This Easy Chicken Pastalaya is a tasty mix of pasta, chicken, and Cajun spices that makes for a fun meal. It’s a one-pot dish that’s full of flavor and ready in no time!
I love how all the ingredients come together with just a little stir. Plus, it’s a great way to spice up dinner without too much effort. Who doesn’t love a meal that sings with flavor? 🎉
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken thighs for their juiciness, but chicken breasts work too. If you’re looking for a different protein, try shrimp or sausage for a fun twist that still fits the Cajun vibe!
Cajun Seasoning: This adds a fantastic kick! If you don’t have it on hand, you can make your own mix with paprika, garlic powder, onion powder, and cayenne for a similar flavor. Adjust the heat to your liking!
Pasta: Penne or elbow macaroni are great for this dish. However, if you prefer whole wheat or gluten-free pasta, those can work well too! Just keep an eye on cooking times as they may vary.
Bell Pepper: I love using a mix of colors for a vibrant look, but any bell pepper will do. You can also swap it for zucchini or even some chopped spinach for an extra veggie boost.
How Do I Cook the Chicken for Best Flavor?
Getting the chicken just right enhances the whole dish. Here’s how I do it:
- Start with pre-seasoned chicken pieces. A good coating of Cajun seasoning is key!
- Heat the oil until it shimmers, then add the chicken without crowding. This helps them brown nicely.
- Flip the pieces around 3-4 minutes in to achieve that golden color on all sides.
If you don’t cook the chicken long enough, it won’t be browned and flavorful. And remember, you can always return it to the pot later to finish cooking with the pasta!
What’s the Best Way to Cook the Pasta in the Dish?
Cooking the pasta in the sauce helps it absorb all those great flavors. Here’s my method:
- Once your mixture is boiling, add the pasta, and stir well.
- Cover and reduce the heat to a medium-low simmer. Stir occasionally to keep it from sticking.
- Check the pasta for tenderness after about 12 minutes; it should be cooked but still firm to the bite (al dente).
This method keeps the pasta flavorful and makes clean-up a breeze since it’s a one-pot dish!
Enjoy making your delicious Easy Chicken Pastalaya with Cajun flair!
Easy Chicken Pastalaya Recipe with Cajun Flavor
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 bell pepper (green or mixed colors), diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups chicken broth
- 8 oz pasta (such as penne or elbow macaroni)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Optional: 1/4 teaspoon cayenne pepper (for extra heat)
- 2 green onions, sliced, for garnish
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
You’ll spend about 15-20 minutes prepping the ingredients and cooking. Overall, the total time from start to finish is about 30-35 minutes. Perfect for a quick and delicious dinner!
Step-by-Step Instructions:
1. Season the Chicken:
In a bowl, toss the chicken pieces with Cajun seasoning until they’re fully coated. This gives the chicken a tasty kick!
2. Brown the Chicken:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until it’s browned on all sides, about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the diced bell pepper, onion, and celery. Sauté the vegetables for about 5 minutes until they soften up and become fragrant.
4. Add Garlic:
Stir in the minced garlic and cook for another minute, just until the garlic is fragrant. Be careful not to let it burn!
5. Mix in Liquids and Spices:
Add the diced tomatoes (with their juice), chicken broth, smoked paprika, thyme, oregano, and cayenne pepper (if you want extra heat). Stir everything together to combine the flavors.
6. Bring to a Boil:
Bring the mixture to a boil, then add the pasta to the pot. Give it a good stir to ensure the pasta is submerged in the liquid.
7. Simmer the Pastalaya:
Reduce the heat to medium-low, cover, and let it simmer for about 12-15 minutes. Stir occasionally to prevent sticking, and cook until the pasta is tender and most of the liquid has been absorbed.
8. Combine and Heat Through:
Return the browned chicken to the pot. Stir everything together and cook for an additional 2-3 minutes, allowing the chicken to heat through and the flavors to meld.
9. Taste and Adjust:
Give your dish a taste and adjust seasoning with salt and pepper as needed. Make sure it’s flavorful to your liking!
10. Serve and Enjoy:
Serve your Chicken Pastalaya hot, garnished with sliced green onions and chopped fresh parsley for a pop of color and freshness.
Enjoy your flavorful Cajun-style Chicken Pastalaya! It’s a satisfying meal that’s sure to please everyone at the table!
FAQ for Easy Chicken Pastalaya
Can I Use Gluten-Free Pasta in This Recipe?
Absolutely! You can substitute regular pasta with gluten-free pasta. Just keep an eye on the cooking time, as gluten-free pasta often requires a different duration to cook properly. Stir occasionally to prevent sticking!
What Can I Substitute for Cajun Seasoning?
If you don’t have Cajun seasoning, you can create your own blend using equal parts paprika, garlic powder, onion powder, oregano, and a pinch of cayenne pepper or black pepper for some heat. Adjust to taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stovetop with a splash of broth to keep it nice and moist.
Can I Add Additional Vegetables?
Yes! Feel free to add other vegetables such as zucchini, spinach, or mushrooms to boost the nutritional value and flavor. Just chop them into small pieces and add them along with the bell pepper during the sautéing step.
