Packed with cajun flavor, this creamy (and dairy free!) pasta is made in one pot easy to make. It's on the lighter side, but will fill you up and give your weeknight a spicy kick that's full of protein.
Jump to:
If you like a little kick to your meal, you're going to love this recipe! It's packed with protein and makes a great leftover to pack for lunch the next day.
What does cajun taste like?
Cajun seasoning is smoky, garlicky and peppery. It has a bit of a kick to it and it's great for pastas or grilling with burgers.
This one pot cajun chicken pasta takes it to another Creole level by using Andouille sausage. You can leave it out if you want, but I think it adds so much flavor to this dish.
Is Cajun seasoning the same as Old Bay?
Although both have several spices in common, Old Bay seasoning is a specific blend of 18 spices, where there is no one specific recipe for Cajun seasoning.
Additionally, Old Bay originates from Maryland and is typically used on seafood like crab legs and Cajun seasoning originate from Lousiana and can be used on all kinds of proteins, like the chicken and sausage here!
How to make creamy cajun chicken pasta:
Start by cutting your chicken into chunks and tossing it in the Cajun seasoning. Then, sear the chicken until the outsides are crispy. It doesn't have to be cooked all the way through, just enough to get a nice crust.
Next, add the onion and sausage to the pan and cook until the onion is translucent. Add the fire roasted tomatoes, broth and pasta. Cover and bring to a boil then reduce heat and simmer for 10 minutes.
Finally, stir in the coconut cream and serve with chopped parsley.
How to make creamy pasta dairy free:
My secret to getting a dairy free and creamy pasta sauce is coconut cream. It is mild in its coconut flavor and adds a rich and creamy texture just like a heavy cream would. It's the perfect addition to this creamy cajun chicken pasta to cut some of the heat.
I've used coconut cream to make dairy free chicken alfredo, creamy chicken and rice soup, creamy tuscan chicken and sweet potato gnocchi.
If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More one pot recipes:
- One Pot Buffalo Chicken Pasta [Dairy Free]
- One pot creamy cauliflower soup
- One pot taco pasta
- Instant pot honey mustard chicken
- Instant pot salsa chicken
Recipe
One Pot Creamy Cajun Chicken Pasta [Dairy Free]
Ingredients
For the cajun seasoning:
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- OR 1 tablespoon cajun seasoning
For the chicken pasta:
- 1 lb boneless skinless chicken breast
- 14 ounces pre-cooked smoked sausage cut into slices (look for no sugar added) I like Aidell brand
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 12 ounces gluten free penne pasta brown rice or chickpea pasta
- 14.5 ounce can fire roasted tomatoes
- 2 cups chicken broth or bone broth
- 1/2 cup coconut cream
- Chopped parsley or green onion for topping
Instructions
- If making your own seasoning, combine the ingredients for the cajun seasoning in a medium bowl. If you’re using premade seasoning, add it to a medium bowl. Set aside.
- Cut the chicken into 1/2 inch cubes and add to the medium bowl with the cajun seasoning. Toss to coat the chicken evenly in the seasoning using a wooden spoon. Set aside.
- Add the olive oil to the bottom of a deep skillet over medium-high heat and allow to heat for a few minutes until the oil is rippling. Add the seasoned chicken to the skillet and cook for 1-2 minutes on each side to brown the sides. The chicken doesn’t need to be cooked all the way through yet.
- Add the diced yellow onion and smoked sausage to the pan with the chicken and continue to cook, stirring frequently, until the onion is soft and translucent, about 2-3 minutes.
- Add the penne pasta, fire roasted tomatoes with the juice and the broth to the chicken, sausage and onions. Stir until everything is combined then close the lid of the pan and allow it to come to a boil over medium-high heat.
- Once boiling, turn the heat down to medium-low and let the pasta simmer for about 10 minutes, stirring every few minutes. If you’re using a chickpea pasta, pay attention to the pan as it tends to foam. When it’s done the mixture should be thick and saucy and the pasta should be tender.
- Add the coconut cream to the pan and mix until melted and combined.
