Ingredients

• 12 oz chicken breast, cubed
• 1½ tbsp Cajun seasoning (homemade or low-sodium store-bought)
• 1 tbsp olive oil
• 1 small bell pepper, diced
• ½ small red onion, sliced
• 2 garlic cloves, minced
• 8 oz whole wheat penne or low-carb pasta (e.g., chickpea, lentil, or shirataki)
• 1 (13.5 oz) can light coconut milk (unsweetened, full-fat for creaminess)
• ¼ cup low-sodium chicken broth
• 1 tbsp tomato paste (adds depth & color)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 1 tbsp lemon juice (brightens the richness)
• Fresh parsley, chopped (garnish)
• Optional: hot sauce or sliced green onions

Instructions

Toss chicken with 1 tbsp Cajun seasoning. Heat oil in a large skillet over medium-high. Sear chicken 5–6 min until golden and cooked through. Remove and set aside.
In same skillet, sauté bell pepper and onion 5 min until softened. Add garlic and remaining ½ tbsp Cajun seasoning; cook 1 min.
Stir in tomato paste, smoked paprika, and thyme; toast 1 min.
Pour in coconut milk and broth. Simmer 5–7 min until slightly thickened.
Return chicken to skillet. Add cooked pasta and lemon juice; toss gently to coat. Heat through 2–3 min.
Taste and adjust seasoning—add hot sauce if you like extra kick!
Garnish with fresh parsley and serve warm.