One Pot Creamy Cajun Meatball Pasta
Beef meatballs and fettuccine share a pot with diced tomatoes, cream, and Cajun seasoning. Use a deep, wide skillet or Dutch oven with room to stir the pasta.
Brown the meatballs first, then set them aside while the pasta cooks in the sauce. Browning gives them color but does not necessarily cook the centers. Return them to the pot and check the temperature before serving.
Cajun blends vary in heat and salt. Check your blend before adding the extra salt in the meatball mixture, and taste the cooked sauce before seasoning it further. Cream softens the heat, but a hot blend will still make a spicy dish.
Stir the fettuccine often so the strands separate and do not stick to the bottom. Keep extra broth nearby: the amount needed depends on the pasta, pan width, and simmer. Add it gradually if the sauce thickens before the noodles are tender.
Questions You May Have About This Recipe
Can I use store-bought meatballs?
Yes. For raw frozen meatballs, thaw fully in the refrigerator and follow the meat temperature guidance below. For commercially cooked frozen meatballs, follow the package reheating directions and heat through to 165°F.
What pasta works best?
The recipe uses dry fettuccine. Another dry shape, such as penne, may need a different cooking time and more liquid. Fresh pasta is not a direct swap for this one-pot method.
Is it spicy?
That depends on the Cajun blend. Choose a mild blend or reduce the amount if needed. You can add more to the cooked sauce after tasting.
Can I use chicken or turkey meatballs instead of beef?
Yes, but ground chicken and turkey meatballs must reach 165°F in the center. Ground beef meatballs need 160°F. Size and starting temperature affect how long they take.
Can I make it ahead of time?
The pasta is best just cooked, since it absorbs sauce as it sits. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for up to 3–4 days and reheat to 165°F, adding a little broth as needed.
What You Need to Make One Pot Creamy Cajun Meatball Pasta
For the Meatballs
1 pound ground beef
½ cup breadcrumbs
1 egg
1 teaspoon Cajun seasoning
½ teaspoon garlic powder
Salt and pepper to taste
For the Sauce
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1 can (14 ounces) diced tomatoes
2 cups heavy cream
1 cup chicken broth
12 ounces fettuccine pasta
½ cup grated Parmesan cheese
1 tablespoon chopped parsley for garnish
As an Amazon Associate I earn from qualifying purchases. A TempPro TP19H instant-read thermometer (paid link) helps check the meatball centers: 160°F for beef or 165°F for poultry. Check several meatballs and remove the probe after each reading; do not leave it in the pot.
How to Make One Pot Creamy Cajun Meatball Pasta
Mix the ground beef, breadcrumbs, egg, 1 teaspoon Cajun seasoning, garlic powder, salt, and pepper. Shape into 16 evenly sized meatballs.
Heat the olive oil in a deep, wide skillet or Dutch oven over medium heat. Brown the meatballs on all sides, about 6 to 8 minutes; they will finish cooking in the sauce. Transfer to a plate.
In the same skillet, cook the onion until softened, about 3 to 4 minutes. Add the garlic and remaining 1 tablespoon Cajun seasoning and stir for 30 seconds.
Pour in diced tomatoes, heavy cream, and chicken broth. Stir and bring to a gentle simmer.
Add the uncooked pasta, breaking the fettuccine in half if needed to fit. Simmer gently, stirring frequently to prevent sticking, until tender, about 12 minutes. Add extra broth a little at a time if the liquid reduces before the pasta is cooked.
Return the meatballs and any juices to the sauce. Simmer for about 3 to 5 minutes, or longer until their centers reach 160°F. If using ground chicken or turkey, cook to 165°F.
Stir in Parmesan cheese and top with parsley before serving.
Tips
Use a gentle simmer and stir often. If the sauce gets too thick before the pasta is tender, add broth a little at a time rather than raising the heat.
For extra flavor, sprinkle cooked bacon bits over the top before serving.
Italian-style meatballs are an option, but the Cajun seasoning in the sauce still controls much of the heat. Check whether purchased meatballs are raw or fully cooked.
Do not refrigerate partially browned meatballs to finish later. Continue cooking the recipe immediately, and use a clean plate for the fully cooked meatballs.
Serve with garlic bread to soak up the sauce.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was creamy, spicy, and full of flavor. My family said it was the best pasta I’ve made in years.” Susan G.
⭐️⭐️⭐️⭐️ “So easy and delicious. I used frozen meatballs and it still came out great.” Carol D.
⭐️⭐️⭐️⭐️⭐️ “I made this for a dinner party and everyone asked for the recipe. The sauce was incredible.” Linda H.
⭐️⭐️⭐️⭐️ “Perfect one-pot meal for a weeknight. Next time I’ll add shrimp too.” Patty M.
⭐️⭐️⭐️⭐️⭐️ “Creamy, comforting, and full of Cajun flavor. My husband went back for thirds.” Diane F.
Printable Recipe
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One Pot Creamy Cajun Meatball Pasta
Beef meatballs and dry fettuccine cooked in a creamy tomato sauce with Cajun seasoning. Stir the pasta often, add broth as needed, and check that the beef meatball centers reach 160°F.
Ingredients
- For the Meatballs
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 egg
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- For the Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 can (14 ounces) diced tomatoes
- 2 cups heavy cream
- 1 cup chicken broth
- 12 ounces fettuccine pasta
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped parsley for garnish
Instructions
- Mix the ground beef, breadcrumbs, egg, 1 teaspoon Cajun seasoning, garlic powder, salt, and pepper. Shape into 16 evenly sized meatballs.
- Heat the olive oil in a deep, wide skillet or Dutch oven over medium heat. Brown the meatballs on all sides, about 6 to 8 minutes; they will finish cooking in the sauce. Transfer to a plate.
- In the same skillet, cook the onion until softened, about 3 to 4 minutes. Add the garlic and remaining 1 tablespoon Cajun seasoning and stir for 30 seconds.
- Pour in diced tomatoes, heavy cream, and chicken broth. Stir and bring to a gentle simmer.
- Add the uncooked pasta, breaking the fettuccine in half if needed to fit. Simmer gently, stirring frequently to prevent sticking, until tender, about 12 minutes. Add extra broth a little at a time if the liquid reduces before the pasta is cooked.
- Return the meatballs and any juices to the sauce. Simmer for about 3 to 5 minutes, or longer until their centers reach 160°F. If using ground chicken or turkey, cook to 165°F.
- Stir in Parmesan cheese and top with parsley before serving.
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