Ingredients
Equipment
Method
Prep Your Chicken and Seasoning
- In a small bowl, combine the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create your custom Cajun seasoning blend. Next, cut your boneless, skinless chicken breast into uniform 1/2 to 3/4-inch cubes. Transfer the cubed chicken to a bowl, pour the seasoning over it, and toss well to ensure every piece is coated in those vibrant spices.
Sear the Chicken
- Grab your large deep skillet and add the olive oil and butter. Heat over medium-high heat until the skillet is very hot and the butter is melted and foamy, ready to sizzle. Carefully add the seasoned chicken to the hot skillet in a single layer. Cook for just a couple of minutes on each side, letting the exterior turn a beautiful golden brown. The goal here is to get some lovely color and flavor development; the chicken does not need to be cooked through at this point, as it will finish cooking beautifully later with the pasta, preventing overcooking chicken and keeping it juicy.
Building the Aromatic Flavor Base
- Now for my special twist! Add the diced yellow onion, along with the diced green bell pepper and fresh minced garlic, to the skillet with the chicken. Continue to sauté for about 2-3 minutes, stirring occasionally, until the vegetables begin to soften and become incredibly fragrant. Allow the moisture released from these aromatics to deglaze the pan, scraping up any delicious browned bits from the bottom – this adds tremendous depth and richness to your sauce.
Pasta & Liquid Addition
- Into the skillet, add the penne pasta, the entire can of fire roasted diced tomatoes (with their flavorful juices!), and the chicken broth. Give everything a good stir until it's evenly combined. Place a lid on your skillet and bring the broth up to a vigorous boil over medium-high heat.
Simmer to Al Dente
- Once boiling, reduce the heat to medium-low and let the pasta simmer gently for about 10 minutes. It's crucial to stir often during this phase to prevent the pasta sticking to the pan and ensure even cooking. Continue simmering until the pasta is tender and perfectly al dente, and the liquid has thickened beautifully into a rich, creamy sauce. Give it a taste – the flavors should be melding wonderfully.
The Velvety Cream Cheese Finish
- Here’s the trick for an impeccably smooth sauce! Before adding the cream cheese directly, scoop out about 1/2 cup of hot starchy pasta liquid from the skillet into a small bowl. Add the cream cheese to this hot liquid and whisk vigorously until it is completely smooth and lump-free. Now, stir this smooth cream cheese mixture back into the skillet. Continue to stir until it’s fully incorporated, transforming the sauce into a velvety, luscious texture. This ensures perfect emulsification and an incredibly appealing creaminess.
Serve & Garnish
- Your One-Pot Cajun Chicken Pasta is ready! Top generously with freshly sliced green onions for a pop of color and fresh flavor, and serve hot immediately.
Nutrition
Notes
For a velvety, lump-free sauce, temper cream cheese with hot starchy pasta water. Ensure a large, deep skillet is used and deglaze the pan for maximum flavor. Stir frequently during pasta simmering to prevent sticking and ensure even cooking. Reheat leftovers with a splash of broth or milk for restored creaminess. Nutrition information is estimated based on common ingredients and serving sizes and may vary.