Description
A quick 25-minute weeknight meal with tender chicken, bell peppers, and al dente pasta in a lighter creamy Cajun sauce. Made with low sodium broth, milk, and room-temperature cream cheese for a rich yet healthy flavor.
Ingredients
1 pound short-cut pasta
4 tablespoons extra virgin olive oil
1 pound chicken tenders, cut into bite-size pieces
1 tablespoon plus 1–2 teaspoons Cajun seasoning
Kosher salt and black pepper
1 medium yellow onion, chopped
2 bell peppers, chopped
3 cloves garlic, finely chopped
Crushed red pepper flakes (to taste)
1 cup low sodium chicken broth
1 cup milk
2 ounces cream cheese, at room temperature
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh basil, plus more for garnish
Instructions
Bring a large pot of salted water to a boil.
Cook the short-cut pasta until al dente; drain and set aside.
In the same pot over medium-high heat, add 2 tablespoons olive oil, the chopped onion, and chicken pieces. Stir in 1 tablespoon of Cajun seasoning.
Cook the chicken until browned, about 5 minutes.
Transfer the chicken and onion to a plate and set aside.
Add the remaining 2 tablespoons olive oil, bell peppers, garlic, and crushed red pepper flakes to the pot.
Cook the peppers until softened, about 3 minutes.
Return the cooked chicken and onion to the pot.
Stir in chicken broth and milk; cook until slightly thickened.
Add cream cheese and parmesan, stirring until melted and smooth.
Combine the cooked pasta with the sauce in the pot; toss to coat.
Stir in chopped basil, season with salt and pepper, and serve.
Garnish with extra basil and Cajun seasoning if desired.
Notes
Make ahead: Prepare Cajun seasoning in batches. Substitute heavy cream with milk for a tangier sauce. Use any colorful bell peppers for visual appeal.
Olive oil can be reduced by 1 tablespoon for an even lighter version.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Sautéing & Stovetop
- Cuisine: Southern/Cajun