CAJUN CHICKEN PASTA RECIPE in a Single Pot! Chicken, pasta, and vegetables are tossed in a creamy Cajun-seasoned sauce. So delectable!
CAJUN CHICKEN PASTA RECIPE
— 1 1/2 Tbsp olive oil, divided
— 1 lb (ca. 454 g) boneless skinless chicken breasts, cut into 1-inch pieces
— 2 (14.5 oz (ca. 548 g)) cans low-sodium chicken broth
—1 1/2 Tbsp Cajun seasoning
— 1 medium red bell pepper, sliced into strips, about 2-inches long
— 2 garlic cloves, minced (2 tsp)
— 1 medium yellow bell pepper, sliced into strips, about 2-inches long
— One small (5 – 6 oz) red onion, halved and thinly sliced
— 1 (14.5 oz (ca. 548 g)) can fire roasted diced tomatoes
— 12 oz. penne pasta
— 3 Tbsp minced fresh parsley
— 2 tsp cornstarch, mixed with 1 Tbsp water
— 3/4 cup finely shredded Parmesan cheese
— Salt and freshly ground black pepper, to taste
Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Toss the chicken with half a tablespoon of Cajun seasoning. Place in a single layer in the pot.
Cook for about 3 minutes until the bottom is browned, then turn and cook for another 3 minutes. To keep warm, transfer to a sheet of foil and wrap.
In the same saucepan, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Sauté the bell peppers and onion for 3 minutes. Add the garlic and the remaining 1 tbsp Cajun seasoning and cook for another minute.
Combine the chicken broth, tomatoes, and 1/2 cup heavy cream in a large mixing bowl. Bring the sauce to a boil before adding the pasta.
Cook, stirring regularly, for 12 to 13 minutes, or until pasta is nearly tender. Cook, stirring constantly, until the pasta is just soft and the sauce has thickened, about 1 minute more.
Remove the pan from the heat. Season with salt and pepper to taste and toss in the remaining 1/4 cup cream, Parmesan, parsley, and cooked chicken. Warm the dish before serving.
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