One-Pan Cajun Chicken Pasta
Tender chicken and pasta cooked together in one skillet with spicy Cajun seasoning, bell peppers, and a quick tomato sauce. Ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 485
- Protein
- 34g
Ingredients
- 8 oz boneless, skinless chicken breast
- 6 oz penne or rotini pasta
- 1 whole bell pepper (red or yellow)
- 14.5 oz canned diced tomatoes
- 1.5 teaspoon Cajun seasoning
- 1 cup chicken broth
Instructions
- 1
Pat the chicken breast dry with paper towels, then place it on a cutting board and slice it crosswise (perpendicular to the long side) into strips about 1/2-inch thick, like cutting a loaf of bread.
- 2
Hold the bell pepper upright and slice straight down through the sides (not through the stem end), cutting around to remove the flat sections; then slice each flat section lengthwise into 1/4-inch-wide strips.
- 3
Pour 1 tablespoon of olive oil into a 12-inch skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the chicken strips to the hot oil in a single layer and let them cook without stirring for 3 minutes until the bottom turns pale golden, then flip each piece and cook the other side for 2 more minutes until opaque.
- 5
Add the bell pepper strips to the skillet and stir everything together with a wooden spoon, cooking for 1 minute until the peppers start to soften and smell fragrant.
- 6
Sprinkle the Cajun seasoning (1.5 teaspoons) over the chicken and peppers, then stir constantly for 30 seconds until the spices coat everything and smell strongly aromatic.
- 7
Pour in the 1 cup of chicken broth and the 14.5 ounces of canned diced tomatoes (with juice from the can), then stir everything together until the liquid reaches a gentle boil.
- 8
Add the 6 ounces of uncooked pasta directly to the skillet, then stir once every 30 seconds for about 11 minutes until the pasta is tender and the liquid is mostly absorbed.
- 9
Remove the skillet from the heat, taste a small spoonful, and stir in a pinch of salt and pepper if needed.
- 10
Divide the pasta between two bowls, using a wooden spoon to scoop it straight from the skillet.
Tools you’ll need
- 12-inch skillet with lid or aluminum foil
- cutting board
- chef's knife
- paper towels
- wooden spoon
- two serving bowls
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