Cajun Chicken Pasta Food

EASY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Halve the chicken breasts horizontally (resulting in two thin fillets) then season generously on both sides with the Cajun seasoning.
• Heat a large frying pan over medium-high heat. Add a splash of oil then add the chicken. Cook for a few minutes per side until golden brown and cooked through. Remove and set aside.
• By this time, the water should be boiling. Add the pasta and cook until al dente. Reserve 1 cup of cooking water before draining.
• In the same pan the chicken was cooked in, add the butter, onion and garlic. Cook for a few minutes until soft and translucent.
• Add the Cajun seasoning and stir into the onions. Pour in the cream and lemon juice then bring to a gentle simmer. Cook for a few minutes until the sauce thickens enough to coat the back of a spoon. Reduce the heat and add the Parmesan. Stir until the sauce is smooth then season to taste.
• Toss the drained pasta with the creamy sauce. Add a few tablespoons of pasta water. Stir to coat the pasta in the sauce, and add more water if you want it to be saucier. Feel free to add more grated Parmesan too. Slice the chicken thinly then add to the pasta.
• Serve topped with chopped parsley and extra Parmesan.

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.

ONE-POT CAJUN CHICKEN PASTA

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

CAJUN CHICKEN PASTA

Steps:

• Cook pasta: Cook the pasta according to package instructions until it's al dente (cooked until it's still firm when bitten). Drain and set aside.
• Cook Chicken: Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken to the skillet, then sprinkle with the cajun seasoning and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.
• Add sausage: Stir in the sausage and cook for a couple more minutes until the sausage starts to brown.
• Add garlic and parsley: Add the garlic, parsley to the skillet and stir. Cook for 30 seconds until the garlic becomes aromatic.
• Add half and half: Add the half and half and cook until it comes to a boil. Stir in the parmesan cheese.
• Stir in pasta: Add the penne and stir everything together.
• Garnish and serve: Garnish with more parmesan cheese and parsley if preferred and serve while warm.

CREAMY CAJUN CHICKEN PASTA | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Cook pasta as per instructions on the pack with a little salt.
• Cook the chicken and onions in a few sprays of low calorie cooking spray over a medium heat for 3-5 minutes until the chicken starts to brown and the onions start to soften.
• Mix the cajun seasoning, paprika and Season All together, then add half of it to the pan.
• Stir and cook for a minute or so.
• Add the mushrooms, peppers and carrot. Cook for another minute.
• Add the cherry tomatoes and the chicken stock. Then add the remaining seasoning. Stir well.
• Cook for about 5 minutes, then add the rest of the vegetables. Stir and cook for another 5 minutes.
• In a large bowl (the bowl needs to be big enough to hold the pasta) mix the quark, spreadable cheese and eggs together until it is smooth, then add the chicken and veg mix. Stir well.
• Add the cooked pasta, then serve with some freshly ground black pepper and some grated 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.

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:

• In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

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!

HEALTHY CAJUN CHICKEN PASTA (GLUTEN-FREE OPTION)

Steps:

• Remove the seeds from the bell peppers and cut the bell peppers into 1/3" strips.
• Cut the mushrooms into 1/4" slices. Set the vegetables aside and cut the chicken into bite-sized pieces. Rub the Cajun seasoning on it.
• Heat 1 tablespoon olive oil in large skillet over medium heat. Add bell pepper strips and saute, stirring frequently, for 5 minutes.
• Add the sliced mushrooms and saute for another 4-5 minutes or until the vegetables are tender enough for your liking. Season with garlic powder, salt and pepper and then remove the vegetables to a medium bowl. Cover with foil or a plate.
• Turn the heat up to medium-high and add the remaining 1 tablespoon olive oil to the pan. Depending on the size of your skillet, you may need to cook the chicken in two batches. Cook the chicken pieces for about 6-9 minutes, flipping halfway through. Remove the chicken to the bowl with the vegetables and cover.
• Prepare the pasta according to the package directions. When it's finished, drain it but do not rinse. Return to the pot.
• Meanwhile, in a medium skillet over medium heat, heat the olive oil.
• Add the minced garlic and cook until soft - about 1-2 minutes.
• Stir in the flour and cook, stirring constantly, for 1 minute.
• Whisk in the milk, Cajun seasoning, lemon pepper, salt and pepper and cook, whisking constantly, until the sauce has thickened slightly - about 3 minutes.
• Add the cream cheese, Pecorino Romano and whisk until completely melted.
• Add the sauce to the prepared pasta and mix until combined. Stir in the vegetables and chicken. Sprinkle with additional cheese and parsley, if desired.
• Serve immediately and refrigerate any leftovers for up to 4 days.

