One-Pot Cajun Chicken Pasta

Serves: 2
Print
Prep Time15 mins
Cook Time12 mins
Total Time27 mins

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne (1/2 tsp is spicy. If you want mild, go for 1/4 tsp. If you are serving kids omit the cayenne).
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1/2 cup white onion, diced
  • 2 cloves garlic, minced
  • 12 ounces penne pasta (I use Jovial Brown Rice Pasta)
  • 2 cups low-sodium chicken broth
  • 2 cups milk almond milk is okay for dairy-free option
  • 1 tsp kosher salt
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1 roma tomato, seeds scooped out and diced fine
  • 2 green onions, thinly sliced, green parts only
  • 2 tbsp shredded parmesan cheese (optional)

Instructions

  • In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano and 1 tsp kosher salt. Stir until well combined and set aside.
  • Place chicken breasts on a cutting board and cover with parchment or saran wrap. Using a meat mallet or the bottom of a skillet, pound chicken until it is a uniform 1/4 inch thickness. 
  • Season both of the chicken breasts all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Now, take about 1 teaspoon of the prepared spice mixture and evenly sprinkle on both sides of the chicken breasts (reserving the remaining mixture for later).
  • Heat oil in a large skillet with sides (I use a 3 qt. Saucier) over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, 3 to 4 minutes a side. Transfer cooked chicken to a cutting board and let rest while you make the pasta.
  • Reduce heat to medium. Add onion and garlic to the same skillet and saute, stirring, until tender, about 3 minutes. (If your skillet is dry, add an extra tsp of oil.) 
  • Add the pasta, broth and milk. Season with salt and the remaining seasoning blend. Bring the contents in the pot to a gentle simmering (you don't want it to be boiling). Cook, simmering and stirring often until pasta is al dente and liquid is absorbed and creamy, 12 to 15 minutes.
  • Finish with lemon juice and taste, adjust salt and pepper, as desired. Serve in a bowl and top with sliced chicken, roma tomatoes, green onion and shredded parmesan (optional). Enjoy!