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One Pot Cajun Ranch Chicken Pasta. Made in no time at all, this one pot, 35-minute pasta is one you will make on repeat! Pan-seared chicken with Cajun seasoning and poblano peppers is tossed up with bow-tie pasta in a creamy sauce made with ranch dressing and parmesan. Flavor this pasta with a couple of spoonfuls of additional Cajun seasoning and fresh basil for a simple but totally delicious meal!
I mentioned this last weekend when I shared the video for this one pot tomato basil pasta on our Instagram stories. For whatever reason, the sound of breaking out a big pot, filling it with water, and boiling off pasta is always so daunting to me.
In reality, it’s really is not that much effort, but if I can find a way to make a pasta dish all in one pot. I’m going to do it!
I love the ease and, of course, fewer dishes!
This Cajun chicken pasta dish is one I’ve been making often. It comes highly requested by my brothers every time they’re in Colorado. They’re not usually that into pasta, but when I make this (and usually with extra chicken on the side), they are always so excited!
My younger brother, Malachi, says it reminds him of the pasta he used to special order at a local Cleveland restaurant called Danny Boys!
He mentioned that the only thing missing is the yummy garlic bread. Maybe that’s a recipe to come!
These are the details
Ingredients
- salted butter
- chicken breast or thighs
- Cajun seasoning – I always make my own blend, I shared the recipe below
- yellow onions
- poblano peppers
- garlic
- Short-cut pasta – I love bow-ties for this
- fresh parsley – or you could use basil too
- chili flakes
- whole milk
- cream cheese
- ranch dressing
- parmesan cheese
Special Tools
For this recipe, you’ll need a large pot but not much else!
Steps
Step 1: cook the chicken
In a big pot, toss the chicken with butter and Cajun seasoning. Get the chicken hot and let it get crispy; this will take about 5 minutes.
Remove the chicken from the pot.
Step 2: cook the pasta
To that same pot, add the onions, peppers, garlic, and more Cajun seasoning. Cook until the vegetables are soft.
Then, toss in the pasta and parsley. Add water and cook until the pasta is al dente, about 8 minutes. Make sure to add salt and stir often to ensure the pasta does not stick!
Step 3: add milk and the ranch dressing
Next, mix in the milk, the ranch dressing, and the parmesan. Stir until the pasta is fully cooked and the sauce is creamy.
Slide the chicken back into the pasta and give it a gentle stir.
Now, serve it up with fresh parsley! It is so quick and yummy! The ranch really adds a delicious flavor and creaminess too. I make a Greek yogurt-based ranch!
The Seasoning
As I mentioned, I do mix my own blend of Cajun seasonings. It’s one of my favorite mixes and uses the following spices:
- smoked paprika
- garlic powder
- onion powder
- dried oregano
- dried thyme
- chili powder
- cayenne pepper
- sea salt
- black pepper
Mix all the spices together, and you’ll have my Cajun seasoning! It’s so good, and there are no weird fillers.
If you want to add some more green to this dish, I recommend stirring in a handful of spinach.
The perfect dish for livening up an average night!
Looking for other one-pot recipes? Here are my favorites:
French Onion Pasta with Crispy Prosciutto
One Skillet White Chicken Chili Bake
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this One Pot Cajun Ranch Chicken Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Cajun Ranch Chicken Pasta
Servings: 6
Calories Per Serving: 662 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons salted butter
- 1 pound boneless chicken breasts or thighs cubed
- 2 teaspoons cajun seasoning
- 1 yellow onion sliced
- 2 poblano peppers chopped
- 3 cloves garlic chopped
- 3-4 teaspoons cajun seasoning
- 1 pound short cut pasta
- 1/2 cup fresh parsley chopped
- chili flakes
- 2 cups milk
- 2 ounces cream cheese
- 1/2 cup ranch dressing
- 1 cup grated parmesan cheese
Instructions
- 1. In a large pot set over medium-high heat, cook the butter with the chicken and 2 teaspoons Cajun seasoning. Cook for 5 minutes until the chicken is cooked through. Scoop the chicken out of the pot and set aside. 2. Add the onions, peppers, garlic, and 2-3 teaspoons of Cajun seasoning. Cook until the veggies are soft. Add the pasta, parsley, and 2 cups of water. Cook, stirring often, until the pasta is al dente, about 8 minutes. Stir in the milk, cream cheese, ranch dressing, and parmesan. Mix until creamy.3. Slide the chicken into the pasta and gently mix. 4. Serve the pasta immediately with fresh parmesan and parsley. Enjoy!
Notes
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 2 teaspoons chipotle chili powder, 1-2 teaspoons cayenne pepper, 1 1/2 tablespoons salt, and 1 tablespoon black pepper. Makes 3/4 cup.
This post was originally published on March 6, 2025
This turned out to be a good (and spicy!) pasta dish that was fairly easy to make. The only change I had to make was to add 4 cups of water rather than 2 cups to cook the pound of pasta. Maybe it was just the kind of noodles I used (cavatappi), but no way would they have gotten even al dente with the amount of water listed in the directions. Definitely one I’ll be making again!
