Creamy Cajun Pasta Recipes

CREAMY CAJUN PASTA RECIPE

Steps:

• 01 - Start boiling some salted water in a large pot, and cook the Pasta. 02 - In a separate small pot, boil the Chicken for 3 minutes. 03 - While the water boils and the Pasta cooks, heat Oil in a large pan. Saute Garlic and Red Pepper Flakes until Garlic is browned and fragrant. Do not burned. 04 - Add the Heavy Cream. 05 - Slowly, whisk in the Flour and add the Chicken and stir over low heat for 10-15 minutes, or until the mixture is slightly thickened. 06 - This should be the best time to start cooking the Pasta in the large pot.07 - Back to the pan, stir in Parmesan Cheese until melted and smooth. 08 - Add Salt and Pepper to taste. 09 - Add the Cajun Seasoning and the Sun Dried Tomatoes. 10 - Drain the Pasta al dente, saving just half cup of Water from the pot where the Pasta was cooking, and combine everything with the Sauce. Stir well.

CREAMY CAJUN CHICKEN PASTA

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.

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.

CREAMY CAJUN PASTA RECIPE BY TASTY

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
• Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
• Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
• Mix in the cream cheese to create a thick, creamy sauce.
• Serve garnished with scallions, if desired.
• Enjoy!

CREAMY CAJUN CHICKEN PASTA

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.

PASTA WITH CAJUN CREAM SAUCE

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.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

CREAMY CAJUN PASTA

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Add bell peppers and onion; cook about 4 minutes, stirring occasionally, until crisp-tender. Remove from skillet.
• In same skillet, place uncooked pasta and seasoning mix (from Ultimate Hamburger Helper box), hot water, milk, thyme and pepper sauce. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in chicken, sausage and vegetables. Return to boiling; reduce heat. Cover; simmer about 8 minutes longer or until pasta and vegetables are tender. Remove from heat; stir in tomato herb sauce (from Ultimate Hamburger Helper box). Serve with additional pepper sauce, if desired.