One-pot Cajun chicken shellbows pasta sears Cajun-seasoned chicken, then cooks the pasta directly in chicken broth in the same pot before stirring in cream and two cheeses, ready in about 35 minutes. Cooking the pasta directly in the broth the chicken was seared in, rather than boiling it separately, means the pasta absorbs Cajun-seasoned flavor as it cooks instead of just carrying whatever sauce is added afterward.
One Pot Cajun Chicken Shellbows Pasta
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 cups shellbows pasta (or elbow pasta)
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Toss chicken with Cajun seasoning until evenly coated.
- In a large skillet or Dutch oven, heat olive oil over medium-high. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant.
- Add uncooked pasta and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer 10–12 minutes until pasta is tender.
- Stir in heavy cream, Parmesan, and cheddar cheese. Return chicken to the skillet and stir to combine.
- Cook for 2–3 more minutes until sauce is thick and creamy. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Recipe Notes
- Adjust spice level by reducing Cajun seasoning or adding a dash of hot sauce.
- Shellbows hold the sauce beautifully, but you can use penne, rotini, or elbows.
- Leftovers reheat well with a splash of broth or cream.
Nutrition
- Serving Size
- 1 1/2 cups
- Calories
- 540
- Sugar
- 3g
- Sodium
- 620mg
- Fat
- 28g
- Saturated Fat
- 15g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 42g
- Fiber
- 2g
- Protein
- 34g
- Cholesterol
- 115mg
Why you'll love this
- Simmering the pasta covered in broth for 10-12 minutes lets it cook through using the liquid it will eventually be served in, which is why this is a one-pot method rather than a boil-and-drain one.
- Adding the cream and both cheeses only after the pasta is tender, rather than earlier, keeps the dairy from being exposed to the longer simmering time the pasta itself needs.
Tips for the best result
- Cover the pot while the pasta simmers in the broth, as the instructions imply, so it cooks through evenly without the liquid reducing too fast.
- Adjust the Cajun seasoning down, or add a dash of hot sauce, per the recipe's own notes, to control the spice level to preference.
Troubleshooting
The pasta is undercooked when the liquid has mostly absorbed.
Add a splash more broth, cover, and continue simmering a few more minutes rather than serving it firm, since pasta cooked this way needs enough liquid present the whole time to fully soften.
The sauce is too thick after adding both cheeses.
Stir in a splash of broth or cream to loosen it back up, since cheddar and parmesan together can tighten the sauce more than a single cheese would.
Sauce seems too thin.
let it simmer uncovered for a few extra minutes, or create a quick slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
The recipe's own notes say leftovers reheat well with a splash of broth or cream.
The recipe's own notes suggest penne, rotini, or elbows as substitutes for shellbows pasta.
Frequently asked questions
Can I use different pasta shapes for One Pot Cajun Chicken Shellbows Pasta?
Absolutely! Any medium pasta shape works well. Penne, rotini, or farfalle are excellent alternatives that hold the creamy sauce beautifully.
How spicy is this dish?
With standard Cajun seasoning, it’s moderately spicy. Adjust by using mild Cajun seasoning or reducing the amount for less heat, or add cayenne for more kick.
Can I make this vegetarian?
Yes! Replace chicken with plant-based protein, mushrooms, or extra vegetables like zucchini and broccoli while keeping all other ingredients the same.
Is this dish suitable for meal prep?
Definitely. It stores well for 3 days refrigerated. The flavors actually improve overnight, making it perfect for planning ahead.
Can I use milk instead of heavy cream?
You can, but the sauce won’t be as rich. For best results with milk, add 1-2 tablespoons of butter to maintain creaminess.
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