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.
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 creamy cauliflower soup
- One pot taco pasta
- Instant pot honey mustard chicken
- Instant pot salsa chicken
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
![Instant Pot Spaghetti [Gluten Free]](https://i0.wp.com/whatmollymade.com/wp-content/uploads/2020/02/Instant-pot-spaghetti-5.jpg?resize=150%2C150&ssl=1)
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