One-Pot Creamy Cheddar Cajun Chicken & Pasta

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
4 cups chicken broth
1 lb pasta (penne, rotini, or your favorite shape)
1 tbsp Cajun seasoning
1 tsp salt
1/2 tsp black pepper
1 cup heavy cream
2 cups shredded cheddar cheese
2 green onions, sliced (for garnish)
Directions:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Stir in diced tomatoes and green chilies, chicken broth, pasta, Cajun seasoning, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is cooked and liquid is absorbed.
Stir in heavy cream and cheddar cheese until cheese is melted and sauce is creamy. Add the cooked chicken back to the pot and stir to combine.
Serve immediately, garnished with sliced green onions.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Serves: 6-8