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Cajun Chicken Pasta
with peppers and mushrooms

Active: 35 min Total: 35 min

This one pot meal is full of flavor and color, and you'll love this Cajun take on pasta (our paleo members will be enjoying this as a saute with broccoli).
Smarts: If you ever have sour cream around, add a few dollops to a grain dish to give it some texture and flavor.

Ingredients

Servings:
4
Metric
Cajun Chicken Pasta:
  • Chicken breasts - 2
  • Cajun seasoning - 1 tsp + 1 tsp
  • Green onions - 2 stalks, chopped with green and white parts separated
  • Onion - 1, small - chopped
  • Bell peppers, red - 1, medium-sized - sliced
  • Green bell pepper - 1, medium-sized - sliced
  • Mushrooms, brown - 1/2 lb, sliced
  • Fire-roasted diced tomatoes (14 oz) - 1 can, drained ((If you can't find fire-roasted, just sub normal diced tomatoes))
  • Penne - 1/2 lb
  • Cooking oil - 1 1/2 Tbsp
  • Sour cream - 2 1/2 Tbsp
  • Lemon - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Chicken - Slice into strips. Season with first part of Cajun seasoning and salt and pepper. Tenderize with fork. (Can be done up to 1 day ahead)
  2. Green onions / Onions / Bell peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Diced tomatoes - Open and drain of liquids. (Can be done up to 3 days ahead)

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Keep ~1 cup (236 ml) of pasta water (this amount is for 4 servings - adjust accordingly).
  2. Heat a saute pan over medium-high heat. Add cooking oil and then chicken to the heated oil. Saute for 4 to 6 minutes, until you get some color and some yummy chicken juices running out. Remove from pan and set aside.
  3. Return saute pan to medium-high heat and now add ½ the pasta water to the pan scraping up any brown bits that may have formed. Add onions and white parts of green onions to the pan and saute for ~3 minutes, until softened. Next add in bell peppers, mushrooms, diced tomatoes and remainder of the pasta water. Saute for 5 to 6 minutes, until peppers have softened but still slightly crunchy.
  4. Return chicken to pan. Mix in pasta, second part of Cajun seasoning, and sour cream. Toss until everything is mixed through. Take off heat and finish with green parts of green onions and lemon juice. Season to taste with more Cajun seasoning and salt and pepper.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (105)
Gluten-free (1)
Paleo (6)
Vegetarian (4)

40 reviews

My 9 year old made this with me and it was fun and yum!

By: Jen
Posted: Jul 14, 2017
Diet: Original
0 Helpful

wish it was spicer!

By: Ashley
Posted: Apr 13, 2017
Diet: Original
0 Helpful

Used fire roasted tomatoes with green chilis, and pre-marinated chicken breast (southwestern spices). Added andouille sausage. Threw in leftover romesco sauce (roasted red peppers, garlic, and tomatoes). Absolutely delicious, even the toddler ate it, minus the spicy sausage. Made enough to serve 6 to 8 people with my changes.

By: Laurel
Posted: Jul 12, 2016
Diet: Original
0 Helpful

forgot the tomatoes and it was still awesome

Posted: Oct 18, 2015
Diet: Original
0 Helpful

I added some more spices as others had suggested and it was very good. Looking forward to leftovers.

By: Todd
Posted: Aug 06, 2015
Diet: Original
0 Helpful

Needs more cajun spice. Has lots of potential.

By: Meryl
Posted: Jun 18, 2015
Diet: Original
0 Helpful