Cajun Chicken Pasta
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!
Servings: 4
Ingredients
- 1 pound boneless, skinless chicken breast, cut into very thin slices (boneless skinless chicken thighs may be substituted)
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 tablespoon olive oil
- 1 cup diced yellow onion (about 1 small onion)
- 1 cup diced red bell pepper (about 1 pepper)
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning (more or less, to taste)
- 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- 2 cups low sodium chicken broth
- 8 ounces pasta (see note)
- ½ cup heavy cream
- 1 can (15 oz.) corn kernels, drained
- ¾ cup grated Parmesan cheese
- ¼ cup chopped 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.1 pound boneless, skinless chicken breast, cut into very thin slices, ½ teaspoon kosher salt, ¼ teaspoon ground pepper, 1 tablespoon olive oil
- Add onions and bell peppers and cook, stirring occasionally, for 3 to 4 minutes or until onions are translucent.1 cup diced yellow onion, 1 cup diced red bell pepper
- Add garlic and Cajun seasoning and cook, stirring, for 1 minute or until garlic is fragrant.2 cloves garlic, minced, 1 tablespoon Cajun seasoning
- Add diced tomatoes, chicken broth, and pasta.1 can (14.5 oz.) fire roasted diced tomatoes, undrained, 2 cups low sodium chicken broth, 8 ounces 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.½ cup heavy cream
- Reduce heat to low; stir in cream, Parmesan cheese, corn and parsley.1 can (15 oz.) corn kernels, drained, ¾ cup grated Parmesan cheese, ¼ cup chopped fresh parsley
- Once cheese 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
- Pasta: We recommend a short pasta such as ziti (as pictured), farfalle, rotini, or penne.
- Storage: Leftover pasta should be refrigerated promptly in a covered container. It will keep for 3 days. Reheat gently in the microwave or small skillet.
- Vegetable options: If you're not a fan of corn, choose an alternative canned vegetable of your liking. Baby spinach leaves are a good choice, too.
Nutrition
Calories: 480kcal | Carbohydrates: 29g | Protein: 37g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1336mg | Potassium: 1035mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3636IU | Vitamin C: 65mg | Calcium: 260mg | Iron: 3mg
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