Best Cajun Chicken Pasta Recipes

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.

CAJUN CHICKEN & PASTA

Steps:

• Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
• Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
• Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

CAJUN CHICKEN PASTA

Steps:

• Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
• With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
• Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
• Top with chopped fresh parsley and chow down!

SPICY CAJUN CHICKEN PASTA

Steps:

• Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black.
• While the veggies are cooking, cut the chicken breast into bite size pieces.
• Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink.
• When the vegetables are softened or blackened to your liking, add the chicken to the pan.
• Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat.
• While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.