Cajun Chicken Pasta

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Cajun Chicken Pasta: I haven’t prepared spaghetti in one pot in a long! However, I became in the mood for a creamy, smoky, spicy, and simple one-pot meal this past weekend, so I got to work! Perfect for weeknight dinners, this One Pot Creamy Cajun Chicken Pasta is super simple to make. Make sure to read on for a few variations I have for you below, including spicy, non-spicy, creamy, and non-creamy options.

Cajun Chicken Pasta

 

Cajun Chicken Pasta

 

INGREDIENTS

Cajun Seasoning

  • tsp smoked paprika ($0.20)
  • 1 tsp oregano ($0.10)
  • 1 tsp thyme ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1/2 tsp onion powder ($0.05)
  • 1/4 tsp cayenne pepper ($0.03)
  • 1/4 tsp black pepper ($0.02)
  • 1/4 tsp salt ($0.02)

Chicken Pasta

  • 1 Tbsp olive oil ($0.16)
  • 1 Tbsp butter ($0.13)
  • 1 lb. boneless, skinless chicken breast ($5.47)
  • 1 yellow onion, diced ($0.32)
  • 1/2 lb. penne pasta (uncooked) ($0.75)
  • 15 oz. fire roasted diced tomatoes ($1.00)
  • 2 cups chicken broth ($0.26)
  • 2 oz. cream cheese ($0.50)
  • 3 green onions, sliced ($0.25)

 

INSTRUCTIONS

  • In a small bowl, mix together the Cajun spice components. Cube the chicken into pieces that range in size from 1/2 to 3/4 inches. Pour the Cajun seasoning over the cubed chicken in a bowl, stirring to cover the chicken in the spices.

 

  • Put the butter and olive oil in a big, deep skillet. Heat the oil and butter in the skillet over medium-high heat until the butter is melted and frothy. When the outside of the chicken begins to take on some color, add the seasoned chicken to the skillet and cook it for a few minutes on each side. At this stage, the chicken does not need to be fully cooked.

 

  • When the onion starts to soften, add the diced yellow onion to the skillet and sauté for an additional two minutes. Let any browned bits from the bottom of the skillet dissolve in the onion’s juice.

 

  • Add the pasta, diced tomatoes with their juices from fire roasting, and chicken stock to the skillet after that. Just stir until everything is well incorporated, then cover and let the broth heat up to a boiling point.

 

  • After the pasta reaches a boiling point, reduce the heat to medium-low and simmer it for around ten minutes, stirring it every few minutes, or until the pasta is soft and the liquid has thickened and become saucy.

 

  • Chunks of cream cheese should be added to the skillet and stirred until it melts into the sauce. After adding some sliced green onions to the pasta, serve.

 

ALSO SEE

Easy Beef Lasagna

 

NOTES

  • My deep skillet holds four quarts of food.
  • To keep the soup simmering, you might need to turn the heat up or down depending on your cookware. Make sure to frequently mix the pasta to avoid it from sticking.

 

NUTRITION

  • Serving: 1 Serving
  • Calories: 482.65kcal
  • Carbohydrates: 51.53g
  • Protein: 34.95g
  • Fat: 14.58g
  • Sodium: 847.23mg
  • Fiber: 3.45g

 

TIPS

CHANGE THE HEAT

  • There’s spice in this spaghetti. However, you can change the level of heat by varying the Cajun seasoning’s cayenne pepper content. If you are not a fan of spicy food, you can reduce the amount of cayenne to half or omit it altogether. Although it saddens me a little, I totally get it. Your body and brain may not always agree on what you desire.

 

CREAM IT UP (OR NOT)

  • If cream cheese isn’t your thing, you can always sub in a little heavy cream or half-and-half. I would probably use half a cup of half-and-half or around 1/4 cup of heavy cream. Alternatively, it also works if you don’t want it creamy at all. This pasta was quite tasty even without the cream cheese, but the creaminess does balance the heat and acidity very well.

 

MAKE IT “extra.”

  • If you want this pasta to be super over the top, try adding some cooked bacon, or a final dusting of Parmesan cheese. That little bit of extra umami flavor will really take this Cajun Chicken Pasta over the top! Or, in place of or in addition to, you could add shrimp.

 

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