One Pot Cajun Pasta



  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne (*optional)
  • ½ tsp salt
  • ½ tsp black pepper


  • 450 g penne
  • 2 tbsp neutral oil (grapeseed, canola or avocado)
  • 4 boneless chicken thighs, cut into strips
  • ½ red onion, thinly sliced
  • 2 cups mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 jar (530ml) Authentica Arrabiata sauce
  • 1 cup heavy cream
  • ¼ cup parsley, roughly chopped
  • Salt and pepper, to taste


  1. Make the cajun seasoning by mixing all of the spices in a small bowl. Rub half of the seasoning mixture onto chicken thighs.
  2. Cook pasta according to directions on the package. Reserve one cup of pasta water before draining the noodles.
  3. Heat 1 tbsp of oil in a medium pan over medium-high heat.
  4. Add the chicken to the pan. You should hear a sizzle. Let chicken cook for 4 minutes without stirring to allow it to brown. Flip and cook for 4 minutes on the other side, remove from the pan and set aside. Do not clean the pan.
  5. Heat the remaining 1 tbsp oil in the same pan over medium heat. Add onion and scrape up any browned chicken bits from the bottom of the pan. Cook for 5-6 minutes. Do not stir too often to allow the onion to brown.
  6. Add the mushrooms and bell pepper and cook for 6 minutes, not stirring too often. Season with salt and pepper.
  7. Add the cooked chicken, Authentica sauce and cream. Bring to a simmer.
  8. Add in the pasta and the reserved pasta water and toss to combine. Cook for 2-3 minutes or until the sauce is thick and glossy.
  9. Finish with parsley and cracked black pepper and serve.