Description
Creamy Cajun-seasoned chicken and penne cooked in a tomato-chicken broth sauce with cream cheese and green onions.
Ingredients
Scale
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 lb. boneless, skinless chicken breast
- 1 yellow onion, diced
- 1/2 lb. penne pasta (uncooked)
- 15 oz. fire roasted diced tomatoes
- 2 cups chicken broth
- 2 oz. cream cheese
- 3 green onions, sliced
Instructions
- Combine the ingredients for the Cajun seasoning in a small bowl, cut the chicken into 1/2 to 3/4-inch cubes, and toss the chicken with the seasoning to coat.
- Add the olive oil and butter to a large deep skillet and heat over medium-high until very hot and the butter is melted and foamy, then add the seasoned chicken and cook a couple minutes on each side until the outside is browned but not cooked through.
- Add the diced yellow onion and saut? about 2 minutes until the onion begins to soften, allowing the moisture to dissolve any browned bits from the skillet bottom.
- Add the penne, fire roasted diced tomatoes with their juices, and chicken broth to the skillet, stir to combine, cover with a lid, and bring the broth to a boil.
- Once boiling, reduce heat to medium-low and simmer about 10 minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
- Add the cream cheese in chunks and stir until melted and incorporated into the sauce, top with sliced green onions, and serve.
- Prep Time: 15 mins
- Cook Time: 25 mins