Description

This Lighter Creamy Cajun Chicken Pasta is a flavorful and comforting dish that combines tender chicken, vibrant bell peppers, and a creamy, lightly spiced sauce. With a balance of Cajun seasoning and fresh herbs, it's an easy stovetop meal perfect for weeknight dinners. The recipe uses low sodium chicken broth and milk alongside cream cheese and parmesan for a lighter creamy texture without sacrificing richness.

Ingredients

Pasta

1 pound short-cut pasta

Protein and Seasoning

1 pound chicken tenders, cut into bite size pieces
1 tablespoon plus 1-2 teaspoons Cajun seasoning
Kosher salt and black pepper, to taste

Vegetables and Aromatics

1 medium yellow onion, chopped
2 bell peppers, chopped
3 cloves garlic, finely chopped or grated
Crushed red pepper flakes, a pinch

Liquids and Cheese

4 tablespoons extra virgin olive oil (divided)
1 cup low sodium chicken broth
1 cup milk
2 ounces cream cheese, at room temperature
1/2 cup grated parmesan cheese

Herbs

2 tablespoons chopped fresh basil

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente following the package directions. Once cooked, drain the pasta and set aside.
Cook the Chicken and Onions: In the same large pot set over medium-high heat, add 2 tablespoons of olive oil. Add the chopped onion, chicken tenders, and 1 tablespoon of Cajun seasoning. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5 minutes. Remove the chicken from the pot and place it on a plate.
Sauté the Vegetables and Build the Sauce: To the same pot, add the remaining 2 tablespoons of olive oil, then add the chopped bell peppers and garlic. Cook for about 5 minutes until the peppers soften. Stir in 1-2 teaspoons more Cajun seasoning, a pinch of crushed red pepper flakes, salt, and black pepper. Cook for another minute until fragrant. Pour in the low sodium chicken broth and the milk, then add the cream cheese. Whisk continuously until the cream cheese melts and the sauce becomes smooth. Let it simmer gently for 5 minutes until the sauce thickens slightly.
Finish the Dish: Stir the grated parmesan cheese into the sauce. Then add the cooked pasta and chicken back into the pot. Toss everything together and cook for an additional 2-3 minutes over low heat to combine the flavors and warm everything through. Remove the pot from heat and stir in the chopped fresh basil. Serve immediately, garnished with additional basil if desired.

Notes

Use low sodium chicken broth to control the saltiness and keep it lighter.
For extra heat, add more crushed red pepper flakes according to your spice preference.
If you prefer a dairy-free version, substitute the cream cheese and parmesan with vegan cheese alternatives.
This dish reheats well and can be stored in the fridge for up to 3 days.
Short-cut pasta such as penne, rigatoni, or rotini works best to hold the sauce.