Creamy Cajun Chicken Pasta: perfect for a busy weeknight!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start by preparing your ingredients: have half and half, rigatoni or penne, fire roasted diced tomatoes, diced onions, lemon, garlic, Creole seasoning, and chicken breast ready.

Cube the chicken breast into one-inch strips and then into one-inch cubes.

Season the chicken with Creole seasoning and black pepper, ensuring even coverage.

Heat a couple of tablespoons of infused olive oil in a wok until hot.

Add the seasoned chicken to the hot oil, spreading it out for maximum coverage, and brown it.

Flip the chicken pieces to ensure they cook evenly, using tongs and a wooden spoon to move them around.

Check the internal temperature of the chicken with a meat thermometer, ensuring it reaches 165°F before removing it from the heat.

Add minced garlic to the wok and then add the diced onions, stirring to combine.

Introduce fire roasted diced tomatoes to the mixture and bring it to a simmer.

Add more Creole seasoning (about a teaspoon) and let it cook for about five minutes, allowing the flavors to meld.

After five minutes, introduce the half and half to the mixture and bring the heat up to get it back to a boil, stirring to thicken the sauce.

Squeeze half a lemon into the sauce for added freshness.

Once the sauce has thickened, add the cooked rigatoni or penne to the wok, tossing to coat in the sauce.

Finally, add the cooked chicken back into the wok, mixing everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens