When weeknight chaos takes over and you’ve barely got time to think, let alone cook, this Dump-and-Go Cajun Chicken Pasta swoops in as your kitchen superhero. Savor a quick and flavorful Cajun chicken pasta that’s ready in no time! With just one pan and a handful of straightforward ingredients, it marries the rustic charm of Louisiana-inspired spices with the creamy comfort of a pasta dinner. You’ll be whisking together fragrant Cajun seasoning and juicy chicken, then letting everything meld into a luscious, velvety sauce studded with vibrant bell peppers and tender pasta. It’s beginner-friendly, clocking in at just 15 minutes of prep, 30 minutes of cooking, plus a brief 5-minute rest—perfect for busy cooks aiming to keep weeknight dinners under an hour without sacrificing flavor. At around 600 calories per serving, it’s neither too heavy nor too light, making it a solid choice for both lunch and dinner.
This recipe feels like a friend whispering secrets as you chop and stir. You can almost taste the subtle heat from the Cajun seasoning, balanced by the sweet kiss of red and yellow peppers. The juicy tomatoes add bursts of tang, while the heavy cream transforms everything into a silky sauce you’ll want to drizzle on everything. Whether you’re cooking for an enthusiastic crowd or simply craving a solo indulgence, this dish will fill your kitchen with warmth and your plate with bold, unforgettable flavor. From the moment you take that first forkful—pasta coated in creamy goodness, flecked with spices and fresh herbs—you’ll know this one-pan wonder is destined for your staple lineup of quick dinners.
KEY INGREDIENTS IN DUMP-AND-GO CAJUN CHICKEN PASTA
Every great meal starts with stellar ingredients. In this Dump-and-Go Cajun Chicken Pasta, each element plays a unique role to build layers of flavor, color, and texture. From protein to produce to pantry staples, here's what you need to assemble for a mouthwatering one-pan supper.
- Boneless, skinless chicken breasts: Tender, lean protein that soaks up the Cajun seasoning, providing juicy bites of spiced chicken throughout the pasta.
- Cajun seasoning: A zesty blend of paprika, garlic powder, onion powder, cayenne, and herbs that infuses the chicken and sauce with authentic Louisiana kick.
- Olive oil: Adds a fruity richness for sautéing ingredients and helps create a golden sear on the chicken, locking in moisture.
- Onion: Builds a sweet, savory base when diced and softened; its natural sugars contribute depth of flavor.
- Red bell pepper: Brings vibrant color and a mild sweetness that balances the heat of the Cajun spices.
- Yellow bell pepper: Complements the red pepper, lending bright notes and extra crunch for visual appeal.
- Garlic: Provides an aromatic punch when minced; just one minute in the hot pan releases its fragrant oils.
- Diced tomatoes: Adds acidity and juicy bursts that cut through the richness of the cream, brightening every forkful.
- Chicken broth: Forms the liquid backbone of the sauce, carrying flavor from the pan into the pasta as it simmers.
- Heavy cream: Transforms the broth mixture into a luxurious, velvety sauce that clings beautifully to each penne.
- Penne pasta: The perfect shape for holding onto sauce, ensuring each tube is filled with creamy Cajun goodness.
- Salt and black pepper: Essential seasonings to fine-tune the flavor, enhancing all other ingredients without stealing the spotlight.
- Fresh parsley: Adds a pop of green color and fresh, herbaceous notes when chopped and sprinkled over the finished dish.
- Grated Parmesan cheese: Offers a nutty, salty finish, melting slightly into the warm pasta for extra depth of flavor.
HOW TO MAKE DUMP-AND-GO CAJUN CHICKEN PASTA
Time to roll up your sleeves and dive into this one-pan adventure! Below, you’ll find every step laid out so you can transform simple ingredients into a creamy, spicy pasta masterpiece. Follow along, and remember that minimal cleanup means more time to dig in.
1. Season the chicken
Generously coat the chicken strips with Cajun seasoning, using your hands or a spatula to ensure every piece is evenly covered. This creates a flavor foundation that will carry through the entire dish.
2. Sear the chicken
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken strips in a single layer, letting them cook undisturbed until golden brown on one side. Flip and finish cooking until the meat is opaque. Remove the chicken to a plate and set aside.
3. Sauté the veggies
In the same skillet, add the diced onion and sliced red and yellow bell peppers. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables start to soften and develop slight caramelized edges.
4. Add the garlic
Push the veggies to the edges of the pan and add the minced garlic to the center. Cook for about 1 minute, or until the garlic becomes fragrant, taking care not to let it burn.
5. Combine liquids and tomatoes
Pour in the undrained diced tomatoes, chicken broth, and heavy cream. Stir everything together, scraping up any browned bits from the bottom of the skillet to build flavor.
6. Simmer with pasta
Bring the mixture to a gentle simmer, then add the penne pasta, pressing it down so the shapes are submerged. Cover the skillet and allow the pasta to cook for about 15 minutes, stirring occasionally to prevent sticking, until the noodles are tender and the sauce has thickened.
7. Reintroduce the chicken
Once the pasta is perfectly al dente, return the cooked chicken to the pan. Mix thoroughly so the chicken warms through and absorbs the flavors of the sauce.
8. Adjust seasoning
Taste and season with salt and black pepper as needed, balancing the spiciness and creaminess to your preference.
