Spicy and Creamy Cajun Chicken Pasta

A large skillet filled Cajun Chicken Casta a creamy one pot 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

Cook Time20

Total Time30

Course: Main Course Chicken, Main Course Pasta

Cuisine: American-Southern

Servings: servings

Calories: 534kcal

Author: Marisa Franca @ All Our Way

Equipment

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