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!
Cajun spice blend drives this entire dish, acting as both a dry marinade for the meat and a foundational seasoning for the cooking liquid. Managing starch release requires specific control when pasta cooks directly inside a skillet alongside aromatics and broth rather than in a separate pot of boiling water. Careful stirring prevents the campanelle noodles from sticking to the pan bottom as the liquid reduces into a concentrated sauce.
- Refrigerate portions in an airtight container for up to three days, though the pasta will continue to absorb moisture as it sits.
- Restore leftover pasta on the stovetop by adding two tablespoons of chicken broth or water per serving, heating gently over medium-low until warmed through. Avoid microwaving at high power to prevent the Monterey Jack cheese from breaking and releasing its fats.
- Substitute penne or fusilli if campanelle noodles are unavailable, maintaining the same dry weight to liquid volume ratio.
- Use a heavy-bottomed cast iron skillet to ensure even heat distribution during the initial searing phase and safe transition under the broiler. Standard thin metal pans can cause hot spots that scorch the garlic before the chicken browns.
Proper heat regulation prevents the heavy cream from curdling when introduced to acidic components in the spice blend. Total preparation takes thirty minutes from the initial sear to the final broil.
