One-Pot Creamy Cajun Meatball Pasta
This comforting and flavorful One-Pot Creamy Cajun Meatball Pasta combines spicy Cajun seasoning with creamy pasta and hearty meatballs, all cooked in one pot for an easy meal.
Ingredients
For the Meatballs and Pasta
- 1 lb meatballs (store-bought or homemade) Use your preferred meat or pre-made options.
- 8 oz pasta (penne or rotini) Pasta can be substituted with other shapes.
For the Sauce
- 1 tbsp olive oil For frying the meatballs.
- 1 small onion, chopped Adds flavor to the sauce.
- 2 cloves garlic, minced Enhances the sauce's aroma.
- 1 cup heavy cream Creates a rich, creamy sauce.
- 1.5 cups chicken broth Use low-sodium for a healthier option.
- 2 tbsp Cajun seasoning Adjust based on spice preference.
- 1/2 cup grated Parmesan cheese For stirring in and garnishing.
- to taste Salt and pepper Season to your preference.
Instructions
Cooking the Meatballs
- Heat the olive oil in a large skillet over medium heat.
- Add the meatballs and cook them until golden brown on all sides.
- Remove the meatballs from the skillet and set aside.
Sautéing Onions and Garlic
- In the same skillet, add the chopped onion and minced garlic.
- Sauté for about three minutes until soft and fragrant.
Cooking the Pasta
- Pour in the chicken broth and bring to a gentle simmer.
- Add the pasta and stir occasionally, cooking according to package instructions (8-10 minutes) until al dente.
Making the Cream Sauce
- Stir in the heavy cream and Cajun seasoning, allowing to simmer for an additional 2-3 minutes.
Combining Ingredients
- Return the browned meatballs to the skillet and gently mix with the pasta.
- Sprinkle in the Parmesan cheese and stir until fully combined.
- Season with salt and pepper to taste.
Serving
- Serve the creamy Cajun meatball pasta hot, garnished with fresh parsley or additional Parmesan cheese if desired.
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat gently on the stove with a splash of chicken broth or cream to loosen the sauce.