Vegan Classic Cajun Chicken Pasta

Total time45 min

Prep time15 min

Cook time30 min

This bold, smoky pasta gets its kick from a homemade Cajun spice blend — smoked paprika, garlic powder, oregano, thyme, and a good hit of cayenne — rubbed into every strip and layer of the dish. Sweet red and yellow bell peppers get charred at the edges before garlic and the rest of that spice mix hit the pan, building a deeply savory base that anchors the whole sauce. Diced tomatoes simmer down into a rich, clingy sauce that coats each piece of penne, with just enough heat to keep things interesting bite after bite. Fresh parsley scattered over the top adds a bright, herby finish right before serving. It's a comforting, restaurant-style dinner that comes together in one skillet, and it fits neatly into a plant-based rotation without sacrificing any of that Cajun flavor punch.

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Ingredients

4 servings

For the Cajun spice blend

2 tsp smoked paprika
McCormick Smoked Paprika - 0.9 Oz McCormick Gourmet Organic Smoked Paprika,1.62 oz Morton & Bassett Smoked Paprika Simply Organic Smoked Paprika Spice Islands® Smoked Paprika
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1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp black pepper
½ tsp salt

For the chicken

1 lb boneless, skinless chicken breasts (2 large), sliced into ½-inch strips
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp olive oil, divided

For the pasta

12 oz penne pasta
1 tbsp salt

For the sauce

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt. Stir until evenly mixed.
2
Place the chicken strips in a bowl and toss with half the spice blend (about 2 tsp) until evenly coated on all sides.

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