One Pot Cajun Chicken Pasta Skillet

As the new school year approaches here in the south, parents are wondering how they’re going to pull everything together in the next few weeks so that everything gets done and the new school year starts off smoothly.

I am no longer part of that group, however, I certainly empathize after doing it for so many years!

This recipe is another one-pot meal. They are miraculous I think. One pot meals such as this one look and taste like they were so much harder to prepare than they are. Now of course when pasta is involved, you will need to lift the lid and stir every few minutes but this dish is so worth it! This recipe is from the food blogĀ I Wash… You Dry.

One Pot Cajun Chicken Pasta Skillet

One Pot Cajun Chicken Pasta Skillet


  • 1 1/4 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
  • salt and pepper
  • 1 tablespoon Cajun seasoning, divided
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken stock
  • 12 ounces uncooked whole wheat rotini
  • 2 tablespoons heavy cream
  • 1 1/2 cups Monterey Jack cheese, freshly shredded
  • Parsley (for garnish)


  1. Remove chicken from packaging and blot dry with paper towels. Cube the chicken, then season with salt, pepper and half of the Cajun seasoning.
  2. Add olive oil to a large skillet. Turn heat to medium-high. Sear chicken on first side several minutes undisturbed.
  3. Then, add the onion and bell pepper to the pan. Saute several minutes until vegetables have softened. Add garlic and cook stirring one more minute.
  4. Now, pour the chicken broth and pasta into the skillet, stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes if using whole wheat noodles, stirring every few minutes.
  5. Stir in the heavy cream and remaining 1/2 tablespoon of Cajun seasoning until combined. Top with the freshly shredded Monterey Jack cheese.
  6. Garnish with parsley.