Description
This One Pot Cajun Chicken Pasta is a flavorful, creamy dish that combines tender Cajun-spiced chicken, vibrant bell peppers, and perfectly cooked penne pasta all cooked together in a single pot. It’s an easy and satisfying comfort meal with a spicy kick balanced by creamy parmesan and fresh parsley.
Ingredients
Units
Scale
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 (2 tsp)
Other Ingredients
- 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
- 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
- Brown the Chicken: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Toss chicken pieces with 1/2 Tbsp cajun seasoning and add them to the pot in a single layer. Cook until browned on the bottom, about 3 minutes. Flip and cook for an additional 3 minutes or until fully cooked through. Transfer cooked chicken onto 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 sliced red and yellow bell peppers and thinly sliced red onion. Sauté for about 3 minutes until slightly softened. Add minced garlic and remaining 1 Tbsp cajun seasoning, cooking for another minute to release the aromas.
- Add Liquids and Pasta: Pour in low-sodium chicken broth, fire roasted diced tomatoes with their juices, and 1/2 cup of the heavy cream. Bring this mixture to a boil, then add the penne pasta. Stir frequently as the pasta cooks for 12 to 13 minutes until it is nearly tender.
- Thicken Sauce: Stir in the cornstarch and water mixture to the pot. Continue cooking for about 1 minute until the pasta is just tender and the sauce thickens to a creamy consistency.
- Finish and Serve: Remove the pot from heat. Stir in the remaining 1/4 cup heavy cream, shredded parmesan cheese, minced fresh parsley, and the cooked chicken. Season with salt and freshly ground black pepper to taste. Serve the pasta warm for a delicious, creamy Cajun-flavored meal.
Notes
- For best consistency, use Barilla brand penne pasta or similar quality brands.
- You can adjust the amount of Cajun seasoning to your spice preference.
- Make sure to stir frequently once pasta is added to prevent sticking.
- If the sauce is too thick, add a splash of chicken broth to loosen.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely with a little extra cream or broth.
