Creamy Cajun Chicken Pasta
This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Pasta
Cuisine: American
Servings: 6 people
Calories: 420kcal
- 1 tbsp olive oil
- 2 chicken breasts, cut into 1-inch pieces
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp each salt and pepper
- 1 (796mL) can diced tomatoes
- 4 cups chicken broth
- 1 lb dry scoobi do, penne or rotini pasta
- 1 each green and red pepper, sliced
- 2 tbsp heavy cream
- 1/4 cup cilantro, chopped
Preheat olive oil in a large pot over med-high heat. Add chicken and saute for 2 min until lightly cooked. Add in onion, garlic, Cajun seasoning and salt and pepper, sauteeing for another 2-3 minutes until tender.
Stir in diced tomatoes and pasta, then add chicken broth. Bring to a boil then let cook for 15 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the liquid.
Remove lid and stir in bell peppers and heavy cream, cooking another 2-3 minutes until peppers are tender.
Remove from heat, stir in cilantro, then serve and enjoy!
Make sure to use medium-sized noodles like Scoobi Do, penne or rotini.
If you don’t have any heavy cream, whole milk or 2% milk will work in a pinch.
Make your own Cajun seasoning.
To make this recipe vegetarian, leave out the chicken and use vegetable broth.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze for up to 3 months without the cream or peppers. Reheat on the stovetop, stirring in the heavy cream and bell peppers at the end.
Calories: 420kcal | Carbohydrates: 59g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 525mg | Potassium: 593mg | Fiber: 3g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 10.7mg | Calcium: 37mg | Iron: 1.8mg