Quick & Easy One Pot Cajun Chicken Pasta Recipe
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Calories
- 527 kcal
- Carbs
- 55.00 g
Ingredients
- 1 1/2 Tbspolive oil ((divided))
- 1 lbboneless skinless chicken breasts ((cut into 1-inch pieces))
- 1 1/2 Tbspcajun seasoning ((recipe HERE))
- 1medium red bell pepper ((sliced into strips, about 2-inches long))
- 1medium yellow bell pepper ((sliced into strips, about 2-inches long))
- 1small (5 - 6 oz red onion, (halved and thinly sliced))
- 2garlic cloves ((minced (2 tsp)))
- 214.5 oz cans low-sodium chicken broth
- 114.5 oz can fire roasted diced tomatoes
- 3/4 cupheavy cream ((divided))
- 12 oz.penne pasta ((recommend Barilla for consistency))
- 2 tspcornstarch ((mixed with 1 Tbsp water))
- 3/4 cupfinely shredded parmesan cheese
- 3 Tbspminced fresh parsley
- —Salt and freshly ground black pepper ((to taste))
Instructions
- 1
Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- 2
Toss chicken with 1/2 Tbsp cajun seasoning. Add to pot in a single layer.
- 3
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
Heat remaining 1/2 Tbsp olive oil in same pot over medium-high heat. Add bell peppers and onion and sauté 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and sauté 1 minute longer.
- 5
Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring mixture to a boil, then add pasta.
- 6
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
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.