One-Pan Creamy Cajun Chicken Pasta

Mix together all of the Cajun seasoning ingredients.

Season the diced chicken generously with about one‑third of the seasoning.

Heat olive oil in a large skillet over medium‑high heat. Add the chicken and cook for 3‑4 minutes until browned on the outside but not completely cooked through.

Add the onion and bell peppers and cook for another 2‑3 minutes. Add the garlic and cook for about 30 seconds.

Add the uncooked rigatoni, chicken broth and the remaining Cajun seasoning. Stir everything together and bring to a gentle boil.

Reduce heat to medium‑low, cover and cook for 10‑13 minutes, stirring every few minutes so the pasta doesn’t stick.

Cook until the pasta is al dente and most of the liquid has been absorbed.

Reduce the heat to low and stir in the cream cheese and Parmesan until everything comes together into a thick, creamy Cajun sauce.

Let it sit for 2‑3 minutes to thicken, then divide into 6 containers for meal prep.