Scale

1 lb boneless, skinless chicken breast, cubed

1 tbsp Cajun seasoning

2 tbsp olive oil

1/2 onion, diced

3 cloves garlic, minced

2 cups shellbows pasta (or elbow pasta)

3 cups chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh parsley for garnish (optional)

1. Toss chicken with Cajun seasoning until evenly coated.

2. In a large skillet or Dutch oven, heat olive oil over medium-high. Add chicken and cook until browned and cooked through. Remove and set aside.

3. In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant.

4. Add uncooked pasta and chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer 10–12 minutes until pasta is tender.

5. Stir in heavy cream, Parmesan, and cheddar cheese. Return chicken to the skillet and stir to combine.

6. Cook for 2–3 more minutes until sauce is thick and creamy. Season with salt and pepper to taste.

7. Garnish with fresh parsley and serve hot.

Adjust spice level by reducing Cajun seasoning or adding a dash of hot sauce.

Shellbows hold the sauce beautifully, but you can use penne, rotini, or elbows.

Leftovers reheat well with a splash of broth or cream.

Keywords: cajun chicken pasta, one pot pasta dinner, shellbows pasta recipe, creamy cajun chicken