Fish Free One-Pot Cajun Chicken Pasta
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Learn more →Ingredients
4 servings
- 1 lb boneless, skinless chicken breasts, sliced ½-inch thick
Chef's tipChoose 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 tsp cajun seasoning, divided
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 8 oz penne pasta
- ½ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large bowl, toss the sliced chicken with 1 tsp of the Cajun seasoning, the smoked paprika, salt, and black pepper until evenly coated.
- 2
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3 minutes, then flip and cook for another 2 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and is no longer pink at the center. Transfer to a plate and set aside.
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