One-Pot Cajun Chicken Pasta
A creamy, comforting Cajun chicken pasta that cooks entirely in one pot in about 30 minutes.
Equipment
- Large wide pot
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs about 4, cut into 1-inch pieces
- 2 1/2 tsp Cajun seasoning
- 2 medium green bell peppers stemmed, seeded, cut into 1/4-inch strips
- 1 small yellow onion thinly sliced
- 2 garlic cloves chopped
- 12 oz smooth penne substitutions not recommended
- 4 cup low-sodium chicken broth
- 14.5 oz diced tomatoes 1 can
- 6 oz cream cheese cubed, at room temperature
- 1.5 tsp kosher salt
- 4 scallions sliced, for serving
Instructions
- Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
- Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
- Add the pasta, chicken broth, and tomatoes and bring to a boil over medium-high heat. Continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes. Confirm chicken reaches an internal temperature of 165°F and is no longer pink.
- Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. The sauce may look thin at first but will thicken as it sits. Top with sliced scallions.
Notes
Source recipe lists servings as 4 to 6; JSON reflects 4 as the base count. Source gives Total time as 30 minutes without a separate prep/cook breakdown, so those fields are left blank pending your own timing. Refrigerate leftovers in an airtight container for up to 3 days; add a splash of broth or water when reheating. Freezing is not recommended, as the cream cheese sauce can separate after thawing. Do not substitute the pasta shape; the recipe source notes results depend on using smooth penne.
