One Pot Pasta - Taming Twins

Meatball Orzo Bake {One Pot}

Sarah Rossi — Wed, 20 Sep 2023 09:30:00 +0000

This Meatball Orzo Bake is made all in one dish, simple to make and full of flavour. BONUS… it’s ready in around 30 minutes, making it a perfect midweek no-fuss family dinner!

I am loving creating something new and different with my orzo recipes right now.

Not only are they delicious and packed with flavour, but they’re so versatile and quick, usually allowing us to cook everything together in one pan (total win, right?)

This brand new Meatball Orzo Bake recipe comes off the back of the success of my Meatball Pasta Bake and my Broccoli Orzo Bake recipes.

They’ve both gone down so well, I thought I would come up with a hybrid recipe! Enjoy.

Why you’ll love this Meatball Orzo recipe

Quick, easy and made in one pan

Delicious, rich and comforting

Ready in about half an hour

About this Meatball Orzo Pasta recipe

We’ve made sure we’ve made this a complete meal by adding tomatoes and broccoli, so there’s no need for extra sides.

I like to make this in the oven as a baked ‘al forno’ method, but you can make it on the hob too (I’ve added instructions below for this method).

Oh, and not forgetting a note on the meatballs you use… I use ready-made meatballs for speed and convenience, and I also find they hold their shape better in a recipe like this where everything is cooked together.

BUT if you’d prefer to make your own for this, go ahead!

You can follow my easy Meatballs and Spaghetti recipe here for regular ones, or you could try my Ikea-style Swedish Meatballs instead.

Pre-order my brand new ONE POT book and get it in your kitchen on the day it is released! Amazon

What is orzo?

Orzo is pasta, in the shape of large grains of rice. It’s sometimes know as ‘risoni’. The name means ‘barley’ in Italian because it looks a little like grains of barely.

It’s really easy to use as it cooks in a sauce, taking on the flavour and giving a creamy, comforting texture.

Try my Chorizo Orzo, Marry Me Chicken Orzo, Orzo Bolognese, Halloumi & Butternut Squash Orzo Bake, Broccoli Orzo Bake or Slow Cooker Lamb Orzo Stew.

Meatball Orzo Ingredients

Olive oil – Or sunflower, just NOT extra virgin
Meatballs – Your favourite type
Onion – Fresh or pre-chopped frozen is fine
Garlic – Same as above
Broccoli
Chilli flakes
Sweet smoked paprika
Dry orzo
Passata
Vegetable stock – A cube is fine
Mozzarella – I used grated, but you could swap for another cheese if you prefer
Sea salt and freshly ground black pepper

How to make Meatball Orzo Bake

1. Add the oil, onion, garlic, broccoli, meatballs, paprika and chilli flakes into a baking dish. Season and bake as per the recipe below.

2. Add in the orzo, pasta and stock. Stir well and put it back into the oven, covered.

3. Bake as per the recipe.

4. Sprinkle over the cheese and bake until golden.

Hint: If the mixture becomes too dry before the orzo is cooked, add a splash of water.

Substitutions

Vegetarian – You can make this without meat by substituting the meatballs for veggie meatballs. It will work just as well.
Vegan – Do the same to make it vegan-friendly, but also omit the cheese or find an alternative.

Leftovers & reheating Orzo Pasta

In the fridge Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out. Use the microwave to reheat until piping hot.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating.

Top tips

How to cook orzo

If you haven’t cooked with orzo before, just be aware that this type of pasta (which was traditionally used in soups in Italy) cooks quickly and can also dry out quickly and stick to the bottom of the pan as it absorbs the liquid.

The quantities of stock in this recipe should be fine, but do keep an eye on it in case it needs a little extra.

Just add a little extra at a time until it’s cooked through to the right consistency and is no longer crunchy.

How to make this on the hob

Heat oil in a sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned.
Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock.
Bring to a simmer, cover with lid and cook for 15 minutes over a low heat. Stir occasionally so it doesn’t stick.
When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.

Meatball Orzo Bake FAQs

Can you recommend an ideal pan to use for this recipe?

Use a NON-STICK pan for this. It will make your life so much easier.

See my one pan recommendations here.

Can I use a different pasta?

I wouldn’t recommend it.

