chickenpastatomato
One-Pot Creamy Cajun Chicken Pasta Meal Prep
Chicken thighs, penne, tomatoes and cream cook together in one pot with Cajun-inspired herbs and spices.
From YouTube · Dec 21, 2022
Chicken thighs, penne, tomatoes and cream cook together in one pot with Cajun-inspired herbs and spices.
15 min
Prep time
25 min
Cook time
40 min
Total time
5 meal-prep portions
Yield
Ingredients
18 ingredients- 30 ml olive oil
- 800 g boneless skinless chicken thighs, cut into bite-sized pieces
- 3.5 g onion powder, approximately 1 1/2 teaspoons
- 3.5 g garlic powder, approximately 1 1/2 teaspoons
- 2.5 g dried oregano, approximately 1 1/2 teaspoons
- 2.5 g dried thyme, approximately 1 1/2 teaspoons
- 1 g red chilli powder, approximately 1/2 teaspoon
- 10 g smoked paprika, approximately 2 tablespoons
- 1 medium brown or yellow onion, approximately 150 g, diced
- 5 garlic cloves, minced
- 750 ml chicken stock
- 600 g canned diced or crushed tomatoes
- 200 ml thickened or double cream, approximately 220 g
- 600 g dry penne
- 1 teaspoon fine salt initially, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 50 g Parmesan cheese, optional, for serving
- 5 g flat-leaf parsley, chopped, optional
Method
16 steps- Combine the onion powder, garlic powder, oregano, thyme, chilli powder and smoked paprika.
- Place the diced chicken thighs in a bowl and coat them evenly with the spice mixture.
- Heat the olive oil in a large, heavy-based pot over medium-high heat.
- Add the seasoned chicken and cook for approximately 5 minutes, stirring regularly, until lightly browned.
- Add the diced onion and cook for approximately 3 minutes, until it begins to soften.
- Add the minced garlic and cook for 30 seconds, stirring continuously.
- Pour in the chicken stock and add the canned tomatoes and cream.
- Season initially with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir thoroughly and bring to a boil.
- Add the dry penne and stir to ensure it is submerged as evenly as possible.
- Maintain a strong but controlled simmer and cook for approximately 12 to 18 minutes, stirring frequently, until the pasta is al dente and the sauce has thickened.
- If the liquid is absorbed before the pasta becomes tender, add hot water in 50 ml increments.
- Check that the largest chicken pieces have reached at least 74°C internally.
- Remove the pot from the heat and leave it to stand for 3 to 5 minutes so the sauce can settle.
- Taste and adjust the seasoning.
- Divide evenly among five meal-prep containers.
- Add Parmesan and parsley when serving, if desired.
Recipe notes
Helpful tips
- Use a genuinely large pot because this is a substantial five-portion batch.
- Stir frequently after adding the pasta to prevent it sticking to the base.
- Add extra hot water gradually if the pasta requires more liquid.
- The sauce will thicken further while resting and after refrigeration.
- Optional Parmesan should be stored separately if portions will be frozen.
Equipment
- Large heavy-based pot
- Large mixing bowl
- Wooden spoon
- Sharp knife
- Food thermometer
- Five meal-prep containers
Storage
Cool promptly and refrigerate in airtight containers for up to 3 days or freeze for up to 4 months. Thaw overnight in the refrigerator. Reheat until the chicken and pasta are steaming, adding a splash of water or cream if needed.
Additional tips
- Contains wheat and milk. Chicken must reach at least 74°C internally. Stir frequently to prevent the thick sauce and pasta catching on the bottom of the pot.
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