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This single pot silky Cajun chicken pasta delivers knockout flavor without the kitchen mess. Loaded with zesty Cajun seasonings, juicy chicken chunks, and a luscious cream sauce, it's a crowd-pleaser that won't leave you with a sink full of dishes. It's the perfect answer for anyone wanting a homey, upscale-tasting dinner without the fuss.
A Cozy Southern Dish Simplified
I stumbled onto this gem when life got crazy and I needed dinners that didn't take forever. The magic happens when the pasta drinks up all those Cajun flavors while everything cooks together. And that velvety sauce just gets tastier as everything mingles in the pot, making it an automatic hit at our table.
Your Ingredients List
- Chicken: Grab boneless, skinless breasts or thighs and dice them into equal-sized chunks for quick cooking.
- Penne Pasta: Perfect for catching that yummy sauce. Any short pasta works in a pinch.
- Cajun Spices: Mix of smoky paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and salt for that punchy kick.
- Fire-Roasted Diced Tomatoes: They bring smokiness and tang to your sauce. Standard diced tomatoes will do if needed.
- Chicken Broth: Creates the sauce foundation. Go for low-sodium if you're watching salt intake.
- Cream Cheese: Brings that dreamy creaminess. Try heavy cream or half-and-half as alternatives.
- Yellow Onion: Offers subtle sweetness that tames the spice.
- Olive Oil and Butter: Used for cooking and boosting flavor.
- Green Onions: Adds a pop of color and freshness on top.
Cooking Steps
- Prep and Brown Your Chicken
- Warm olive oil in a big skillet over medium-high heat. Dust chicken chunks with Cajun seasonings and cook until golden and done, roughly 5-7 minutes. Set aside on a plate.
- Cook Down the Onion
- Drop butter into the same pan and cook the chopped yellow onion until soft and aromatic, about 3-4 minutes.
- Pour in Your Liquids
- Add chicken broth and fire-roasted tomatoes. Mix thoroughly, scraping up any tasty browned bits stuck to the bottom.
- Simmer the Pasta
- Toss penne into the skillet, making sure it's covered by liquid. Put the lid on and cook at medium heat, stirring now and then, until pasta gets tender and liquid reduces, about 12-15 minutes.
- Mix in Cream Cheese
- Add cream cheese and stir until it's completely melted, creating a smooth sauce. Taste and add salt and pepper if needed.
- Bring It All Together
- Put the chicken back in the skillet and toss until everything's coated with sauce. Sprinkle chopped green onions on top and serve hot.
Tips for Success
After making this dish countless times, I've picked up a few secrets. Let the chicken really brown - that caramelization adds tons of flavor to your sauce. Cut the cream cheese into small cubes so it melts faster. Always taste before serving - sometimes you need just a bit more Cajun spice to make the flavors pop.
Storage Ideas
This pasta stays good in the fridge for several days, so it's great for planning ahead. When I warm it up, I add a little chicken broth or a splash of cream to bring the sauce back to life. I actually make extra on purpose because the leftovers taste so amazing. And grab some crusty bread - you'll want to mop up every bit of that incredible sauce.
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Frequently Asked Questions
- → How can I make this less spicy?
- Cut back on the cayenne in the seasoning, or leave it out entirely if you want it really mild. Add as you go to suit your taste.
- → Is there a substitute for cream cheese?
- Absolutely! You can use mascarpone or heavy cream. They'll make the sauce creamy, just with slightly different flavors.
- → Can I use another kind of pasta?
- Sure thing! Swap out penne with options like rotini or fusilli. Just check the cooking time, since it may differ.
- → What’s the best way to store leftovers?
- Pop leftovers into a sealed container and keep it in the fridge for 3-4 days. Add a splash of milk or cream when reheating to keep it creamy.
- → Can I prepare this meal ahead?
- The seasoning can be pre-made and stored. You can also cook and reheat the dish, but note that the pasta might soak in extra sauce.