Description
A flavorful Cajun Chicken Pasta recipe featuring tender chicken breast, sautéed vegetables, fire-roasted tomatoes, and penne pasta simmered in a creamy sauce infused with Cajun spices and parmesan cheese, perfect for a hearty and comforting meal.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breast
- 2 tablespoons Cajun seasoning (divided)
- ¼ cup olive oil (divided)
Vegetables
- 1 tablespoon minced garlic
- 1 cup diced yellow onion (¼” dice)
- ½ cup diced red bell pepper (½” dice)
- ½ cup diced green bell pepper (½” dice)
- 14.5 ounce fire roasted diced tomatoes
Pasta and Liquids
- 8 ounces dried penne pasta (2 cups)
- 4 cups unsalted chicken stock (or broth)
- ½ cup heavy whipping cream
Finishing touches
- ¼ cup grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Prepare the Chicken: Cut the chicken breast into approximately 1-inch cubes. In a medium bowl, toss the chicken pieces with 1 tablespoon of Cajun seasoning and 1 tablespoon olive oil to coat evenly.
- Cook the Chicken: Heat a large, high-sided skillet or Dutch oven over medium heat. Add 2 tablespoons of olive oil when hot. Place the chicken in a single layer and cook without moving for 2 to 3 minutes until golden brown on one side. Continue sautéing and stirring occasionally for about 3 minutes until the chicken is fully cooked. Transfer the chicken to a clean bowl and cover to keep warm.
- Sauté the Vegetables: Lower the heat to medium-low and add 1 tablespoon olive oil to the same pan. Add the diced onion and minced garlic and sauté for 2 minutes until fragrant and translucent. Add the diced red and green bell peppers and continue sautéing for another 2 minutes. Stir in the fire-roasted diced tomatoes with their juice, scraping the bottom of the pan to release any browned bits for added flavor.
- Cook the Pasta: Add the dried penne pasta, chicken stock, and the remaining 1 tablespoon of Cajun seasoning to the pan. Increase heat to high and bring to a boil. Cook the pasta, stirring frequently, until it is tender and most of the stock has evaporated, leaving a small amount of liquid to create a light sauce, approximately 14 to 16 minutes.
- Make the Sauce: Reduce heat to low. Stir in the heavy whipping cream and grated parmesan cheese until combined and creamy. Return the cooked chicken to the pan and stir to warm through, about 2 minutes.
- To Serve: Garnish the pasta with chopped parsley and serve immediately for best flavor and texture.
Notes
- You can adjust the amount of Cajun seasoning to your preferred spice level.
- Using fire-roasted tomatoes adds a smoky depth to the sauce, but regular diced tomatoes can be substituted.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative, though the sauce may be less rich.
- Ensure the stock is unsalted to control the sodium level in the dish.
- Cook pasta al dente to maintain texture, as it will absorb the sauce gently in the final step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun Chicken Pasta, Creamy Cajun Pasta, Spicy Chicken Pasta, One-Pan Cajun Pasta
