Easy Cajun Chicken Pasta

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.

Fill a large pot with water and place it over high heat.

Add 1 tablespoon of salt to the water and let it come to a boil.

While the water heats, slice a bell pepper into thin strips, removing the pith and seeds.

Dice about 3/4 cup of tomatoes.

Mince 3-4 cloves of garlic, removing the skin first.

Once the water is boiling, add 8 ounces of penne pasta and cook until al dente.

Reserve 1/4 cup of the pasta water, then drain the pasta and set aside.

In a bowl, toss 2 boneless, skinless chicken breasts (cut into bite-sized pieces) with 1 tablespoon of Cajun seasoning until evenly coated.

Wash your hands after handling raw chicken.

Heat a pan over medium-high heat and add 2 tablespoons of olive oil and 2 tablespoons of butter until melted.

Add the seasoned chicken to the pan and toss frequently to brown it evenly.

Once the chicken is browned, add the sliced bell pepper and cook for about 7 minutes, stirring occasionally until softened.

Add the diced tomatoes and stir for about 1 minute to release their flavor.

Add the minced garlic and stir for about 1 minute until fragrant.

Reduce the heat to medium-low and stir in 1 cup of heavy cream, mixing well.

Add 1/3 cup of grated Parmesan and 4 ounces of cream cheese (cut into cubes) to the sauce.

Stir in 2 teaspoons of Cajun seasoning and 1/4 teaspoon of cracked black pepper, mixing until the cream cheese melts and the sauce thickens.

Add the cooked pasta to the sauce and toss to coat, allowing it to warm up and absorb the flavors.

Garnish with more grated Parmesan and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens