Serves 4
30 min
Cajun Chicken Pasta
Recipe GLPR388de11d2f5eb2
A vibrant one-skillet pasta dish loaded with tender chicken, sautéed peppers and onions, and a creamy, spiced tomato sauce. The combination of cajun seasoning, garlic, and fresh herbs creates an authentic Louisiana-inspired flavor that's ready in 30 minutes.
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Ingredients
8 ounces penne pasta
2 tablespoons vegetable oil
1 pound skinless and boneless chicken breast pieces, cut into bite-sized portions
4 teaspoons cajun seasoning, divided
2 tablespoons butter
1 cup diced yellow onion
1 cup diced bell pepper (any color)
4 cloves garlic, minced
1/4 cup all-purpose flour
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup heavy cream
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
2 tablespoons fresh chopped parsley
2 green onions, thinly sliced
Directions
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
While the pasta cooks, season the chicken pieces evenly with 2 teaspoons of cajun seasoning. Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken and cook until no longer pink inside and internal temperature reaches 165°F, approximately 6-8 minutes, stirring occasionally. Transfer chicken to a plate.
In the same skillet, melt the butter over medium heat. Add the diced onion and bell pepper, cooking until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste. Add the remaining 2 teaspoons of cajun seasoning and stir to combine.
Pour in the diced tomatoes with their liquid, stirring to incorporate and scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Return the cooked chicken to the skillet. Stir in the heavy cream and cream cheese, breaking the cheese into small pieces as it melts and incorporates into the sauce. Simmer for 2-3 minutes until the sauce is smooth and cohesive. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.
Add the cooked pasta to the skillet and toss gently to coat all pieces with the cajun cream sauce. Stir in the parmesan cheese.
Divide the cajun chicken pasta among four serving plates or bowls. Garnish with fresh parsley and sliced green onions before serving.
