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4.5 from 4 votes

One pot creamy cajun chicken pasta [dairy free]

Packed with cajun flavor, this creamy (and dairy free!) pasta is made in one pot easy to make. It's on the lighter side, but will fill you up and give your weeknight a spicy kick that's full of protein.
Prep Time10 mins
Cook Time20 mins
Course: Dinner
Cuisine: Creole
Keyword: dairy free, gluten free, one pot
Servings: 8 medium bowls
Author: Molly Thompson

Ingredients

For the cajun seasoning:

  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • OR 1 tablespoon cajun seasoning

For the chicken pasta:

  • 1 lb boneless skinless chicken breast
  • 14 ounces pre-cooked smoked sausage cut into slices (look for no sugar added) I like Aidell brand
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 12 ounces gluten free penne pasta brown rice or chickpea pasta
  • 14.5 ounce can fire roasted tomatoes
  • 2 cups chicken broth or bone broth
  • 1/2 cup coconut cream
  • Chopped parsley or green onion for topping

Instructions

  • If making your own seasoning, combine the ingredients for the cajun seasoning in a medium bowl. If you’re using premade seasoning, add it to a medium bowl. Set aside.
  • Cut the chicken into 1/2 inch cubes and add to the medium bowl with the cajun seasoning. Toss to coat the chicken evenly in the seasoning using a wooden spoon. Set aside.
  • Add the olive oil to the bottom of a deep skillet over medium-high heat and allow to heat for a few minutes until the oil is rippling. Add the seasoned chicken to the skillet and cook for 1-2 minutes on each side to brown the sides. The chicken doesn’t need to be cooked all the way through yet.
  • Add the diced yellow onion and smoked sausage to the pan with the chicken and continue to cook, stirring frequently, until the onion is soft and translucent, about 2-3 minutes.
  • Add the penne pasta, fire roasted tomatoes with the juice and the broth to the chicken, sausage and onions. Stir until everything is combined then close the lid of the pan and allow it to come to a boil over medium-high heat.
  • Once boiling, turn the heat down to medium-low and let the pasta simmer for about 10 minutes, stirring every few minutes. If you’re using a chickpea pasta, pay attention to the pan as it tends to foam. When it’s done the mixture should be thick and saucy and the pasta should be tender.
  • Add the coconut cream to the pan and mix until melted and combined.

Notes

My pot is a 4qt pot
You can omit the sausage if you don’t want to use it. This will decrease the calories by 200 calories per serving