One-Pot Cajun Pasta
A creamy, one-pot Cajun pasta with bold seasoning and easy cleanup, perfect for busy weeknights.
Equipment
- Large pot or deep skillet
Ingredients
- 12 oz pasta penne or rotini
- 1 tbsp olive oil
- 1 small onion diced
- 1 bell pepper red or green, diced
- 3 cloves garlic minced
- 2 tbsp Cajun seasoning
- 2 tbsp tomato paste
- 3 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup cooked chicken breast or turkey sausage optional, sliced or diced
- 1 cup Parmesan cheese freshly grated
- salt and black pepper to taste
- 2 tbsp fresh parsley optional, chopped
Instructions
- Warm the olive oil in a large pot or deep skillet over medium heat. Add the onion and bell pepper, then cook until they start to soften, about 4 to 5 minutes. Stir in the garlic and cook just until fragrant.
- Sprinkle in the Cajun seasoning and stir so the vegetables are coated. Add the tomato paste and cook for a minute to deepen the flavor.
- Pour in the broth, then add the pasta and bring everything to a gentle boil. Stir well so the pasta does not stick together, then lower the heat and simmer until the pasta is tender.
- Stir in the milk or half-and-half and let the sauce thicken slightly. If you are using chicken or turkey sausage, add it now so it warms through.
- Turn off the heat and stir in the Parmesan until the sauce is smooth and glossy. Taste and adjust with salt and black pepper, then top with parsley if you like.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, so reheat gently with a splash of broth or milk to loosen it back up.
