This cajun chicken pasta combines creamy cajun chicken pasta with bold flavors in a one pot cajun chicken pasta. It’s a spicy and creamy dish that’s popular on Pinterest in the USA with seasoned chicken and peppers in a rich sauce.
Author:Julia Royale
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:Serves 6 to 8 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Standard
Ingredients
Scale
1 pound dried penne pasta
2 pounds boneless skinless chicken breasts cut into 1-inch pieces
2 tablespoons olive oil divided
1 tablespoon plus 1 teaspoon to 3 tablespoons Cajun seasoning with salt divided
1 medium yellow onion finely chopped
2 medium green or red bell peppers or a combination thinly sliced
4 cloves garlic thinly sliced
1 (14.5-ounce) can fire-roasted diced tomatoes
6 ounces cream cheese cut into cubes
3 ounces finely grated Parmesan cheese about 3/4 cup store-bought grated plus more for serving
2 teaspoons sherry red or white wine vinegar
Kosher salt
Freshly ground black pepper
Finely chopped fresh parsley leaves for garnish optional
Instructions
Bring salted water to a boil in a large pot and cook penne pasta for 1 minute less than al dente. Drain the pasta after reserving 2 cups of cooking water.
Toss chicken pieces with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. Heat oil in a medium Dutch oven over medium-high heat, then brown chicken in a single layer for about 3 minutes per side until cooked. Remove chicken and set aside.
Add remaining olive oil to the pot and sauté onion, bell peppers, garlic, and the rest of the Cajun seasoning until onions are translucent and peppers are tender, about 5 minutes.
Lower heat to medium-low and stir in fire-roasted tomatoes, cream cheese cubes, and grated Parmesan until the cream cheese melts fully, about 1 minute.
Return chicken and its juices to the pot, add 1 cup reserved pasta water and 2 teaspoons vinegar, stirring everything evenly.
Add pasta and toss to coat with sauce for about 1 minute, adding extra pasta water by tablespoons if sauce is too thick. Season with salt and pepper to taste and garnish with Parmesan and parsley if desired.