Cajun Chicken Pasta Recipe
This creamy Cajun Chicken Pasta is the perfect blend of spice and comfort. It’s a quick, flavorful weeknight dinner that only takes 40 minutes to make!
Servings: 8
Calories: 393kcal
Equipment
Ingredients
- 2 tsp olive oil
- 1 lb boneless skinless chicken breasts cut into 1/2 inch cubes
- 2 teaspoons Cajun seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 red bell pepper diced
- 1 small onion diced
- 4 cloves garlic minced
- 3 1/2 c chicken broth
- 1 lb pasta rigatoni, farfalle, or penne pasta
- 1 1/2 c fresh spinach chopped
- 2 oz cream cheese
- 2 c milk
- 1/3 c Parmesan cheese grated
Instructions
- Set a large pot or Dutch oven over medium heat, and add olive oil.
- Season cubed chicken with Cajun seasoning, salt, pepper, paprika, and garlic powder. Add to the pan and brown on all sides.
- Add bell pepper and onion, sauté for 1 minute, then add garlic. Sauté for 30 seconds.
- Pour in chicken broth and turn up the heat. Bring to a boil, then add the pasta. Cover and simmer for 8-10 minutes. Then, add spinach, milk, and cream cheese. Stir to combine, and simmer uncovered for 5 minutes, allowing the mixture to thicken.
- Add Parmesan cheese and toss to combine. Serve warm.
Notes
You can STORE Cajun Pasta in the fridge in an airtight container for up to 3-4 days. To FREEZE, place it in an airtight container or freezer bag, and it will last for up to 1-2 months.
Thaw in the fridge before reheating. Then, REHEAT in the microwave or on the stove, adding extra butter if needed to maintain the creamy texture.
Nutrition
Calories: 393kcal | Carbohydrates: 50g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 515mg | Potassium: 633mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1549IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 2mg
