Try this Cajun Chicken Pasta Skillet recipe, or contribute your own.
- Carbohydrate 6.44605312803861 g
- Cholesterol 509.149687502185 mg
- Fat 109.885962501296 g
- Fiber 1.33274998179997 g
- Protein 127.22363437547 g
- Saturated Fat 36.9408016672341 g
- Serving Size 1 1 Serving (724g)
- Sodium 845.798333335179 mg
- Sugar 5.11330314623863 g
- Trans Fat 8.81785416675701 g
- Calories 1552 calories
Step-by-step
- Season the diced chicken thighs with salt, pepper and 1 tbsp of the cajun seasoning.
- Heat oil in a large skillet over medium high heat and cook chicken until browned on all sides, stirring occasionally. Add the bell pepper, onion and garlic to the skillet. Cook another couple minutes until the onions and pepper are tender.
- Add the chicken broth and uncooked noodles to the skillet, stir to combine. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 to 15 minutes or until pasta is tender, stirring occasionally.
- Stir in the heavy cream and remaining cajun seasoning until combined. Top with the shredded monterey jack cheese and broil about 5 inches away from the heating element in your oven for about 2 to 3 minutes, or until cheese is slightly browned and bubbly. Carefully remove from oven, let cool slightly, garnish with parsley if desired and enjoy!
Controlling heat under the skillet during the initial sear prevents the minced garlic from burning and turning bitter before the chicken browns. Maintain medium-high heat with one tablespoon of olive oil, stirring the poultry occasionally to build an even crust without scorching the aromatics. When adding the bell peppers and onions, look for a translucent edge on the onions as a visual cue that moisture has released properly before liquids go into the pan.
Simmering dry campanelli noodles directly in chicken broth requires strict adherence to timing, usually taking between 10 and 15 minutes under a lid. Stir the mixture periodically to prevent the pasta starches from sticking to the bottom of the pan while the starches thicken the cooking liquid into a sauce base. Keep the liquid at a gentle simmer rather than a violent boil so the broth absorbs evenly into the noodles instead of evaporating too quickly.
Dividing the two tablespoons of Cajun seasoning between the initial meat coating and the final sauce application preserves distinct layers of spice and salt. Heavy cream added near the end introduces milk fats that bind with the remaining spice blend, stabilizing the sauce against breaking when the cheese goes on top. Monterey Jack cheese melts smoothly at high temperatures without releasing excessive oil due to its high moisture content and mild fat profile.
Placing the skillet five inches away from the oven broiler element for two to three minutes requires constant visual monitoring to achieve bubbling browning without burning the dairy proteins. Pull the pan out the moment golden spots appear on the cheese layer, then let the dish rest briefly to allow the starches to set before serving.