Notes
You can omit the sausage if you don’t want to use it. This will decrease the calories by 200 calories per serving
Nutrition
Shelby W says
This was SO yummy! I’ve been dairy free for two months (maybe a little more) and my husband and I have been wanting pasta. I found this recipe and we gave it a try tonight. It did not disappoint. I’m looking forward to making more of your recipes!
Molly Thompson says
Thanks, Shelby! I'm so happy to hear that! I have tons of dairy free recipes and dinners:)
Shira says
Question: Your recipe says coconut cream but when I click on the link, it's coconut milk. Can you confirm which it is? Looking forward to making this! 🙂
Molly Thompson says
Hey there! Sorry that is a bit confusing. It's technically canned coconut milk but the coconut cream separates to the top. So when you open the can just use the thick cream part. You can also buy cans that are just coconut cream. Thanks!
Carly says
We love this one - so tasty and super easy to make!
Molly Thompson says
Thank you!
Jade P says
Could I use dairy free sour cream instead of the coconut cream?
Molly Thompson says
Absolutely!
Alison says
Can I use regular heavy cream rather than coconut cream? We just need gluten free but not dairy free!
Molly Thompson says
Yep you can use heavy cream!
Hermelinda Tester says
I agree with you
Katy says
This was a hit in my house! Cooked the chickpea pasta separately due to preference. Only used 1/2 cup of broth and mixed in a bit of corn starch in broth to make a slurry to thicken sauce. also added spinach leaves and was very good.
Molly Thompson says
Thanks, Katy!! Using coconut starch is a great idea. Thanks for taking the time to share!
Ashley says
I can honestly say I’ve never written a review for a recipe before but I felt compelled for this one. It was so good! I used vegan sour cream instead of the coconut cream and it was perfect. My husband raved about it and he always has something to say lol! Great recipe!
Molly Thompson says
Ashley!! This just made my day! I love that you took the time to comment it means so much. So glad you and your husband enjoy it. I'll try the vegan sour cream soon!
Zemi says
Although this was Amazingly Delicious, we just couldn’t finish it all. Which really isn’t a bad thing, because that was why/how I found this recipe. Lol, anyways. Is it okay to put leftovers in the freeEr or would only the fridge be best?
Molly Thompson says
I would keep it in the fridge! The creamy from the coconut cream might not freeze well!
Kelly says
LOVED this dish!!! So so good, I just had to come back and write a review! 10/10
Molly Thompson says
Thanks Kelly!!!
Catrina Cser says
I agree with you
Katie says
Such a good recipe 🙂 I had to be dairy free the past few months while breastfeeding and was so happy to come across this recipe. I used bone broth instead of chicken broth and turned out so good. Thank you for the great recipe.
Molly Thompson says
Bone broth is such a good idea! I had to be dairy free when I was breastfeeding too. We have a whole dairy free category on the blog if you need more ideas! Thanks so much for taking the time to share:)
Jamie C says
Was looking for a PCOS Friendly dinner and this hit the spot so well! Would love to try some recommendations from the others comments - such a versatile dish!
Molly Thompson says
So happy to hear that!! Thanks so much for sharing!
Jen O'Malley says
This was so delicious! My 2 teenagers and my husband all loved it.
Stephanie says
Would oat milk do instead of coconut cream?
Molly Thompson says
Hey! You could try it but it won't be as thick. If you have cornstarch or tapioca starch you could try adding a bit of that with the oat milk first and heating it in the pasta to thicken it a bit.
Bella says
We LOVE this recipe and make it at least once a week! We add a little extra seasoning and spinach to it!
Molly Thompson says
Thanks, Bella! I love to hear that!
Nat says
This was absolutely delicious! Thank you for posting!
Molly Thompson says
Thanks, Nat!!
Brooke says
Oh my gosh, Molly, I made this last night and it was A-MA-ZING! Even my super picky husband loved it and kept repeating how good it was and that this recipe was a definite keeper! Thank you for creating and sharing such healthy, simple and delicious recipes! I can't wait until your cookbook is released in July, I've already pre-ordered!
