Description
A creamy and spicy Cajun Chicken Pasta that combines tender chicken, sautéed vegetables, and a rich homemade sauce with a perfect blend of Cajun seasoning. This comforting dish is finished with cream cheese and heavy cream, tossed with al dente rotini pasta, making for a deliciously satisfying meal perfect for dinner.
Ingredients
Scale
Pasta
- 12 ounces dry rotini pasta (¾ box)
Sauce and Chicken
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon olive oil
- ½ onion (diced)
- 1 green bell pepper (diced)
- 3 cloves garlic (minced)
- 1 tablespoon Cajun seasoning
- 1 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- ¼ cup low-sodium chicken broth
- 15 ounces fire-roasted diced tomatoes (1 can)
- 4 ounces cream cheese (½ brick, room temperature and cut into small cubes)
- 1 cup heavy cream
- 3 green onions (chopped)
Instructions
- Cook pasta: Cook the rotini pasta to al dente according to package directions. Drain and rinse with cold water to stop cooking, then set aside.
- Sauté vegetables: While pasta cooks, melt butter and olive oil together in a large skillet over medium heat. Add diced onion and bell pepper and cook for 2-3 minutes until they become translucent and softened.
- Cook chicken and season: Stir in minced garlic, Cajun seasoning, and salt into the skillet. Add the bite-sized chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
- Deglaze and build sauce: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add fire-roasted diced tomatoes and cream cheese cubes. Stir frequently and cook for about 5-6 minutes until the cream cheese has melted and formed a creamy sauce.
- Add cream and simmer: Stir in the heavy cream, bring the mixture briefly to a boil, then reduce the heat and let it simmer for 2-3 minutes until the sauce thickens slightly and is warmed through.
- Toss pasta and serve: Add the cooked pasta to the skillet and stir well to coat it evenly with the sauce. Remove from heat, garnish with chopped green onions, and serve immediately.
Notes
- For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or broth to loosen the sauce if needed.
- Substitute chicken breasts with thighs for a juicier texture.
