One-Pot Creamy Cajun Chicken Spaghetti
A cozy, flavorful weeknight pasta that cooks in a single pot, no draining, no fuss, just bold Cajun flavor wrapped in creamy, cheesy spaghetti.
This is one of those dinners that earns a permanent spot in the rotation. It’s hearty, comforting, and packed with that unmistakable Louisiana flavor thanks to the trinity, Cajun seasoning, and Rotel. Everything cooks together in one pot, including the pasta, which means minimal cleanup and maximum flavor.
The sauce thickens as it simmers, the chicken becomes tender, and the cheeses melt into the pasta to create a creamy, crave-worthy dish that your whole family will devour. It’s simple enough for a weeknight but delicious enough to serve to company.
What You’ll Need
Chicken & Veggies
- Boneless skinless chicken breasts or thighs
- Yellow onion
- Green bell pepper
- Celery
- Garlic
Seasoning & Flavor
- Creole Trinity & Herb seasoning
- Cajun seasoning
- Salt and black pepper
- Rotel
- Cream of chicken with herbs
- Cream of celery
- Chicken broth
The Creamy Finish
- Spaghetti
- Sharp cheddar
- Mozzarella or Monterey Jack
- Heavy cream
- Parsley or green onions
How to Make One-Pot Creamy Cajun Chicken Spaghetti
1
Brown the Chicken
Heat your oil or butter in a Dutch oven and brown the chicken pieces just until golden. They don’t need to be fully cooked yet. Remove and set aside.
2
Build Your Cajun Flavor Base
Add the onion, bell pepper, and celery to the same pot and sauté until softened.
Stir in the garlic and let it cook briefly until aromatic.
3
Add Seasonings + Sauces
Add your Creole Trinity & Herb seasoning, Cajun seasoning, and black pepper.
Stir in the Rotel, cream soups, and chicken broth until everything is combined into a creamy sauce.
4
Cook the Pasta in the Pot
Bring the mixture to a gentle boil.
Add broken spaghetti pieces directly into the sauce and press them down so most of the noodles are submerged.
5
Bring It All Together
Return the chicken to the pot and cook until everything is fully heated and the chicken is cooked through.
Stir in the cheeses until the sauce is velvety and smooth.
6
Let It Rest + Serve
Allow the pasta to sit for a few minutes so the sauce can thicken.
Finish with parsley or green onions and serve warm.
One-Pot Creamy Cajun Chicken Spaghetti
Ingredients
- 1½ –2 lbs boneless skinless chicken breasts or thighs cubed
- 2 Tbsp olive oil or butter
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 celery ribs diced
- 2 –3 Tbsp minced garlic
- 3 Tbsp Creole Trinity & Herb seasoning
- 1 tsp Cajun seasoning optional, for extra kick
- 1/2 tsp salt
- ½ tsp black pepper
- 1 10 oz can Rotel (original or mild, undrained)
- 1 10.5 oz can cream of chicken with herbs soup
- 1 10.5 oz can cream of celery
- 3½ –4 cups chicken broth
- 1/2 lb spaghetti
- 1 handful shredded sharp cheddar
- 2 hands shredded mozzarella or Monterey Jack
Optional:
- Splash of heavy cream or half-and-half
- Handful of chopped parsley or green onions
Instructions
Brown the chicken
- Heat oil/butter in a large Dutch oven or deep pot over medium-high heat.
- Add chicken, season lightly with Creole Trinity & Herb, and brown just until golden (doesn’t have to cook through). Remove and set aside.
Build the flavor base
- In the same pot, add onion, bell pepper, and celery. Sauté 3–4 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
Season + sauce
- Stir in remaining Creole Trinity & Herb, Cajun seasoning, paprika, and black pepper.
- Add Rotel, cream of chicken, cream of mushroom/celery, and chicken broth. Stir until smooth.
- Cook the pasta right in the sauce
- Bring mixture to a gentle boil.
- Add broken spaghetti, pressing it down so it’s mostly submerged.
- Reduce to medium-low, cover, and simmer 12–15 minutes, stirring every few minutes so it doesn’t stick.
Finish it off
- Add the chicken back in and cook 2–3 more minutes until pasta is tender and chicken is cooked through.
- Stir in cheeses (and a splash of cream if using) until melted and creamy.
Rest + serve
- Turn off heat and let sit uncovered 5 minutes to thicken.
- Finish with parsley or green onions.
