One-Pot Cajun Ranch Chicken Pasta

Pat the 1 ½ lb chicken pieces dry, then toss them in a bowl with 1 tbsp of the Cajun seasoning until evenly coated.

Heat the 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.

Add the seasoned chicken in a single layer and sear for 4–5 minutes, turning once, until golden on the outside. The chicken does not need to be cooked through yet. Transfer to a plate.

Reduce heat to medium. Add the diced onion and red bell pepper to the same pot and cook for 4 minutes, scraping up any browned bits, until softened.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Pour in the 2 cups chicken broth and 1 ½ cups whole milk, then stir in the ranch seasoning packet and the remaining 1 tbsp Cajun seasoning.

Bring the liquid to a gentle boil, then add the 8 oz penne pasta, stirring to submerge it fully.

Return the seared chicken and any resting juices to the pot. Reduce heat to medium-low, cover, and cook for 12–14 minutes, stirring every 3–4 minutes, until the pasta is al dente and most of the liquid is absorbed.

Reduce heat to low. Add the 4 oz cubed cream cheese and the ½ cup heavy cream, stirring until the cream cheese is fully melted and the sauce is smooth.

Sprinkle in the 1 cup shredded cheddar cheese and stir until melted and the sauce coats the pasta evenly.

Taste and adjust seasoning with additional Cajun seasoning or salt as needed. Garnish with the 2 tbsp fresh parsley and serve immediately from the pot.