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Cajun Meatball Pasta Recipe

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5 from 104 reviews

This Cajun Meatball Pasta is a flavorful and creamy dish combining tender meatballs with a rich Cajun-spiced sauce. Perfectly cooked pasta is tossed in a savory blend of heavy cream, chicken broth, and Parmesan cheese, making for a comforting meal with a spicy kick.

Ingredients

Meatballs & Protein

  • 1 lb meatballs (store-bought or homemade)

Pasta

  • 8 oz pasta (penne or rotini)

Sauce & Seasonings

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1.5 cups chicken broth
  • 2 tbsp Cajun seasoning
  • 0.5 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Cook Pasta: Boil pasta in salted water until al dente according to package instructions. Drain using a strainer and set aside.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until soft and translucent. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Cook Meatballs: Add meatballs to the skillet and brown them on all sides. If using pre-cooked meatballs, simply heat them through without browning.
  4. Add Sauce Ingredients: Sprinkle in Cajun seasoning and pour in chicken broth and heavy cream. Stir to combine and let the mixture simmer for 5 to 6 minutes until the sauce slightly thickens.
  5. Toss Pasta: Add the cooked pasta to the skillet and toss well to coat it evenly with the creamy Cajun sauce.
  6. Finish and Serve: Stir in grated Parmesan cheese and season the dish with salt and pepper to your taste. Serve hot and enjoy a spicy, creamy pasta meal.

Notes

  • For a vegetarian version, substitute meatballs with plant-based alternatives or mushrooms.
  • Use gluten-free pasta to make this dish gluten-free.
  • Adjust Cajun seasoning according to your preferred spice level.
  • Heavy cream can be replaced with half-and-half for a lighter sauce, but it may be less creamy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.