Description
How to make one pot creamy smoky Cajun BBQ chicken pasta with tender chicken, smoky spices, and rich cream sauce that’s ready in just 30 minutes.
Ingredients
Scale
Protein & Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
Cajun Seasoning Blend
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
Sauce Components
- 3 cloves garlic, minced
- 1/2 cup BBQ sauce
- 1 cup heavy cream
- 2 cups low-sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Season Chicken: Mix all Cajun spices in a bowl, then toss chicken pieces until evenly coated. Let it sit for 5 minutes while you prep other ingredients – this helps the flavors really penetrate the meat.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 6-7 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.
- Cook Aromatics: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook 30 seconds more until fragrant – don’t let it burn!
- Add Liquids: Pour in chicken broth, BBQ sauce, and heavy cream. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor depth.
- Cook Pasta: Add uncooked pasta to the skillet and bring to a boil. Reduce heat to medium-low, cover, and simmer 12-15 minutes until pasta is tender, stirring occasionally to prevent sticking.
- Finish Dish: Return cooked chicken to the skillet and stir in Parmesan cheese. Cook 2-3 minutes more until cheese melts and sauce thickens slightly. Taste and adjust seasoning as needed.
- Serve Hot: Let the skillet rest for 2-3 minutes to allow the sauce to thicken further. Garnish with extra Parmesan and fresh herbs if desired, then serve immediately while hot and creamy.
Notes
- Don’t overcrowd the chicken when searing or it will steam instead of getting golden brown.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth.
- Adjust cayenne pepper to taste – start with less if you’re sensitive to heat.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Let the dish rest 2-3 minutes before serving to allow the sauce to thicken properly.
- Add vegetables like bell peppers or mushrooms during the onion cooking step for extra nutrition.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g