Creamy Cajun Chicken Pasta
A quick and easy one pot pasta recipe, packed with juicy chicken, colorful bell peppers, pasta and the BEST cajun-spiced creamy sauce.
Servings: 4 servings
Ingredients
- 1 tablespoon oil
- 1 medium-large onion finely diced (about 1 cup)
- 1.5 pounds boneless, skinless chicken thighs trimmed and cut into bite-sized pieces
- 2-3 tablespoons Cajun seasoning add more or less to taste
- garlic powder, onion powder, salt & pepper to taste
- 3 cloves garlic minced
- 12 oz dry linguine pasta
- 2 large bell peppers any color, cut into thin slices (about 3-4 cups not packed)
- 3-4 cups chicken broth see notes
- 1 (5.3-oz) block garlic herb cream cheese such as Boursin
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Cook onion and chicken: In a braiser or large skillet (mine is ~3.5 quart), heat oil over medium-high heat. Once hot, add the onion and cook until softened, about 5 minutes. Add the chicken and season to taste. Sear for 1-2 minutes, then stir in the garlic.1 tablespoon oil, 1 medium-large onion, 1.5 pounds boneless, skinless chicken thighs, 2-3 tablespoons Cajun seasoning, garlic powder, onion powder, salt & pepper, 3 cloves garlic
- Add pasta and broth: Add the dry pasta and the sliced bell peppers, and pour over the chicken broth. Nestle everything down so it's in the liquid. Bring to a boil.12 oz dry linguine pasta, 2 large bell peppers, 3-4 cups chicken broth
- Simmer: Reduce the heat to a vigorous simmer. Cover and cook for 7-10 minutes, until the pasta is about ¾ done. You can loosen the spaghetti 1-2 times for more even cooking.
- Add cheese: Uncover and wiggle the spaghetti to loosen them from each other. Nestle the garlic herb cheese into the middle of the pan, cover and finish cooking for another 3-5 minutes.1 (5.3-oz) block garlic herb cream cheese
- Finish: Uncover, stir the melted cheese into a creamy sauce over medium heat. Keep tossing the pasta in the sauce until it comes together and a creamy sauce forms. Stir in the parmesan and chopped parsley. Adjust broth and seasoning as needed, then serve immediately! See notes if needing to thicken the sauce.¼ cup grated parmesan cheese, 2 tablespoons chopped parsley
Notes
Broth amount: A thicker pasta type, such as bronze cut, will need more liquid than a thinner pasta type. I use the full 4 cups for the Barilla Al Bronzo linguine. When I use the regular Barilla pasta, I need closer to 3.5 cups. If you're unsure, start with 3 cups and adjust as you go.
Seasoning: If Cajun seasoning is too spicy to serve to all of your family members, try seasoning the chicken with ground paprika, smoked paprika, garlic powder and onion powder instead.
Thickening: If you need to thicken the sauce at the end, whisk 2-3 teaspoons cornstarch into 3-4 tablespoons heavy cream or cold broth. Stir into the simmering sauce as needed until thickened to your liking.