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One Pot Pasta Meals Creamy Cajun Meatball Pasta Skillet

I make this when the day feels packed and the sink looks at me with attitude. One pot, bold Cajun heat, and a creamy finish that hugs every noodle. We twirl forks and chase little meatballs that soak up spice and cheese. Dinner lands fast and the table goes quiet in the best way. The beauty sits in the name One Pot Pasta Meals. Pasta cooks in the same pan with broth and cream, so the starch thickens the sauce and keeps every bite rich. Cajun seasoning brings warmth, not a fire drill, and the meatballs turn tender as they simmer. I grate Parmesan and it melts into a smooth coat that clings. I learned to trust this on weeknights when patience feels thin. I keep a bag of meatballs in the freezer and dry pasta in the cupboard. Ten minutes to chop, thirty to simmer, and we eat. If you want more kick add a pinch of cayenne. If someone at the table likes calm, add a splash more cream. It is simple food that tastes like we tried all afternoon.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Cajun
Keywords: Cajun Dinner Recipes, cajun pasta recipes, cajun turkey recipe, creamy meatball pasta, easy weeknight dinner, One Pot Pasta Meals, One Pot Pasta Recipes, one pot spaghetti recipe, spaghetti meatball recipe
Servings: 4 servings
Author: Linda

Ingredients

For the Pasta

  • 8 oz short pasta penne or rotini
  • 1 and 1 half cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Cajun seasoning
  • 1 half cup grated Parmesan
  • Salt and black pepper to taste

For the Meatballs and Aromatics

  • 1 lb cooked meatballs store bought or homemade
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • Chopped parsley for serving optional

Instructions

Cook and Build Flavor

  1. Warm olive oil in a wide pot over medium heat
  2. Add meatballs and brown on all sides then move them to a plate
  3. Add onion and cook until soft then add garlic and stir for one minute

Simmer the Pasta

  1. Pour in chicken broth and cream then stir in Cajun seasoning
  2. Add dry pasta and stir so nothing sticks
  3. Bring to a gentle bubble then drop heat to low and cook about twelve minutes stirring often until pasta turns tender

Finish and Serve

  1. Return meatballs to the pot and fold in Parmesan until smooth
  2. Taste and add salt and pepper
  3. Rest one minute so the sauce thickens then spoon into bowls and top with parsley

Notes

Site Cook Daily Recipe at www.cookdailyrecipes.com. Use turkey meatballs for a lighter plate. For more heat add cayenne. For extra silk add a splash of cream at the end. Leftovers keep in the fridge for three days and loosen with a spoon of broth on reheat.