Description
This Cajun Chicken Pasta Skillet is a creamy, flavorful one-pan dish combining tender, spiced chicken with sautéed vegetables, pasta, and a rich Parmesan sauce. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that doesn’t skimp on taste.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Chicken and Seasoning
- 1 lb chicken breast, diced
- 2 tablespoons Cajun seasoning
Vegetables
- 1 bell pepper, sliced
- 1 onion, chopped
Sauce and Others
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain well and set aside.
- Heat Oil: In a large skillet, heat olive oil over medium heat until shimmering.
- Cook Chicken: Add the diced chicken breast to the skillet and sprinkle with Cajun seasoning. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 6-8 minutes.
- Sauté Vegetables: Add the sliced bell pepper and chopped onion to the skillet with the chicken. Cook, stirring frequently, until the vegetables are softened and fragrant, about 4-5 minutes.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook down slightly for about 3-4 minutes to concentrate flavors.
- Incorporate Cream: Stir in the heavy cream until fully combined with the broth, creating a creamy sauce.
- Add Pasta and Cheese: Add the cooked penne pasta and grated Parmesan cheese to the skillet. Stir thoroughly until the cheese is melted and the pasta is evenly coated in the sauce.
- Season: Taste the dish and season with salt and black pepper as desired to enhance the flavors.
- Serve: Serve the Cajun Chicken Pasta Skillet hot, garnished optionally with extra Parmesan or fresh herbs if desired.
Notes
- For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper.
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream.
- Cook chicken thoroughly to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
