Ingredients
1½ tablespoons olive oil, divided
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1½ tablespoons Cajun seasoning, divided
1 medium red bell pepper, sliced into 2-inch strips
1 medium yellow bell pepper, sliced into 2-inch strips
1 small red onion (5–6 oz), halved and thinly sliced
2 cloves garlic, minced (2 tsp)
2 cans (14.5 oz each) low-sodium chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
¾ cup heavy cream, divided
12 oz penne pasta
2 teaspoons cornstarch mixed with 1 tablespoon water
¾ cup parmesan cheese, finely shredded
3 tablespoons fresh parsley, minced
Salt and black pepper to taste
Instructions
1. Cook the Chicken — Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Toss the chicken pieces with ½ tablespoon of Cajun seasoning, then add to the pot in a single layer. Cook until browned on the bottom, about 3 minutes, then flip and cook through, about 3 minutes more. Transfer to foil and wrap to keep warm.
2. Sauté the Vegetables — In the same pot, heat the remaining ½ tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and onion, sautéing for about 3 minutes until they begin to soften.
3. Add Garlic and Seasoning — Add the minced garlic and remaining 1 tablespoon of Cajun seasoning. Sauté for 1 minute more until fragrant.
4. Build the Sauce — Pour in the chicken broth, fire-roasted tomatoes, and ½ cup of heavy cream. Bring the mixture to a boil, then add the penne pasta.
5. Cook the Pasta — Cook, stirring frequently, until the pasta is nearly tender, about 12–13 minutes.
6. Thicken the Sauce — Add the cornstarch-water mixture and cook until the pasta is just tender and the sauce has thickened, about 1 minute more.
7. Finish and Serve — Remove from heat and stir in the remaining ¼ cup of cream, parmesan cheese, fresh parsley, and the cooked chicken. Season with salt and freshly ground black pepper to taste. Serve immediately while hot and creamy.
Notes
Don’t skip the cornstarch slurry — It’s what gives the sauce that perfect creamy consistency without being too thin.
Brown the chicken well — Those caramelized bits on the bottom of the pot add incredible depth to the final dish.
Cook pasta in the sauce — This allows the noodles to absorb all those wonderful Cajun flavors.
Adjust the heat: Start with less Cajun seasoning if you’re sensitive to spice, then add more at the end if needed.
Make ahead: The pasta will continue absorbing liquid as it sits. When reheating, add a splash of chicken broth or cream to restore the creamy consistency.
Pasta alternatives: Short shapes like rotini, fusilli, or farfalle work well. Adjust cooking time according to package directions.
Variations: Swap chicken for shrimp and reduce cooking time. Add sliced andouille sausage for a more authentic Cajun experience. Make it vegetarian by using vegetable broth and mushrooms instead of chicken.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: One Pot / Stovetop
- Cuisine: Cajun / American