Cajun Chicken Pasta
Creamy Cajun Chicken Pasta combines seasoned chicken, colorful bell peppers, fire-roasted tomatoes, linguine, and a rich, creamy sauce in one pot. It's an easy, flavor-packed dinner that's ready in about 30 minutes.
Servings: 6 servings
Equipment
- dutch oven or large stockpot
- mixing bowl (large)
- rubber spatula or wooden spoon or other mixing utensil
- small bowl for the cornstarch slurry
Ingredients
- 2½ pounds boneless skinless chicken breasts cut into large cubes
- 4 tablespoons Old Bay seasoning
- 2 tablespoons cooking oil
- ¾ cup yellow onion chopped
- 1½ cups bell pepper chopped (multiple colors)
- 1 tablespoon garlic minced
- 4 cups chicken broth
- 1 can fire-roasted diced tomatoes (14.5 ounces), undrained
- 12 ounces linguine (uncooked)
- 2 tablespoons cornstarch
- ¾ cup heavy cream
- chopped green onions optional garnish
- fresh chopped parsley optional garnish
Instructions
- Place the chicken breast cubes in a large mixing bowl. Add the Old Bay seasoning and toss until the chicken is evenly coated.2½ pounds boneless skinless chicken breasts, 4 tablespoons Old Bay seasoning
- Heat the cooking oil in a large stockpot or Dutch oven over medium heat until shimmering but not smoking.2 tablespoons cooking oil
- Add the chicken, scraping any remaining seasoning from the bowl into the pot. Sear briefly on all sides for 2-3 minutes.
- Add the onion, bell pepper, and garlic. Sauté for 1-2 minutes, until fragrant.¾ cup yellow onion, 1½ cups bell pepper, 1 tablespoon garlic
- Pour in the chicken broth and undrained fire-roasted tomatoes. Bring the mixture to a boil.4 cups chicken broth, 1 can fire-roasted diced tomatoes
- Once boiling, add the linguine. Simmer for 9-11 minutes, or until the pasta reaches your desired texture. Stir frequently to prevent the pasta from sticking together.12 ounces linguine
- Remove 1 tablespoon of the hot cooking liquid from the pot and mix it with the cornstarch to make a thick slurry.2 tablespoons cornstarch
- Stir the cornstarch slurry into the pasta and simmer for 1 minute.
- Turn off the heat and gradually stir in the heavy cream.¾ cup heavy cream
- Remove the pot from the heat and allow the pasta to rest for 5 minutes to cool slightly and thicken.
- Garnish with chopped green onions or fresh chopped parsley, if desired. Serve warm.chopped green onions, fresh chopped parsley
Notes
🥡 Storage
- Allow leftover Cajun Chicken Pasta to cool before storing.
- Transfer leftovers to an airtight container and refrigerate for 3-4 days.
- The pasta will continue to absorb some of the sauce while refrigerated, so expect it to thicken as it sits.
♨️ Reheating
- Reheat individual portions in the microwave until heated through.
- Larger portions can be gently reheated on the stovetop.
- Because the pasta thickens during storage, you may need to loosen the sauce slightly while reheating.
- Make sure the chicken reaches an internal temperature of 165°F before serving.
❄️ Freezing
- Cool the Cajun Chicken Pasta completely before freezing.
- Transfer it to an airtight freezer-safe container.
- Freeze for 2-3 months.
- Thaw overnight in the refrigerator before reheating.
- Keep in mind that creamy sauces and cooked pasta can have a slightly different texture after freezing and thawing.
💡 Tips for best results
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Don't fully cook the chicken during the initial sear. It will continue cooking as the pasta simmers.
- Stir the linguine frequently while it cooks to prevent the noodles from sticking together.
- Different Cajun seasoning blends vary in salt and heat. Adjust the amount according to the seasoning you're using and your preferred spice level.
- Mix the cornstarch thoroughly with the hot cooking liquid before adding it back to the pot.
- Turn off the heat before gradually adding the heavy cream.
- Let the finished pasta rest for the full 5 minutes. The sauce will continue to thicken as it sits.
🍳 Alternate cooking methods
- No alternate cooking methods are recommended for this recipe. The one-pot stovetop method allows the pasta to cook directly in the seasoned broth and helps create the creamy sauce.
♻️ Leftovers
- Turn leftovers into a quick lunch by reheating individual portions.
- Serve smaller portions alongside a green salad or roasted vegetables.
- If the pasta has absorbed too much sauce during storage, loosen it slightly when reheating.
📝 Notes
- The spice level can easily be adjusted by changing the amount or type of seasoning.
- For more heat, add cayenne pepper or crushed red pepper flakes.
- For a milder version, reduce the seasoning or use plain diced tomatoes.
- Spaghetti or fettuccine can replace the linguine, but cooking times may vary.
- Penne can also be substituted, although you may need to adjust the cooking time or amount of liquid.
- Half-and-half or whole milk can replace the heavy cream, but use less since they are thinner.
- The pasta may look fairly saucy when you first turn off the heat. Allow it to rest for 5 minutes before deciding whether it needs additional thickening.
Nutrition
Calories: 631kcal | Carbohydrates: 56g | Protein: 51g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 158mg | Sodium: 921mg | Potassium: 1014mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2008IU | Vitamin C: 54mg | Calcium: 104mg | Iron: 3mg
