Light and Hearty Cajun Chicken Pasta
Dive into a delicious bowl of Light and Hearty Cajun Chicken Pasta, a perfect balance of bold flavors and wholesome ingredients that’s sure to satisfy your cravings without weighing you down. Tender strips of Cajun-seasoned chicken are paired with al dente penne pasta, vibrant bell peppers, and zucchini, all simmered in a creamy yet light sauce made with chicken broth, a touch of heavy cream, and a sprinkle of Parmesan cheese. This one-pan wonder comes together in just 40 minutes, making it an ideal choice for busy weeknights or casual family dinners. Topped with fresh parsley for a burst of color and flavor, this dish brings the warmth of the South to your table with every bite. It's easy, flavorful, and sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
- 8 ounces Penne pasta
- 1 piece Red bell pepper, sliced
- 1 piece Yellow bell pepper, sliced
- 1 piece Zucchini, sliced into half moons
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the penne pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
Slice the chicken breasts into thin strips and coat them evenly with 1 tablespoon of Cajun seasoning.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken strips and cook for 5-7 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced red and yellow bell peppers, zucchini, and garlic. Sauté for 4-5 minutes until the vegetables are tender but still crisp.
Reduce the heat to medium and pour in the chicken broth and heavy cream. Stir in the remaining 1 tablespoon of Cajun seasoning, salt, and black pepper. Simmer for 3-4 minutes to allow the flavors to meld.
Add the cooked pasta and chicken back into the skillet. Toss everything together to coat in the sauce.
Sprinkle the shredded Parmesan cheese over the pasta and stir until melted and well combined.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6806 mg | 296% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.5 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 824 mg | 63% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2839 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
