Ingredients

The following ingredients have 6 Servings
  • 8.8 ounces Barilla® Chickpea Pasta (cooked al dente)
  • 4 tablespoons olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 pound white meat chicken (cubed)
  • 1½ tablespoons Cajun seasoning (*see notes for homemade version)
  • 1 medium yellow onion (diced)
  • 1 medium yellow bell pepper (diced)
  • 1 medium red bell pepper (diced)
  • 3 cloves fresh garlic (pressed)
  • ¼ cup green onion (sliced)
  • 1 cup whole milk
  • 1 cup chicken broth (low sodium style)
  • 2 ounces cream cheese (softened )
  • ½ cup Parmesan cheese (grated )
  • 2 tablespoons basil (chopped)

Instruction

  • Bring a large pot of salted water to a boil. Add Barilla® Chickpea pasta and cook until al dente. Drain out the water, and set it aside.
  • In a large skillet, add half the olive oil, and chicken cubes. Season chicken with half the Cajun spice, salt, and pepper and cook until chicken is browned and clear juices run freely. Once the chicken is cooked, remove it from the pan and set it aside.
  • Add remaining oil, peppers, and onions to the pan; season them with the other half the Cajun spices. Cook them until tender. Stir in the milk, and broth and mix.  Add the cream cheese, and whisk until smooth and no longer lumpy. Bring the sauce to a simmer before adding the drained pasta to the skillet.
  • Add the Parmesan, and stir to combine. Add in the chicken and stir to combine.
  • Sprinkle the top of the dish with basil before serving.