The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
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🌅 Recipe Of The Day! 🌇
🖨 🖨
Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta
{Serving suggestion only*}
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Experience the bold flavors of New Orleans with this irresistible one-pot Creamy Cajun Chicken Pasta that brings restaurant-quality taste right to your kitchen! Tender chicken breast gets coated in a perfectly balanced homemade Cajun spice blend featuring smoked paprika, oregano, and just the right kick of cayenne. Fire-roasted tomatoes add depth while cream cheese creates a luxuriously smooth sauce that clings beautifully to every piece of penne pasta. This complete meal cooks entirely in one skillet, making cleanup a breeze while delivering maximum flavor. The aromatic blend of spices combined with the creamy texture makes this dish an instant family favorite that's perfect for busy weeknights or special occasions. Ready in just 30 minutes, it's comfort food at its finest! - Claude
No Jump Zone
Ingredients
For The Cajun Seasoning
2 tsp smoked paprika
1 tsp oregano
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp salt
 
 

(continued in the next column ↗️)

For The Chicken Pasta
1 Tbsp olive oil
1 Tbsp butter (14.2 g or 0.50 oz)
1 lb boneless skinless chicken breast (454g)
1 medium yellow onion, diced (about 6 oz or 170g)
1/2 lb penne pasta uncooked (227g)
15 oz fire-roasted diced tomatoes (425g)
2 cups chicken broth (about 18.6 oz or 526g)
2 oz cream cheese (56g)
3 green onions, sliced (about 1 oz or 28g)
Directions
Prepare the Cajun Seasoning and Chicken
Combine the ingredients for the Cajun seasoning in a small bowl.
Cut the chicken into 1/2 to 3/4-inch cubes.
Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
 
Cook the Chicken
Add the olive oil and butter to a large deep skillet.
Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy.
Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color.
The chicken does not need to be cooked through at this point.
 
Add Vegetables and Pasta
Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften.
Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
Add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet.
Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
 
Simmer and Finish
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce.
Top the pasta with sliced green onions and serve.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 485; Total Fat: 12g (Saturated Fat: 6g); Cholesterol: 95mg; Sodium: 820mg; Total Carbohydrates: 58g (Dietary Fiber: 4g, Sugars: 8g); Protein: 35g; Calories from Fat: 108 (22%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This recipe comes from Budget Bytes and is a fantastic weeknight dinner that combines bold Cajun flavors with the convenience of one-pot cooking. You can adjust the heat level by increasing or decreasing the cayenne pepper to suit your taste preferences. The fire-roasted tomatoes add a nice smoky depth, but regular diced tomatoes will work in a pinch.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: cajun, chicken, pasta, creamy, spicy, onepot
🗂️ Categories: 🍽️ Dinner, 🍝 Pasta Dishes, 🍗 Chicken & Other Poultry, ⏱️ Quick Meals
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Creamy Cajun Chicken Pasta was added on August 06, 2025 and last updated on August 06, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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Weekly Favorite!
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👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
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Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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