New Orleans Creamy Cajun Pasta Recipes

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 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.

CHEDDARS NEW ORLEANS PASTA

Steps:

• Marinate chicken for about 1 hour in the Italian dressing. Discard the marinade after the marinate has completed.
• Cook pasta according to package directions.
• In a large pot, heat butter. When the butter melts add the flour. Stir and cook for about 1 minute or until the roux begins to smell nutty.
• Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine, and once the sauce thickens simmer until the sauce is needed.
• Add 1 tablespoon of oil into a large skillet over medium heat. Cook chicken for 5 to 7 minutes, or until done. Remove chicken from the skillet.
• Add sliced sausage to the skillet and sear. Remove sausage and wipe out the skillet.
• Sprinkle Tony Chachere seasoning on the shrimp.
• Add another tablespoon of oil to the skillet and cook shrimp just until pink. Remove shrimp from the skillet.
• Add oil to the skillet if necessary and sauté onion and green bell pepper until the vegetables are tender.
• To assemble, combine pasta, meats, cooked vegetables with the sauce. Serve immediately.

LOUISIANA CHICKEN PASTA

Steps:

• First, you will need to prepare the seasoning for the chicken breasts. Grab two bowls, placing the egg, salt, pepper, garlic powder and Italian seasoning in one, and breadcrumbs, parmesan and flour in the other.
• Next, dredge each chicken breast in both the egg bowl and the breadcrumbs bowl and press, ensuring that the mixtures are coating the chicken. Coat both sides and press again.
• Coat all chicken breasts and place on a plate.
• Heat the butter and olive oil in a skillet over medium high heat, and place in your coated chicken and cook for 3-5 minutes on one side. If you move the chicken the coating will drop off, so leave on one side, and press down whilst it cooks.
• Using tongs, you can lightly turn the chicken once the first side has crisped to a golden brown, and then cook the other side for about 4 minutes.
• Once cooked, remove from the skillet.
• Melt another tablespoon of oil and butter in the skillet, and throw in the mushrooms to cook for about 2-3 minutes.
• Throw in your green onions and bell peppers and cook on medium high until soft. Toss in your garlic cloves and stir.
• Whilst cooking, you will want to bring a large pot of water to the boil ready to cook the pasta. Once the water is boiling, add in your pasta and turn down to simmer, following instructions on the package. Drain pasta once done.
• To make your sauce, mix together heavy cream, cajun seasoning, and the chicken stock with a little salt. Once done, add to the skillet with the peppers.
• Now, you can add your pasta to the skillet and stir until the sauce completely coats the bow ties, and add a little more parmesan cheese to melt in with the pasta.
• Once ready, you can slice up the chicken into strips and serve on top of each dish of pasta, topping with a little freshly grated parmesan cheese, and enjoy!

CHEDDAR'S NEW ORLEANS PASTA

Steps:

• Directions:
• Cook penne according to package directions, drain and keep hot.
• Prepare the Alfredo Sauce below.
• Heat olive in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft.
• Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through.
• Add shrimp to pan and cook for 2 more minutes.
• Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp.
• Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley.
• Alfredo Sauce directions
• Place butter, cream and garlic in a 4-qt. saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent.
• Add cheese and whisk well until smooth.
• Add salt and pepper.
• Use sauce in above recipe. Can be made ahead and refrigerate