Cheesy Cajun Chicken Pasta

  • 3 boneless, skinless chicken thighs
  • 1 T. cajun seasoning, divided
  • 2 T. olive oil
  • 1 red bell pepper, chopped
  • 1 ripe tomato, chopped
  • 3 cloves garlic, minced
  • 2 ½ c. chicken broth
  • ¾ c. heavy cream
  • 1 lb. short pasta - I used radiatore
  • 1 c. grated cheese - I used a blend of cheddar, mozzarella, and gouda
  • Salt and pepper, to taste

Season the chicken with half the cajun seasoning (1 ½ teaspoons). In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Cook the chicken until the internal temperature reaches 165° F, roughly 4-5 minutes per side. Remove and set aside.

Add the bell pepper to the pot and sauté for 3-4 minutes. Add the garlic and sauté for another minute. Remove the peppers and garlic and set aside.

Add the chicken broth, heavy whipping cream, pasta, and remaining Cajun Seasoning (1 ½ teaspoons) to the pot. Bring the mixture to a boil, cover, and cook for an additional 8-10 minutes, or until the pasta is al dente, stirring once about halfway through.

Remove the lid. There should be enough liquid to melt the cheese and still coat all of the pasta. Add more chicken broth, cream, or milk, if needed.

Add the cheese; stir until melted. Stir in the peppers and garlic. Cut the chicken into bite-sized pieces and toss with the pasta. Add salt and pepper to taste.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
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