This One-Pot (yes, you heard that correctly.. everything, even the pasta, is cooked in one pot) recipe is creamy, a little spicy and so full of flavor. It comes together in under 20 minutes and makes the perfect weeknight dinner.
Boneless Skinless Chicken Tenderloins: I prefer to buy tenderloins for this recipe. It is the leanest part of the chicken and is already thinly sliced, so it makes it easy to cut it into small cubes.
Reduced Fat Coconut Milk: This is what makes this recipe creamy, but keeps it both dairy free AND healthy. I prefer the reduced fat version, it keeps the calories lower and still has the same great creamy texture.
Diced Fire Roasted Tomatoes: These comes in a can. If you like spice, there is one that comes with diced chili’s in it, which I used for this recipe. Any fire roasted tomatoes will work perfectly.
Brown Rice and Quinoa Fusilli Pasta: I love that this pasta is wheat-free! It’s easier to digest and still has all the same flavors as “regular” pasta.
Seasoning: You can purchase cajun seasoning from the store, however I MUCH prefer to make my own. It uses ingredients that you will probably already have at home, too!
How to Make One-Pot Creamy Cajun Chicken Pasta
The BEST part of this recipe (ok maybe the it’s actually the flavor…) is that it’s all made in ONE POT! This means there’s very minimal clean-up and we LOVE that!
Let’s get started! First, we will combine all seasoning ingredients into a small bowl. Next, we will cube the chicken so the pieces are about 1/4-1/2 inch big. Drizzle olive oil over the chicken and stir to coat. Pour the seasonings on top and stir again to coat chicken. Place the chicken into a large pot, that is heated over medium heat. Cook for about 2 minutes per side, just until the chicken begins to brown (do NOT cook it all the way through at this point, that will dry it out). Add onions to pot and cook another 2 mins. Next, add in chicken broth, tomatoes and pasta. Stir to combine all ingredients. Cover and bring to a boil, then reduce heat to medium and cook for about 8 minutes. Add coconut milk, stir and cook for another minute on low heat. Remove from pot and top with green onion.
1 lb boneless skinless chicken tenderloins Homemade Cajun Seasoning:
1 can reduced fat coconut milk
2 cups low sodium chicken broth
1 can diced fire roasted tomatoes
8 oz brown rice and quinoa fusilli pasta
1 yellow onion, diced
2 green onions, sliced
1 tbsp olive oil
2 tsp paprika
1 tsp fresh thyme
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
1 lb boneless skinless chicken tenderloins
Homemade Cajun Seasoning: