One Pot Creamy Cajun Chicken Pasta (Print version)
Tender Cajun chicken, penne, tomatoes, and a silky cream cheese sauce cook together in one pot for a bold weeknight pasta.
# Ingredients:
For the Cajun seasoning
01 -
2 teaspoons smoked paprika
02 -
1 teaspoon dried oregano
03 -
1 teaspoon dried thyme
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/4-1/2 teaspoon cayenne pepper, to taste
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
For the pasta
09 -
1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
10 -
1 tablespoon olive oil
11 -
1 tablespoon (15 g) unsalted butter
12 -
1 small yellow onion, diced
13 -
1 red bell pepper, diced
14 -
3 cloves garlic, minced
15 -
8 oz (225 g) penne pasta, uncooked
16 -
1 can (14.5 oz or 410 g) fire-roasted diced tomatoes, with juices
17 -
2 cups (480 ml) low-sodium chicken broth
For finishing
18 -
3 oz (85 g) cream cheese, cut into small cubes
19 -
1/4 cup (25 g) grated Parmesan cheese, optional
20 -
2 green onions, thinly sliced
21 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Stir together the Cajun seasoning ingredients. Toss the chicken pieces with the seasoning until evenly coated.
02 -
Heat olive oil and butter in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 3-4 minutes, stirring once or twice, until browned on the outside.
03 -
Add the onion and bell pepper. Cook for 2-3 minutes until the onion begins to soften, then stir in the garlic for 30 seconds.
04 -
Add the penne, fire-roasted tomatoes with their juices, and chicken broth. Stir well, cover, and bring to a boil. Reduce to medium-low and simmer for 10-12 minutes, stirring often, until the pasta is tender and the chicken reaches 165°F.
05 -
Reduce the heat to low. Stir in the cream cheese cubes until melted and smooth. Add Parmesan if using.
06 -
Taste and adjust salt or cayenne. Top with green onions and parsley, then serve hot while the sauce is creamy.
# Good to know:
01 -
Use a deep 4-quart skillet or Dutch oven so the pasta has room to simmer.
02 -
If the pasta needs more time, add broth or water 1/4 cup at a time.
03 -
Best served right after cooking while the sauce is loose and glossy.