SPICY AND CREAMY CAJUN CHICKEN PASTA
Spicy and creamy Cajun Chicken Pasta is packed with vegetables and loaded with flavor! This simple and quick dinner recipe features bell peppers, perfectly seasoned flavorful chicken breasts, and luscious cream sauce.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Combine ingredients for Cajun seasoning in a small bowl. Or, alternatively, use 2 tablespoons of your favorite Cajun seasoning. My recommendation is Frontier Cajun seasoning.
- Place 2 chicken breasts in a shallow bowl and coat on both sides with 1/2 of the Cajun seasoning. Save the remaining 1/2 of the seasoning for pasta. Note: be sure to use thinly sliced chicken breasts. That means if you bought large chicken breasts, slice each one in half horizontally.
- Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add the chicken breasts seasoned with Cajun spice and cook for about 4 minutes on each side. Turn off the heat, cover the skillet with the lid, and let the chicken sit, covered, off heat for about 10 minutes until it's completely cooked through. Remove the chicken to a plate and slice chicken thinly.
- In the meantime, bring a large pot of water to boil. Add pasta and cook according to the package instructions (that usually means somewhere between 10 or 15 minutes). Drain pasta.
- Add diced bell peppers to the same, now empty, skillet that you just used to cook chicken. Cook on medium heat for about 4 minutes until bell peppers are slightly softened. Remove 1/2 of the cooked bell peppers to a plate, leaving the remaing 1/2 in the skillet.
- To the same skillet with 1/2 of the cooked bell peppers, add the cream, the remaining 1/2 of the Cajun seasoning, and freshly shredded Parmesan cheese. Bring to a brief boil, reduce to simmer, and cook, constantly stirring, until the cheese starts to melt, for several minutes.
- Add drained cooked pasta to the skillet with the cream sauce and heat through on low heat. Season with red pepper flakes, more salt and extra cayenne pepper, if desired. Top with sliced cooked chicken and the remaining 1/2 of cooked bell peppers.
Nutrition Facts : Calories 776 kcal, Carbohydrate 60 g, Protein 50 g, Fat 37 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 195 mg, Sodium 484 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 16 g, ServingSize 1 serving
CREAMY CHICKEN PASTA WITH CAJUN SAUCE
This Creamy Chicken Pasta is perfectly spicy, in a parmesan Cajun Sauce to die for! Delicious and effortless, it's a Creamy Cajun Chicken Pasta to crave.
Provided by Julie Blanner
Categories Entree
Time 30m
Number Of Ingredients 11
Steps:
- Add olive oil to a plate or shallow bowl and cajun seasoning to a plate or solid bowl. Dip chicken breast into oil followed by cajun seasoning and transfer to a cast iron skillet over medium heat.
- Blacken chicken 3 minutes and flip. Cook chicken 3 minutes or until done. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Cook your pasta according to package directions (I like to save a little of the pasta water just in case the sauce needs thinned).
- Sauté your peppers and mushrooms over medium heat with a little olive oil (you can also just cook them with the sauce, they just don't get quite as soft)
- Once they are tender, add garlic, green onions, cajun seasoning and heavy cream.
- Bring sauce to a boil until bubbles form in the center.
- Toss the fresh cooked pasta into the cajun sauce with the chicken.
- Remove from heat and immediately add parmesan cheese. Toss until coated.
Nutrition Facts : ServingSize 8 g, Calories 713 kcal, Carbohydrate 48 g, Protein 20 g, Fat 49 g, SaturatedFat 29 g, Cholesterol 189 mg, Sodium 284 mg, Fiber 2 g, Sugar 2 g
CREAMY CAJUN CHICKEN PASTA
Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed with tender pasta in a creamy cajun garlic sauce, ready in 30 minutes.
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
- Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
- In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
- In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
- Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
- Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.
Nutrition Facts : Calories 483 kcal, Carbohydrate 33 g, Protein 18 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 123 mg, Sodium 202 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
ONE POT CAJUN CHICKEN PASTA
A quick, easy breezy recipe! Made with chicken, pasta and veggies that's all coated in a creamy cajun seasoned sauce. So delicious!
