Description
This creamy Cajun Chicken Pasta combines tender chicken, colorful bell peppers, and penne pasta in a rich, flavorful sauce made with fire-roasted tomatoes, chicken stock, and heavy cream. Seasoned with bold Cajun spices and finished with parmesan cheese and parsley, this dish is a perfect weeknight meal packed with vibrant flavors and a spicy kick.
Ingredients
Scale
Vegetables
- 1 yellow bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 2 tbsp garlic, minced
- 1 can fire-roasted tomatoes (about 14.5 oz)
Meat
- 1 lb chicken tenderloins, diced into bite-sized pieces
Dry Goods
- 1 lb penne pasta
- 2 tbsp Cajun seasoning
- 2 tbsp parsley, dried
- 1 cup parmesan cheese, shredded
Liquids
- 32 oz chicken stock, low-sodium
- ¼ cup heavy whipping cream
- Olive oil (for cooking, about 1-2 tbsp)
Instructions
- Heat the pan: In a large saucepan, heat a little bit of olive oil over medium-high heat to prepare for cooking the protein and vegetables.
- Cook the chicken: Add the diced chicken tenderloins and Cajun seasoning to the pan. Stir to coat the chicken thoroughly and cook until browned, approximately 3-5 minutes.
- Set chicken aside: Transfer the cooked chicken to a bowl and cover it to keep warm while you cook the vegetables.
- Sauté bell peppers and garlic: Without cleaning the pan, add the sliced yellow and red bell peppers. Cook until they soften, then add the minced garlic and sauté briefly until fragrant but not burnt. Optionally, add ½ tbsp additional Cajun seasoning here for a stronger flavor.
- Add liquids and pasta: Pour in the low-sodium chicken stock, fire-roasted tomatoes, and heavy whipping cream. Bring the mixture to a gentle boil, then add the penne pasta directly into the sauce.
- Cook the pasta: Stir frequently and cook until the pasta is tender, about 12-15 minutes, allowing it to absorb the flavors of the sauce.
- Thicken the sauce: Reduce heat to medium-low and let the sauce simmer until it thickens slightly, stirring occasionally.
- Combine chicken and seasonings: Remove the pan from heat, then stir in the cooked chicken, dried parsley, and shredded Parmesan cheese, coating everything evenly.
- Final seasoning and serve: Taste the dish and season with salt and pepper to your preference. Serve warm and enjoy your creamy Cajun chicken pasta.
Notes
- You can adjust the amount of Cajun seasoning to control the spice level based on your preference.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- If fresh parsley is available, it can be used instead of dried for a fresher taste.
- Make sure to stir frequently while cooking the pasta in the sauce to prevent sticking and uneven cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