Hey Helen,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you giving it a try! xx
It is hard for me to imagine someone actually tried this recipe and was able to cook one pound of pasta with 2 cups of water for 8 minutes. I had to add about 6 cups of water for at least 12 minutes to get the farfalle to al dente. Other than that, once the noodles were cooked the recipe worked out. I skipped the chili flakes as there is so much cajun seasoning it was plenty spicy
Hi Cris,
Thanks for trying this recipe and sharing your feedback! Sorry to hear your pasta took so long to cook. Next time, I would turn your heat down a bit and just let the pasta take its time with the 2 cups of water. I hope this helps! xx
Hi! Was all the extra water needed possibly because this person didn’t use the short-cut pasta? I myself never buy it, and was going to adapt the recipe/amount of water to use regular pasta.
Hi Mich,
Yes, you are using long noodles that will affect the recipe:)
I would love to try this one! You mention in the article that you make a Greek Yogurt based ranch but I can’t find the recipe for that on HBH. Can you share it please?
Thanks, Melissa! Here is the recipe if you want to make homemade ranch:
In a glass jar or measuring cup, mix 1/2 cup plain Greek yogurt or sour cream, 2 tablespoons buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper.
I hope you love this pasta! xx
What’s the recipe for the Greek yogurt based ranch that you use in the recipe? Thanks
Hey Ashley,
If you would like to make yours homemade, here is the recipe:
In a glass jar or measuring cup, mix 1/2 cup plain Greek yogurt or sour cream, 2 tablespoons buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper.
Please let me know if you have any other questions! xx
I have followed you for quite awhile but noticed once I left a feedback that was a bit judgmental negatively that I no longer received your newsletter where as before that I received emails from your site daily. I have also left very flattering feedback but it was only I left one that wasn’t positive that this happened. I have since tried to re-sign up 5 different times thinking perhaps there was an error but even after resigning up I have not received any other emails/recipes from you. It does not go to spam or trash – just not getting them. Care to respond to this? I wouldn’t think you would be that thin skinned but would welcome truthful responses.
Hi Cherylynn,
So sorry to hear you are having issues receiving the newsletters and emails. The blog comments have no correlation to those:) If you could reach out to contact@halfbakedharvest.com someone from my team can help get this figured out for you! Have a great Monday! xx
Thank you Tieghan,
I contacted your team so hopefully we can get it figured out. I’ve missed not getting your emails and recipes.
Excellent! Easy to make, easy to clean up. Delicious!
Thanks so much, Pam:) So glad this recipe was enjoyed, I appreciate you making it! xxT
Tieghan, can you share your ranch dressing recipe with the Greek yogurt?
You bet!
In a glass jar or measuring cup, mix 1/2 cup plain Greek yogurt or sour cream, 2 tablespoons buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper.
Could this be frozen and reheated relatively well? Or made ahead a few days in advance? Thanks!
Hi Elizabeth,
I think this recipe is best served immediately after making:) Here are some freezer friendly pasta recipes:
https://fett-weg.today/crockpot-sunday-sauce/%3C/a%3E%3Cbr /> https://fett-weg.today/zucchini-pesto-orzo-casserole/%3C/a%3E%3Cbr /> https://fett-weg.today/white-pesto-lasagna/%3C/a%3E%3Cbr /> I hope this helps! xx
Made this last night, really good, will make again, very easy to follow. We added diced bacon and fresh jalapeños on top definitely kicked it up a notch! Thank you.
Love to hear this, Jessica! Thanks so much for making this dish and your feedback! Happy Sunday! xT
So delicious! This one was super easy to make – I actually prepped the ingredients and my 13 year old son did the cooking. He says it’s a keeper!
Hey Jennifer,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! XxT
Quick spicy and delicious us!
Hey Jax,
Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! Have a wonderful weekend! XxT
Is there a recipe for the ranch dressing that is favored or is it ranch seasoning mixed with plain yogurt?
Hey Megan,
I just used store bought ranch dressing, totally up to you! Please let me know if you have any other questions! xx
Could this be made in the crockpot? If so, what adjustments should I make?
Hey Jordyn,
So sorry, I have never tested this recipe in the crockpot. For best results, I would keep the recipe as written. Have a wonderful weekend! xx
Did you use freshly grated parmesan, or the store bought kind? I have store bought shredded and the stuff in a can, but I can go grab a block if that’s what you meant.
Hey Melissa,
I really love to use freshly grated cheese in all of my recipes:) Please let me know if I can help in any other way! xx
Thanks! I’ll be trying it this week!
We made this tonight and it was delicious! Super easy to throw together and didn’t take long at all. We omitted the poblano peppers because we didn’t have any. The only other adjustment we made was using bone broth instead of water to cook the pasta. We did have to use 4 cups of broth instead of 2. There was a lot of liquid at first but it thickens up. Thank you for always sharing your recipes with us!
Hey Erin,
Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! Have a wonderful weekend! XxT
Hey there! Do you cook the pasta in the water with all the veggies in the water and then add the milk to the existing water? How much water would you add then to cook the pasta? It says 4 quarts on the box. And then add the milk to the 4 quarts of water? Trying this tonight and a bit confused by the recipe. Thanks!
Hi Laura,
So you are going to want to follow this recipe exactly as written using 2 cups of water for the pasta to cook in, do not follow your box instructions:) Once the pasta is cooked, most of the water should be absorbed and then you will add the remaining ingredients. Please let me know if this helps! xx
Thank you Tieghan! I got caught up on the box and didn’t catch that in the recipe piece. I’ll let you know how it goes 🙂