Cajun Chicken Pasta
A quick, easy breezy recipe! Made with chicken, pasta and veggies that's all coated in a creamy cajun seasoned sauce. So delicious!
Servings: 6 people
Calories: 527kcal
Cost: $10
Ingredients
Cajun Chicken Pasta 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 HERE)
- 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 sauté 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and sauté 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.
Notes
Feel free to adjust the cajun seasoning to your preference!