The Best Creamy Chicken and Pepper Pasta Recipe
Creamy chicken and pepper pasta. Made with leftover chicken, peppers, onion, spice, chopped tomatoes and cream cheese.
Ingredients
- 200g Penne pasta
- 1 tbsp Olive oil
- 1 Small red onion (sliced)
- 1 Red pepper (sliced)
- Chicken breast (cooked)
- 1/2 tbsp Cajun seasoning
- 1/2 tbsp Cayenne pepper
- 1/2 tbsp Garlic granules
- 1/4 tbsp Paprika
- 1 tbsp Tomato puree
- 400g Chopped tomatoes
- 200ml Chicken stock
- 2 tbsp Cream cheese
- Fresh parsley (optional)
Instructions
- Cook the penne pasta according to packet instructions (around 9-12 minutes). Drain when cooked but keep a splash of pasta water aside.
- Meanwhile, add the olive oil to a large saucepan and heat to medium-high. Add the onion and peppers and cook for 2-4 minutes until starting to soften, stirring frequently. Pull the cooked chicken into bite sized pieces and add to the pan. Then, add the cajun seasoning, cayenne pepper, garlic granules and paprika. Cook for a further minute, stirring constantly.
- Next, add the tomato puree, chopped tomatoes and chicken stock to the pan. Bring to a boil and then turn the heat down to medium. Simmer for 5 minutes, stirring frequently. Add the pasta to the sauce and the splash of pasta water you saved. Warm the pasta through for a couple of minutes. Remove from the heat and add the cream cheese. Stir until well combined and creamy. Season with salt and pepper to taste and top with fresh parsley and enjoy.