CAJUN CHICKEN PASTA

Steps:

• Place cubed chicken breast into a large bowl and add paprika, smoked paprika, cayenne pepper, oregano and a pinch of sea salt. Mix well to fully coat the chicken with the spices.
• Heat 1/2 tbsp oil in a large pan, when hot add the chicken to the pan then stir fry until golden brown. Then transfer the chicken to a bowl and set to one side.
• In the same pan add a bit more oil then stir fry spring onion and yellow bell pepper for a couple of minutes or until slightly soft.
• Next add the stir fried chicken back to the pan and mix in, whilst continuing to cook.
• Add the tinned tomatoes and mix in.
• Add cooked pasta and mix well to fully coat in the sauce. Bring to a simmer and cook for 2-3 minutes.
• Next remove the pan from the heat and allow to cool slightly before stirring in the yogurt.
• To finish, top with parsley and serve.

CAJUN CHICKEN PASTA

Steps:

• Chop the chicken into 1 inch cubes and toss with 2 tablespoons of the cajun spice. In a heavy bottom skillet or sauce pan, heat the olive oil. Cook the chicken until the edges are golden and the chicken is cooked through. Remove to a plate while you make everything else.
• Add the garlic and onion and sauté gently until the garlic is fragrant and the onion is translucent. If needed add a splash of water to help scrape up and brown bits of chicken. Pour in the chopped tomatoes, another tablespoon of the cajun spice. Bring to a simmer for 5 minutes.
• Pour in the cream and stir well. Add in half the lemon juice and taste. Pour in the remaining lemon juice if it needs a little more brightness.
• Add the chicken back to the pan cook until the chicken is cooked through. Toss in the pasta. Toss or stir to coat the noodles. Mix in the coriander and serve.

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.

CAJUN CHICKEN PASTA

Steps:

• Using half the cajun seasoning, season the chicken fillets on both sides, reserving the remaining seasoning for the sauce. If the seasoning you use is very spicy, you might only need to use half the amount.
• Heat olive oil in a large skillet over medium high heat. Add the chicken fillets and cook until done, about 6 minutes per side, depending on thickness.
• Meanwhile, cook the pasta according to the package instructions.
• When the chicken is done, remove it from the pan and set aside. Lower the heat to medium. Add the butter to the pan. Once melted, whisk the browned bits from the bottom of the pan. Then add the mushrooms, bell pepper and onion. Saute for 5 minutes.
• Pour in the heavy cream, chicken stock, and remaining Cajun seasoning. Stir and let simmer for 5 more minutes.
• Add the pasta to the sauce. Stir to coat the pasta. Simmer for a few more minutes until slightly thickened.
• Slice or cube the chicken fillets. Incorporate the chicken before serving, or lay it over the top of each serving, as you prefer.

CAJUN CHICKEN PASTA

Steps:

• Combine 3 tbsp of Cajun seasoning and 1 tbsp of olive oil. Mix into a marinade and work into chicken. Allow the chicken to marinate for half an hour, or up to overnight, in the fridge.
• Drizzle a bit more oil into a large skillet over medium-high heat, just enough to coat the bottom of the pan. When the oil is shimmering add the chicken breasts and cook on each side for 5-7 minutes. Remove when cooked through.
• Start on your pasta - cook it in boiling, salted water according to package directions. When the pasta is a 2-3 minutes away from being al dente, add the broccoli to the pasta water. Drain everything together, when ready.
• Add your bell peppers along with a pinch of salt to the skillet. Sauté over medium-high until the peppers begin to soften and the skin chars or blisters. Remove the peppers and add them to the pot with the drained pasta and broccoli, along with the salted butter. Stir together gently, cover with a lid and set aside.
• Pour the heavy cream into the skillet and whisk in the remaining seasonings. Bring to a simmer, then reduce the heat to medium. Stir in the grated cheese. Allow the sauce to simmer for 7 minutes, or until thickened and slightly reduced.
• Slice your chicken into strips, then add it to the sauce, along with any accumulated juices. Let the sauce cook for another 2-3 minutes, then taste and adjust seasonings as needed.
• Pick one of the pots you've been using and combine the chicken and sauce with the pasta and vegetables. Fold everything together until well combined.
• Allow to cook uncovered for another 5 minutes, or until sauce has thickened. Dassit. Enjoy.

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:

• 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.

CHILI'S CAJUN CHICKEN PASTA RECIPE

Steps:

• Rub the Cajun spice all over the chicken skin. Make sure the chicken skin is dry before seasoning it's skin and thoroughly coat it with Cajun spice. Cook penne pasta according to the package directions. Drain it and set it aside to cool for a few minutes.
• Add a tablespoon of butter to a large saute pan over medium heat. Add chicken to the pan when it's hot and cook for about 5 to 6 minutes on each side. Remove from the pan when it's brown and crispy.
• Melt the remaining two tablespoons of butter to the same saute pan and add salt, pepper, and garlic powder. Stir in one-third cup of parmesan and heavy cream. Let the mixture bubble and toss in the pasta. Stir the cream to combine with cheese and spices and transfer it into a bowl.
• Now, add pasta to a serving plate along with diced tomatoes. Place sliced chicken on top and finish with grated parmesan cheese.

CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil for your fettuccine.
• While you are waiting for your water to boil, pre-heat a large saute pan over medium heat with your olive oil.
• Cut your chicken into 1 inch strips.
• Add half of your cajun seasoning to your diced chicken making sure to coat both sides. Now add your chicken to the saute pan and cook until browned on all sides, about 5-8 minutes
• While the chicken is cooking slice up all of your vegetables and mince your garlic and put aside.
• When your chicken is done cooking, remove it from the pan and put in on a plate and cover with aluminum foil.
• Keep your saute pan on the stove and add your peppers, onions and garlic and a pinch of salt and saute until they begin to soften, about 5 minutes.
• Now add the other half of your cajun spice to the vegetables and cook for 1 minute.
• When the vegetables are done cooking, add your chicken back into the pan with the vegetables and turn heat down to medium low.
• Add your tomato wedges to the pan and mix it all together.
• Now add your cream and mix it all together.
• Cover and simmer for a few minutes to let the flavors come together .
• At this point, your pasta water should be boiling. Add your fettuccine to the pot of boiling water and cook according to the manufacturers instructions for al dente.
• When ready, strain pasta and add it to your saute pan with the chicken and vegetables and toss well to coat all of the pasta.
• Turn your heat off now and continue to toss your pasta in the cream mixture for a couple minutes so it picks up the flavors of the sauce.
• Now taste your sauce for seasoning. Here you can add a little more salt, cayenne pepper or paprika to suit your taste.
• To assemble: Add some pasta, chicken and vegetables to a bowl and spoon over some of the cream sauce on top.
• Enjoy!

CAJUN CHICKEN PASTA

Steps:

• In a large skillet or Dutch oven pot (you will need a lid to cover the pot later), heat the olive oil and butter over medium-high heat.
• Once the butter is melted, add the chicken to the pan. Sprinkle salt and pepper over the chicken, then add the onion and bell peppers to the pan. Cook, stirring often, until the chicken is lightly browned and the veggies start to soften, about 6 minutes.
• Add the garlic and Cajun seasoning and cook, stirring, for 1 minute.
• Pour in the chicken broth and water. Stir, and scrape up any bits that are stuck to the bottom of the pan.
• Stir in the pasta and bring to a simmer. Reduce the heat to a medium simmer and cover. Cook, stirring occasionally, until the pasta is cooked to al dente, about 15-18 minutes. Almost all of the liquid should be absorbed by the pasta.
• Once the pasta is cooked, uncover the pan and turn the heat down to low. Stir in the Parmesan cheese, cream cheese and chopped spinach. Stir until the cream cheese melts and then remove from the heat. Serve.

CAJUN CHICKEN PASTA RECIPE

Steps:

• Prepare pasta according to package directions.
• Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 C. butter in a large non-stick skillet over medium-high heat.
• Add chicken, and sauté 5-6 minutes or until done. Remove chicken.
• Add bell peppers, mushrooms, and green onions to skillet, and sauté 9-10 minutes or until vegetables are tender and liquid evaporates.
• Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3-4 minutes or until thoroughly heated. Add linguine; toss to coat.

CAJUN CHICKEN PASTA

Steps:

• Season the cubed chicken with the Cajun seasoning on all sides.
• Heat the oil and butter in a large skillet. Add the chicken and sear on both sides, 4-5 minutes. Remove the chicken from the pan to a bowl and keep warm. (The chicken does not need to be cooked through; it will continue cooking later.)
• Add the onion and peppers to the pan and sauté for 4-5 minuets until softened. Add the garlic and sauté for another 30 seconds, until fragrant.
• Return the chicken to the pan and add the pasta, diced tomatoes and chicken broth.
• Bring to a boil, then reduce heat and let simmer for 10 minutes, until the pasta is tender and the chicken is cooked through.
• Stir in the cream cheese until melted and incorporated with the sauce.
• Serve the chicken with fresh chopped parsley, if desired, and enjoy.

COPYCAT CHILI'S CAJUN CHICKEN PASTA

Steps:

• Place the chicken breasts on a cutting board, pat them dry and rub them with the Cajun seasoning on both sides. Melt two tablespoons of butter in a large skillet and brown the chicken for 3 minutes on each side. Transfer to a plate and keep warm.
• Cook the pasta according to package instructions, drain and set aside. In the same skillet, you cooked the chicken, melted the other two tablespoons of butter, and saute the minced garlic and onion for about a minute.
• Pour in the half and half, season with salt and pepper, and simmer (not boil) for about 3-4 minutes. Add the Parmesan cheese and remove from heat.
• Add the cooked and drained pasta to the skillet and toss to coat. Cook for about a minute or until pasta is hot again. Serve in individual bowls and top with the sliced chicken, chopped fresh tomato, and chopped parsley.