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Quick Spicy Cajun Chicken Pasta
This single-pot miracle has rescued my evening meals countless times. Everyone rushes to eat when they smell the tender chicken and pasta bathed in that zesty cream sauce. And I love that everything cooks together in one pan, cutting down my cleanup time. My family thinks I've slaved away making this rich, restaurant-quality dinner, but it's actually done in half an hour. The magic happens when those bold Cajun seasonings mingle with the creamy sauce as the pasta simmers.
My Ultimate Cozy Dinner
I stumbled on this dish during a hectic period when I needed tasty but quick evening meals. It's now become our top comfort food pick. The way the pasta absorbs all those fiery Cajun flavors while cooking directly in the sauce is just wonderful. There's something special about everything melding together in that single pot, creating the silkiest, most tasty sauce you can imagine.
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What You Need
- Cream Cheese: Makes the sauce incredibly silky
- Green Onions: Adds a pretty finishing touch
- Olive Oil and Butter: For cooking and a touch of luxury
- Yellow Onion: Brings a nice subtle sweetness
- Chicken Broth: Adds more flavor than plain water would
- Fire Roasted Tomatoes: Gives amazing depth but standard diced work fine too
- Cajun Spices: My favorite blend with paprika, oregano, thyme, garlic powder, onion powder, cayenne and black pepper
- Penne Pasta: Those grooves really grab onto the sauce
- Chicken: Use boneless skinless breasts or thighs cut into small chunks
Frequently Asked Questions About Recipes
- → Does this pasta have much heat?
With 1/4 teaspoon cayenne, it's got a gentle kick. You can dial down the cayenne for less spice or add more for extra heat. Season to suit your taste!
- → Can I use a different type of pasta?
Sure! Shapes like rotini, ziti, or fusilli work great. Just pick pasta with a similar cooking time and make sure it stays submerged while it cooks.
- → What's a good swap for cream cheese?
You can use heavy cream or half-and-half instead. For a lighter choice, try Greek yogurt; just stir it in once the pan is off the heat.
- → Can I prep this in advance?
Fresh is best, as the pasta tends to soak up the sauce when stored. If making ahead, reheat with a splash of cream or broth to refresh the sauce.
- → What’s the best way to save any leftovers?
Pop them into an airtight container and refrigerate for up to 3 days. Reheat on low with a little milk or broth to get that creamy texture back.