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One-Pot Creamy Cajun Meatball Pasta

Rich, spicy, and creamy one-pot pasta with seasoned meatballs and fettuccine, all cooked in a luscious Cajun cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Cajun, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 lb Ground Beef and Pork mix or all beef
  • 0.5 cup Panko Breadcrumbs
  • 0.25 cup Milk
  • 1 large Egg beaten
  • 1 Tbsp Cajun Seasoning
  • 0.5 tsp Salt
For the Pasta & Sauce:
  • 2 Tbsp Olive Oil
  • 1 small Onion finely diced (optional)
  • 4 cloves Garlic minced
  • 4 cups Chicken Broth low sodium
  • 12 oz Fettuccine or Linguine uncooked
  • 4 oz Cream Cheese softened and cubed
  • 1 cup Heavy Cream
  • 1 cup Grated Parmesan Cheese
  • 1 tsp Cajun Seasoning or to taste
  • Fresh Parsley chopped, for garnish

Equipment

  • Large Pot or Dutch Oven
  • Large mixing bowl
  • Wooden Spoon

Method
 

  1. In a large bowl, mix meatball ingredients (ground meat, panko, milk, egg, 1 Tbsp Cajun seasoning, salt). Form into 1-inch meatballs.
  2. Heat olive oil in a large pot over medium-high heat. Sear meatballs on all sides until browned. Remove to a plate.
  3. Add onion (if using) and garlic to the pot. Sauté 1-2 minutes until fragrant.
  4. Pour in chicken broth, scraping the bottom to deglaze. Bring to a boil.
  5. Add uncooked pasta. Cook according to package directions for al dente, stirring frequently.
  6. Reduce heat to low. Stir in softened cream cheese and heavy cream until the sauce is smooth and has a heavy, viscous consistency.
  7. Stir in Parmesan cheese and 1 tsp Cajun seasoning. Gently add the seared meatballs back to the pot.
  8. Simmer for 2-3 minutes to heat meatballs through. Garnish with parsley and serve immediately.

Notes

Use a beef/pork blend for the most tender meatballs. Ensure cream cheese is very soft to prevent lumps. Stir pasta often as it cooks in the broth to prevent sticking.