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One Pot Cajun Chicken Pasta Recipe

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4.2 from 14 reviews

This One Pot Cajun Chicken Pasta is a flavorful and hearty dish featuring tender chicken breasts seasoned with Cajun spices, sautéed bell peppers and onions, and creamy pasta cooked all together in a single pot. The dish balances the smoky heat of Cajun seasoning with the richness of heavy cream and parmesan cheese, making it a perfect weeknight meal that’s both easy to prepare and satisfyingly delicious.

Ingredients

Proteins and Dairy

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 3/4 cup heavy cream, divided
  • 3/4 cup finely shredded parmesan cheese

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 (about 2 tsp)

Pantry Items

  • 1 1/2 Tbsp olive oil, divided
  • 1 1/2 Tbsp Cajun seasoning
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 12 oz penne pasta (recommend Barilla for consistency)
  • 2 tsp cornstarch mixed with 1 Tbsp water
  • Salt and freshly ground black pepper, to taste

Herbs

  • 3 Tbsp minced fresh parsley

Instructions

  1. 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, then add them to the hot pot in a single layer. Cook for about 3 minutes without moving until the bottom is browned, then turn the pieces over and continue cooking for another 3 minutes or until the chicken is cooked through. Remove the chicken and wrap it in foil to keep warm.
  2. Sauté vegetables: In the same pot, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add the sliced red and yellow bell peppers and the thinly sliced red onion. Sauté for 3 minutes until they start to soften. Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning, and cook for an additional 1 minute until fragrant.
  3. Add liquids and pasta: Pour in the two cans of low-sodium chicken broth, the fire roasted diced tomatoes, and 1/2 cup of the heavy cream. Bring the mixture to a boil, then add the penne pasta. Stir frequently to prevent sticking.
  4. Cook pasta and thicken sauce: Continue cooking and stirring until the pasta is nearly tender, about 12-13 minutes. Mix the cornstarch with 1 tablespoon of water, then add this slurry to the pot. Cook for about 1 more minute to let the pasta become just tender and the sauce thicken slightly.
  5. Finish the dish: Remove the pot from heat and 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.

Notes

  • Use Barilla penne or a similar high-quality pasta for the best texture and consistency.
  • Adjust Cajun seasoning to taste depending on your spice preference.
  • To make this dish lighter, substitute half-and-half for heavy cream, though it will be less rich.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of broth or cream to loosen the sauce.

Find it online: https://yumntasty.com/one-pot-cajun-chicken-pasta-recipe/