One-Pot Chicken Gumbo Pasta
I don’t like recipes that are too fussy.
You know, the ones with a ton of random ingredients or those that leave you with a sink full of dirty dishes.
I like my meals quick and simple, with an easy clean-up, which is why this recipe is clutch.
This One-Pot Chicken Gumbo Pasta requires exactly what it says — one pot. Disclaimer: you’ll need a couple cutting boards too, but come on, that’s a given.
Everything from the chicken to the veggies to the pasta goes in the same pot, making this recipe super simple to follow and a breeze to cleanup.
It also requires only one spice blend.
I got the idea after stumbling upon a packet of gumbo seasoning I’d purchased in New Orleans while visiting for my friend Katie’s wedding in October.
Naturally, I tossed it in my pantry and totally forgot about it (along with about fifty other spice packets I’ve accumulated while traveling over the years). Anyone need a gallon bag of cumin seeds?
When I found it, I was inspired by the challenge of trying a new type of cuisine. Traditional Southern cooking isn’t usually a great fit for #WhitsKitch with its typically greasy, fried foods and sausage-heavy dishes.
As you’ll see with this recipe though, you can totally invoke the flavors and feeling of Creole cuisine and keep a healthy nutritional profile.
Taking your usual Gumbo suspects — bell peppers, onion, and celery — I created this dish by swapping out sausage and rice for lean chicken and whole wheat pasta.
The Gumbo Filé Powder, made of ground sassafras leaves, adds an authentic Louisiana taste, and combined with the tomatoes and light coconut milk, gives the pasta sauce a thick, creamy consistency.
The best part — the leftovers are just as tasty as the first batch.
The seasoning really soaks in with time and makes a delicious lunch to bring to work the next day — adding yet another time-saving element to this easy dish!
- 1 lb Chicken (2 large breasts)
- 3 T. Gumbo or Creole Seasoning*
- 2 T. Oil of choice
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Onion
- 5 Celery Stalks
- 2 Garlic Cloves, minced
- ½ C. Light Coconut Milk
- 2 C. Whole Wheat (or Gluten Free) Pasta, uncooked
- 2 C. Low-Sodium Vegetable Stock
- 1 C. Diced Tomatoes
- 1 tsp. Sea Salt
- Parsley, chopped (optional garnish)
- Heat a large saute pan over medium high heat. Add 1 T. oil.
- Chop chicken into chunks and coat with 1½ T. Gumbo seasoning.
- Add chicken to hot pan and saute until all sides are browned and chicken is cooked through (about 8-10 minutes).
- While chicken cooks, chop your veggies.
- Remove chicken from pan. Add 1 T. oil. Once oil is hot, add garlic. Cook garlic for about 1-2 minutes, until browned.
- Add the rest of the vegetables to the pan. Cook for about 8-10 minutes, until browned.
- Stir in the pasta, coconut milk, vegetable stock, tomatoes, salt and remaining gumbo powder.
- Turn the heat to high and bring to a boil. Bring the mixture back down to a simmer, cover, and cook for about 12-15 minutes, until liquid has absorbed and pasta is al dente.
- Add chicken back to the pan, stir, and serve.
*If you can’t find Gumbo Filé Powder, feel free to use a “Creole” seasoning.
You can also swap other spice blends to instantly give this dish a different vibe — One-Pot Fajita Mediterranean Jamaican Chicken Pasta anyone?
And if you think Gumbo just isn’t Gumbo without sausage, feel free to add it in as well. I’d go for a organic, minimally-processed option like Applegate Farm’s Chicken Andouille Sausage.