One-Pot Cajun Chicken Pasta
Gluten-Free, Dairy-Free (if modified)
Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2.5 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne (1/2 tsp is spicy. If you want mild, go for 1/4 tsp. If you are serving kids omit the cayenne).
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 12 ounces gluten-free penne pasta (I use Jovial Brown Rice Pasta)
- 2 cups low-sodium chicken broth
- 2 cups milk (sub almond milk for dairy-free option)
- 2 tablespoons lemon juice (about 1/2 lemon)
- 1 roma tomato, seeds scooped out and diced fine
- 2 green onions, thinly sliced, green parts only
- 2 tablespoons shredded parmesan cheese (optional)
Instructions
- In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano and 1 teaspoon kosher salt. Stir until well combined and set aside.
- Place chicken breasts on a cutting board and cover with parchment or saran wrap. Using a meat mallet or the bottom of a skillet, pound chicken until it is a uniform 1/4 inch thickness.
- Season both of the chicken breasts all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Now, take about 1 teaspoon of the prepared spice mixture and evenly sprinkle on both sides of the chicken breasts (reserving the remaining mixture for later).
- Heat oil in a large skillet with sides (I use a 3 qt. Saucier) over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, 3 to 4 minutes a side. Transfer cooked chicken to a cutting board and let rest while you make the pasta.
- Reduce heat to medium. Add onion and garlic to the same skillet and saute, stirring, until tender, about 3 minutes. If your skillet is dry, add an extra teaspoon of oil.
- Add the pasta, broth, and milk. Season with 1 teaspoon of salt and the remaining seasoning blend. Bring the contents in the pot to a gentle simmering (you don't want it to be boiling). Cook, simmering and stirring often until pasta is al dente and liquid is absorbed and creamy, 12 to 15 minutes.
- Finish with lemon juice and taste, adjust salt and pepper, as desired. Serve in a bowl and top with sliced chicken, Roma tomatoes, green onion, and shredded parmesan, if using.