Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 2 tbsp low-sodium Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 4 oz low-fat cream cheese, softened
  • 1 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 0.5 cup reserved pasta water
  • 12 oz penne or rigatoni pasta
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 3 stalks green onions, sliced

Instructions:

  1. Boil the penne or rigatoni in a large pot of salted water until just before al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. In a bowl, toss the cubed chicken breast with 2 tablespoons of Cajun seasoning and 1 teaspoon of smoked paprika until evenly coated.
  3. Heat 1 tablespoon of olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through. Remove chicken from the pan and set aside.
  4. In the same skillet, add the sliced bell peppers and white parts of the green onions. Sauté for 3-4 minutes until slightly softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Deglaze the pan with 1 cup of chicken broth, scraping up the browned bits (fond). Whisk in the softened 4 oz of low-fat cream cheese until the sauce is smooth and simmering.
  6. Add the cooked pasta and seared chicken back into the skillet. Pour in the reserved pasta water and toss everything together over medium heat until the sauce reaches a glossy, velvety consistency.
  7. Garnish with the green parts of the sliced onions and serve immediately.