Description
This One Pot Creamy Cajun Chicken Pasta is a delicious and comforting meal perfect for busy weeknights. Tender chicken pieces seasoned with Cajun spices are cooked with sautéed onions, bell peppers, and garlic before simmering with penne pasta in a rich, creamy sauce made with heavy cream and Parmesan cheese. This flavorful dish combines spicy Cajun flair with creamy indulgence, all made conveniently in one pot for easy cleanup and fast preparation.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
Vegetables
- 1 small onion, diced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
Liquids & Dairy
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pantry Items & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (plus more to taste)
- Salt and pepper to taste
Pasta
- 8 ounces penne pasta (uncooked)
Garnish
- Chopped parsley (optional)
Instructions
- Prepare and Season Chicken: Toss the bite-sized chicken pieces with 1 tablespoon Cajun seasoning, ensuring they are evenly coated for maximum flavor.
- Sear Chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 5–6 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the diced onion and sliced red bell pepper. Sauté for 3–4 minutes until soft and fragrant. Add the minced garlic and cook for an additional 30 seconds.
- Add Liquids and Pasta: Pour in 3 cups of chicken broth and stir in the 8 ounces of uncooked penne pasta. Bring the mixture to a boil.
- Simmer Pasta: Once boiling, reduce heat to medium-low, cover the pan, and let it simmer for 10–12 minutes. Stir occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
- Finish Sauce and Combine: Stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, and the cooked chicken. Mix well and simmer for an additional 2–3 minutes until the sauce is creamy and everything is heated through.
- Season and Serve: Adjust seasoning with salt, pepper, and extra Cajun seasoning to taste. Garnish with chopped parsley if desired and serve hot.
Notes
- You can substitute andouille sausage or shrimp for the chicken to vary the protein.
- For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce while cooking.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
