Cajun Chicken Pasta
This Cajun chicken pasta is creamy, flavorful and perfect for an easy, one-pan dinner that’s ready in about 30 minutes. No heavy cream needed!
Yield: 4 servings
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons Cajun seasoning
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- ½ lb. penne pasta (see notes)
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- 2 oz. plain cream cheese
For serving (optional):
- Fresh chopped parsley
Instructions
- Season the cubed chicken with the Cajun seasoning on all sides.
- Heat the oil and butter in a large skillet. Add the chicken and sear on both sides, 4-5 minutes. Remove the chicken from the pan to a bowl and keep warm. (The chicken does not need to be cooked through; it will continue cooking later.)
- Add the onion and peppers to the pan and sauté for 4-5 minuets until softened. Add the garlic and sauté for another 30 seconds, until fragrant.
- Return the chicken to the pan and add the pasta, diced tomatoes and chicken broth.
- Bring to a boil, then reduce heat and let simmer for 10 minutes, until the pasta is tender and the chicken is cooked through.
- Stir in the cream cheese until melted and incorporated with the sauce.
- Serve the chicken with fresh chopped parsley, if desired, and enjoy.
Notes
Chicken: Make sure to cut your chicken into evenly sized cubes. This helps it cook faster and more evenly. Also, in the first step, you just need to sear the chicken. It will finish cooking all the way through when it’s added back to the pan.
Cajun seasoning: I use a homemade Cajun seasoning mix, but a store-bought kind is fine, too.
Pasta: Penne - and whole wheat penne at that - is my go-to pasta for this dish, but you could certainly substitute another shape. Or even try a gluten-free or bean-based pasta if you like. Just check the cook time and adjust if needed.
Tomatoes: Fire-roasted diced tomatoes give some extra oomph to the dish, but regular diced tomatoes would be fine, too.
Cream cheese: It’s fine to use regular or reduced-fat cream cheese. I don’t recommend fat-free cream cheese, however.
Leftovers: The leftovers can be kept, covered, in the refrigerator for up to 5 days. Reheat in the microwave or on the stove until warmed through, adding a splash of water or broth if needed.
Video
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 29g | Protein: 61g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 167mg | Sodium: 1890mg | Fiber: 3g | Sugar: 6g
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