Serves 4
25 min
Creamy Cajun Pasta
Recipe GLPRbae23df9f8fbc2
A vibrant one-pot pasta dish featuring tender diced chicken cooked with bell peppers and onions in a bold Cajun-spiced tomato cream sauce. The pasta cooks directly in the flavorful broth, absorbing all the spices and aromatics, then finishes with a silky cream and bright lemon juice. Served hot with fresh parsley for a comforting yet zesty main course.
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Ingredients
2 tablespoons Olive oil
1 pound Chicken breast, diced
1 medium Medium onion, thinly sliced
1 Red bell pepper, thinly sliced
2 cloves Garlic cloves, crushed
2 tablespoons Cajun seasoning
15 ounces Canned chopped tomatoes
2½ cups Chicken stock
½ pound Penne pasta
Salt, to taste
Black pepper, to taste
½ lemon Lemon juice
⅔ cup Whipping cream
to serve Fresh parsley, finely chopped
Directions
Heat the olive oil in a large, deep pot over medium-high heat. Add the diced chicken and cook for 2 minutes, stirring occasionally, until the outside begins to firm up.
Reduce heat to medium, then add the sliced onion and red bell pepper to the pot. Sauté for about 5 minutes, stirring frequently, until the onion becomes translucent and both vegetables begin to soften.
Stir in the crushed garlic cloves and Cajun seasoning, cooking for 2 minutes until fragrant and well incorporated.
Add the canned chopped tomatoes (with juices), chicken stock, and penne pasta to the pot. Season with salt and black pepper to taste. Bring the mixture to a simmer, cover with a lid, and allow the pasta to cook for 8 minutes or according to package directions, stirring occasionally, until the pasta is al dente and the chicken has reached an internal temperature of 165°F.
Remove from heat and stir in the lemon juice and whipping cream, mixing until smooth and well combined. Let the dish rest for about 1 minute before serving. Divide among bowls and garnish generously with fresh chopped parsley.
