Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 8 oz pasta (penne, rotini, or your favorite shape)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Step 1: Cook the pasta according to package directions. Drain and set aside.
- Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Add onion and bell peppers to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Step 4: Stir in diced tomatoes (undrained), chicken broth, heavy cream, Cajun seasoning, and smoked paprika. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Step 5: Return the cooked chicken to the skillet. Add the cooked pasta and toss to coat everything in the creamy Cajun sauce.
- Step 6: Serve immediately, garnished with fresh parsley.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- For reheating, add a splash of chicken broth to prevent the sauce from drying out and microwave until heated through.
- Serve this vibrant pasta dish with a side of crusty bread to soak up the delicious, creamy sauce.
- To deepen the Cajun flavor, toast the Cajun seasoning in a dry skillet for a minute before adding it to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American