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You’ll be so amazed by how easily this dish comes together to make a healthy One-Pot Cajun Chicken Pasta dish that you can enjoy, guilt-free, any night of the week! 

One-Pot Cajun Chicken Pasta

Okay, who grew up eating at Chili’s Grill and Bar? Well, let’s just say I grew up eating there a *little too much*. I think I’ve tried just about everything on the menu and absolutely loved it all my teen years. Those teen years were also the days that I could pretty much eat any amount of calories and carbs without any repercussions. If I ate the things I did then, I’d probably be lying in bed with the worst stomach ache and gain 10 pounds in one sitting. So to avoid that but enjoy my childhood nostalgia, I’ve created a One-Pot Cajun Chicken Pasta. 

One-Pot Cajun Chicken Pasta

One of my most favorite carb-loading orders was Chili’s Cajun Chicken Pasta. It was the creamiest, cheesiest pasta dish topped with cajun-crusted chicken and a giant slice of Texas-style garlic toast. Woah. So dang good.

Here, I’ve lightened up that recipe in this oh-so-easy one-pot pasta dish. No loads of butter and heavy cream here. Yes, there is a little dairy (you can use non-dairy milk if you are dairy intolerant), but all in all, we are using just real, clean ingredients. You won’t even believe how delicious this pasta is and you are going to want to keep eating more and more!! It’s got big, bold cajun spices and a lovely creamy sauce. 

One-Pot Cajun Chicken Pasta

I hope you love this One-Pot Cajun Chicken Pasta as much as I do!

More One-Pot Pastas

One-Pot Hamburger Helper

One-Pot Penne Alfredo Pasta

One-Pot Italian Shells and Cheese

One-Pot Gluten-Free Mac and Cheese

YouTube video
5 from 20 votes

One-Pot Cajun Chicken Pasta

Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 4


  • 1 lb boneless, skinless chicken breasts
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne (1/2 tsp is spicy. If you want mild, go for 1/4 tsp. If you are serving kids omit the cayenne).
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1/2 cup white onion, diced
  • 2 cloves garlic, minced
  • 12 ounces penne pasta (I use Jovial Brown Rice Pasta)
  • 2 cups low-sodium chicken broth
  • 2 cups milk almond milk is okay for dairy-free option
  • 1 tsp kosher salt
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1 roma tomato, seeds scooped out and diced fine
  • 2 green onions, thinly sliced, green parts only
  • 2 tbsp shredded parmesan cheese (optional)


  • In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano and 1 tsp kosher salt. Stir until well combined and set aside.
  • Place chicken breasts on a cutting board and cover with parchment or saran wrap. Using a meat mallet or the bottom of a skillet, pound chicken until it is a uniform 1/4 inch thickness. 
  • Season both of the chicken breasts all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Now, take about 1 teaspoon of the prepared spice mixture and evenly sprinkle on both sides of the chicken breasts (reserving the remaining mixture for later).
  • Heat oil in a large skillet with sides (I use a 3 qt. Saucier) over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, 3 to 4 minutes a side. Transfer cooked chicken to a cutting board and let rest while you make the pasta.
  • Reduce heat to medium. Add onion and garlic to the same skillet and saute, stirring, until tender, about 3 minutes. (If your skillet is dry, add an extra tsp of oil.) 
  • Add the pasta, broth and milk. Season with salt and the remaining seasoning blend. Bring the contents in the pot to a gentle simmering (you don't want it to be boiling). Cook, simmering and stirring often until pasta is al dente and liquid is absorbed and creamy, 12 to 15 minutes.
  • Finish with lemon juice and taste, adjust salt and pepper, as desired. Serve in a bowl and top with sliced chicken, roma tomatoes, green onion and shredded parmesan (optional). Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    Another family favorite!! I made this for my family and everyone loved it!! So delicious, everyone wanted second helpings.

  2. 5 stars
    I love this recipe (and all the one pot recipes on this site). To save time and energy(back in the first trimester with number 3), I’ll sometimes just use ground turkey or beef and cook it with the spices you would otherwise put on the chicken. It’s delicious and easy either way!

  3. My boyfriend orders this all the time at Chili’s so I gave it a try! This is by far better then the Chili’s version!

  4. This is one of my faves so I was going to make it for my friend who just had a baby. It will be enjoyed same day but any advice for reheating it come actual dinner time to make it creamy again? Would ya add some broth?

    1. Hi Julie!! yes, adding 1/4 cup of broth (you may need 1/2 cup) and reheating on the stovetop is best!! turns out great and creamy!!