This one pot Cajun chicken pasta is creamy, spicy, smoky and quite simply delicious! This dairy free version comes together in the one pot and takes less than 30 minutes making it the perfect pasta recipe for weeknight cooking when you want something easy but with bold flavours.
Looking for more one pot pasta recipes? Try my one pot creamy tomato chicken pasta, this reader favourite one pot spicy sausage pasta, or for a vegetarian option, this one pot mushroom stroganoff.
This recipe was originally inspired while watching the seasons of Queer Eye set in New Orleans. Obviously I love the food element of this show and the bold spices used in these episodes had me so hungry, I just had to bring them into my kitchen.
Cajun cuisine is something that I haven’t found to be hugely mainstream in Australia and having never been to New Orleans myself (although I am definitely heading there if one day I go back to the US), I am in no way claiming this to be authentic. This is simply my recipe that has been inspired by the spices that are the backbone of Cajun cooking.
If you’ve been around the site before, you’ll know that I feel strongly about keeping a well stocked spice rack. Because of that, the spices used to make our homemade blend are those which I usually keep on hand. They are simple and versatile and have so many uses on their own, but together they give this pasta dish so much smoky flavour – its so good!
This recipe has all the cosy, creamy, comforting vibes and none of the dairy. It’s also incredibly simple to make. It really is one of my favourite easy dairy free dinner ideas.
Key Ingredients
This is one of those dinners that you don’t really need a lot of ingredients for (apart from spices if you’re making your own blend), but the end result makes you feel like a whole lot more went into it!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pasta – I really like penne for this dish, but I’ve also used rigatoni. The tube style works because it can hold alllll the sauce!
- Chicken breast – I like to use chicken breast for this pasta recipe but you can also use skinless chicken thighs if you prefer.
- Cajun seasoning – I find it difficult to find a good Cajun spice blend so I make my own using a few common spices that I tend to keep stocked in my spice rack. The full recipe for this spice blend is in the notes section of the recipe card below but if you have a store bought blend you like, you can use that here instead.
- Onion & Garlic – just using a small brown onion for extra flavour along with garlic to build flavour.
- Chicken stock – again use your favourite, good quality chicken stock. I like to use a salt reduced stock and then adjust the salt as needed as some spice blends can be quite salty.
- Coconut milk – you’re looking for the full-fat version from the can for the creamiest texture.
- Fresh herbs – I use a combination of parsley and basil to give this dish a delicious freshness.
Equipment and Tools
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Cast Iron Dutch Oven – there are so many different brands (and colours!) of these types of pots but investing in one that matches your budget is going to be such as asset to your kitchen! I use mine at least once or twice a week.
Step-By-Step Instructions
To get started with this recipe, you can chop up the onion and garlic, and chop the chicken into small pieces. If you’re making your own Cajun seasoning blend, then mix that all together in a small bowl or jar.
Next, heat some oil in your pot and add in the chicken pieces with the seasoning mix. Sauté the chicken, using a wooden spoon to move it around the pan and prevent sticking, until it’s cooked all the way through and then remove it from the pan onto a bowl or plate and set aside.
Add a little more oil to the pot and sauté the onions. You want to scrape the bottom with the wooden spoon and make sure to pick up any little bits of chicken and spices that remain. Once the onion is soft, add in the garlic and continue to cook until its nice and fragrant – about another minute.
To the pot, add in the pasta, chicken stock, coconut milk and remaining Cajun seasoning, mixing well and then bringing to a boil.
Gently boil the pasta in the liquid for around 15 minutes, depending on your pasta. Once the pasta is cooked and the sauce is thick and creamy, you can add back the chicken to the pot and stir through to heat.
Finish the pasta off by chopping up some fresh herbs and stir through the pasta right before serving and season if needed with salt and pepper.
Recipe FAQs
Yes you can use any pasta you like, however short pasta shapes like rigatoni, fusilli, or farfalle work well. Adjust the cooking time accordingly, as some pasta types may take longer to cook.
I usually just serve it on it’s own, but if you’re making it for a family or guests you can pair it with a fresh green salad or garlic bread.
Yes this recipe is perfect to make ahead! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of extra stock or coconut milk to keep the sauce super creamy, or in the microwave until heated through.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More weeknight pasta recipes:
15 Minute Creamy Garlic Prawn Pasta
One Pot Sausage and Broccoli Pasta
Marry Me Chicken Pasta
Spinach Pesto Pasta with Chicken
Prawn and Chorizo Pasta
One Pot Cajun Chicken Pasta
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 500 grams chicken breast chopped into 2cm pieces
- 2 tablespoons Cajun seasoning divided (see notes)
- 1 small brown onion finely diced
- 2 cloves garlic crushed
- 350 grams penne pasta
- 2 cups chicken stock
- 1 x 400ml can coconut milk
- 2 tablespoons chopped fresh herbs basil and parsley
- Salt and pepper to taste
Instructions
- In a large, heavy based pot over high heat, heat 1 tablespoon of the olive oil. Add in the chopped chicken breast and 1 tablespoon of the Cajun seasoning. Sauté the chicken pieces until the chicken is cooked through. Remove from the pot and set aside.
- Heat the remaining 1 tablespoon of olive oil in the pan and add in the diced onions. Sauté, using a wooden spoon to scrape any browned bits of chicken and seasoning from the bottom of the pan. Cook for 2-3 minutes or until the onion has softened. Add in the garlic and cook for another minute until fragrant.
- To the pot, add in the the pasta, chicken stock, coconut milk, and 1 tablespoon of Cajun seasoning. Mix together and bring to the boil. Gently boil for 15 minutes or until the pasta is cooked through and the sauce is thick and creamy.
- Add the chicken back to the pot and stir through to heat. Mix through the chopped herbs and season with salt and pepper to taste.
- Serve into bowls and enjoy!
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published on March 28th, 2022 and has been republished to include a slight improvement to the recipe, more helpful information and new photos.
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