Delicious Cajun Chicken Pasta Recipe

    How to Make Cajun Chicken Pasta! Made with chicken, pasta and veggies that’s all coated in a creamy cajun seasoned sauce. So delicious!




Easiest Creamy Cajun Chicken Pasta

While I have another cajun chicken pasta recipe that I love, I’ve decided I don’t enjoy all the extra work and clean up that comes with it.

And that is where this gloriously simple and deliciously satisfying one pot version comes in!

It’s brimming with bold and zesty flavors, a nice blend of various textures and it’s perfect for a busy day. Wondering what to serve with it? I recommend going with corn on the cob to compliment it, or a simple salad to bring a pop of green.


                Cajun Chicken Pasta Recipe Ingredients and Possible Substitutes

Olive oil: Avocado oil or vegetable oil works too.

Chicken breasts: Chicken thighs will work great as well, just increase cook time slightly.

Bell peppers: I use 1 red and 1 yellow but any combo of color works.

Red onion: In a pinch, yellow onion works fine too.

Garlic: Preferably stick with fresh minced.

Penne pasta: I don’t recommend using a different type of pasta unless you are willing to experiment a little (others may need more/less liquid).

Heavy cream: If you are looking to cut calories you could try half and half but you may want to increase the cornstarch by 1 tsp.

Cornstarch: This is used to thicken the sauce just slightly.

Parmesan cheese: Romano cheese would also be tasty.

Fresh parsley: 1 Tbsp dried will work if needed.

Salt and pepper


        How to Make Cajun Chicken Pasta in One Pot

Seven easy steps to this simple recipe:

  1. Heat pan: Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  2. Season chicken, add to pot: Toss chicken with 1/2 Tbsp cajun seasoning. Add to pot in a single layer.
  3. Cook chicken through, transfer: Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm.
  4. Saute veggies in pot: Heat remaining 1/2 Tbsp olive oil in same pot over medium-high heat. Add bell peppers and onion and saute 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and saute 1 minute longer.
  5. Add liquids, boil then add pasta: Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring mixture to a boil, then add pasta.
  6. Cook pasta, thicken sauce: Cook, stirring frequently until pasta is nearly tender, about 12 – 13 minutes. Add cornstarch and water mixture and cook until pasta is just tender and sauce mixture has thickened, about 1 minute longer.
  7. Add remaining ingredients and serve: Remove from heat. Toss in remaining 1/4 cup cream, parmesan, parsley and cooked chicken and season with salt and pepper to taste. Serve warm.

Ingredients

1 1/2 Tbsp olive oil, divided
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 Tbsp cajun seasoning, recipe
1 medium red bell pepper, sliced into strips, about 2-inches long
1 medium yellow bell pepper, sliced into strips, about 2-inches long
1 small (5 - 6 oz) red onion, halved and thinly sliced
2 garlic cloves, minced (2 tsp)
2 (14.5 oz) cans low-sodium chicken broth
1 (14.5 oz) can fire roasted diced tomatoes
3/4 cup heavy cream, divided
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 1 Tbsp olive oil in a large pot over medium-high heat.
Toss chicken with 1/2 Tbsp cajun seasoning. Add to pot in a single layer.
Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm.
Heat remaining 1/2 Tbsp olive oil in same pot over medium-high heat. Add bell peppers and onion and saute 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and saute 1 minute longer.
Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring mixture to a boil, then add pasta.
Cook, stirring frequently until pasta is nearly tender, about 12 - 13 minutes. Add cornstarch and water mixture and cook until pasta is just tender and sauce mixture has thickened, about 1 minute longer.
Remove from heat. Toss in remaining 1/4 cup cream, parmesan, parsley and cooked chicken, and season with salt and pepper to taste. Serve warm.


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