Description
A bold, restaurant-quality 30-minute one-pot Cajun chicken pasta featuring golden seared chicken breast bites, sweet red and yellow bell peppers, fire-roasted tomatoes, and penne rigate simmered directly in chicken bone broth, heavy cream, and Parmigiano-Reggiano.
Ingredients
Scale
Seared Cajun Chicken & Sweet Peppers
- 1.5 lbs (680g) boneless, skinless halal chicken breasts, cut into 1-inch cubes
- 2 Tablespoons (20g) low-sodium Cajun seasoning, divided
- 1 teaspoon (2.5g) smoked paprika
- 1/2 teaspoon fine sea salt
- 1 Tablespoon (15ml) extra-virgin olive oil
- 2 Tablespoons (28g) unsalted butter
- 1 large red bell pepper, thinly sliced (150g)
- 1 large yellow bell pepper, thinly sliced (150g)
- 1 medium yellow onion, finely diced (130g)
- 4 cloves garlic, finely minced (12g)
One-Pot Penne & Parmesan Cream Sauce
- 1 cup (240g) fire-roasted diced tomatoes, drained
- 3 cups (720ml) rich halal chicken bone broth
- 1 cup (240ml) heavy whipping cream
- 12 oz (340g) dry bronze-cut penne rigate pasta
- 1 cup (100g) freshly grated Parmigiano-Reggiano cheese
- 1/4 cup (15g) finely chopped fresh Italian parsley
Instructions
- Sear the Cajun chicken: Toss the cubed chicken breasts with olive oil, 1 and 1/2 Tablespoons Cajun seasoning, smoked paprika, and salt. Melt 1 Tablespoon butter in a large 6-quart Dutch oven or deep skillet over medium-high heat and sear the chicken in a single layer for 4 to 5 minutes until golden brown and cooked through (165°F / 74°C). Transfer to a warm plate.
- Sauté the peppers & aromatics: Melt the remaining 1 Tablespoon butter in the same pot. Add the sliced red and yellow bell peppers and diced onion, cooking for 4 minutes until tender-crisp. Stir in the minced garlic, remaining 1/2 Tablespoon Cajun seasoning, and drained fire-roasted tomatoes for 60 seconds.
- Simmer the pasta in broth & cream: Pour in the 3 cups (720ml) chicken bone broth, 1 cup (240ml) heavy whipping cream, and 12 oz (340g) dry penne pasta. Stir well, bring to a gentle boil, then reduce heat to medium-low. Simmer partially covered for 11 to 12 minutes, stirring every 3 minutes, until the penne is al dente and the sauce is thick and bubbling.
- Emulsify with Parmesan & serve: Remove the pot from the heat and stir in the 1 cup freshly grated Parmigiano-Reggiano until melted and velvety. Fold the seared Cajun chicken cubes (and plate juices) and fresh parsley back into the pasta, let stand 2 minutes, and serve hot.
Notes
- Adjusting the Heat Level: Use 1 and 1/2 Tablespoons of Cajun seasoning for mild warmth, or add 1/4 teaspoon cayenne pepper for extra Cajun kick.
- Starch-Rich Emulsion: Do not rinse the dry penne before adding it to the pot; the surface starch thickens the cream sauce naturally.
- 100% Halal Kitchen Standard: Prepared with halal chicken breasts and rich poultry bone broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Pasta Dinner
- Method: One-Pot Stovetop
- Cuisine: American / Cajun-Inspired
Nutrition
- Serving Size: 1.5 cups pasta & chicken
- Calories: 540
- Sugar: 6g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg