Cajun Chicken Pasta
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Cajun Chicken Pasta
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This Cajun chicken pasta is creamy, spicy, and so flavorful! This one skillet recipe is great for the whole family. Make it on busy weeknights or on slow weekends. It takes only 25 minutes in total. This homemade chicken pasta is restaurant quality and so delicious!
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Ingredients
- 1 pound chicken breasts or thighs cut into ½ inch cubes
- 1 tbsp butter or olive oil
- 2 tbsp Cajun Seasoning
- ½ cup diced onion
- 1 cup chicken broth
- ¾ cup diced tomatoes
- 8 ounces Whole wheat Penne pasta or chickpea pasta
- 3 ounces cream cheese room temperature
- chopped green onions to garnish
Instructions
- First, add butter to a large non-stick skillet. Once melted, add the cubed chicken and Cajun seasoning.
- Cook for 3 to 4 minutes, until chicken is no longer pink.
- Add in the diced onions. Cook for 3 minutes, until slightly soft.
- Next, add in the chicken broth, diced tomatoes, and uncooked pasta.
- Reduce heat to a simmer. Simmer for 10 minutes or until pasta is cooked.
- Add in the cream cheese. Stir to combine.
- Finally, remove from heat. Garnish with green onions. Serve!
Notes
- Nutrition Facts
- Nutrition Facts Cajun Chicken Pasta Amount Per Serving Calories 439 Calories from Fat 135 % Daily Value* Fat 15g23%Saturated Fat 7g44%Trans Fat 0.1gPolyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 103mg34%Sodium 506mg22%Potassium 623mg18%Carbohydrates 40g13%Fiber 6g25%Sugar 4g4%Protein 33g66% Vitamin A 2185IU44%Vitamin C 6mg7%Calcium 51mg5%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Nutrition Facts Cajun Chicken Pasta Amount Per Serving Calories 439 Calories from Fat 135 % Daily Value* Fat 15g23%Saturated Fat 7g44%Trans Fat 0.1gPolyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 103mg34%Sodium 506mg22%Potassium 623mg18%Carbohydrates 40g13%Fiber 6g25%Sugar 4g4%Protein 33g66% Vitamin A 2185IU44%Vitamin C 6mg7%Calcium 51mg5%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 439
- Calories from Fat 135
- % Daily Value*
- Fat 15g
- 23%
- Saturated Fat 7g
- 44%
- Trans Fat 0.1g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 4g
- Cholesterol 103mg
- 34%
- Sodium 506mg
- 22%
- Potassium 623mg
- 18%
- Carbohydrates 40g
- 13%
- Fiber 6g
- 25%
- Sugar 4g
- 4%
- Protein 33g
- 66%
- Vitamin A 2185IU
- 44%
- Vitamin C 6mg
- 7%
- Calcium 51mg
- 5%
- Iron 2mg
- 11%
- Cut chicken into small, evenly sized cubes.
- Add the pasta uncooked to the skillet. Do not pre-cook the pasta.
- Continue stirring and cooking until pasta is al dente.
- Use room-temperature cream cheese. It is much easier to mix in.
- For real food, use whole wheat penne pasta or chickpea pasta.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, add leftovers to a skillet over low-medium heat. Add in some chicken broth. Cook and stir until warm.
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