Creamy Cajun Chicken Pasta Ready in 30 Minutes
Indulge in creamy Cajun Chicken Pasta, a delightful weeknight comfort ready in just 30 minutes.
Equipment
- - Large skillet
- - Pot
- - Cutting board
- - Knife
Ingredients
For the Pasta
- 9 oz Pasta Bows Substitute with penne or rigatoni if desired.
For the Chicken
- 3 large Chicken Breasts Cut into bite-sized pieces.
For the Vegetables
- 1 Red Bell Pepper Can be substituted with other bell peppers.
- 1 Yellow Bell Pepper
- 1/2 small Yellow Onion, diced Aromatic base for the sauce.
For the Sauce
- 4 tbsp Butter Kerrygold recommended for flavor.
- 3 tsp Minced Garlic Freshly minced is best.
- 4 tsp Cajun Seasoning Adjust according to spice preference.
- 3/4 tsp Salt To taste.
- 3/4 tsp Black Pepper, freshly ground
For Creaminess
- 4 oz Cream Cheese Soften to room temperature.
- 1 1/4 cups Milk Can substitute with chicken broth.
- 1 cup Parmesan Cheese, freshly grated For a dairy-free option, use plant-based cheese.
Instructions
Preparation
- Cut the chicken into bite-sized pieces, slice the bell peppers, dice the onion, mince the garlic, and grate the parmesan cheese.
- Cook the pasta bows in a pot of boiling salted water until al dente, about 9-11 minutes. Drain and set aside.
- In a large skillet, melt the butter over medium-high heat. Add minced garlic and sauté for about 30 seconds.
- Toss in the diced onion, cooking until translucent, about 1 minute.
- Add the chicken pieces, cooking until golden brown, about 2-3 minutes. Then add bell peppers, Cajun seasoning, salt, and black pepper. Cook until chicken reaches 165°F.
- Lower the heat to medium and pour in the milk gradually, stirring to combine.
- Add the softened cream cheese in small pieces, stirring until fully melted and smooth.
- Toss in the cooked pasta, mixing thoroughly. Add reserved pasta water if needed, before stirring in grated parmesan.
Notes
Optional: Garnish with fresh parsley for added color and flavor.