Creamy Cajun Meatball Pasta (Printable Version)

Tender meatballs and pasta in a bold, creamy Cajun sauce cooked in just one pot.

# Everything You’ll Need:

→ Protein

01 - 1 lb meatballs (store-bought or homemade)

→ Pasta

02 - 8 oz penne or rotini pasta

→ Produce

03 - 1 small onion, chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese

→ Liquids

07 - 1 1/2 cups chicken broth

→ Oils & Fats

08 - 1 tbsp olive oil

→ Spices & Seasonings

09 - 2 tbsp Cajun seasoning
10 - Salt and black pepper, to taste

# Steps to Cook:

01 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Remove from skillet and set aside.
02 - In the same skillet, add chopped onion and minced garlic. Sauté for about 3 minutes until softened and fragrant.
03 - Pour in chicken broth and bring to a simmer. Add pasta and cook according to package instructions, about 8 to 10 minutes.
04 - Stir in heavy cream and Cajun seasoning. Let simmer for 2 to 3 minutes until sauce thickens slightly.
05 - Return meatballs to the skillet, stirring to combine with pasta. Mix in grated Parmesan cheese. Season with salt and black pepper to taste.
06 - Serve immediately while hot to enjoy a rich, creamy Cajun-flavored meal.

# Extra Suggestions:

01 - For a lighter option, substitute heavy cream with half-and-half or milk.
02 - Ensure meatballs are thoroughly browned for optimal flavor.
03 - Add extra Cajun seasoning or hot sauce for increased spiciness.
04 - Use gluten-free pasta and gluten-free meatballs to maintain a strict gluten-free meal.
05 - Store-bought or homemade meatballs both work well.

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