One-Pot Cajun Chicken Pasta
Votes: 20
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This pasta with chicken in a creamy sauce takes just 30 minutes. But the best part is that it's all made in one pot: first, you sauté the chicken with vegetables and Cajun seasoning, then pour in the chicken broth and add the pasta. The dish is literally bursting with juicy chicken thighs, bell peppers, and onions, while the tomato-cream sauce binds everything together. Top the pasta with green onions and enjoy the flavors of Cajun cuisine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g smooth penne pasta
- 450 g skinless, boneless chicken thighs (about 4 pieces), cut into 2.5 cm pieces.
- 2 tbsp. l. olive oil
- 2.5 tsp. Cajun seasoning
- 2 medium green bell peppers, stemmed and seeded and cut into 0.5cm wide strips.
- 1 small onion, thinly sliced
- 2 cloves garlic, chopped
- 4 cups lightly salted chicken broth
- 1 can (400 g) of canned chopped tomatoes
- 170 g cream cheese, diced, at room temperature
- 4 green onions, thinly sliced, for serving
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Recipes with similar ingredients: penne pasta, chicken thighs, sweet pepper, tomatoes, green onions, cream cheese, Cajun seasoning
Cooking the dish according to the recipe:
- In a large, wide saucepan, heat the olive oil over medium heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken begins to change color and the spices are toasted, about 2 minutes. Add the bell pepper and onion and cook until they begin to release their juices, 3-4 minutes. Add the garlic and cook until softened, 1 minute.
- Add the pasta, chicken broth, and tomatoes and bring to a boil over medium heat. Once boiling, continue cooking, stirring occasionally, until the pasta is al dente and the sauce has thickened and reduced by about half, about 15 minutes.
- Remove from heat and add the cream cheese and 1.5 teaspoons of coarse salt. Stir until the cream cheese melts. Don't worry if the sauce looks runny; it will thicken as it cools. Sprinkle with green onions.
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