Why You’ll Love This Recipe

I love this dish because it combines bold Cajun spices with creamy pasta in one effortless meal. The meatballs add a delicious homemade touch while soaking up all that flavor from the sauce. I also love that it all cooks in a single pot — no need to juggle multiple pans or worry about cleanup. It’s perfect for weeknights when I want something comforting but still exciting to eat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Meatballs:
1 lb ground beef (or half beef/half pork)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg

For the Pasta & Sauce:
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream (or half-and-half)
12 oz penne or rigatoni pasta (uncooked)
1 tablespoon Cajun seasoning (adjust to taste)
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup shredded mozzarella or cheddar cheese
Fresh parsley or green onions, chopped (for garnish)

Directions

1. I start by making the meatballs. In a large bowl, I combine the ground meat, breadcrumbs, Parmesan, garlic, Cajun seasoning, smoked paprika, salt, pepper, and egg. I mix just until everything comes together and form the mixture into 1-inch meatballs.

2. Next, I heat olive oil in a deep skillet or Dutch oven over medium heat. I brown the meatballs on all sides in batches — they don’t need to be fully cooked yet. Once browned, I remove them and set them aside.

3. In the same pot, I sauté the onion, bell pepper, and garlic until they soften and become fragrant, about 4–5 minutes.

4. I pour in the chicken broth, heavy cream, Cajun seasoning, smoked paprika, salt, and pepper. I stir to combine and then add the uncooked pasta.

5. I gently return the browned meatballs to the pot, making sure they’re nestled into the sauce. I bring everything to a simmer, cover the pot, and cook for about 15 minutes, stirring occasionally, until the pasta is al dente and the meatballs are fully cooked through.

6. Once it’s done, I stir in the shredded cheese until melted and creamy.

7. Finally, I garnish with fresh parsley or green onions and serve the dish hot.

Servings and Timing

This recipe makes about 4 servings. The total time is around 45 minutes, including 15 minutes of prep and 30 minutes of cooking.

Variations

I like experimenting with this recipe by using ground turkey or chicken instead of beef for a lighter option. Sometimes, I add vegetables like mushrooms, spinach, or zucchini for extra nutrition. For a milder dish, I cut back on the Cajun seasoning, or for more spice, I add a pinch of cayenne pepper. I also enjoy swapping heavy cream for half-and-half or milk with a touch of cornstarch to make it a bit lighter while still keeping it creamy.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or broth to loosen the sauce and warm it gently on the stovetop or in the microwave until hot. This pasta also freezes well — I let it cool completely, portion it out, and freeze for up to 2 months.

FAQs

How spicy is this recipe?

The spice level depends on the Cajun seasoning used. I can adjust it to be mild or spicy by adding more or less.

Can I use a different type of pasta?

Yes, I can use any short pasta like rotini, penne, or rigatoni — just adjust the cooking time slightly if needed.

Can I make it ahead of time?

I can make the meatballs in advance and refrigerate them. When ready, I cook everything together for a fresh, creamy finish.

What can I substitute for heavy cream?

I like using half-and-half or milk thickened with a bit of cornstarch for a lighter option.

Can I bake the meatballs instead of pan-frying?

Yes, I can bake them at 400°F (200°C) for about 15–20 minutes before adding them to the pasta.

How can I make it gluten-free?

I use gluten-free pasta and breadcrumbs for the meatballs to make it gluten-free.

What cheese works best?

I love using mozzarella for a smooth melt or cheddar for a sharper flavor. Both work beautifully.

Can I make it vegetarian?

I can skip the meatballs and add extra vegetables or use plant-based meat alternatives.

How do I thicken the sauce if it’s too runny?

I let it simmer uncovered for a few minutes or stir in a bit more cheese to help it thicken up.

What can I serve with this pasta?

I usually serve it with garlic bread or a crisp green salad to balance the richness.

Conclusion

This One-Pot Creamy Cajun Meatball Pasta is one of my favorite comfort meals. It’s rich, flavorful, and easy enough for a weeknight but delicious enough to serve to guests. I love how every bite brings together smoky, spicy, and creamy flavors — all in one satisfying pot.