Description
A simple and flavorful one-pot meal featuring tender chicken and rotini pasta coated in a savory Cajun sauce. This dish is perfect for busy weeknights or when you want a satisfying meal with minimal effort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 cup chicken broth
- 8 ounces rotini pasta
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, Rotel, and chicken broth. Bring to a simmer.
- Add rotini pasta, Cajun seasoning, salt, and pepper. Stir well to combine.
- Return the browned chicken to the skillet.
- Cover and reduce heat to medium-low. Simmer for 15-20 minutes, or until pasta is tender and sauce has thickened, stirring occasionally.
- Garnish with fresh parsley if desired before serving.
Notes
- Adjust Cajun seasoning to your spice preference.
- For a creamier sauce, stir in a tablespoon of heavy cream or cream cheese at the end of cooking.
- This dish reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: Approx. 7g
- Sodium: Approx. 800mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 4g
- Protein: Approx. 30g
- Cholesterol: Approx. 70mg