Creamy Cajun Chicken Pasta
Cajun spiced chicken and penne simmered with fire roasted tomatoes in a creamy cream cheese sauce.
Equipment
- Large deep skillet
- Wooden spoon
- Small bowl
Ingredients
- 1 lb boneless skinless chicken breast cut into bite size pieces
- 8 oz penne pasta
- 1 can fire roasted diced tomatoes (14 1/2 oz) fourteen and a half ounce can
- 2 cups chicken broth
- 4 oz cream cheese softened
- ½ cup heavy cream
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- Season. Mix 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper and coat 1 pound chicken.
- Brown. Cook the chicken in 1 tablespoon oil until done, then set aside.
- Simmer. Add one 14 1/2 ounce can tomatoes, 2 cups broth, and 8 ounces penne and cook until tender.
- Cream. Stir in 4 ounces cream cheese and 1/2 cup cream.
- Combine. Return the chicken and simmer 2 minutes.
- Serve. Top with 2 tablespoons parsley.
Notes
Substitutions: Use shrimp or sausage, and any short pasta.
Tips: Stir often and start with half the cayenne.
Storage: Refrigerate for three days and reheat with a splash of broth.
Nutrition is calculated per serving.