One-Pot Creamy Cajun Pasta: Step-by-Step Cooking Instructions, Nutritional Information, Serving Suggestions, and Conclusion

Ingredients

Main Ingredients

• 8 ounces uncooked linguine or fettuccine
• 2 boneless, skinless chicken breasts, cut into bite‑size pieces
• 1 cup diced bell peppers (red, yellow, green)
• ½ cup sliced Andouille sausage, optional
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil

Sauce & Marinade

• 1 cup heavy cream
• ½ cup low‑sodium chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons fresh parsley, chopped
• ½ lemon, zest and juice

Instructions

Cooking the Pasta & Protein

1. Heat the Pot. Place a large, deep skillet or Dutch oven over medium‑high heat for 2–3 minutes. Add the olive oil and swirl until it shimmers. A hot pan ensures the chicken browns quickly, sealing in juices.
2. Sear the Chicken. Add the seasoned chicken in a single layer. Cook without moving for 3–4 minutes until the underside is deep golden. Flip and sear the other side for another 3 minutes. Remove the chicken to a plate and set aside.
3. Sauté Aromatics & Veggies. Reduce heat to medium. Into the same pot, add the minced garlic, bell peppers, and optional sausage. Stir for 45 seconds until fragrant, then add the cherry tomatoes and the remaining Cajun seasoning. Cook for another minute to soften the vegetables.
4. Build the Sauce. Pour in the chicken broth, scraping up any browned bits (fond) with a wooden spoon. Add the uncooked pasta, ensuring it’s submerged. Bring to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, for 8–10 minutes or until the pasta is just shy of al dente.
5. Finish the Creamy Finish. Stir in the heavy cream, Dijon mustard, smoked paprika, and Parmesan cheese. Return the chicken to the pot, nestling it among the noodles. Simmer for 3–4 minutes until the sauce thickens and coats the pasta, and the chicken reaches an internal temperature of 165°F.