One Pot Cajun Chicken Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
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Cuisine
American
One Pot Cajun Chicken Pasta
Description
This recipe starts by browning Cajun-seasoned chicken pieces in olive oil, then removing them to keep warm. Bell peppers and onion are sautéed in the same pot along with garlic and remaining Cajun seasoning to develop their flavor. Chicken broth, fire-roasted tomatoes, and half of the cream are added, followed by penne pasta which cooks until nearly tender in the sauce.
A cornstarch slurry thickens the sauce briefly before removing from heat. The reserved cream, Parmesan cheese, chopped parsley, and cooked chicken are stirred in to finish, yielding a creamy, savory sauce with cheesy notes, tender pasta, and well-seasoned chicken with a mild Cajun kick.
Serving this dish warm highlights its comforting richness, and the combination of vegetables and protein with creamy pasta makes it a satisfying one-pot meal. The balanced seasoning and use of fire-roasted tomatoes add depth and subtle smokiness characteristic of Cajun cuisine.
Ingredients
- 1 1/2 Tbsp olive oil divided
- 1 lb chicken breast cut into 1-inch pieces, boneless, skinless
- 1 1/2 Tbsp Cajun seasoning recipe HERE
- 1 medium red bell pepper sliced into strips, about 2-inches long
- 1 medium bell pepper sliced into strips, about 2-inches long, yellow
- 1 small (5 - 6 oz) red onion halved and thinly sliced
- 2 garlic minced (2 tsp, cloves
- 2 (14.5 oz) cans chicken broth low-sodium
- 1 (14.5 oz) can diced tomatoes fire roasted
- 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 parsley fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
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.
User Reviews
Overall Rating
5
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