Go Back
+ servings
A large skillet filled Cajun Chicken Casta a creamy one pot recipe.
Print Recipe
5 from 14 votes

Spicy and Creamy Cajun Chicken Pasta

This Cajun Chicken Pasta is a 30-minute one-pan meal made of Cajun seasoned chicken, tender penne pasta, veggies, and a rich and creamy tomato sauce. This Chili's copycat Chicken Pasta recipe is like eating at your favorite restaurant.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Chicken, Main Course Pasta
Cuisine: American-Southern
Servings: 4 servings
Calories: 534kcal

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon unsalted butter
  • 1 pound boneless skinless chicken breast
  • 2 teaspoons Cajun Seasoning
  • 1 yellow onion diced
  • 8 ounces penne pasta uncooked
  • 15 ounces fire roasted diced tomatoes
  • 2 cups chicken broth
  • 2 bell peppers - 1 yellow and 1 red seeds and stem removed then sliced
  • 3 ounces cream cheese
  • 3 green onions sliced for garnish top

Instructions

  • Cut the chicken into ½ to ¾-inch cubes. Place the cubed chicken in a bowl, sprinkle the Cajun seasoning over the top, stir to coat the chicken in the spices.
  • Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high heat until the skillet is very hot and the butter is melted and foamy.
  • Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked all the way through at this point.
  • Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. All the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  • Next, add to the skillet, the pasta, fire roasted diced tomatoes with the juices, and the chicken broth.
    Stir just until everything is evenly combined, then place a lid on top and allow the broth to come to a boil.
  • Once the broth is boiling, turn the heat down to medium-low and let the pasta simmer for about 10 minutes. Stir every couple of minutes until the pasta is tender and the liquid is thick and saucy.
  • About 2 minutes BEFORE the pasta is done, add the red and yellow bell pepper slices and stir.
  • When the pasta is done, add the cream cheese to the skillet in chunks, then stir until the cheese has melted into the sauce.
  • Top the pasta with sliced green onions and serve.

Notes

TIP: The deep skillet I use is a 4-quart capacity. Depending on your cookware, you may need to adjust the heat up or down to maintain a simmer in the broth. Be sure to stir often to prevent the pasta from sticking. 

Nutrition

Calories: 534kcal | Carbohydrates: 56g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 807mg | Potassium: 809mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3280IU | Vitamin C: 83mg | Calcium: 95mg | Iron: 3mg