This recipe has been tested multiple times specifically to work with orzo.

Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.

OR you might prefer my Meatball Pasta Bake recipe instead.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Meatball Orzo Bake {One Pot}

This Meatball Orzo Bake is made all in one dish, simple to make and full of flavour. BONUS… it's ready in around 30 minutes, making it a perfect midweek no-fuss family dinner!

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 674kcal

Author Sarah Rossi

Ingredients

2 tsp Olive oil
340 g Meatballs
1 Onion Peeled and chopped.
3 Garlic cloves Peeled and chopped.
300 g Broccoli
1/2 tsp Chilli flakes
2 tsp Sweet smoked paprika
300 g Dried orzo uncooked
500 g Passata
600 ml Vegetable stock made with a cube is fine
75 g Mozzarella
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Preheat the oven to 200°C/400F fan.
In a baking dish, add the meatballs, onion, garlic, broccoli, chilli flakes, paprika, oil and salt and pepper. Toss everything so it's all coated. Bake (uncovered) for 10 minutes.
Remove from the oven, add the orzo, passata and stock. Mix well, cover with a lid (or tin foil). Bake for another 15-25 minutes. (Check at 15 minutes, the orzo cooking time can vary depending on the brand. Return to the oven if it needs longer. If it's drying out, add a splash of water.)
Remove from the oven and sprinkle the cheese over. Bake for a further 5 minutes, uncovered.
Check that the orzo is cooked through and serve.

To make on the hob:

Heat oil in sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned.
Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock.
Bring to a simmer, cover with lid and cook for 15 – 20 minutes over a low heat. Stir occasionally so it doesn’t stick.
When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.

Notes

Consistency: If the mixture becomes too dry before the orzo is cooked, and before you add the cheese on top, add a splash of water.

Nutrition

The post Meatball Orzo Bake {One Pot} appeared first on Taming Twins.

Simple Sausage Orzo {One Pot}

Sarah Rossi — Fri, 07 Jun 2024 09:30:00 +0000

We LOVE orzo recipes for an easy dinner, and this Sausage Orzo pasta is totally delicious. The recipe is all made in one pot and ready in about 30 minutes.

You’ve all loved my original Sausage Pasta recipe, so I knew we NEEDED an orzo version. Just as delicious, maybe even easier?

For this Sausage Orzo one pot we’re making quick mini meatballs out of the sausages, then cooking everything in the same pan for a silky, rich sauce that just needs a stir now and then.

I hope you’ll love it!

Why you’ll love this recipe

Dinner in about 30 minutes, all made in one pan

Delicious and inexpensive

Crowd pleaser and super easy to make

How we came up with this recipe

Orzo pasta is such a simple and easy way to make a one pan meal, pair that with family favourite sausages and OH HELLO!

I’ve included peppers, onions and tomatoes for vegetables so it’s a complete meal.

We tested this plenty of times and found that the combination of creaminess and tomato sauce worked perfectly with a simple, herby flavours.

Sausage Orzo Ingredients Notes

Olive oil – Regular type, not extra virgin!
Sausages – Try to use a good quality, high meat content sausages
Garlic – If you want a shortcut, frozen, pre prepared is perfect (it’s what I use mostly as one of my favourite shortcuts). Fresh is fine too
Veggies – We’re using red onion and red peppers (or bell peppers/capsicum if you’re outside the UK) in this for a little sweetness
Tinned chopped tomatoes / tomato puree – Any type will work for this. I do find that better quality brands are noticeable if you can
Herbs – Dried oregano, fresh basil and a pinch of chilli flakes
Vegetable stock – Any good quality, fairly low salt, vegetable stock is fine. I think Marigold brand is the best around. Made from a cube is fine
Orzo – The dried kind you find in packets
Cream cheese – Any brand is fine, low fat or regular
Parmesan – Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer

How to make Sausage Orzo Pasta

1. Remove the sausages from their skins (see tips below) and put into a heated pan with oil in small chunks over a high heat (as per the full recipe below).

2. Add the garlic, onion and peppers and cook as per the recipe below.

3. Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook until the orzo is cooked through, stirring occasionally.

4. Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Hint: If the mixture becomes too dry before the orzo is cooked, add a splash of water (a little at a time).