9. Garnish and serve
Sprinkle chopped fresh parsley and a generous grating of Parmesan cheese over the pasta. Serve immediately for best texture and flavor.
SERVING SUGGESTIONS FOR DUMP-AND-GO CAJUN CHICKEN PASTA
Bringing this comfort dish to the table is almost as fun as cooking it. The creamy Cajun sauce glistens beneath a sprinkle of green parsley, inviting everyone to grab a plate and dig in. Whether you’re hosting a laid-back dinner or feeding hungry family members, consider these ideas to elevate the presentation and round out the meal. Serve this pasta with confidence, knowing that each bite delivers a wonderful balance of heat, creaminess, and fresh vibrancy.
- Crisp green salad with lemon vinaigrette: The bright acidity of lemon-dressed greens cuts through the richness of the pasta, adding a refreshing crunch that complements every creamy forkful.
- Garlic bread or baguette slices: Toast bread brushed with garlic butter until golden and serve alongside the pasta. The crisp edges and soft center make it perfect for sopping up every last drop of sauce.
- Steamed or roasted asparagus: Lightly seasoned with olive oil, salt, and pepper, asparagus spears bring a vibrant green accent and subtle earthiness that pairs wonderfully with Cajun spices.
- Chilled white wine such as a Sauvignon Blanc or Pinot Grigio: A glass of crisp white wine offers a bright counterpoint to the heat and creaminess, cleansing the palate between each savory bite.
HOW TO STORE DUMP-AND-GO CAJUN CHICKEN PASTA
Life happens, and sometimes you’ll have leftovers from your fabulous one-pan dinner. Storing this creamy, spicy pasta properly ensures it retains its flavors and textures so you can enjoy it again—whether for a quick lunch or a fuss-free follow-up dinner. Keep it fresh, vibrant, and safe by following these straightforward storage methods.
- Refrigerate in an airtight container: Allow the pasta to cool slightly at room temperature (no more than two hours), then transfer to a sealed container. Refrigerate for up to three days, making sure the lid is secure to prevent moisture loss.
- Freeze for longer storage: If you want to save it beyond a few days, portion the cooled pasta into freezer-safe bags or containers. Label and date each package, then freeze for up to two months. Thaw in the fridge overnight before reheating.
- Reheat gently on the stove: Preserve the creamy sauce by warming leftovers over low heat in a nonstick skillet. Add a splash of chicken broth or cream if the sauce has thickened too much. Stir occasionally until heated through.
- Microwave with added moisture: For a quick reheat, place a single serving in a microwave-safe dish, cover loosely, and warm in 30-second intervals. Add a tablespoon of broth or cream to maintain creaminess and stir between cycles.
CONCLUSION
Thank you for joining me on this culinary journey to create Dump-and-Go Cajun Chicken Pasta, your new go-to for busy nights when flavor can’t be compromised. We started by gathering bold ingredients—tender chicken, vibrant bell peppers, fragrant garlic, and a punchy Cajun seasoning—then built a velvety sauce with diced tomatoes, rich chicken broth, and heavy cream. With just one pan, we transformed simple staples into a creamy, spicy plate that looks as good as it tastes. From the KEY INGREDIENTS that bring distinct layers of flavor, to the STEP-BY-STEP INSTRUCTIONS ensuring every element cooks perfectly, this dish offers simplicity without skimping on excitement. Whether you serve it with crisp greens, garlic bread, or a glass of chilled white wine, the possibilities are endless for making each meal feel special.
Feel free to print this article and save it for later—you can pin it on your fridge or slip it into a recipe binder for easy access on those hectic evenings. You can also find a FAQ below to troubleshoot common questions and fine-tune your technique. If you try this recipe, please let me know how it turned out! I’d love to hear your comments, questions, or feedback on any tweaks you made or tips you discovered. Happy cooking, and here’s to many more delicious, stress-free dinners in your kitchen!
Dump-and-Go Cajun Chicken Pasta
Description
Experience the vibrant flavors of Cajun cuisine with this easy one-pan chicken pasta! Creamy, spicy, and loaded with veggies, dinner has never been so quick and delicious.
Ingredients
Instructions
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Season the chicken strips with Cajun seasoning, making sure they are well-coated.
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In a large skillet over medium-high heat, heat the olive oil. Add the seasoned chicken strips in a single layer and cook until golden brown and cooked through. Remove the chicken and set aside.
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In the same skillet, add the onion and bell peppers. Sauté for about 3 to 4 minutes until the veggies start to soften.
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Add the minced garlic and cook for about 1 minute, or until it becomes fragrant.
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Pour the diced tomatoes, chicken broth, and heavy cream into the skillet. Stir to combine the ingredients.
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Bring the mixture to a simmer, then add the penne pasta. Cover the skillet and let it cook for about 15 minutes, or until the pasta is done and has absorbed most of the liquid, stirring occasionally.
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Return the cooked chicken back to the skillet and mix it into the pasta.
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Taste and adjust the seasoning with salt and black pepper as needed.
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Serve the pasta garnished with chopped fresh parsley and grated Parmesan cheese.
Note
- This one-pan dish is perfect for busy weeknights and requires minimal cleanup.
- For a spicier version, add extra Cajun seasoning or a dash of hot sauce.
- You can use any type of pasta you prefer, but cooking times may vary.
- Feel free to add other vegetables like mushrooms or spinach for additional flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
