Vegan One-Pot Cajun Chicken Pasta

Total time45 min

Prep time15 min

Cook time30 min

This one-pot pasta is built for weeknight ease, with tender penne simmered right in a bold, smoky-spiced tomato sauce until it turns thick and clingy. Sliced onion and a mix of red and green bell peppers cook down until soft and sweet, then garlic and a generous hit of Cajun seasoning bring the whole pot to life with warmth and a little kick. Diced tomatoes and their juices give the sauce depth, while everything simmers together in a single pot so the starch from the pasta helps thicken things up naturally. A sprinkle of fresh parsley at the end adds a bright, herby finish that cuts through the richness. It's a satisfying, deeply flavorful dinner that fits neatly into a plant-based rotation, and the fact that it only needs one pot makes cleanup just as easy as the cooking.

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Ingredients

4 servings

1 lb boneless, skinless chicken breasts, sliced ½-inch thick
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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 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 tip
Use 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 tip
Use 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 tip
Choose 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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