Favourite orzo recipes…

One Pot Pasta

Marry Me Chicken Orzo {One Pot Recipe}

One Pot

Orzo Bolognese {One Pot}

Orzo

Creamy Lemon Chicken Orzo

One Pot

Halloumi & Butternut Squash Orzo Bake

Substitutions

Veggie sausages – You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well
Vegetables – Feel free to mix up the kind of veggies you add in here, according to your tastes or what you have in and needs using up

Leftovers & Reheating

In the fridge Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out.

Top tipS

Peeling sausages and making the ‘meatballs’

Sausage ‘skin’ pieces can be a bit yucky, so I just take each sausage and cut along the length and remove the sausage meat from the skin. Break it into large (or small) chunks as you pop into the pan.

I like to squish some of the sausage chunks with the spoon as they cook so they go nice and crispy.

Optional: Fennel seeds

This might be a little bit of a controversial ingredient but they honestly work so well in my Sausage Pasta. I do not like aniseed flavour AT ALL, but in that dish they do somehow just elevate it to something special.

I haven’t tried or added them to this recipe, but do feel free to give it a whirl (about 1 tsp) if you’d like to give it a whirl.

More Sausage recipes…

One Pot

Sticky Sausage Tray Bake {Easy & Delicious}

Slow Cooker

Slow Cooker Sausage Casserole {EASY Recipe}

Comfort Food

Cowboy Pie {Mash-Topped Sausage & Beans}

Pork

Toad in the Hole {Foolproof Recipe!}

FAQs

What is orzo?

In case you’re not familiar with orzo yet, it is a type of pasta that is shaped a bit like rice.

It is known as ‘little pasta’ in Italy, where it was traditionally used in soups, but it has become a widely-used versatile type of pasta that can be used in many kinds of hot or cold dishes.

How do I make sure my orzo doesn’t dry out?

The quantities in this recipe should be good but if you feel as though your orzo is drying out, add a little extra water or stock and stir. Don’t overdo it – just a little at a time.

Can you recommend a good pan for this recipe?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal.

Use a NON-STICK pan for this. It will make your life so much easier.

See my one pan recommendations here.

Can I use a different pasta?

I wouldn’t recommend it. This recipe has been tested multiple times specifically to work with orzo.

Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.

Try following my Sausage Pasta recipe instead.

Can I make this dairy free?

Yes, sure. Just swap the cream cheese and parmesan for dairy-free alternatives and you’re good to go.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Simple Sausage Orzo {One Pot}

A perfect one pot pasta recipe, this Sausage Orzo is delicious, easy and ready in about half an hour. Ideal for the whole family with a simple creamy, tomatoey sauce, it’s lip smackingly good!

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 774kcal

Author Sarah Rossi

Ingredients

1 tbsp Olive oil
450 g Sausage
4 Garlic cloves Peeled and crushed
1 Red onion Peeled and finely chopped
2 Red peppers Deseeded and cut into 1cm pieces
400 g Tinned chopped tomatoes x1 can
2 tbsp Tomato purée
2 tsp Dried oregano
Pinch of chilli flakes
650 ml Hot vegetable stock Made from a cube is fine
250 g Dried orzo
100 g Cream cheese
50 g Parmesan Grated
15 g Fresh basil leaves Shredded
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Heat the oil in your sauté pan over a high heat.
Remove the sausages from their skins and plop into the pan in small chunks, (the easiest way to do this is slice through the skin lengthways and squish out the sausage meat). Turn up the heat and let everything fry for 5 minutes until the sausage chunks are golden .
Add the garlic, onion and peppers and cook for 5 minutes until the onion is softened.
Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook for 10-15 minutes, or until the orzo is cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo is cooked, add a splash of water.)
Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Notes

Onions and garlic: I use pre-prepared, frozen as I am always looking for a shortcut!

Veggie sausages: You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well

Stock levels: If the mixture becomes too dry before the orzo or chicken is cooked, add an extra splash of water (a little at a time)

Cooking time: The cooking time for this can vary a lot depending on your pan, so always go by how well cooked your chicken and orzo are rather than by the clock

Pan: Use a NON-STICK pan for this. It will make your life so much easier

Fennel seeds optional: Add 1 tsp if you’d like a little extra flavour

Peeling the sausages: Cut the casing along the length of the sausage with a sharp knife and remove the meat from the skin

Nutrition

The post Simple Sausage Orzo {One Pot} appeared first on Taming Twins.

