One-Pan Cajun Chicken Pasta

Step 1

Pat the chicken breast dry with paper towels, then place it on a cutting board and slice it crosswise (perpendicular to the long side) into strips about 1/2-inch thick, like cutting a loaf of bread.

Step 2

Hold the bell pepper upright and slice straight down through the sides (not through the stem end), cutting around to remove the flat sections; then slice each flat section lengthwise into 1/4-inch-wide strips.

Step 3

Pour 1 tablespoon of olive oil into a 12-inch skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the chicken strips to the hot oil in a single layer and let them cook without stirring for 3 minutes until the bottom turns pale golden, then flip each piece and cook the other side for 2 more minutes until opaque.

Step 5

Add the bell pepper strips to the skillet and stir everything together with a wooden spoon, cooking for 1 minute until the peppers start to soften and smell fragrant.

Step 6

Sprinkle the Cajun seasoning (1.5 teaspoons) over the chicken and peppers, then stir constantly for 30 seconds until the spices coat everything and smell strongly aromatic.

Step 7

Pour in the 1 cup of chicken broth and the 14.5 ounces of canned diced tomatoes (with juice from the can), then stir everything together until the liquid reaches a gentle boil.

Step 8

Add the 6 ounces of uncooked pasta directly to the skillet, then stir once every 30 seconds for about 11 minutes until the pasta is tender and the liquid is mostly absorbed.

Step 9

Remove the skillet from the heat, taste a small spoonful, and stir in a pinch of salt and pepper if needed.

Step 10

Divide the pasta between two bowls, using a wooden spoon to scoop it straight from the skillet.