One-pot creamy Cajun chicken pasta

Based on 41 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
700 g chicken breasts
3 tbsp Cajun seasoning
500 g penne
red bell pepper
green bell pepper
onion
2 cloves garlic
3 tbsp olive oil
50 g butter
400 g canned diced tomatoes
500 ml chicken stock
200 g cream cheese
10 g parsley (for serving)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • spatula
  • bowl

Nutrition per serving

Cal
1225
Protein
61 g
Fat
58 g
Carb
114 g
  • Step 1/4

    Cut the chicken into equal bite-sized cubes. Deseed the peppers and cut them into squares. Finely dice the onion and garlic.
    • 700 g chicken breasts
    • red bell pepper
    • green bell pepper
    • onion
    • 2 cloves garlic
    • cutting board
    • knife

    Cut the chicken into equal bite-sized cubes. Deseed the peppers and cut them into squares. Finely dice the onion and garlic.

  • Step 2/4

    Toss the diced chicken with the Cajun seasoning and season with salt. Heat the oil and butter in a large pot. Add the chicken and sear for approx. 4—5 min, tossing regularly. The chicken does not need to be cooked through, as it will continue cooking later on. Remove the chicken from the pan and transfer to a bowl.
    • 3 tbsp Cajun seasoning
    • salt
    • 3 tbsp olive oil
    • 50 g butter
    • pot (large)
    • spatula
    • bowl

    Toss the diced chicken with the Cajun seasoning and season with salt. Heat the oil and butter in a large pot. Add the chicken and sear for approx. 4—5 min, tossing regularly. The chicken does not need to be cooked through, as it will continue cooking later on. Remove the chicken from the pan and transfer to a bowl.

  • Step 3/4

    Next, add the diced onion and bell pepper to the pot and sauté for approx. 4—5 min. until soft. Then, add the garlic and fry, for another 30 sec. Transfer the chicken back to the pan and add the pasta, diced tomatoes, and chicken stock. Now bring to a boil, then reduce the heat and let simmer for approx. 10 min., until the pasta is al dente and the chicken is cooked through.
    • 500 g penne
    • 400 g canned diced tomatoes
    • 500 ml chicken stock

    Next, add the diced onion and bell pepper to the pot and sauté for approx. 4—5 min. until soft. Then, add the garlic and fry, for another 30 sec. Transfer the chicken back to the pan and add the pasta, diced tomatoes, and chicken stock. Now bring to a boil, then reduce the heat and let simmer for approx. 10 min., until the pasta is al dente and the chicken is cooked through.

  • Step 4/4

    Stir in the cream cheese until it is melted and incorporated into the sauce. Season to taste with salt and pepper and serve the pasta with freshly chopped parsley. Enjoy!
    • 200 g cream cheese
    • salt
    • pepper
    • 10 g parsley (for serving)

    Stir in the cream cheese until it is melted and incorporated into the sauce. Season to taste with salt and pepper and serve the pasta with freshly chopped parsley. Enjoy!

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