One pot pastas became all the rage a few summers ago after this recipe came out, and I have to say that I am INTO it.
One of my least favorite kitchen tasks is draining pasta. It’s a heavy pot that’s awkward to carry and is also full of boiling water. The likelihood of a water and/or steam burn is too high for my liking.
But I also really, really love eating pasta. So I like that one pot pastas require zero draining, but also that they can make really good pasta!
Since the water that noodles cook in becomes super starchy, it is ideal for making creamy, velvety sauces. In this pasta, the noodles cook along with smoky Cajun chicken, tomatoes, onions and LOTS of garlic all in one pot. When the noodles are just shy of being done, you’ll add in cream cheese (more creaminess, please), and peas (vegetables, please).
One pot required, no heavy lifting, and an end result of spicy, creamy Cajun pasta. This is a weeknight hero of a dinner!
One Pot Cajun Chicken Pasta
Ingredients
Cajun Seasoning
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper
Cajun Pasta
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 (15 ounce) can fire roasted diced tomatoes
- 2 cups chicken broth
- 1/2 pound rotini pasta
- 2 ounces cream cheese
- 1 cup frozen peas
- For serving: Sliced green onion
Directions
- Combine all seasoning ingredients in a medium bowl. Add chicken pieces and toss to coat.Heat the olive oil and butter in a deep skillet over medium-high. Once butter has melted and begins to foam, add chicken along with any extra seasoning from the bowl. Cook 4-5 minutes, flipping occasionally – until chicken is browned on the outsides. Add sliced onion and cook an additional 2 minutes – until onion begins to char. Add tomatoes, chicken broth, and pasta to the skillet and stir to combine. Cover and bring to a boil. Reduce heat to medium and continue simmering – covered – for 8 minutes, stirring occasionally.Break cream cheese into pieces and add to skillet along with peas. Cook an additional 2 minutes – until cream cheese is melted and peas are heated through. Serve topped with green onions.
