This no-fuss chicken pasta cooks in one pot for a speedy weeknight dinner and minimal cleanup.
This no-fuss chicken pasta cooks in one pot for a speedy weeknight dinner and minimal cleanup.
| Quantity | Ingredient |
|---|---|
| 1 lb | boneless skinless chicken breasts, cut into 1-inch pieces |
| 1 tbsp | Cajun seasoning |
| 2 tbsp | butter |
| 1 | onion, diced |
| 1 | cloves garlic, minced |
| ¼ cup | The Original Louisiana Brand Hot Sauce |
| 1 lb | dried penne |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 15 oz | diced tomatoes (with juice) |
| 4 cups | chicken broth |
| 6 oz | brick-style cream cheese, cubed |
| ⅔ cup | grated Parmesan cheese, divided |
| 2 tbsp | chopped fresh parsley |
In medium bowl, toss chicken with Cajun seasoning until coated.
In large saucepan set over medium-high heat, melt butter. Add seasoned chicken and cook, stirring occasionally, for 3 to 5 minutes or until starting to brown. Stir in onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Stir in 3 Tbsp hot sauce. Cook, stirring occasionally, for 1 to 2 minutes or until combined.
Add penne, salt and pepper; stir to coat. Pour in tomatoes (with juice) and broth and bring to a boil. Cover and cook, stirring occasionally, for 8 to 10 minutes or until penne is al dente and liquid has nearly evaporated.
Stir in cream cheese and half the Parmesan cheese. Cook for 1 to 2 minutes, stirring occasionally, or until cream cheese is melted into sauce and mixture is smooth.
Drizzle with remaining hot sauce, sprinkle with remaining Parmesan and garnish with parsley.