Provided by Jaclyn
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Toss chicken with 1/2 Tbsp cajun seasoning. Add to pot in a single layer.
- Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm.
- Heat remaining 1/2 Tbsp olive oil in same pot over medium-high heat. Add bell peppers and onion and saute 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and saute 1 minute longer.
- Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring mixture to a boil, then add pasta.
- Cook, stirring frequently until pasta is nearly tender, about 12 - 13 minutes. Add cornstarch and water mixture and cook until pasta is just tender and sauce mixture has thickened, about 1 minute longer.
- Remove from heat. Toss in remaining 1/4 cup cream, parmesan, parsley and cooked chicken, and season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 527 kcal, Carbohydrate 55 g, Protein 30 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 96 mg, Sodium 684 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
PASTA WITH CAJUN CREAM SAUCE
This is not for the diet conscious! This is a great side for chicken or shrimp, and served with steamed broccoli. Sub chicken broth for the wine and bouillon, ir desired.
Provided by Outta Here
Categories Cajun
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large stockpot, boil water for pasta.
- In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
- Stir chicken bouillon into white wine and add to pan.
- Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes.
- In the meantime, cook your pasta to the al dente stage.
- Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
- Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes.
- Drain the pasta very well - add pasta to the crème sauce.
- Toss with freshly chopped parsley and Parmesan.
- Serve.
Nutrition Facts : Calories 1022.9, Fat 56.5, SaturatedFat 30.9, Cholesterol 174.1, Sodium 432.8, Carbohydrate 96.4, Fiber 5.1, Sugar 6, Protein 23.4
CAJUN CHICKEN PASTA
Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!
Provided by Carol Spradling
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 934.6 calories, Carbohydrate 54 g, Cholesterol 270.8 mg, Fat 61.7 g, Fiber 5 g, Protein 43.7 g, SaturatedFat 37.2 g, Sodium 1189.2 mg, Sugar 6.8 g
CREAMY CAJUN CHICKEN PASTA
A rich, creamy sauce tops this satisfying chicken and pasta dish. "You can adjust the 'heat' level by increasing or decreasing the amount of Cajun spice you use," advises LaDonna Reed of Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender., Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 492 calories, Fat 13g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 551mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 3g fiber), Protein 45g protein.
CREAMY CAJUN "CHICKEN" PASTA (VEGETARIAN CHICKEN)
I came up with this recipe in attempt to please my husband who is not keen on fake meats. We all loved this dish and I don't believe he realized that the strips were not real chicken breast. The 6 year old licked his plate - literally. So if you happened to grab a bag and are wondering what on earth to do with it.... give this recipe a try. I know you will love it!
Provided by NcMysteryShopper
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Add Cajun Seasoning to a medium sized bowl.
- Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
- In a large skillet over medium heat, sauté chik'n pieces in butter until heated through, about 2-3 minutes.
- Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
- Pour over hot pasta and toss,with Parmesan cheese.
Nutrition Facts : Calories 488.3, Fat 27.8, SaturatedFat 16.8, Cholesterol 94.7, Sodium 213.6, Carbohydrate 48.6, Fiber 3, Sugar 3.1, Protein 12.1
CHICKEN, PASTA AND VEGGIES IN CAJUN CREAM SAUCE
Pasta primavera-noodles with vegetables-takes a spicy turn with Cajun seasoning. Pass the seasoning container at the table, in case anyone wants it even bolder.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add chicken breast tenders, onion, Cajun seasoning, salt and pepper. Cook 5 to 7 minutes, or until chicken is browned and thoroughly cooked.
- Add frozen vegetables, Alfredo sauce, and half-n-half. Cook and stir until vegetables are hot. Serve chicken mixture over bow ties.
Nutrition Facts : Calories 628.4 calories, Carbohydrate 55.6 g, Cholesterol 91.4 mg, Fat 27.9 g, Fiber 5.4 g, Protein 36.4 g, SaturatedFat 10 g, Sodium 1037.4 mg, Sugar 7.7 g
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