Ingredients
Equipment
Method
Phase 1: Seasoning and Searing the Chicken
- Combine the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt in a small bowl to create your Cajun seasoning blend. Give them a good stir.
- Cut your boneless, skinless chicken breast into roughly 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour your freshly mixed Cajun seasoning over the top, and toss everything together until each piece of chicken is evenly coated.
- Add the olive oil and butter to a large, deep skillet. Heat over medium-high heat until the skillet is very hot and the butter is melted and foamy.
- Carefully add the seasoned chicken to the hot skillet, spreading it out into a single layer. Cook for just a couple of minutes on each side, or until the outside gets a lovely golden-brown color.
Phase 2: Building the Aromatic Base
- Once the chicken is seared, add the diced yellow onion to the skillet. Continue to sauté for about 2 minutes more, stirring occasionally, until the onion just begins to soften and become translucent. (Optional: If using the 'Cajun Holy Trinity,' add 1/2 cup finely diced celery and 1/2 cup finely diced green bell pepper alongside the onion).
- (Optional) After the onions soften, you can deglaze the pan with about 1/4 cup of dry white wine or extra chicken broth. Scrape vigorously with a wooden spoon to release any stubborn browned bits, allowing the liquid to bubble and reduce slightly for about 30 seconds.
Phase 3: Cooking the Pasta to Perfection
- Next, add the uncooked penne pasta, the fire-roasted diced tomatoes (with all their juices), and the chicken broth to the skillet. Stir everything gently until it's evenly combined. Make sure the pasta is mostly submerged in the liquid.
- Place a lid on top of the skillet and increase the heat to bring the broth up to a boil.
- Once boiling, reduce the heat to medium-low. Let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender to the bite and the liquid has naturally thickened into a rich, saucy consistency.
Phase 4: Finishing Touches and Serving
- With the pasta perfectly al dente and the sauce beautifully thickened, add the cream cheese to the skillet in small chunks. Stir continuously until the cream cheese has completely melted and emulsified into the sauce.
- Finally, top your One-Pot Cajun Chicken Pasta with freshly sliced green onions for a pop of color and fresh, mild onion flavor. (Optional: A final squeeze of fresh lemon juice at this stage will brighten all the flavors). Serve immediately and enjoy!
Nutrition
Notes
My key tip is to briefly sear the chicken just until golden on the outside, then remove it from the skillet. It finishes cooking perfectly when reintroduced with the pasta towards the end, ensuring it remains tender and juicy, never dry or rubbery. Always add cream cheese in small chunks to the hot sauce and stir continuously until it's completely melted and smooth. While cream-based sauces can sometimes change texture slightly upon freezing and reheating, this dish generally freezes quite well. For reheating, you'll likely need to add a splash of chicken broth, water, or milk to loosen the sauce and bring it back to its original creamy consistency. Nutrition information is estimated based on common ingredients and serving sizes and may vary.