One Pot Creamy Chicken Pasta with Cajun-Spiced Chicken

NANA TODAY WILL PREPARE one pot creamy chicken pasta: golden, spice-crusted chicken over rigatoni in a rich, creamy, cheesy sauce. It is a comforting dinner cooked in one pan, with no separate pot of pasta water to drain. 😊

Jump to ingredients and method ↓

Cajun seasoning, two kinds of paprika, garlic and onion give the chicken a bold savory crust. The pasta then cooks in the same pan, picking up those browned flavors before mozzarella and cheddar melt into the sauce. The chicken is pan-seared rather than breaded, so expect browned edges and a juicy center rather than a fried coating.

One Pot Creamy Chicken Pasta

Serves: 4 generous portions
Estimated prep: 15 minutes
Estimated cooking: 30–40 minutes
Optional marinating: 15–30 minutes extra

Equipment: A large, deep skillet or wide heavy pot, tongs, a wooden spoon, a clean board and a food thermometer. A shallow frying pan may not hold the sauce comfortably.

Ingredients

For the chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and freshly ground black pepper, to taste

For the pasta and sauce

• 8 oz (225 g) dry rigatoni
• 24 US fl oz heavy cream (3 US cups / approximately 710 ml)
• Up to 24 US fl oz low-sodium chicken broth (3 US cups / approximately 710 ml), divided: start with 1 cup and reserve the rest
• 1–2 tablespoons butter
• 1 teaspoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1–2 cups freshly shredded cheese: mozzarella, sharp cheddar, medium cheddar, or a mixture

Optional garnish: chopped fresh parsley, grated Parmesan and red pepper flakes.

Before you start: The cream and broth amounts are fluid ounces, not ounces by weight. This is an especially rich, cream-forward pasta. Do not pour in all the broth at once: different pasta brands and pan sizes need different amounts, and you may not need the full 3 cups. Cajun blends and cheese can be salty, so season lightly at first.

Instructions

1. Prepare and season the chicken. Pound the breasts to an even thickness of about ½ inch (1.25 cm), or carefully split very thick breasts horizontally into thinner cutlets. Coat with the olive oil and all the chicken seasonings. Cook straight away, or cover and marinate in the refrigerator for 15–30 minutes. Keep raw chicken separate from ready-to-eat food and do not rinse it.
2. Sear until safely cooked. Heat the skillet over medium-high heat. Add the oiled chicken without crowding; work in batches if necessary. Cook for approximately 4–6 minutes per side for evenly thin pieces, adjusting the heat if the spices darken too quickly. Times vary: use a food thermometer to confirm that the thickest part of every piece reaches 165°F (74°C) before removing it. Color alone is not a reliable doneness check. Transfer to a clean plate or board and let rest while the pasta cooks.
3. Start the sauce in the same pan. Lower the heat to medium-low. If the pan is very hot, let it cool briefly. Add 1 cup of the measured broth and scrape up the golden browned bits; remove any black, burnt residue first. Stir in the butter, heavy cream, dry rigatoni and all the pasta seasonings. Bring to a gentle simmer, then keep the heat low enough to prevent a hard boil.
4. Cook the rigatoni. Simmer partially covered, stirring frequently and scraping the bottom so the pasta does not stick. Begin checking at the package’s suggested cooking time; one-pot rigatoni may take around 12–18 minutes or longer. If the sauce reduces before the pasta is tender, add reserved broth a little at a time. If the pasta is ready but the sauce is very loose, uncover and simmer gently to reduce it before adding cheese.

5. Melt in the cheese. Once the rigatoni is al dente, turn off the heat. Stir in 1 cup of shredded cheese in small handfuls until smooth. Add more, up to 2 cups total, if desired. Let stand for 2–3 minutes so the sauce can settle; loosen with a splash of reserved broth if it becomes too thick.
6. Slice and serve. Slice the rested chicken across the grain and arrange over the pasta. Add parsley, Parmesan or red pepper flakes if you like, and serve promptly. Keep some chicken on top to preserve its browned edges instead of stirring every piece into the sauce.

Tips for a smooth, creamy sauce

• Shred cheese from a block. It generally melts more smoothly than cheese coated with anti-caking ingredients. Mozzarella brings stretch; cheddar adds a stronger flavor.
• Keep the simmer gentle. A vigorous boil can scorch cream and catch the pasta on the pan. Stir often, especially as the sauce thickens.
• Adjust liquid gradually. Add small splashes of broth when needed. For a sauce that is too thin, reduce it gently before the cheese goes in; avoid vigorously boiling the finished cheese sauce.
• Choose similar pasta shapes. Penne or another sturdy short pasta can replace rigatoni, but use the same dry weight and judge doneness rather than relying on an exact time.
• Control the heat. For a milder dinner, choose a mild Cajun blend and skip the red pepper flakes. Smoked paprika adds smokiness; sweet paprika adds color and a gentler pepper flavor.

Serve with a crisp green salad or steamed vegetables to balance the rich sauce. For another creamy dinner idea, try our creamy Tuscan chicken gnocchi.

Storage and reheating

Refrigerate leftovers promptly in shallow, covered containers within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Keep refrigerated at 40°F (4°C) or below and use within 3–4 days. Reheat portions gently with a splash of broth, stirring for even heating, until the chicken and pasta reach 165°F (74°C). The pasta absorbs sauce as it stands, so expect leftovers to need extra liquid.

Allergens: Contains milk and, with standard wheat rigatoni, wheat/gluten. Check pasta, broth and seasoning labels for additional allergens.

Reader recipe: Shared with Nana Dish by a reader who cooked it, then edited for clarity. Suggested variations are not separate cooking tests. Images are AI-generated illustrations. About our recipes.

Food-safety references: USDA FSIS: Chicken from Farm to Table and USDA FSIS: Leftovers and Food Safety.

Cooking notes

Keep the pan at a gentle simmer and add the reserved broth gradually. Rigatoni brands and pan widths change how quickly liquid evaporates; finish the pasta before adding the cheese.