One Pot Creamy Cajun Chicken Pasta
Ingredients
- 1.25 lbs boneless skinless chicken breast cut into 1-inch bite-sized pieces
- 12 oz andouille sausage sliced into 1/4-inch rounds
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 1 can (14 oz) diced tomatoes drained
- 12 oz penne pasta dry, uncooked
- 2 cups chicken broth low sodium preferred
- 1.5 cups heavy cream
- 0.75 cup Parmesan cheese freshly grated
- 2 tablespoons olive oil divided
- 2 teaspoons smoked paprika
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper adjust to taste
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 3 tablespoons fresh flat-leaf parsley chopped, for garnish
- 2 green onions thinly sliced, for garnish
Instructions
- In a small bowl, combine all Cajun seasoning ingredients and mix well. Toss the chicken pieces with half the seasoning blend until evenly coated.
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear for 3 to 4 minutes without stirring until golden brown. Flip and cook another 2 to 3 minutes. Remove chicken to a plate and set aside — it does not need to be fully cooked through at this stage.
- In the same skillet, add the sliced andouille sausage. Cook over medium-high heat for 2 to 3 minutes per side until nicely browned and the fat has rendered. Remove to the plate with the chicken.
- Reduce heat to medium. Add the remaining tablespoon of olive oil. Add the diced onion and cook for 3 minutes until softened and translucent. Add the sliced bell peppers and cook for another 3 to 4 minutes, stirring occasionally, until slightly softened.
- Add the minced garlic and remaining Cajun seasoning blend. Stir and cook for 1 minute until fragrant.
- Stir in the drained diced tomatoes and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth and heavy cream. Stir to combine. Bring the mixture to a gentle boil over medium-high heat.
- Add the dry penne pasta, stirring to submerge it in the liquid. Reduce heat to medium, cover the skillet with a lid, and cook for 12 to 14 minutes, stirring every 3 to 4 minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed into a thick, creamy sauce.
- Return the seared chicken and andouille to the skillet. Stir everything together and cook for 2 to 3 minutes over medium heat until the chicken is cooked through (internal temperature of 165°F) and everything is heated through.
- Remove from heat. Stir in the freshly grated Parmesan cheese until melted and the sauce is silky. Taste and adjust seasoning with salt and pepper as needed.
- Garnish generously with fresh chopped parsley and sliced green onions. Serve immediately straight from the skillet.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of chicken broth or cream to loosen the sauce. Make it lighter: Substitute half-and-half for the heavy cream. Adjust heat level: Reduce cayenne to 1/4 teaspoon for a milder version, or add red pepper flakes for extra heat. Pasta tip: Start checking pasta doneness 2 minutes early — it will continue to cook slightly after the heat is off. Add-ins: Baby spinach, corn, or zucchini can be stirred in during the last few minutes of cooking.