One-pot creamy Cajun chicken pasta

Step 1/4

• 350 g chicken breasts
• ½ red bell pepper
• ½ green bell pepper
• ½ onion
• 1 cloves garlic

• cutting board
• knife

Cut the chicken into equal bite-sized cubes. Deseed the peppers and cut them into squares. Finely dice the onion and garlic.

Step 2/4

• 1½ tbsp Cajun seasoning
• salt
• 1½ tbsp olive oil
• 25 g butter

• pot (large)
• spatula
• bowl

Toss the diced chicken with the Cajun seasoning and season with salt. Heat the oil and butter in a large pot. Add the chicken and sear for approx. 4—5 min, tossing regularly. The chicken does not need to be cooked through, as it will continue cooking later on. Remove the chicken from the pan and transfer to a bowl.

Step 3/4

• 250 g penne
• 200 g canned diced tomatoes
• 375 ml chicken stock

Next, add the diced onion and bell pepper to the pot and sauté for approx. 4—5 min. until soft. Then, add the garlic and fry, for another 30 sec. Transfer the chicken back to the pan and add the pasta, diced tomatoes, and chicken stock. Add more stock or water to cover the pasta if needed. Now bring to a boil, then reduce the heat and let simmer for approx. 10 min., until the pasta is al dente and the chicken is cooked through.

Step 4/4

• 100 g cream cheese
• salt
• pepper
• 5 g parsley (for serving)

Stir in the cream cheese until it is melted and incorporated into the sauce. Season to taste with salt and pepper and serve the pasta with freshly chopped parsley. Enjoy!

Enjoy your meal!