One Pot Cajun Creamy Chicken and Veggie Pasta

  • 2 T. olive oil
  • 1 orange bell pepper, diced
  • 3 cloves garlic, minced
  • 2 ½ c. chicken broth
  • 1 c. heavy whipping cream
  • 1 lb. box short pasta - I used radiatore
  • 1 T. cajun seasoning
  • 1 c. grated parmesan cheese
  • 6 oz. grape tomatoes, halved
  • 2 c. chopped kale
  • 2 c. diced cooked chicken - rotisserie chicken works great
  • Salt and pepper, to taste

Add the olive oil to a large sauté pan and heat over medium-high heat until shimmering and hot.

Add the diced bell pepper to the pot and sauté for 3-4 minutes. Add the garlic and sauté for another minute being careful not to burn it. Remove the peppers and garlic; set aside.

Add the chicken broth, heavy whipping cream, pasta, and cajun seasoning to the pan. Bring to a boil, cover, and cook for an additional 8-10 minutes, or until the pasta is al dente, stirring once about halfway through cooking.

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

Add the cheese and stir until melted. Stir in the peppers, garlic, tomatoes, kale, and diced chicken. Stir until the kale is wilted and everything is warmed through. Add the salt and pepper to taste. Serve while hot.

  • Yields: 6-8 servings
  • Preparation Time: 20 minutes