CREAMY CAJUN CHICKEN PASTA
Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 719.1, Fat 41.1, SaturatedFat 24, Cholesterol 198.6, Sodium 816.8, Carbohydrate 47.4, Fiber 2.5, Sugar 3.1, Protein 39.3
CREAMY CAJUN CHICKEN PASTA WITH BACON
This is my version of this popular dish. I use heavy cream, evaporated milk and sour cream for some seriously creamy comfort... add a bit of crispy bacon and I'm in heaven. I've actually left this in the crockpot on warm for up to 5 hours and it works out fine. You just have to under cook the pasta a bit and double or even triple the sauce.
Provided by under12parsecs
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken, olive oil and Cajun seasoning in a bowl and toss to coat. Roast at 425* for 8-10 minutes, or until just done. Allow chicken to rest for 5 minutes, then shred or cube.
- Cook pasta according to package directions. You want it to be al dente (or even a bit less than al dente if you will be putting it in the crock pot. You will also want to double or triple the sauce ingredients if you are using the crock pot).
- In a large skillet over medium heat, fry bacon until crisp. Remove to paper towels and drain, then crumble. Saute onions and garlic in butter and bacon drippings until onion is tender and browning, about 5 to 7 minutes.
- Reduce heat and add heavy cream, evaporated milk, sun-dried tomatoes, basil, garlic salt, and black pepper and allow to simmer and thicken a bit.
- Stir in hot pasta and allow to cook a couple of minutes without boiling to finish cooking pasta and allow it to absorb the flavors of the sauce. (At this point you could place the mixture in the crock pot on warm along with the shredded chicken).
- Stir in sour cream, chicken, green onions and parmasean and heat through. Top each serving with crisp crumbled bacon and serve immediately. (If putting int the crock pot, stir in sour cream about 30 minutes before serving--remember to check periodically to see if the pasta is sucking up too much moisture. You may want to add extra cream, milk and sour cream and seasonings. Stir in parmesean and green onions right before serving and top with bacon.).
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
CREAMY CAJUN CHICKEN PASTA
Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with corn bread.
Provided by Tammy Schill
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
- In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
- In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 1109.2 calories, Carbohydrate 53.7 g, Cholesterol 347.9 mg, Fat 82.2 g, Fiber 4.4 g, Protein 42.7 g, SaturatedFat 50 g, Sodium 1134.2 mg, Sugar 5.6 g
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.
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4.9/5 (10)Calories 657 per servingCategory Main Course
- Butterfly your 2 chicken breasts right through to make 4 even sized breasts (see video for guidance). Combine in a zip lock bag (or bowl with cling film) with 1 tbsp oil, 1 tbsp lime juice and 1 tbsp cajun seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Marinate for as long as you have time for (up to overnight). If you're pushed for time just rest at room temp as you prep the other ingredients.
- Bring chicken to room temp if marinated in the fridge and fry over medium-high heat until nicely charred on each side and white through the centre. Rest on a chopping board until needed, then slice into thin strips just before adding to pasta.
- Meanwhile, pop 10.5oz/300g pasta in salted boiling water and cook until al dente. Save a cup of starchy pasta water before draining.
- Fry 3.5oz/100g mushrooms until soft in leftover oil from the chicken (or more as needed). Add 2 peppers and 1 onion and continue frying until golden. Add 1 heaped tsp garlic and fry for a couple mins longer. Add 1 tbsp Cajun Seasoning, fry for a minute, then melt in 2 tbsp butter.
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