One Pot Cajun Chicken Pasta
A quick and easy one-pot dish packed with juicy chicken, colorful vegetables, and penne pasta in a rich, creamy Cajun-seasoned sauce.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ tablespoon olive oil divided
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 1 ½ tablespoon Cajun seasoning
- 1 medium red bell pepper sliced into 2-inch strips
- 1 medium yellow bell pepper sliced into 2-inch strips
- 1 small red onion halved and thinly sliced
- 2 garlic cloves minced (about 2 tsp)
- 2 cans low-sodium chicken broth 14.5 oz each
- 1 can fire roasted diced tomatoes 14.5 oz
- ¾ cup heavy cream divided
- 12 oz penne pasta Barilla recommended
- 2 teaspoon cornstarch mixed with 1 tablespoon water
- ¾ cup parmesan cheese finely shredded
- 3 tablespoon fresh parsley minced
- Salt and freshly ground black pepper to taste
Instructions
Instructions
- Heat 1 tablespoon olive oil in your pressure cooker pot over medium-high heat.
- Add chicken pieces and sprinkle the cajun seasoning over them. Brown for 5–6 minutes until tender.
- Remove the chicken and set it aside to avoid overcooking.
- Add remaining olive oil to pot. Add bell peppers and onion, sauté for 4–5 minutes until tender.
- Add minced garlic and stir for 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a boil. Add pasta, reduce to simmer and cook uncovered 12–14 minutes until al dente.
- Return chicken to pot. Stir in ½ cup heavy cream and simmer to warm through.
- Turn off heat. Stir in remaining ¼ cup cream. Add cornstarch mixture, parmesan, parsley, and season to taste with salt and pepper.
Notes
Serve warm and refrigerate/freeze any leftovers for quick meals. Works great with rotisserie chicken or frozen peppers as shortcuts.