Cajun Chicken Pasta

• Dry Rotini Pasta12 ounces
• Unsalted Butter2 tablespoons
• Olive Oil1 tablespoon
• Onion Diced½
• Green Bell Pepper Diced1
• Garlic Minced3 cloves
• Cajun Seasoning1 tablespoon
• Kosher Salt1 teaspoon
• Boneless · skinless chicken breasts cut into bite-sized pieces1 pound
• Kielbalsa Sausage (optional)½
• Low-sodium Chicken Broth¼ cup
• Fire-roasted Diced Tomatoes 1 Can15 ounces
• Cream Cheese ½ Brick · room temperature and cut into small cubes4 ounces
• Heavy Cream1 cup
• Green Onions Chopped3

Method

1. 01

   Cook the pasta to al dente according to package directions. Drain and rinse with cold water. Set aside.

2. 02

   While the pasta cooks, melt and combine the butter and olive oil in a large skillet set over medium heat. Add the onion and bell pepper. Cook for 2-3 minutes until translucent.

3. 03

   Add the chicken and cook for 6-8 minutes or until the chicken is cooked through.

4. 04

   Add the chicken broth and use a wooden spoon to deglaze the pan. Add the diced tomatoes and cream cheese. Stir frequently and cook for 5-6 minutes or until the cream cheese melts and a sauce forms.

5. 05

   Stir in the heavy cream, bring to a boil, then reduce the heat and simmer for 2-3 minutes until thick and warmed through.

6. 06

   Add the cooked pasta and stir to coat. Remove from heat, garnish with chopped green onions, and serve.