Peri Peri Chicken Pasta {One Pan}

Sarah Rossi — Thu, 29 Dec 2022 10:30:00 +0000

This easy Peri Peri Chicken Pasta recipe is all made in one pan and is ready in 30 minutes. Creamy and full of flavour, the whole family will love this tangy, tasty dish with a kick!

This all-in-one pasta dish is cooked in a single pan, making cleaning up after a family meal easy-peasy!

This Peri Peri Chicken Pasta is ready-made seasoning for convenience, which gives that delicious rich, tangy flavour of the chicken restaurant chain that we all love!

Sometimes there’s nothing better than a midweek pasta dinner that requires little effort but still ticks all the boxes.

Chicken and pasta are always a winning combination and the simplicity of cooking the pasta in with the sauce is a plus in my book.

We all need a new pasta recipe in our lives from time to time, so here is a new winning formula for those meal plans!

If you like this recipe you might also love my Peri Peri Chicken and Rice One Pot recipe.

Why you’ll love this Chicken Peri Peri recipe

Ready in 30 minutes

Rich in flavour and spice

Budget-friendly, simple ingredients

About This Peri Peri Chicken Pasta Dish

Peri peri (also known as piri piri in some countries) is a sauce or marinade, usually involving garlic, vinegar, chilli, onion, lemon and various other spices and herbs.

It is a tangy, spicy seasoning made up of different herbs and spices in different regions, and has links to both Portugal and South Africa, originating from the peri peri (African Bird’s Eye Chilli), although it’s not definitive as to who created the flavour.

The popularity of the flavour exploded when Nando’s chain of restaurants became popular around the world, where marinated chicken is typically flame-grilled in restaurants.

The blend can be used for a variety of dishes, including this pasta!

Ingredients for Peri Peri Chicken Pasta

Olive oil
Chicken breast – Skinless and boneless, cut into bitesized pieces
Peri peri seasoning – Ready-made type, most supermarkets stock this now
Red peppers
Red onion – White is fine if that’d what you have
Garlic – You can use fresh, frozen or jarred
Chicken stock – A cube is fine
Chopped tomatoes
Salt and pepper
Dried pasta – Your preference as to which kind.
Cream cheese
Sweetcorn – Tinned or frozen

How to make Peri Peri Chicken Pasta

1. Fry chicken breast and peri-peri seasoning, then add peppers, red onion and garlic.

2. Add the rest of the ingredients to the pan and bring to a simmer. Put the lid on and cook according to the recipe below. Stir in cream cheese and sweetcorn, then serve.

Hint: Cook the pasta until al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.

Substitutions

Sweetcorn – If you don’t want to add this, just leave out or swap for another vegetable of your choice

Chicken Pasta Leftovers

In the fridge This is so good eaten either cold or reheated well the next day because the flavours have had time to marinate. Definitely worth making a little extra for.

You may need to add a splash of water when you reheat it if it’s a little dry.

In the freezer I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated.

All that said, there’s nothing wrong with freezing for a lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge.

Recipe Tip

Make a little extra stock up so you can add a little at the end to make it a little more saucy.

FAQs

Is this a spicy dish?

It has a little heat from the peri peri seasoning but I wouldn’t say it’s unpalatable for children. But perhaps be cautious for those with zero spice tolerance!

On the other hand, if you love a bit of spice in your family, feel free to add a chopped red chilli in with the sliced pepper.

