One Pot Cajun Chicken Alfredo Pasta
A little Cajun seasoning, chicken, bow tie pasta, and Bertolli Creamy Alfredo with Cauliflower & Milk sauce make for an easy weeknight meal that you can enjoy with your family around the dinner table.
Ingredients
Cajun Seasoning
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
Chicken Pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 lb. boneless skinless chicken breast
- 1/2 lb. bowtie pasta
- 2 cups chicken broth
- 1 jar Bertolli Creamy Alredo with Cauliflower & Milk Sauce
Instructions
- Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
- Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
- Next, add the pasta and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
- Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
- Add the Bertolli sauce to the skillet, then stir until the sauce is heated through. Top the pasta with a dash of your cajun seasoning and serve.
