RAGIN' CAJUN PASTA
This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!
Provided by Staci
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a rolling boil.
- Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
- Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
- Cook and stir until the sausage is browned and vegetables are tender.
- Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
- Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
Nutrition Facts : Calories 564.6 calories, Carbohydrate 50.3 g, Cholesterol 162.8 mg, Fat 23.7 g, Fiber 3.7 g, Protein 36 g, SaturatedFat 11.9 g, Sodium 798.7 mg, Sugar 6.5 g
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 SEAFOOD PASTA
This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!
Provided by Star Pooley
Categories Seafood Shellfish Scallops
Yield 6
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
- Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
- Drain pasta. Serve sauce over noodles.
Nutrition Facts : Calories 695 calories, Carbohydrate 62.2 g, Cholesterol 192.8 mg, Fat 36.7 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 21.6 g, Sodium 1054.1 mg, Sugar 3.3 g
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
ONE-POT CAJUN CHICKEN PASTA
You can have this creamy and comforting pasta with chicken on the table in just 30 minutes and best of all, it all cooks in one pot -- you won't even need to boil water first! It's packed with tender chicken thighs, bell peppers, and onions, and finished off with a creamy tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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
This is the best Cajun Chicken Pasta recipe! It's creamy, cheesy, loaded with flavor, and on the table in 30 minutes! An easy weeknight dinner your whole family will love.
Provided by Joanna Cismaru
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 770 kcal, Carbohydrate 51 g, Protein 48 g, Fat 40 g, SaturatedFat 17 g, Cholesterol 157 mg, Sodium 869 mg, Fiber 3 g, Sugar 2 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 | 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.
Nutrition Facts : Calories 474 kcal, Carbohydrate 60 g, Protein 35 g, Fat 8.1 g, SaturatedFat 2.6 g, Sodium 531 mg, Fiber 10 g, Sugar 16 g, ServingSize 1 serving
CAJUN SEAFOOD PASTA
293 five star reviews caught my interest in this pasta dish when I was searching the net. Shrimp and scallops in a cream sauce with parmesan and swiss served over your favourite pasta.
Provided by Chef Dee
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Meanwhile, pour cream into large skillet. Cook over med. heat, stirring constantly, until just boiling.
- Reduce heat, add herbs,seasoning,and veg's.
- Simmer 8 minutes, or until thickened.
- Stir in seafood, cooking until shrimp is no longer transparent.
- Stir in cheeses, blending well.
- Drain pasta,top with seafood sauce.
- Opt. You can make this hotter to suit your tastes by doubling the pepper and red pepper flakes.
Nutrition Facts : Calories 1011.5, Fat 54.8, SaturatedFat 32.6, Cholesterol 272.2, Sodium 1314.3, Carbohydrate 99.7, Fiber 13.6, Sugar 1.1, Protein 34
CAJUN CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
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!
CAJUN CHICKEN PASTA
Chili's copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 12
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 PASTA
Found this in one of the many magazines I get. The recipe comes from Casey Van Gheem from Kansas City, MO.
Provided by Kerena
Categories Cajun
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet. Add the chicken and sausage; cook for about 5 minutes turning once.
- Add the asparagus, onion, bell pepper, zucchini, diced tomatoes, garlic, oregano, paprika and black pepper. Stir well.
- Bring to a boil. Reduce heat to medium and simmer for about 30 minutes or until all the vegetables are tender. Stirring occasionally.
- Toss with cooked linguine. Serve with cheese if desired.
Nutrition Facts : Calories 420.2, Fat 17.9, SaturatedFat 5.2, Cholesterol 61.5, Sodium 872.5, Carbohydrate 39.2, Fiber 3, Sugar 2.8, Protein 26
EASY CAJUN CHICKEN PASTA
This easy Cajun chicken pasta is a weeknight dinner dream. Juicy cajun-spiced chicken on top of creamy pasta is a meal the whole family will love.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 446 kcal, Carbohydrate 53 g, Protein 30 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 133 mg, Sodium 215 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CREAMY CAJUN PASTA
An easy, one-pot recipe for Cajun pasta that comes together in less than 30 minutes with andouille sausage, peppers, onions, pasta, and a creamy, spicy sauce.
