One-Pot Creamy Cajun Meatball Pasta
A hearty and flavorful meal featuring creamy sauce, spicy Cajun seasoning, and tender meatballs, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb meatballs (store-bought or homemade)
- 8 oz pasta (penne or rotini) You can experiment with your favorite pasta shapes.
- 1 tbsp olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup heavy cream Can substitute with Greek yogurt for a lighter option.
- 1.5 cups chicken broth Ensure it's gluten-free if needed.
- 2 tbsp Cajun seasoning Adjust amount for less spice if desired.
- 1/2 cup grated Parmesan cheese Use more for extra flavor.
- Salt and pepper to taste
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes, or until softened and fragrant.
- Add the chicken broth to the skillet and bring it to a simmer. Add the pasta and cook according to the package instructions, usually 8-10 minutes.
- Stir in the heavy cream and Cajun seasoning. Let it simmer for another 2-3 minutes to thicken slightly.
- Return the cooked meatballs to the skillet and mix with the pasta. Stir in the grated Parmesan cheese until well combined. Season with salt and pepper to taste.
- Serve the creamy Cajun meatball pasta hot and enjoy!
Notes
Serve from the skillet for a rustic presentation or transfer to a serving bowl. Great with green salad and garlic bread. Leftovers can be refrigerated for up to 3 days. Reheat with a splash of chicken broth or cream.