Let me just start by saying this makes a lot of food. This fully feeds my crew and it has become one of our favorites. I hesitated to post it, because the health factor on this one can get out of control if you let it. Stick to the recipe and you’ll love it.
We have a mix of spice tolerance in our house, one in particular has zero tolerance for any heat whatsoever, so I have to be careful with what I put in our food, but most of the time, I sneak it in and she only has a few complaints. If you like a lot of heat with your spice, add in that red pepper – you will love it. Not sure about the heat? Leave it out.
I make this pasta in steps:
- Step 1: Grill the chicken
- Step 2: Make the pasta
- Step 3: Get everything added to the skillet
One of my favorite things about this pasta is the option to customize it any way you like. Here are some of my favorite ways to mix it up:
- Add two big handfuls of spinach and stir until it wilts
- Use crushed tomatoes instead of diced (for those who don’t like the chunks)
- Use leftover roasted chicken or rotisserie chicken instead of grilled chicken for a time saver.
If you don’t have cajun seasoning, there are a lot of good recipes that make a bunch, so find the one that works for you ahead of time and get a little mix made up. Homemade is great, because you get to control the sodium.
I always want creative ways to get more veggies in our dinner and this one has everything I like to have in one bowl, carbs, protein, and fat.
Add more veggies or more chicken to stretch this to feed even more.Print
Creamy Cajun Chicken, Pasta, and Veggies is your answer to dinner. Your family will ask you to make it over and over again.
One pound boneless skinless chicken breasts
1/2 teaspoon each: chili powder, onion powder, paprika, garlic powder
8 ounces (half of a box) bowtie pasta
1/4 cup pasta water
2 tablespoons extra virgin olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped yellow onion
1.5 teaspoons cajun seasoning
1, 15 ounce can fire-roasted tomatoes
1/4 teaspoon red pepper flakes (optional)
1/3 cup heavy cream
1/2 cup grated or shredded parmesan cheese
Preheat indoor or outdoor grill to medium high heat
Mix together the chili powder, onion powder, paprika, and garlic powder and sprinkle on both sides of the chicken breasts
Grill chicken breasts for 8-10 minutes on each side or until a digital thermometer reads 165°F
While the chicken is grilling, boil the pasta according to package directions – save 1/4 cup pasta water
In a large skillet over medium heat, add olive oil, peppers, and onions and sauté for 3-4 minutes
Add cajun seasoning, tomatoes, and red pepper flakes (optional)
Turn the heat to low and add the pasta and 1/4 cup pasta water, stir
When the chicken is done and had a moment to rest, cut into bite sized pieces and add to the pasta
Add the cream and the parmesan cheese and stir to combine
Control the heat with the optional red pepper in the ingredients list.