Description
This One Pot Cajun Chicken Pasta is a flavorful and easy-to-make dinner featuring tender chicken breast pieces seasoned with Cajun spices, sautéed bell peppers and onions, and penne pasta cooked in a creamy, spicy sauce enriched with fire-roasted tomatoes and Parmesan cheese. Prepared all in one pot, it’s a quick and satisfying meal perfect for busy weeknights.
Ingredients
Units
Scale
Protein and Seasonings
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 Tbsp Cajun seasoning, divided
- Salt and freshly ground black pepper, to taste
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)
Liquids and Dairy
- 1 1/2 Tbsp olive oil, divided
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can fire roasted diced tomatoes
- 3/4 cup heavy cream, divided
- 3/4 cup finely shredded Parmesan cheese
Other
- 12 oz penne pasta
- 2 tsp cornstarch mixed with 1 Tbsp water
- 3 Tbsp minced fresh parsley
Instructions
- Prepare the Chicken: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Toss the chicken pieces with 1/2 tablespoon Cajun seasoning. Add the chicken to the pot in a single layer, cooking until browned on the bottom, about 3 minutes. Flip and cook through for another 3 minutes. Transfer the cooked chicken to a sheet of foil, wrap it to keep warm, and set aside.
- Sauté Vegetables: In the same pot, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add the sliced red and yellow bell peppers and red onion. Sauté for 3 minutes until slightly softened. Add the minced garlic and remaining 1 tablespoon Cajun seasoning, cooking for 1 more minute to develop the flavors.
- Add Liquids and Pasta: Pour in the low-sodium chicken broth, fire-roasted diced tomatoes, and 1/2 cup of heavy cream. Bring the mixture to a boil, then stir in the penne pasta.
- Cook Pasta and Thicken Sauce: Cook the pasta, stirring frequently, until it is nearly tender, about 12 to 13 minutes. Add the cornstarch and water mixture to the pot, stirring continuously until the pasta is fully tender and the sauce has thickened, about 1 minute longer.
- Finish the Dish: Remove the pot from the heat. Stir in the remaining 1/4 cup heavy cream, shredded Parmesan cheese, minced parsley, and the cooked chicken. Season with salt and freshly ground black pepper to taste. Toss everything gently to combine and serve warm.
Notes
- Use Barilla penne pasta or similar for best consistency and texture.
- Cajun seasoning can be homemade or store-bought; adjust the quantity to your preferred spice level.
- Make sure to stir frequently while cooking the pasta to prevent sticking.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative, but the sauce will be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
