Seared, seasoned chicken and a colorful mix of onion and bell peppers set the stage for this one-pot dinner, built on a smoky Cajun base with diced tomatoes, chicken broth, and a rich, creamy sauce that clings to every bite. Everything simmers together in a single pot, so the pasta soaks up all that bold, smoky flavor as it cooks tender. Melted Parmesan stirred in at the end gives the sauce a glossy, savory finish, and a scatter of fresh parsley brightens the whole dish right before serving. It's a weeknight-friendly dinner that comes together fast without sacrificing depth of flavor, and it's a great pick for a gluten free menu. Just swap in your favorite short pasta shape and you're set for a comforting, satisfying bowl the whole table will want seconds of.
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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.
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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