Description
Savor this Skinny Cajun Chicken Pasta spicy, creamy, and guilt-free! Perfect for a healthy, flavorful meal that’s both fast and satisfying.
Ingredients
Scale
- 8 oz (230g) whole wheat penne pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup (120ml) low-sodium chicken broth
- 1/2 cup (120ml) evaporated skim milk
- 1/4 cup (25g) reduced-fat Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Optional: Red pepper flakes for extra heat
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions (8-10 minutes). Drain, reserving 1/4 cup pasta water, and set aside.
- In a medium bowl, toss chicken pieces with 1 tablespoon Cajun seasoning until well coated.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
- In the same skillet, add bell peppers and onions. Sauté for 4-5 minutes until slightly softened. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle remaining tablespoon of Cajun seasoning over the vegetables and stir. Add chicken broth, scraping up browned bits from pan bottom. Simmer for 2 minutes.
- Reduce heat to medium-low and add evaporated milk. Simmer for 3-4 minutes until slightly thickened.
- Return chicken to skillet with any accumulated juices. Add cooked pasta and toss until well combined and coated with sauce. Add reserved pasta water if needed to loosen sauce.
- Remove from heat and stir in Parmesan cheese, lemon juice, and most of the parsley. Season with salt and pepper to taste. Garnish with remaining parsley before serving.