I have the best cure for your weekend hangover.
How did you spend the long Valentine’s weekend? A giant steak with blue cheese? A decadent flourless chocolate cake? Handing out pastel heart cards? Braving an icy polar vortex? Eating a whole pint of ice cream with a spoon? Still listening to Missy Elliott on repeat? Or just adding a bright pink and coral sequined pillow to your couch?
Whatever you did, here’s some good news:
My ideal chicken pasta pot is finally here.
It’s not the most photogenic pot of chicken, but it’s one of the best chicken dishes I’ve made — right up there with my creamy chicken and buttermilk dumplings. Lately I’ve had a run of really good chicken dinners at home; Eddie keeps acting like I’ve turned into a professional cook. I know it won’t last forever — I always have a streak of great dishes and then fall back into a routine — but while it’s happening, I’m enjoying it.
This recipe is now our favorite pasta and chicken meal — it does double duty. Eddie has always loved Cajun seasoning, and though it wasn’t my first choice, this dish won me over. I used to order a similar pasta dish at the Cheesecake Factory in college and loved it. These days I’m constantly hungry — thank you, little nugget — so old favorites come rushing back: enchiladas from 2004, a pulled pork sandwich from 1999, or a Primanti Bros. craving at 2 a.m. If I can remember those meals, I can absolutely remember this one.
What I love most is how simple it is. There are a few components — chicken, vegetables, pasta — and you do cook them separately, but the whole meal comes together in about an hour or less. Yes, you cook three things, but it’s completely manageable. If I can do it with a baby in the kitchen, you can too.
The result is filling and full of flavor. I can’t remember the last time I made a pasta this flavorful. Admittedly, I’m a little sleep-deprived and hungry all the time these days, so take that with a grain of salt — but this dish really sings.
We’re deep in a chicken thigh obsession at our house right now. I haven’t bought chicken breasts in weeks because boneless, skinless thighs are juicier and more flavorful. If you prefer breasts, use them — the recipe is flexible. I dredge the chicken in flour and pan-fry it until lightly crisp, then add it back to the pasta near the end so it stays slightly crisp and delicious.
The pasta is loaded with onions, bell peppers, mushrooms, garlic, spices, and a touch of cream to make it luxuriously creamy. I used whole-wheat penne, but any pasta will work. Let’s pretend whole-wheat makes it healthy.
In short, this is the perfect weeknight (or comfort) meal, especially when it’s freezing outside. Warm, cozy, and satisfying — let’s eat.
Creamy Cajun Chicken Pot
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Ingredients
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 3 tablespoons cajun seasoning
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 1 sweet onion, diced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 12 ounces sliced mushrooms
- 4 garlic cloves, minced
- 1 cup low-sodium chicken stock
- 2/3 cup heavy cream
- 2 cups whole wheat penne, or any cooked pasta
- 3 to 4 tablespoons fresh chopped parsley
Instructions
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Heat a large pot or skillet over medium-high heat; it should be large enough to hold the finished dish. Season the chicken evenly with the Cajun seasoning, then dredge in flour so each piece is coated. Begin heating the pasta water and, once boiling, cook the pasta according to package directions.
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Add the oil and 2 tablespoons of butter to the skillet. When it’s hot, add the chicken and cook until brown and crispy, turning once or twice, about 8 to 10 minutes until cooked through. Remove the chicken and set aside. Reduce heat to medium-low and add 2 more tablespoons of butter. Sauté the onions and peppers with a pinch of salt and pepper for about 5 minutes, until softened. Add the remaining 2 tablespoons of butter and the mushrooms, cooking 5 to 6 minutes more until tender. Stir in the garlic.
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Return the heat to medium-high and pour in the chicken stock, stirring and scraping the bottom of the pan to release browned bits. Bring to a boil and cook 5 to 6 minutes to reduce slightly. Lower the heat and stir in the cream. Add the chicken and cooked pasta to the pot, toss to combine, taste and adjust seasoning if needed. Sprinkle with chopped parsley and serve immediately.
Notes
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I appreciate you so much!
I’ll take it.