Make a rich, restaurant-style Cajun chicken pasta quickly in one pot for an easy weeknight dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons Cajun seasoning blend
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
8 ounces dry pasta (penne or rotini work well)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Season the chicken pieces generously with half of the Cajun seasoning.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken and set it aside.
Add the onion and bell pepper to the same pot. Cook until softened, about 4 minutes. Add the minced garlic and remaining Cajun seasoning; cook for 1 minute until fragrant.
Stir in the diced tomatoes (with juice) and the chicken broth. Bring the mixture to a boil.
Add the dry pasta to the boiling liquid. Reduce heat to medium-low, cover, and simmer according to the pasta package directions, stirring occasionally to prevent sticking, until the pasta is tender.
Stir in the heavy cream and the cooked chicken. Heat through for 2-3 minutes, but do not boil after adding the cream.
Remove the pot from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Taste and adjust seasoning with salt and pepper if needed.
Serve immediately, garnished with fresh parsley.
Notes
For a spicier dish, add 1/4 teaspoon of cayenne pepper with the other spices.
If the sauce seems too thick, add a splash more chicken broth or milk until you reach your desired consistency.
You can substitute shrimp for chicken for a similar quick meal.