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One-Pot Cajun Creamy Pasta - Comforting, Spicy, and Weeknight-Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz (225 g) short pasta such as penne, rigatoni, or rotini
  • 1 lb (450 g) protein like sliced andouille sausage, diced chicken thighs, or raw shrimp (peeled and deveined)
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped
  • 1 bell pepper (red or green), sliced into thin strips
  • 3 garlic cloves, minced
  • 1–1½ tablespoons Cajun seasoning (more or less to taste)
  • 1 teaspoon smoked paprika (optional for extra depth)
  • 1 can (14.5 oz/410 g) diced tomatoes with juices
  • 2½ cups (600 ml) low-sodium chicken broth or vegetable broth
  • ¾ cup (180 ml) heavy cream or half-and-half for a lighter version
  • ½ cup (50 g) grated Parmesan (plus more for serving)
  • Salt and black pepper, to taste
  • Fresh parsley or green onions, chopped, for garnish
  • Pinch of sugar (optional, to balance acidity if needed)

Method
 

  1. Brown the protein: Heat oil in a large, deep skillet or Dutch oven over medium-high. Add sausage or chicken and cook until browned. If using shrimp, season and set aside for later to avoid overcooking.
  2. Soften the aromatics: Reduce heat to medium. Add onion and bell pepper. Cook 3–4 minutes until softened, scraping up browned bits. Stir in garlic for 30 seconds until fragrant.
  3. Toast the spices: Sprinkle in Cajun seasoning and smoked paprika. Stir for 20–30 seconds to bloom the spices. This boosts flavor and aroma.
  4. Add liquids and pasta: Pour in diced tomatoes with juices and broth. Stir, then add the pasta. Bring to a strong simmer and stir well so pasta doesn’t stick.
  5. Simmer to al dente: Cover partially and cook 9–12 minutes, stirring every couple of minutes. Adjust heat to maintain a steady simmer. Add a splash of broth or water if the pot looks dry.
  6. Add shrimp (if using): When pasta is almost al dente, stir in shrimp. Cook 2–3 minutes until pink and just cooked through.
  7. Make it creamy: Reduce heat to low. Stir in cream and Parmesan. Simmer gently 1–2 minutes until the sauce thickens and clings to the pasta. If it’s too thick, add a little broth. If too thin, simmer another minute.
  8. Season and finish: Taste and add salt, pepper, and a pinch of sugar if the tomatoes are sharp. Turn off heat. Garnish with parsley or green onions and extra Parmesan.
  9. Serve hot: Ladle into bowls and enjoy immediately while it’s silky and glossy.