Creamy Cajun Chicken Pasta
A one-pot pasta with cajun seasoned ground chicken and vegetables, high protein chickpea pasta, and two types of cheese.
Servings 6 Servings
Calories 335kcal
Ingredients
- 1 pound Ground Chicken 97/3
- 1 medium Onion diced
- 2 stalks Celery diced
- 1 large Bell Pepper diced
- 1 Tablespoon (16g) Olive Oil
- ¼ cup (60g) Tomato Paste
- 1 Tablespoon Cajun Seasoning*
- 4 cups Low Sodium Chicken Broth
- 8 oz Banza Pasta Shells or your choice of pasta
- 4 oz Fat Free Cream Cheese room temperature or softened
- 2 handfuls (10g) Fresh Parsley minced
- 3 oz Shredded Cheddar
Instructions
- Brown the ground chicken in a large pot over medium-high heat. Flip and push to one side of the skillet. Add the olive oil and onion, celery, and bell pepper. Stir everything together, breaking the chicken apart.
- Once fully cooked, add the tomato paste and cajun seasoning. Cook for another 30-60 seconds, stirring everything together.
- Slowly add the broth to deglaze and get any fond off the bottom of the pot before adding the full 4 cups.
- Bring to a boil before adding the pasta and reducing to a low heat. Simmer for 6 minutes until the pasta is just shy of al dente.
- Turn off the heat and add the cream cheese and parsley. Let the cream cheese melt without over stirring.
- Once melted, stir everything together and top with cheddar. You can either stir in to melt like a cheese sauce or pop the entire pot under the broiler for 6-8 minutes. Top with fresh parsley, black and red pepper, and Tabasco or Crystal hot sauce, if desired.
Notes
*Be mindful of sodium content. I used Louisiana Fish Fry Products cajun seasoning, which has 1,160mg of sodium per teaspoon. You can also make your own cajun seasoning.
Nutrition
Serving: 10ounces | Calories: 335kcal | Carbohydrates: 31g | Protein: 34g | Fat: 12g | Fiber: 5g