Can you recommend a good pan for making one pot meals?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Creamy Peri-Peri Chicken Pasta

An easy all-in-one dish, this Creamy Peri Peri Chicken Pasta is a delicious flavour-packed recipe with a kick.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 606kcal

Author Sarah Rossi

Ingredients

2 tsp Olive oil
600 g Skinless, boneless chicken breast Chopped
2 tsp Peri peri seasoning See notes
2 Red peppers Sliced
1 Red onion Peeled and chopped
2 Garlic cloves Peeled and crushed
750 ml Chicken stock made from a cube is fine
400 g Chopped tomatoes x1 tin
250 g Dried pasta
100 g Cream cheese
198 g Tin Sweetcorn Drained
Sea salt and freshly ground black pepper

Instructions

Heat the oil in a large saucepan and add the chicken breast and 2 tsp of your peri-peri seasoning.
Stir over a high heat until the chicken is coloured all over, about 5 minutes.
Add the peppers, red onion and garlic and cook for a further 5 minutes.
Stir in the chicken stock, tinned tomatoes, rest of the peri peri, salt and pepper and pasta and bring to a simmer.
Place a lid on and cook for 15-18 minutes, until the pasta is cooked al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
Stir in the cream cheese and the sweetcorn.

Notes

Timings: Cooking time can depend on the pasta shape you’re using. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.

Peri Peri Seasoning: You can add more if you prefer a spicier meal, I used 4 tsp.

Hot and spicy: If you and your family like it super spicy, feel free to add 1 chopped red chilli with the sliced pepper.

Leftovers: Stuck for a lunch? This can be eaten hot or cold the next day, with the flavour just getting better!

Nutrition

The post Peri Peri Chicken Pasta {One Pan} appeared first on Taming Twins.

Cajun Chicken Pasta {One Pan Recipe}

Sarah Rossi — Wed, 15 Sep 2021 09:30:29 +0000

This Cajun Chicken Pasta recipe is easy and quick – ready in about 30 minutes – and offers spicy, creamy satisfaction all round. It’s a one pan dinner with Cajun deliciousness and vegetables thrown in too.

A one pan recipe is always my go to for midweek dinners. They require minimal thought, ingredients (or washing up) but = maximum comfort food.

This Cajun Chicken Pasta is packed with (almost) hidden veggies for a complete meal.

Why you’ll love this Cajun Chicken Pasta recipe

Convenient one pan recipe

Packed with hidden veggies

Super tasty and packs a punch

Sarah’s Notes

I recently visited New Orleans on a little food and cooking adventure. I’m calling this work but OMG IT WAS ALSO SO FUN.

I went on a cookery course while there and learned all about Jambalaya and Gumbo, along with lots of the interesting history of Cajun food.

The food was so unique, nothing like I’ve experienced anywhere else in the world. If you’d like to know more you can read about Cajun food here.

From an eating point of view, you’ll find that almost all Cajun recipes include the ‘holy trinity’ of green bell peppers, celery and onion as a base, along with a spice blend that should be warming but not HOT HOT.

Here we’re using an easily accessible shop bought Cajun spice blend. I hope you enjoy!

Cajun Chicken Pasta Ingredients Notes

Chicken breasts – We’re dicing up skinless and boneless breasts for this recipe
Cajun spice mix – Use whichever brand you prefer but note that the spice level may vary greatly!
Onions and garlic – I use pre-prepared frozen but fresh is OK too
Veggies – Green peppers and celery
Dried pasta – Use you preferred pasta type, any will work as long as it’s fairly sturdy
Vegetable stock – Any good quality, fairly low salt, vegetable stock is fine. I think Marigold brand is the best around
Tinned tomatoes – Any type of chopped tinned tomatoes will work for this. I do find that better quality tomatoes are noticeable if you can
Cream cheese – Any brand is fine, low fat or regular

How to make Cajun Chicken Pasta

1. Heat your olive oil in a large pan (or saucepan) with a lid. Add the chicken and half of the Cajun spice mix. Fry for 5 minutes until the chicken is starting to brown.

2. Add in the onions, garlic, green peppers, celery and remaining Cajun spice mix. Cook for a further 5-10 minutes until everything is softened.

3. Add the pasta, vegetable stock, tinned tomatoes and salt and pepper. Give everything a good stir, pop the lid on and cook for 10-13 minutes.

4. When the pasta is cooked al dente, remove from the heat and stir through the cream cheese and some fresh basil (if using).

Hint: I always make up 750ml of stock but only add 500ml to start with. I then check on the pasta as it cooks and add more if it’s looking dry.

Substitutions

Vegetarian – If you want to make this meat-free, you could use vegetarian chicken or another protein, or just omit this ingredient
Cream cheese – If you don’t like this, you can just omit it or add a splash of double cream instead

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. HOWEVER, if you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. It won’t affect the taste, you may just want to add a splash more stock when you warm it through.

