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Dump-and-Go Cajun Chicken Pasta

Dump-and-Go Cajun Chicken Pasta

Discover the magic of Dump-and-Go Cajun Chicken Pasta, your new go-to for busy evenings. This recipe requires minimal prep and delivers maximum flavor, proving that a delicious, restaurant-worthy meal can be on your table with virtually no stress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Entree, Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 1 (16 ounce) package uncooked fettuccine or linguine pasta
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1 (8 ounce) can diced tomatoes and green chilies like Rotel, undrained
  • 1 cup chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 1 cup shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • 1/2 cup heavy cream optional, for extra richness
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley or green onions for garnish (optional)

Equipment

  • Large, heavy-bottomed pot or Dutch oven

Method
 

  1. Select a large, heavy-bottomed pot or Dutch oven that can comfortably hold all your ingredients. Ensure it's suitable for stovetop cooking.
  2. Pour the condensed cream of mushroom soup and condensed cream of celery soup into the pot. Add the undrained can of diced tomatoes and the undrained can of diced tomatoes and green chilies. Stir in the chicken broth.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of celery soup, 1 (14.5 ounce) can diced tomatoes, 1 (8 ounce) can diced tomatoes and green chilies, 1 cup chicken broth
  3. Add the bite-sized pieces of chicken to the pot along with the Cajun seasoning, garlic powder, onion powder, and cayenne pepper (if using). Stir everything together until the chicken is evenly coated in the liquid and seasoning mixture.
    1.5 pounds boneless, skinless chicken thighs or breasts, 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper
  4. Place the pot over medium-high heat and bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 15 minutes, or until the chicken is mostly cooked through. This initial simmer allows the flavors to start developing.
  5. Uncover the pot and add the uncooked fettuccine or linguine pasta directly into the simmering sauce. Ensure most of the pasta is submerged in the liquid. If it seems too thick, you can add a little more chicken broth or water, about 1/4 cup at a time.
    1 (16 ounce) package uncooked fettuccine or linguine pasta, 1 cup chicken broth
  6. Cover the pot again and continue to simmer for another 15-20 minutes, or until the pasta is cooked al dente and the chicken is fully cooked. Stir frequently during this step to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking.
  7. Once the pasta is tender and the chicken is cooked, stir in the heavy cream (if using) for extra richness. Then, sprinkle in the shredded cheddar cheese. Stir gently until the cheese is melted and the sauce is wonderfully creamy.
    1 cup shredded cheddar cheese, 1/2 cup heavy cream
  8. Taste the pasta and season with salt and freshly ground black pepper as needed. Remember that Cajun seasoning can be salty, so taste before adding extra salt.
    Salt and freshly ground black pepper
  9. Serve hot, garnished with chopped fresh parsley or green onions if desired. This Dump-and-Go Cajun Chicken Pasta is a complete meal on its own!
    Chopped fresh parsley or green onions

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or chicken broth to loosen the sauce. Can be frozen for 2-3 months.