Description
This Macro Friendly Cajun Chicken Pasta is a delicious, healthy twist on a classic creamy pasta dish. Packed with protein from lean chicken breast and balanced with colorful bell peppers and a savory Cajun seasoning, it offers a flavorful meal that’s perfect for meal prep or a nutritious weeknight dinner. The creamy sauce is made lighter with low-fat cream cheese and unsweetened almond milk, making it both satisfying and mindful of macros.
Ingredients
Scale
Chicken
- 1 pound (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
Pasta & Vegetables
- 8 ounces (225g) whole wheat or gluten-free pasta
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
Sauce
- 1 cup (240ml) low-sodium chicken broth
- 1/2 cup (120ml) unsweetened almond milk or any milk of choice
- 1/4 cup (60g) low-fat cream cheese
- 1/4 cup (30g) grated Parmesan cheese
- Salt and black pepper to taste
Garnish & Serving
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside.
- Season the chicken: In a medium bowl, toss the bite-sized chicken pieces evenly with Cajun seasoning to coat thoroughly.
- Cook the chicken: Heat olive oil over medium-high heat in a large skillet. Add the seasoned chicken and cook for 5-7 minutes until the chicken is fully cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the sliced red and green bell peppers and onion. Cook, stirring occasionally, for about 5 minutes until they start to soften.
- Add garlic: Stir in the minced garlic and sauté for an additional minute until fragrant but not browned.
- Make the sauce: Pour in the low-sodium chicken broth and almond milk, stirring to combine. Allow the mixture to come to a gentle simmer.
- Create creamy sauce: Add the low-fat cream cheese, stirring continuously until it fully melts and the sauce becomes smooth and creamy.
- Combine chicken and pasta: Return the cooked chicken pieces to the skillet and add the drained pasta. Toss well to ensure everything is evenly coated in the creamy Cajun sauce.
- Finish with cheese: Remove the skillet from the heat and stir in the grated Parmesan cheese until it is well incorporated into the dish.
- Season to taste: Adjust seasoning with salt and black pepper as needed, stirring to distribute the flavors.
- Serve: Plate the pasta hot, garnished with freshly chopped parsley and lemon wedges on the side for an added burst of fresh flavor.
Notes
- For a dairy-free version, substitute cream cheese and Parmesan with plant-based alternatives.
- Use gluten-free pasta to make this recipe gluten-free.
- If you prefer spicy heat, add extra Cajun seasoning or a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of almond milk to loosen the sauce if needed.