Reheat fully by in the microwave or on the hob before serving.

In the freezer I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated.

All that said, there’s nothing wrong with freezing for lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge.

Top Tips

Type of cajun spice

I use any of the regular supermarket mixes. The type in a jar rather than a sachet.

They will vary A LOT in how strong they taste, so if you’re concerned about this being too spicy, use half the amount and add more later if needed.

How much liquid to use

I always make up 750ml of stock but only add 500ml to start with. I then check on the pasta as it cooks and add more if it’s looking dry. If you like very ‘wet’ saucy pasta, go ahead and add it all at the start.

More Cajun recipes you will love…

Under 30 minutes

Easy Salmon Tacos {30 Minute Meal}

Beef

Dirty Rice {Cajun Style One Pot}

Air Fryer

Air Fryer Cajun Chicken Traybake

FAQs

Can you recommend a good pan for this recipe?

I have done my homework on one-pan pans because I use them so often and having one that ticks all the boxes is a must for me. This tried-and-tested pan review reveals my findings, which I hope you’ll find useful!

What is Cajun seasoning?

Cajun seasoning is made up of a blend of spices from a cuisine that originates from Louisiana, with roots in French Canadian cooking.

While there’s no definitive list of ingredients and it can vary, it usually incorporates onion, paprika, pepper, salt and often cayenne, turmeric, oregano and thyme.

What kind of pasta shape should I use?

Any sturdy shape as a very thin pasta shape can break up in one pot pastas as they are stirred. Bear in mind they may vary the cooking time, so just be sure to check it’s cooked through before serving.

Can I make this dairy free?

Sure. Simply omit the cream cheese. It will still be delicious. If you want to cool it down, try stirring a bit of dairy free yoghurt.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Cajun Chicken Pasta {One Pan Recipe}

A super tasty one pan dinner recipe, packed with cajun flavours and extra vegetables. You'll love this Cajun Chicken Pasta recipe.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 515kcal

Author Sarah Rossi

Ingredients

2 tsp Olive oil
500 g Chicken breasts Skinless and boneless, cut into chunks
3 tbsp Cajun spice mix See notes
1 Onions See notes
3 Cloves of garlic See notes
2 Green peppers (large) Deseeded and chopped
3 Sticks of celery Trimmed and cut into small pieces
250 g Dried pasta
750 ml Vegetable stock See notes
400 g Tin of tomatoes
Salt and freshly ground black pepper

To serve:

100 g Cream cheese
Basil to garnish Optional

Metric – Imperial

Instructions

Heat your olive oil in a large, deep frying pan (or saucepan) which has a lid. Add the chicken and half of the Cajun spice mix. Fry for 5 minutes until the chicken is starting to brown.
Add in the onions, garlic, green peppers, celery and remaining Cajun spice mix. Cook for a further 5-10 minutes until everything is softened.
Add the pasta, vegetable stock, tinned tomatoes and salt and pepper. Give everything a good stir, pop the lid on and cook for 10-13 minutes (or according to the instructions on the pasta pack).
When the pasta is cooked al dente, remove from the heat and stir through the cream cheese and some fresh basil (if using).

Notes

Cajun spice mix: Use whichever brand you prefer but note that the spice level may vary greatly! If you’re unsure about the one you are using and are cooking for children or people not keen on spice, it may be worth using half the measured amount and adding the rest later if required

Onions and garlic: I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons)

Vegetable stock: Made up with a cube is fine. I like the brand Marigold best

Liquid: I always make up 750ml of stock but only add 500ml to start with. I then check on the pasta as it cooks and add more if it’s looking dry. If you like very ‘wet’ saucy pasta, go ahead and add it all at the start

Pasta: Use any sturdy shape as a very thin pasta shape can break up in one pot pastas as they are stirred. Bear in mind they may vary the cooking time, so just be sure to check it’s cooked through before serving

To make dairy free: Simply omit the cream cheese. It will still be delicious. If you want to cool it down, try stirring a bit of dairy free yoghurt

To reheat: You can keep this recipe in the fridge for 3 days. HOWEVER, if you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. Just add a splash more stock when you warm it through

Nutrition

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