One-Pot Creamy Cajun Chicken Pasta
A luscious, flavorful weeknight dinner featuring tender seasoned chicken, vibrant bell peppers, and al dente penne bathed in a velvety, spicy Cajun cream sauce—all made in a single pot.
Ingredients
- •1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized cubes
- •2 tablespoon Cajun seasoning, divided
- •2 tablespoon olive oil, divided
- •1 tablespoon unsalted butter
- •1 medium yellow onion, finely diced
- •1 medium red bell pepper, seeded and diced
- •4 cloves garlic, minced
- •2.5 cup low-sodium chicken broth
- •14.5 oz canned fire-roasted diced tomatoes, undrained
- •0.75 cup heavy cream
- •8 oz dry penne pasta
- •4 oz cream cheese, cubed and softened
- •0.5 cup Parmesan cheese, freshly grated
- • to taste kosher salt
- •3 stalks scallions, thinly sliced
Instructions
- 1.
In a medium bowl, toss the cubed chicken with 1 tablespoon of Cajun seasoning and a light pinch of kosher salt until evenly coated.
- 2.
Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 5 to 6 minutes, turning occasionally until golden brown and cooked through. Transfer chicken to a clean plate and set aside.
- 3.
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the same pot. Add the diced onion and bell pepper, sautéing for 3 to 4 minutes until vegetables begin to soften. Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning, cooking for 1 minute until fragrant.
- 4.
Pour in the chicken broth and scrape up any browned flavorful bits stuck to the bottom of the pot. Stir in the undrained fire-roasted diced tomatoes, heavy cream, and uncooked penne pasta. Ensure the pasta is submerged in liquid.
- 5.
Bring the liquid to a gentle boil, then cover the pot with a tight-fitting lid and reduce heat to medium-low. Simmer for 10 to 12 minutes, stirring every 3 to 4 minutes to prevent sticking, until the pasta is al dente and the sauce has reduced.
- 6.
Remove the lid and reduce heat to low. Stir in the cubed softened cream cheese and grated Parmesan cheese, stirring continuously until melted and fully incorporated into a silky sauce.
- 7.
Return the cooked chicken and any accumulated juices back into the pot, stirring to combine. Simmer uncovered for 1 to 2 minutes until everything is warmed through. Taste and adjust seasoning with additional salt if needed.
- 8.
Garnish with sliced scallions and extra Parmesan cheese before serving directly from the pot.
Tips
- 💡Control the heat level by choosing mild or hot Cajun seasoning blends, or by reducing the seasoning by half if you are sensitive to spice.
- 💡Stirring the pasta occasionally while covered is crucial in one-pot pasta recipes to ensure even cooking and prevent the pasta from sticking to the bottom.
- 💡Let the cream cheese sit at room temperature before adding so it melts effortlessly into the sauce without clumping.
Recipe from TheCookbook.ai
Created by Basil Roux