Description
This One Pot Cajun Chicken Pasta is a creamy, flavorful dish combining tender chicken seasoned with Cajun spices, sautéed bell peppers and onions, penne pasta, and a rich sauce made with chicken broth, fire-roasted tomatoes, and heavy cream. Cooked entirely in one pot, it's a quick and flavorful meal perfect for busy weeknights.
Ingredients
Chicken and Seasoning
- 1 1/2 Tbsp olive oil, (divided)
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 Tbsp Cajun seasoning
Vegetables
- 1 medium red bell pepper, sliced into 2-inch strips
- 1 medium yellow bell pepper, sliced into 2-inch strips
- 1 small (5 - 6 oz) red onion, halved and thinly sliced
- 2 garlic cloves, minced (about 2 tsp)
Liquids and Dairy
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 3/4 cup heavy cream, divided
Others
- 12 oz penne pasta (recommend Barilla for consistency)
- 2 tsp cornstarch mixed with 1 Tbsp water
- 3/4 cup finely shredded Parmesan cheese
- 3 Tbsp minced fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil: Heat 1 Tbsp olive oil in a large pot over medium-high heat to prepare for cooking the chicken.
- Season and cook chicken: Toss the chicken pieces with 1/2 Tbsp Cajun seasoning. Add the chicken to the pot in a single layer and cook until browned on the bottom, about 3 minutes. Flip and cook for about 3 minutes more until cooked through. Transfer the chicken to foil and wrap to keep warm.
- Sauté vegetables: In the same pot, heat the remaining 1/2 Tbsp olive oil over medium-high heat. Add the sliced red and yellow bell peppers and red onion, sautéing for 3 minutes until slightly softened. Add the minced garlic and remaining 1 Tbsp Cajun seasoning, sauté for 1 more minute until fragrant.
- Add liquids and bring to boil: Pour in the chicken broth, fire roasted diced tomatoes (with juice), and 1/2 cup of the heavy cream. Bring the mixture to a boil.
- Cook pasta: Add the penne pasta to the boiling mixture. Cook, stirring frequently, until pasta is nearly tender, about 12 to 13 minutes.
- Thicken sauce: Stir in the cornstarch and water mixture, cooking for about 1 more minute until the pasta is tender and the sauce has thickened.
- Finish and serve: Remove the pot from heat. Stir in the remaining 1/4 cup heavy cream, shredded Parmesan cheese, minced parsley, and cooked chicken. Season with salt and freshly ground black pepper to taste. Serve warm immediately.
Notes
- For best results, use Barilla brand penne pasta for consistent cooking texture.
- Adjust Cajun seasoning amount to preference for desired spice level.
- If preferred, substitute heavy cream with half-and-half for a lighter version, though sauce will be less rich.
- This recipe can be made gluten free by using gluten-free pasta and ensuring all seasonings are gluten free.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
