This Cajun Meatball Pasta is a bold twist on classic comfort food—creamy, spicy, and deeply satisfying. Tender meatballs simmer in a smoky Cajun sauce tossed with pasta and Parmesan for the perfect weeknight dinner with flair. It’s got that Louisiana kick with the heartiness of Italian-style pasta.
Table of Contents
Why You’ll Love This Cajun Meatball Pasta
This pasta delivers bold flavor and creamy comfort in one easy skillet.
- Creamy Cajun sauce with a spicy kick
- One-pan meal, minimal cleanup
- Perfect for weeknight comfort dinners
- Customizable spice levels
- Pairs beautifully with garlic bread or salad
- Ready in under 30 minutes
I created this one during a stormy night in Texas when I craved both Cajun spice and something hearty. One pot, a few pantry staples, and dinner turned into something downright crave-worthy.
Ingredients You’ll Need For Cajun Meatball Pasta
Main Ingredients
- 1 lb meatballs (store-bought or homemade)
- 8 oz pasta (penne or rotini work best)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups chicken broth
- 2 tbsp Cajun seasoning
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Optional Add-Ons Or Substitutes
- Add sautéed bell peppers or mushrooms for texture
- Use turkey meatballs for a lighter option
- Substitute heavy cream with half-and-half for less richness
- Try Rattlesnake Pasta for a spicier variation
- Add extra Cajun seasoning or hot sauce for heat lovers
Step-By-Step Instructions
This creamy Cajun pasta is a one-pan wonder with deep flavor in every bite.
- Cook The Pasta:
Boil pasta until al dente. Drain and set aside. - Prepare The Base:
Heat olive oil in a large skillet over medium heat. Add onions and cook until soft. Stir in garlic and cook until fragrant. - Cook The Meatballs:
Add meatballs to the skillet and brown on all sides. (If using pre-cooked meatballs, just heat through.) - Make The Sauce:
Stir in Cajun seasoning, chicken broth, and heavy cream. Bring to a gentle simmer for 5–6 minutes until slightly thickened. - Combine:
Add pasta back to the skillet. Toss to coat evenly in the creamy sauce. - Finish With Cheese:
Stir in Parmesan and season with salt and pepper to taste. Serve hot.
Quick reminders:
- Simmer gently to prevent curdling.
- Adjust Cajun spice to taste.
- Reserve some pasta water to loosen sauce if needed.
- Top with extra Parmesan and parsley before serving.
Expert Tips For Success
To make this dish next-level creamy and flavorful:
- Brown the meatballs well for deep flavor.
- Use freshly grated Parmesan—it melts better.
- Don’t overcook the pasta—it absorbs sauce quickly.
- Add a squeeze of lemon for brightness.
- Serve with Garlic Bread Grilled Cheese for dipping.
- Pair with Mini Quiche for brunch-style entertaining.
- Reheat gently to preserve creaminess.
This pasta reminds me of my first trip to Louisiana—rich, spicy, and made to be enjoyed with good company and laughter.
Serving Suggestions
Cajun Meatball Pasta is hearty enough to shine solo but even better with the right pairings.
- Serve with a crisp side salad
- Add Tater Tot Mini Cheeseburger Bites for a game-day combo
- Pair with Crockpot Lemon Garlic Chicken for surf-and-turf style dinner
- Top with extra Cajun seasoning and green onions for flair
- Serve with cornbread for a Southern-inspired meal
- Garnish with red chili flakes for extra heat
Storing And Reheating
This dish reheats beautifully, making it great for meal prep.
How To Store It
- Cool completely before storing.
- Refrigerate in airtight containers for up to 4 days.
- Freeze up to 2 months.
- Add a splash of broth before freezing to prevent drying.
- Label containers for easy access.
How To Reheat It
- Reheat gently on the stovetop with a splash of cream or broth.
- Microwave at medium heat, stirring halfway through.
- Avoid overheating—it can separate the sauce.
- Sprinkle fresh cheese before serving for creamy texture.
Nutrition (Per Serving)
- Calories: 560 kcal
- Protein: 30 g
- Fat: 32 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 870 mg
Frequently Asked Questions
Can I make this less spicy?
Yes—reduce Cajun seasoning or skip the red pepper flakes.
Can I use a different pasta shape?
Absolutely—penne, rotini, or bowties all work well.
Can I make it ahead?
Yes, just reheat gently before serving.
Final Thoughts
This Cajun Meatball Pasta is the perfect mix of bold, creamy, and comforting—everything I love about Southern-inspired cooking. It’s a weeknight meal that feels restaurant-worthy but comes together in one skillet.
- Taste and adjust spice to your liking
- Use quality Parmesan for silky texture
- Serve with confidence—it’s a guaranteed crowd-pleaser
Cajun Meatball Pasta
Ingredients
Equipment
Method
- Cook pasta until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until soft. Add garlic and cook until fragrant.
- Add meatballs and brown on all sides. If pre-cooked, heat through only.
- Stir in Cajun seasoning, chicken broth, and heavy cream. Simmer for 5–6 minutes until slightly thickened.
- Add cooked pasta to the skillet and toss to coat in the sauce.
- Stir in Parmesan and season with salt and pepper to taste. Serve hot.
Nutrition
Notes
- No pork included. Meatballs may be turkey or beef-based.
- Heavy cream can be substituted with half-and-half for lighter version.
- Adjust Cajun spice level to taste.
