It’s been a while since I made one-pot pasta! But this weekend I was craving a creamy, smoky, spicy and simple dish, so I got to work! This creamy one-pot Cajun chicken pasta is incredibly easy to make, making it perfect for weeknight dinners. I have a few variations for you below (spicy, not spicy, creamy, not creamy), so be sure to keep reading! 🙂

Check out my stew recipe archive for more stew goodness!

CUSTOMIZE THE PASTA

There are several ways to customize this super simple and delicious one-pot pasta. Check out these ideas for replacements, additions or omissions:

ADJUST THE HEAT

This pasta is spicy. However, you can adjust the heat by adjusting the amount of Cayenne pepper in the Cajun wort. You can cut it in half for a little heat, or if you are totally intolerant of heat, omit the Cayenne pepper all together. It makes me a little sad, but I completely understand. Sometimes the body and the brain don’t want the same thing.

MAKE IT CREAMY (OR NOT)

If you can’t make cream cheese, feel free to replace it with a drizzle of cream or half and half. I would probably use about 1/4 cup heavy cream or 1/2 cup half and half. Or, if you don’t want it creamy at all, that works too. This pasta was very tasty even before adding the cream cheese, but the creaminess balances the heat and acidity very well.

MAKE IT “EXTRA”

If you want this pasta to be super over the top, add some cooked bacon or a last sprinkle of Parmesan cheese. The extra bit of Umami flavor will really overdo this Cajun chicken pasta! Or, instead of or in addition to, you can add shrimp.

Instruction

Combine the Cajun seasoning ingredients in a small bowl. Cut the chicken into 1/2- to 3/4-inch cubes. Place the diced chicken in a bowl, pour the Cajun seasoning on top and stir to coat the chicken with spices.

Add the olive oil and butter to a large, deep frying pan. Heat the oil and butter over medium heat until the pan is very hot and the butter is melted and foamy. Add the seasoned chicken to the pan and cook for a few minutes on each side or until the outside turns color. The chicken does not need to be cooked well at this stage.

Add the diced yellow onion to the pan and saute for about 2 more minutes or until the onion begins to soften. Let the moisture from the onion dissolve all the browned pieces from the bottom of the pan.

Then add the pasta, the diced roasted tomatoes (with the juices) and the chicken broth to the pan. It is enough to stir until homogeneous, then put a lid on it and let the broth boil.

After boiling, reduce the heat to medium-low and simmer the pasta for about ten minutes, stirring every few minutes, until the pasta is tender and the liquid is thick and cheeky.

Add the cream cheese in pieces to the pan and stir until it is melted in the Sauce. Garnish the pasta with sliced green onions and serve.

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