Brittany says
So I am dairy free due to breastfeeding my last baby. I made this tonight for dinner and it was really good. I tweaked it a little bit to our liking but overall it was a hit in my household. Will definitely be making this again and will be putting in my recipe book of favorites!
Molly Thompson says
Thank you Brittany! Also congrats on your baby:) I had to be dairy free when I was nursing our daughter. Thanks for being here!
Julie a hoezee says
This was delicious! Omitted the sausage and added fresh chopped spinach near the end. Husband loved it! We are gluten free and fairly dairy free.
Molly Thompson says
Thanks, Julie!! We love to add spinach to this one too. I have a shrimp version on my site you would probably love too!
Lynn says
Awesome! Used sour cream because that was the only thing I had.
Molly Thompson says
Thanks, Lynn!!
Dre says
I almost ever ever comment on recipes, but this on is such a gem I just have to! My husband doesn’t do dairy, so I’m always on the lookout for solid recipes that don’t leave me missing it. This one fits the bill and is in our regular rotation! We’ve made it as is, we’ve swapped in different proteins...shrimp, chicken, different sausage... we’ve even used plant based “sausage” when we are in the mood for vegetarian. This also makes a great “clean out whatever veggies are in the fridge” meal, as the flavor goes with anything... we especially like to add mushrooms and broccoli. Thanks for the home run recipe!
Dre says
Almost *never* ever comment....
Molly Thompson says
Hey Dre!! This is so amazing. Made my day! It's one of our favorites too. Make sure you check out my entire category for dairy free dinners, I have so many dairy free recipes on my site! I also have a dairy free one pot buffalo chicken pasta coming next week:) would be so great with broccoli too! Love the "clean out the fridge" thing. That's the best. Appreciate you!
Heidi says
Can you make this in the crockpot?
Cheryl says
Excellent ….. my family loved it!!!
Sarah says
Does the noodles need to be precooked?
Austin S says
I don't understand, am I supposed to boil the noodles prior to throwing them in with the chicken?
Austin S says
I don't understand, am I supposed to cook the noodles prior to throwing them in with the chicken?
Seth says
The hardest part about this recipe was finding the coconut cream (I gave up after the 2nd store) so I sparingly used evaporated coconut milk instead. Used cajun sausage and added some shrimp at the very end just before the green onions. I must have liked it because my stomach hurts from eating too much. Next time I think I'll add some celery, okra, and maybe double the fire roasted tomatoes. Thoroughly pleased... also there are hardly any dishes. I'll definitely have to check out some of your other things Molly. Cheers
Denny says
Coconut alternatives? I have a coconut allergy.. makes dairy free hard. Trying to cut dairy out and most dairy alts are coconut based wompwomp
Molly Thompson says
Hi Denny! I know that's such a bummer. I have a friend like that. Coconut cream is a great alternative. I know some brands like Silk have a dairy free heavy cream alternative. I would use that in this recipe!
Claudia says
I love this recipe.
I tried it differently and added the brown rice. But is it the same cooking time as the pasta?
Molly Thompson says
Hey there! No, the cooking time would likely change. I would go by the cook time on the box of rice! Just be sure to open the lid and stir it so it doesn't burn on the bottom.
Sebastian says
The ingredients list is incorrect. Molly calls for coconut cream but what she means is the congealed portion of canned coconut milk. Also, you need a pretty large vessel to make this recipe. Bigger than what is stated. Molly is a hack, you shouldn't have to go through comments to figure out a recipe. Find recipes by J. Kenji López-Alt, he has writeups with great detail on technique and ingredients. This is Busch league at best.
Molly Thompson says
Hey, Sebastian. This recipe is loved by hundreds and I've never had any feedback about it not fitting. The recipe calls for a deep skillet. We have a standard deep skillet and it always fits. Yes, you can use the congealed portion on the top of full fat canned coconut milk, however, most grocery stores also carry just coconut cream.
Kea says
I have made this many times because it became one of my favorite meals instantly! So flavorful and filling. It’s great and easy (and I don’t like cooking).