One-Pot Cajun Chicken Pasta
I’m not sure if I’ve ever mentioned this before but every dish I make or post on my blog is dairy-free. I do this because of my allergy to dairy. So, if you’re also dairy-free or are trying to cut back on dairy, I have a ton of recipes that I can share/will be sharing over time here on the blog. I just thought I would throw that out there! Also, if you want dairy in your dishes, it’s easy to swap out the oil for butter or the coconut cream for heavy cream! As far as gluten goes, I still cook with gluten but will occasionally make a dish without it. When I remember, I’m going to start mentioning some allergy swaps that you can make, that way if you have an allergy, you can still make the dish by tweaking a few things. I hope this will help someone!
Today, I wanted to share a recent dairy-free recipe creation that I came up with a few weeks ago. It’s a Cajun chicken pasta! It’s so yummy and even though it’s dairy-free, it’s still creamy and delicious. Let’s get to it!
It’s nice to chop everything beforehand so all I have to do is throw it in the pan or pot to cook! Also, I have to mention this but having a proper chef’s knife is so helpful for chopping. Until recently, I didn’t have a good knife and chopping took twice as long. A good knife makes all the difference!
This is the Cajun seasoning that I used. I started out with less and then added more at the end. I didn’t want to overdo it on the heat but you can add as much or as little as you’d like!
I actually took this picture the next day after the sauce had thickened a bit more. I really like this pasta on day two. The flavors seem to stand out more the second day and it gets creamier the longer you let it sit in the fridge. It’s a great dish to make for meal prep!
Here’s the final dish! It’s so good chopped with some fresh parsley. I hope you enjoy!
- ½ box fettuccine noodles or a gluten-free pasta
- 3 large boneless skinless chicken breasts
- 3 peppers (any color you have on hand)
- 1 red onion
- 1 ½ cup sliced cherry tomatoes or 2 Roma tomatoes
- 3 garlic cloves
- 1 cup canned coconut milk (the solid part)
- ¼ cup ACV and 1/4 chicken stock, combined
- 1 ½ cups of chicken stock
- 2 TB Coconut oil or butter
- 2 TB Olive oil
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 2 ½ teaspoons paprika
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 ¼ oregano
- 1 ¼ thyme
- ½- 1 teaspoon Cajun seasoning (depending on how spicy you want it)
- Pinch of red pepper flakes
- Start off by putting all of the seasonings into one small bowl, mix together and set aside.
- Next, Mix ¼ cup chicken stock and apple cider vinegar together, set aside.
- Start cooking the noodles in a big pot of salted water.
- Cut the peppers, onion, garlic, and tomatoes. Place in the fridge while you are prepping the rest of the ingredients.
- Put 1 TB of olive oil and 1 TB of Coconut Oil (or butter) in a large pan or Dutch oven, turn the stove to medium-low.
- Cut the chicken into thin strips, place in a Ziploc bag and put 3 teaspoons of the seasoning in with the chicken, shake well. Put the chicken in the pan.
- Cook chicken for about 5-7 minutes and then transfer to a plate, set aside.
- Put 1 TB of olive oil and 1 TB of Coconut Oil (or butter) in the pan or Dutch oven and then add onion, pepper, and garlic.
- Add remaining seasoning in with the vegetables. Cook on high for 3 minutes. You want the vegetables to get slightly black/charred. Add tomatoes and cook for an additional minute or two.
- Remove vegetables from the pan and place on a plate, set aside. Turn the stove to high and then add the chicken stock/ACV mixture and 1 ½ cups of chicken stock. Cook for 3-5 minutes.
- Turn heat to medium-low and add coconut cream and cook until mixture thickens. Make sure to stir so that the mixture doesn’t burn!
- Lastly, add the chicken, vegetables and drained fettuccine back into the pan and let the mixture simmer for 20-30 minutes. Taste and add additional seasonings if necessary. Top with fresh parsley and enjoy!
* If you can have dairy and want it in this dish, just swap out the coconut oil for butter and the coconut milk for heavy cream.
*If you want to make this dish gluten-free, you can always swap out the fettuccine noodles for gluten-free noodles. I have tried gluten-free pasta from the brand Banza and I actually really liked it! It’s made from chickpeas so it’s the perfect option if you’re gluten-free or if you want to add more protein to a dish.
That’s it for today. Let me know if you end up trying this Cajun pasta. Tag me on Instagram if you make it, I would love to see your creation. Thanks for stopping by! 🙂