.
Warm Closing
This is one of those dinners that feels like it should have taken longer than it did. I hope it earns a spot on one of your busier weeknights too.
One-Pot Cajun Chicken Pasta
Equipment
- Large wide pot
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs about 4, cut into 1-inch pieces
- 2 1/2 tsp Cajun seasoning
- 2 medium green bell peppers stemmed, seeded, cut into 1/4-inch strips
- 1 small yellow onion thinly sliced
- 2 garlic cloves chopped
- 12 oz smooth penne substitutions not recommended
- 4 cup low-sodium chicken broth
- 14.5 oz diced tomatoes 1 can
- 6 oz cream cheese cubed, at room temperature
- 1.5 tsp kosher salt
- 4 scallions sliced, for serving
Instructions
- Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
- Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
- Add the pasta, chicken broth, and tomatoes and bring to a boil over medium-high heat. Continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes. Confirm chicken reaches an internal temperature of 165°F and is no longer pink.
- Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. The sauce may look thin at first but will thicken as it sits. Top with sliced scallions.
