Creamy Cajun Rotisserie Chicken Pasta

Ingredients

• 1 lb penne or rotini
• 3–4 cups pulled rotisserie chicken
• 2 tbsp plant butter
• 1 medium yellow onion, thinly sliced
• 2 bell peppers, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ cup chicken broth
• 1 cup unsweetened coconut cream, stirred smooth
• ½ cup reserved pasta water, as needed
• 1–2 tsp fresh lemon juice
• Chopped parsley and black pepper, to finish

Preparation Steps

1. Cook pasta until about a minute shy of al dente. Scoop out ½ cup of pasta water before draining.
2. Heat the plant butter in a large, deep skillet over medium-high heat.
3. Add onion and peppers and cook for 7–9 minutes, stirring occasionally, until the onion is soft and the peppers have browned edges.
4. Reduce the heat to medium. Stir in the garlic, Cajun seasoning, and smoked paprika for about 30 seconds.
5. Add the broth and scrape up the browned bits.
6. Stir in the coconut cream and simmer gently for 3–5 minutes.
7. Add the pasta, pulled chicken, and ¼ cup of pasta water.
8. Toss over medium-low heat for 2–3 minutes, until the chicken is hot and the sauce coats the pasta.
9. Add more pasta water a splash at a time if the sauce gets too thick.
10. Finish with lemon. Start with 1 teaspoon of lemon juice, then taste and adjust.
11. Add parsley and black pepper.