This rich and creamy Cajun chicken pasta is brimming with bold New Orleans flavor. Made with a zesty spice blend, fire-roasted tomatoes, and tender chicken, it's an easy one-pot pasta recipe that's perfect for weeknight dinners!
1can(14.5 oz.) fire roasted diced tomatoes, undrained
2cupslow sodium chicken broth
8ouncespasta(see note)
1can(15 oz.) corn, drained
½cupheavy cream
¾cupgrated parmesan cheese
¼cupchopped fresh parsley(more for garnish)
Red pepper flakes, for garnish if desired
Instructions
Heat a large straight sided skillet or Dutch oven over medium-high heat.
Season chicken with salt and pepper. When pan is hot, add olive oil and chicken. Cook for 3 to 4 minutes, stirring once or twice, or until lightly browned but not yet cooked all the way through.
Add onions and bell peppers and cook, stirring occasionally, for 3 to 4 minutes or until onions are translucent.
Add garlic and Cajun seasoning and cook, stirring, for 1 minute or until garlic is fragrant.
Add diced tomatoes, chicken broth, and pasta.
Stir well to combine, bring to a boil, and push down pasta so it is submerged in broth.
Reduce heat to medium, maintaining a simmer. Cover and cook, stirring frequently, until pasta is al dente, about 15 to 17 minutes (depending on which pasta you choose).
Warm cream slightly in microwave for 30 seconds.
Reduce heat to low; stir in cream, parmesan cheese, corn and parsley.
Once parmesan has melted and sauce has thickened slightly, turn off heat and cover for 3 minutes.
Serve in shallow bowls, garnished with additional parsley or red pepper flakes, if desired.
Video
Notes
We recommend a short pasta such as ziti (as pictured), farfalle, rotini, or penne.
Leftover pasta should be refrigerated promptly in a covered container. It will keep for 3 days. Reheat gently in the microwave or small skillet.
If you're not a fan of corn, choose an alternative canned vegetable of your liking. Baby spinach leaves are a good choice, too.