30-Minute One-Pot Cajun Chicken Pasta
In this recipe you brown the chicken, make the sauce, and cook the pasta in the same pot!
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Servings: 6 SERVINGS
Calories: 472kcal
Equipment
- Large Dutch oven or heavy bottomed pot
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 ½ tbsp avocado oil
- 1 lb boneless, skinless chicken breasts cut into 1-inch dice
- 2 tbsp Cajun seasoning
- 1 cup red bell pepper, cut into strips
- 1 cup yellow bell pepper, cut into strips
- 1 cup red onion, thinly sliced
- 2 tsp garlic cloves, minced
- 2 ½ cups chicken broth
- 1- 14.5 oz fire-roasted diced tomatoes, with juice
- ¾ cup half and half
- 12 oz penne pasta
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
- Season the diced chicken with 1 tbsp of Cajun seasoning. Heat a large Dutch oven or heavy-bottomed pot over medium heat and add 1 tbsp avocado oil. Once hot, cook the diced chicken until brown on both sides, about 3 mins on each side. Transfer to a plate and keep warm.
- Add the remaining tbsp of oil and saute the bell peppers, sliced onion, and minced garlic until tender, about 3 mins. Add remaining ½ tbs Cajun seasoning and pour in the chicken broth, diced tomatoes, and half and half. Bring to a boil and add the uncooked pasta.
- Simmer until the pasta is tender, about 14-15 mins. Remove from heat and mix in the grated Parmesan cheese, cooked chicken, and chopped fresh parsley. Serve warm.
Nutrition
Calories: 472kcal | Carbohydrates: 40g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 650mg | Potassium: 900mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 7mg