One-Pot Creamy "Cravin’" Cajun Chicken Pasta

• Yields: 3–4 servings

• Prep time: 10 mins | Cook time: 20 mins

Ingredients

• 1.5 tsp K&Co. Apothecary Cravin’ Cajun Seasoning (divided)

• 1 lb Chicken Breast or Thighs, bite-sized pieces

• 8 oz Penne or Bowtie pasta

• 2 cups Chicken Broth

• 1 cup Heavy Cream

• 1/2 cup Parmesan cheese

• 1 Bell Pepper & 1/2 Onion, sliced

• 2 tbsp Olive Oil

Instructions

1. The Blackened Chicken: Toss your chicken pieces in 1 tsp of Cravin’ Cajun. Heat oil in a large pot over medium-high heat. Sear the chicken until browned (about 5 mins). Remove chicken and set aside.

2. The "Holy Trinity" Light: In the same pot, add the sliced peppers and onions. Sauté for 3 minutes, scraping up the flavorful "fond" (the brown bits) left by the seasoned chicken.

3. The Simmer: Add the dry pasta, chicken broth, and the remaining 1/2 tsp of Cravin’ Cajun. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes until pasta is tender and liquid is reduced by half.

4. The Creamy Finish: Stir in the heavy cream and Parmesan. The sauce will thicken instantly and turn a beautiful, sunset-orange color thanks to the smoked paprika in the blend.

5. Combine: Add the chicken back in, toss to coat, and serve.