One Pot Creamy Cajun Chicken Pasta
A creamy, spicy cajun-inspired pasta dish with onions, peppers, celery, and mushrooms
Equipment
- 1 12 in saute pan with a lid or a 6 qt. dutch oven with lid
Ingredients
- 3 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breast, cut into 1/2 inch cubes
- 3 cup white button mushrooms, thinly sliced
- 2 medium bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
- 1/4 cup celery, finely chopped
- 1 tbsp Cajun seasoning
- 1 tsp dried basil
- 1 1/4 tsp salt
- 12 oz evaporated milk
- 1/2 cup shredded parmesan cheese
- 2 1/2 cup water
- 10 oz penne pasta
Instructions
- In a large skillet, saute veggies in 2 tbsp olive oil on medium high heat 8-10 minutes until the onions are soft and translucent.
- Remove the veggies from the pan, reduce the heat to medium and add the remaining 1 tbsp of olive oil. Toss the chicken in the cajun seasoning, basil and salt and add to the olive oil in the pan. Cook for 4-5 minutes to brown and cook through.
- Add the veggies back to the pan and toss with the chicken. Add the pasta and water to the pan, cover and allow to simmer on low for 8 minutes, just until the pasta is al dente.
- Add the evaporated milk and parmesan cheese to the pasta, chicken and veggies. Stir together and allow to simmer, uncovered 5 minutes. Remove from heat and let sit for 5 minutes. Serve immediately.
Notes
- The pasta will likely look very saucy once you add the evaporated milk. Not to worry! The pasta will absorb the liquid and it will thicken as it sits.