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–+ servings
Declan Voss

One-Pot Creamy Cajun Chicken Pasta

4.90 from 64 votes
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Nutrition

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breasts sliced into bite-sized strips
  • 2 tbsp Cajun seasoning blend divided (smoked paprika, garlic, onion, oregano, cayenne)
  • 8 oz (approx. 2 1/2 cups) penne rigate pasta uncooked dry pasta
  • 1 tbsp extra virgin olive oil for searing chicken
  • 1 tbsp unsalted butter for sautéing aromatics
  • 1 medium red bell pepper seeded and thinly sliced
  • 1 medium yellow bell pepper seeded and thinly sliced
  • 1 small yellow onion finely diced
  • 4 cloves fresh garlic minced
  • 2 1/2 cups low-sodium chicken bone broth rich savory liquid for cooking pasta
  • 1 cup heavy cream
  • 4 oz cream cheese softened, cubed for velvety emulsion
  • 3/4 cup Parmesan cheese freshly grated from a block
  • 1 tsp fine sea salt divided to taste
  • 1/2 tsp freshly cracked black pepper
  • 3 stalks green onions (scallions) thinly sliced for fresh garnish
  • 2 tbsp fresh Italian flat-leaf parsley finely chopped

Method
 

  1. Season & Blacken Chicken: In a bowl, toss sliced chicken breast strips with 1 tablespoon of Cajun seasoning and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 5 to 6 minutes, turning once, until nicely browned and cooked through. Transfer to a plate and set aside.
  2. Sauté Veggies & Aromatics: In the same skillet, melt 1 tablespoon butter over medium heat. Add the sliced bell peppers, diced onion, and 1/2 teaspoon Cajun seasoning. Sauté for 3 to 4 minutes until peppers are slightly tender with caramelized edges. Add minced garlic and cook for 1 minute until fragrant.
  3. Simmer One-Pot Pasta: Pour in 2 1/2 cups of chicken bone broth, 1 cup of heavy cream, and the uncooked penne pasta. Stir well, ensuring pasta is submerged. Bring to a rapid simmer, cover with a tight-fitting lid, turn heat to medium-low, and cook for 10 to 12 minutes, stirring every 2 to 3 minutes until pasta is tender al dente and sauce is thick.
  4. Melt Cheese into Velvety Sauce: Uncover the skillet and reduce heat to low. Add the softened cream cheese and freshly grated Parmesan cheese. Stir continuously for 2 minutes until cheeses dissolve into a luxurious, glossy reddish-orange cream sauce.
  5. Reincorporate Chicken & Serve: Return the cooked blackened chicken and any resting juices back to the skillet. Toss gently for 1 minute until everything is piping hot. Garnish with sliced green scallions and chopped fresh parsley. Serve immediately!

Nutrition

Serving: 1gCalories: 560kcalCarbohydrates: 48gProtein: 42gFat: 22gSaturated Fat: 11gCholesterol: 135mgSodium: 640mgPotassium: 720mgFiber: 4gSugar: 5gVitamin A: 1250IUVitamin C: 78mgCalcium: 220mgIron: 3.2mg

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