One Pan Creamy Cajun Chicken Pasta
One Pan Creamy Cajun Chicken Pasta
Ingredients
- 1 pound boneless skinless chicken thighs, cubed
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 6 ounces smoked andouille sausage, sliced and quartered
- 1 red bell pepper, stemmed, seeded, and sliced
- 1 green bell pepper, stemmed, seeded, and sliced
- 1/2 yellow onion, sliced
- 4 cloves garlic, chopped
- 2 teaspoons cajun seasoning
- 1 teaspoon smoked paprika
- 1 can fire roasted tomatoes, 14-ounce
- 3 cups chicken broth
- 12 ounces penne pasta
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 0 freshly grated Parmesan cheese, for garnish
- 0 fresh parsley, chopped, for garnish
Instructions
- 1
Season the cubed chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 2 min
- 2
Heat a large high-sided skillet over medium-high heat. Add 2 tablespoons of the extra-virgin olive oil to coat the base of the pan.
⏱️ 1 min
- 3
Add the seasoned chicken in an even layer to the hot skillet. Cook, undisturbed, until a nice crust has formed and the chicken easily releases from the pan, about 5 minutes.
⏱️ 5 min
- 4
Flip the chicken and continue cooking until evenly browned all over and cooked through, about 5 to 10 minutes. Use a slotted spoon to remove the chicken to a plate.
⏱️ 8 min
- 5
Add the remaining 1 tablespoon of olive oil and the sliced andouille sausage to the skillet. Cook, stirring occasionally, until browned, about 5 minutes. Use a slotted spoon to transfer it to the same plate with the chicken.
⏱️ 5 min
- 6
Add the sliced bell peppers, onion, and chopped garlic to the skillet. Stir to combine and season with the remaining 1/2 teaspoon of kosher salt. As the vegetables begin to release liquid, use it to scrape up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
⏱️ 10 min
- 7
Add the cajun seasoning and smoked paprika to the skillet with the vegetables, and stir to combine.
⏱️ 1 min
- 8
Add the 14-ounce can of fire roasted tomatoes to the skillet.
⏱️ 1 min
- 9
Pour in the 3 cups of chicken broth.
⏱️ 1 min
- 10
Add the 12 ounces of penne pasta to the skillet.
⏱️ 1 min
- 11
Return the cooked chicken and sausage to the skillet.
⏱️ 1 min
- 12
Stir all ingredients together to combine.
⏱️ 1 min
- 13
Cover the skillet and allow the pasta to cook until tender and the liquid is mostly absorbed, about 10-12 minutes, stirring occasionally to prevent sticking.
⏱️ 12 min
- 14
Uncover the skillet. Stir in the 1/2 cup of heavy cream.
⏱️ 1 min
- 15
Stir in the 1/2 cup of freshly grated Parmesan cheese.
⏱️ 1 min
- 16
Continue stirring until the sauce is creamy and all ingredients are well combined and heated through.
⏱️ 2 min
- 17
Garnish with chopped fresh parsley and additional freshly grated Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Creamy Cajun Chicken Pasta
- 1 pound boneless skinless chicken thighs, cubed
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 6 ounces smoked andouille sausage, sliced and quartered
- 1 red bell pepper, stemmed, seeded, and sliced
- 1 green bell pepper, stemmed, seeded, and sliced
- 1/2 yellow onion, sliced
- 4 cloves garlic, chopped
- 2 teaspoons cajun seasoning
- 1 teaspoon smoked paprika
- 1 can fire roasted tomatoes, 14-ounce
- 3 cups chicken broth
- 12 ounces penne pasta
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 0 freshly grated Parmesan cheese, for garnish
- 0 fresh parsley, chopped, for garnish
Instructions
- 1
Season the cubed chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 2 min - 2
Heat a large high-sided skillet over medium-high heat. Add 2 tablespoons of the extra-virgin olive oil to coat the base of the pan.
⏱️ 1 min - 3
Add the seasoned chicken in an even layer to the hot skillet. Cook, undisturbed, until a nice crust has formed and the chicken easily releases from the pan, about 5 minutes.
⏱️ 5 min - 4
Flip the chicken and continue cooking until evenly browned all over and cooked through, about 5 to 10 minutes. Use a slotted spoon to remove the chicken to a plate.
⏱️ 8 min - 5
Add the remaining 1 tablespoon of olive oil and the sliced andouille sausage to the skillet. Cook, stirring occasionally, until browned, about 5 minutes. Use a slotted spoon to transfer it to the same plate with the chicken.
⏱️ 5 min - 6
Add the sliced bell peppers, onion, and chopped garlic to the skillet. Stir to combine and season with the remaining 1/2 teaspoon of kosher salt. As the vegetables begin to release liquid, use it to scrape up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
⏱️ 10 min - 7
Add the cajun seasoning and smoked paprika to the skillet with the vegetables, and stir to combine.
⏱️ 1 min - 8
Add the 14-ounce can of fire roasted tomatoes to the skillet.
⏱️ 1 min - 9
Pour in the 3 cups of chicken broth.
⏱️ 1 min - 10
Add the 12 ounces of penne pasta to the skillet.
⏱️ 1 min - 11
Return the cooked chicken and sausage to the skillet.
⏱️ 1 min - 12
Stir all ingredients together to combine.
⏱️ 1 min - 13
Cover the skillet and allow the pasta to cook until tender and the liquid is mostly absorbed, about 10-12 minutes, stirring occasionally to prevent sticking.
⏱️ 12 min - 14
Uncover the skillet. Stir in the 1/2 cup of heavy cream.
⏱️ 1 min - 15
Stir in the 1/2 cup of freshly grated Parmesan cheese.
⏱️ 1 min - 16
Continue stirring until the sauce is creamy and all ingredients are well combined and heated through.
⏱️ 2 min - 17
Garnish with chopped fresh parsley and additional freshly grated Parmesan cheese before serving.
⏱️ 1 min