30-Minute One-Pot Chicken Pasta Recipe

This One Pot Cajun Chicken Pasta is a fast, satisfying dinner you can make in about 20 minutes. Tender, seasoned chicken combines with sautéed vegetables, penne pasta, and a creamy, slightly spicy sauce for a comforting one-pan meal that’s perfect for busy weeknights. Minimal cleanup and bold flavor make it a family favorite.

I love one-pot recipes for their convenience and flavor: quick prep, little cleanup, and everything cooks together so the pasta soaks up the sauce. This skillet pasta has a creamy finish with a Cajun kick. If you prefer milder flavors, reduce the spice; if you like heat, add a pinch of cayenne or extra Cajun seasoning. The recipe scales easily and reheats well—great for leftovers.

Why You’ll Love This One Pot Chicken Pasta

• Quick and easy: Ready in about 20 minutes from start to finish.
• One-pot convenience: Less washing up and maximum flavor as ingredients cook together.
• Simple pantry ingredients: Most items are pantry staples you likely already have.
• Adjustable spice: Tweak the heat to suit your family’s tastes.
• Great leftovers: Keeps well and makes a satisfying next-day lunch or dinner.

Ingredients

Use the following ingredients for a recipe that serves four. Adjust quantities to scale up or down.

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon Cajun seasoning (or adjust to taste)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 1/4 cups dried penne pasta (or another short pasta)
• 2 cups chicken broth
• 1 can Rotel tomatoes (diced tomatoes with green chiles), including juices
• 1/2 cup milk or heavy cream (milk keeps it lighter; cream makes it richer)
• Optional: Grated Parmesan or shredded mozzarella for topping

Portioning, Freezing, and Meal Prep Tips

• Cooking for two: Halve the recipe or plan for generous leftovers.
• Freezing: The finished creamy dish doesn’t freeze as well because dairy can separate. Instead, you can dice raw chicken and freeze it, or freeze the cooked chicken and pasta separately with a little sauce to preserve texture.
• Make ahead: Dice the vegetables and chicken ahead of time to shave minutes off prep on busy nights.

Simple Skillet Instructions

1. Season the chicken: Toss the diced chicken with the Cajun seasoning so all pieces are well coated.
2. Brown the chicken: Heat a drizzle of oil in a large skillet (a preheated cast iron pan works wonderfully). Add the chicken in a single layer and let it sear undisturbed until the edges turn white and lightly browned, then flip and cook through. Remove any excess fat if necessary.
3. Sauté the vegetables: Add the diced onion and red bell pepper to the skillet. Their moisture will help deglaze the pan and lift the flavorful browned bits.
4. Add pasta and liquids: Stir in the dried penne, chicken broth, and the entire can of Rotel (including juices). Bring the mixture to a boil.
5. Simmer: Reduce heat, cover, and simmer for about 10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
6. Finish with creaminess: Stir in the milk or heavy cream and heat through for a few minutes until the sauce is slightly thickened and creamy.
7. Serve: Taste and adjust seasoning. Serve with a sprinkle of grated Parmesan or shredded mozzarella, if desired.

Cooking Tips for Cast Iron

• Preheat the pan: Add oil and allow the pan to get hot before adding chicken so you achieve a good sear.
• Don’t move the chicken too soon: Let it form a crust before flipping to prevent sticking and to develop flavor.
• Use the veggies to deglaze: Onions and peppers release moisture that helps scrape tasty browned bits off the bottom of the pan.
• Simmer gently: Keep the heat low when simmering pasta to avoid scorching. Stir occasionally to prevent sticking.
• Care for cast iron: Wash, dry, and lightly oil your pan after use to keep it seasoned and rust-free.

Substitutions and Variations

• Add sliced smoked sausage with the vegetables for a heartier version.
• Swap bell pepper for mushrooms, zucchini, or spinach to vary the vegetable mix.
• For more heat, use 1 tablespoon Southwest seasoning plus 1/8 teaspoon cayenne pepper instead of plain Cajun seasoning.
• Use chicken thighs instead of breasts for a richer flavor and slightly more tender texture.

Serving Suggestions

This Cajun chicken pasta is flavorful enough to stand alone, but it also pairs nicely with:

• A fresh green salad with a tangy vinaigrette
• Warm garlic bread or crusty bread to soak up the sauce
• Roasted or steamed vegetables to balance the spice

Storage and Nutrition

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or broth to restore creaminess. Per serving (approximate): 277 calories, 6g total fat, 25g protein, 28g carbohydrates, 1337mg sodium. Adjust nutrition by swapping cream for milk or using lower-sodium broth.

Try this one-pot skillet for an effortless, flavorful dinner that’s quick to make and easy to customize. It’s a practical go-to for weeknights when you want something cozy and delicious without the fuss.

Recipe credit: Rita Joy