Cajun Chicken Pasta
Made with seasoned chicken in a creamy, slightly spicy sauce, Cajun Pasta is an easy dinner recipe that comes together in one pot in under 30 minutes.
Servings: 6
Equipment
- 4 to 6 quart deep skillet that can be fitted with a lid
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon Cajun seasoning divided
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion minced
- 1 large sweet bell pepper (red, yellow, or orange) seeded and diced
- 1 tablespoon minced garlic
- 15 ounces fire-roasted diced tomatoes undrained
- 2 cups low-sodium chicken stock
- 8 ounces rotini pasta ½ box
- 4 ounces cream cheese softened and cut into cubes
- green onions for serving
Instructions
- Cut the chicken into 1-inch cubes. Sprinkle the cubed chicken with ½ tablespoon of the cajun seasoning and toss to evenly coat.
- Heat the oil in a large deep skillet over medium-high heat. Once the oil is heated, add the seasoned chicken to the skillet and cook, stirring often, for a couple of minutes on each side, or just until the outside gets some color.
- Add the diced onion and red bell pepper to the skillet and saute for 2-3 minutes, or until the onion begins to soften. Add the garlic and saute for 30 seconds just to toast.
- Add the chicken broth, tomatoes, and the remaining ½ tablespoon of Cajun seasoning to the pan and stir to combine, while scraping up any browned bits on the bottom of the saucepan. Cover and bring the mixture to a boil.
- Once boiling, remove the lid, add in the pasta, and turn the heat down to medium-low. Cover and let the pasta simmer for about ten minutes, removing the lid to stir every couple of minutes, until the pasta is tender and has absorbed most of the sauce. If you notice the liquid evaporating before the pasta is tender, lower the heat and add additional chicken stock ¼ cup at a time as needed.
- Remove the lid, add in cream cheese, and stir into pasta. Continue to cook the pasta uncovered, stirring often, until the cream cheese has melted and the pasta has finished cooking about 5 minutes.
- Top the pasta with sliced green onions and serve.
Video
Notes
Pan: A deep skillet with a lid works best. A 4-6 quart saucepan can be used, but stir more often for even cooking.
Sausage Swap: Use sliced andouille or smoked sausage instead of chicken. Skip Cajun seasoning and browning; lightly sauté with onions and peppers.
Spice Level: Add 1-2 tsp hot sauce for more heat or reduce Cajun seasoning for milder flavor.
Gluten-Free: I have tested Barilla gluten-free rotini noodles here with success.
Storage: Refrigerate in an airtight container for up to 3 days. Reheat with a splash of water or stock, covered, in 60-second intervals. Do not freeze.
Nutrition
Calories: 328kcal | Carbohydrates: 37g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 292mg | Potassium: 558mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1267IU | Vitamin C: 38mg | Calcium: 71mg | Iron: 2mg
