Introduction

This One-Pot Creamy Cajun Meatball Pasta is a quick and flavorful meal perfect for busy weeknights. Tender meatballs and perfectly cooked pasta come together in a rich, spicy sauce that’s both comforting and exciting.

The dish shows a close-up of curly egg noodles coated with a creamy, orange-tinted sauce mixed with small red tomato pieces, spread evenly on the bottom layer. On top of the noodles, there are about eight brown, round meatballs scattered across, each covered slightly with sauce, giving a glossy look. Small green parsley leaves are sprinkled over the noodles and meatballs, adding a touch of fresh color. The food is served in a black pan against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb meatballs (store-bought or homemade)
8 oz pasta (penne or rotini)
1 tbsp olive oil
1 small onion (chopped)
2 cloves garlic (minced)
1 cup heavy cream
1 1/2 cups chicken broth
2 tbsp Cajun seasoning
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Once done, remove them from the skillet and set aside.
Step 2: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes, or until softened and fragrant.
Step 3: Pour the chicken broth into the skillet and bring it to a simmer. Add the pasta and cook according to package instructions, usually 8-10 minutes, stirring occasionally.
Step 4: Stir in the heavy cream and Cajun seasoning. Allow the sauce to simmer for 2-3 minutes, until it thickens slightly.
Step 5: Return the cooked meatballs to the skillet and mix them into the pasta. Stir in the grated Parmesan cheese until well combined. Season with salt and pepper to taste.
Step 6: Serve the creamy Cajun meatball pasta hot and enjoy!

Tips & Variations

Use spicy or mild meatballs depending on your heat preference.
Swap heavy cream for half-and-half to lighten the dish, but the sauce will be less rich.
Add chopped bell peppers or spinach when sautéing onions for extra veggies.
For gluten-free, use your favorite gluten-free pasta variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if it thickens too much.

How to Serve

The image shows a pan filled with creamy pasta mixed with meatballs. The pasta is broad and flat, pale yellow in color, coated in a thick orange-tinted sauce with small chunks of red tomatoes. There are about twelve round, browned meatballs spread evenly throughout the pasta. Small green herb pieces are scattered on top, adding color contrast. The creamy sauce gives a shiny, smooth texture to the dish. The background includes a white marbled surface partially visible under the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs for this recipe?

Yes, frozen meatballs can be used. Just make sure to cook them thoroughly until heated through and browned before adding to the pasta.

What type of pasta works best for this dish?

Penne and rotini are great because their shapes hold the creamy sauce well, but feel free to use any pasta you prefer or have on hand.

One-Pot Creamy Cajun Meatball Pasta Recipe

Print Recipe

★★★★★

5 from 132 reviews

This One-Pot Creamy Cajun Meatball Pasta is an easy and flavorful dish combining tender meatballs, perfectly cooked pasta, and a rich, creamy Cajun sauce. Prepared in a single skillet, this comforting meal delivers a vibrant, spicy taste with minimal cleanup, making it perfect for a quick weeknight dinner.

Author: Stella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meatballs

1 lb meatballs (store-bought or homemade)

Pasta and Sauce

8 oz pasta (penne or rotini)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup heavy cream
1 1/2 cups chicken broth
2 tbsp Cajun seasoning
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Instructions

Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside.
Sauté Onion & Garlic: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes, stirring occasionally, until the onion is softened and fragrant.
Cook the Pasta: Pour the chicken broth into the skillet and bring it to a simmer. Add the pasta and cook according to package instructions, approximately 8-10 minutes, until al dente and most of the liquid is absorbed.
Add the Cream & Seasoning: Stir in the heavy cream and Cajun seasoning. Let the mixture simmer gently for 2-3 minutes to allow the sauce to thicken slightly and flavors to meld.
Combine: Return the cooked meatballs to the skillet with the pasta and sauce. Stir in the grated Parmesan cheese until fully incorporated. Season with salt and pepper to taste.
Serve: Serve the creamy Cajun meatball pasta hot, garnished with additional Parmesan or chopped herbs if desired.

Notes

Use fresh homemade meatballs or store-bought for convenience.
Adjust Cajun seasoning to taste based on spice preference.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
Ensure stirring occasionally while pasta cooks to prevent sticking.
Leftovers can be refrigerated and reheated gently on the stovetop with a splash of broth or cream.

Keywords: one pot pasta, cajun meatballs, creamy pasta, easy dinner, skillet dinner, spicy pasta, comfort food