Printable recipe cardChef Jack Ovens
One Pot Creamy Garlic Cajun Chicken Pasta
Original source
Chef Jack Ovens on YouTubeA creamy one-pot Cajun chicken pasta with tender chicken thighs, tomatoes, penne and warming spices.
A creamy one-pot Cajun chicken pasta with tender chicken thighs, tomatoes, penne and warming spices.
Cook time
22 min
Yield
4
Ingredients
17
Steps
9
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Ingredients
- 1 1/2 Tbsp (30ml) Olive Oil
- 600g (1.32lbs) Chicken Thigh, Boneless & Skinless, Diced
- 1 tsp (2.5g) Onion Powder
- 1 tsp (2.5g) Garlic Powder
- 1 tsp (1g) Dried Oregano
- 1 tsp (1g) Dried Thyme
- 2 1/2 Tbsp (7.5g) Smoked Paprika
- 1/2 tsp (1g) Red Chilli Powder
- 1 Brown (Yellow) Onion, Diced
- 5 Garlic Cloves, Minced
- 650ml (2 2/3 Cup) Chicken Stock
- 1 Can (400g-14oz) Canned Tomatoes
- 180ml (3/4 Cups) Thickened Cream
- 400g (14oz) Penne or Pasta of Choice
- 5g (0.2oz) Flat Leaf Parsley
- Seasoning To Taste
- Parmesan Cheese To Taste
Equipment
- Large heavy-based pot
- Wooden spoon
- Sharp knife
Method
- Heat 1 1/2 Tbsp olive oil in a large pot over medium heat.
- Add diced chicken thighs and cook until browned, about 5-7 minutes.
- Add diced onion and minced garlic to the pot and cook until fragrant, about 2-3 minutes.
- Stir in onion powder, garlic powder, dried oregano, dried thyme, smoked paprika, and red chilli powder.
- Pour in chicken stock and canned tomatoes, bring to a simmer.
- Add the pasta to the pot and cook until al dente, about 10-12 minutes, stirring occasionally.
- Stir in thickened cream and cook for an additional 2-3 minutes until heated through.
- Taste and season with additional seasoning if desired.
- Garnish with chopped flat leaf parsley and grated Parmesan cheese before serving.
Helpful tips
- Brown the chicken before adding the onion and garlic.
- Stir the pasta regularly while it cooks in the sauce.
- Add the cream only after the pasta is nearly tender.
Storage
Refrigerate leftovers promptly in a covered container. Reheat gently until the chicken and pasta are piping hot.