Provided by Kristen Chidsey
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large stock pan, heat the oil over medium-high heat. Add in sausage, peppers, and onions and saute until the onions begin to soften for about 3-5 minutes.
- Add in the garlic and saute for 1 minute longer.
- Add in stock, diced tomatoes, and Cajun seasoning and bring to a boil.
- Add in pasta, reduce heat to simmer, and cover with a lid. Cook for 10 minutes.
- Remove lid and add in cream cheese and stir into pasta. Cook until cream cheese has melted and pasta has finished cooking for about 5 minutes.
- Serve.
Nutrition Facts : Calories 367 kcal, Carbohydrate 39 g, Protein 19 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 89 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CAJUN CHICKEN & PASTA
This kicked-up pasta dish is a family favorite and my most requested recipe. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste-you can't go wrong! -Dolly Kragel, Smithland, Iowa
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
CREAMY CAJUN SHRIMP PASTA
Cajun Shrimp Pasta recipe that makes for the BEST pasta dinner that is ready in under 30 minutes! Buttery cajun shrimp in a creamy cajun sauce mixed with pasta. An easy pasta dish packed with so much flavor!
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 10
Steps:
- Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
- Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
- In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
- Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
- Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.
Nutrition Facts : Calories 523 kcal, Carbohydrate 33 g, Protein 25 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 289 mg, Sodium 745 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CAJUN PASTA RECIPE
Cajun pasta is a delicious dinner. Penne pasta, peppers, onions, smoked beef sausage are coated in a creamy cajun sauce with plenty of seasonings.
Provided by Susie Weinrich
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Cook pasta. Cook your penne pasta to al dente, per box instructions. Drain and set aside.
- Saute the peppers & onions in oil. In a large skillet (with high sides), over medium heat, add 1 tbsp olive oil and saute the onions, peppers, and garlic for 4-5 minutes.
- Add all additional ingredients, except cream. Stir in the 1/2 lb. pasta, 12 oz. smoked beef sausage, 14.5 oz. drained diced tomatoes, 1 heaping tsp cajun seasoning, 1 heaping tsp smoked paprika, 1/2 tsp onion pwd, garlic pwd, dried oregano, pinch of red pepper flakes. Stir for 1 minute to coat the pasta and warm the spices.
- Stir the the heavy cream and simmer until thickened. Stir in 1 1/4 cups heavy whipping cream and simmer over medium heat until the cream has thickened and coated the pasta, about 5-10 minutes.
- Taste for seasonings & serve!
Nutrition Facts : ServingSize 1.5 cups
CAJUN SEAFOOD PASTA RECIPE BY TASTY
Music artist, Roy Woods, shares how to make this flavorful Cajun seafood pasta.
Provided by Tasty
Categories Dinner
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil.
- Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
- Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
- While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
- Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
- Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
- Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
- In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
- Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 5 grams, Protein 62 grams, Sugar 8 grams
CAJUN CHICKEN PASTA
This easy creamy one pan Cajun chicken pasta is the perfect weeknight dinner. 30 minutes, simple ingredients and the best perfectly rich thick gently spicy sauce.
Provided by Deborah Rainford
Categories pasta
Number Of Ingredients 10
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.
Nutrition Facts : Calories 383 kcal, Sugar 4 g, Sodium 248 mg, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 27 g, Fiber 4 g, Protein 22 g, Cholesterol 90 mg, UnsaturatedFat 11 g, ServingSize 1 serving
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.
CREAMY VEGETARIAN CAJUN PASTA
I took a number of cajun pasta recipes and created my own version. Though we do eat meat, I love having meatless options so we always eat this vegetarian. :) Enjoy!
Provided by Chesska
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions.
- Heat oil over med-high heat and stir fry the red pepper, red onion and garlic to your liking.
- In a small sauce pan whisk together broth, milk and flour. Place over med-high heat stirring often until it begins to thicken.
- Once thickened, remove from heat and add Cajun seasoning, Parmesan and salt and mix well.
- Pour sauce over cooked linguine and mix well.
- Serve stir fried veggies over top of pasta.
CREAMY CAJUN SAUSAGE PASTA
Steps:
- Bring a large pot of water to a boil. Add about 1 tablespoon of salt and pasta. Cook according to package directions. Reserve 1/2 cup of pasta liquid and then drain pasta.
- If sausage is in casings, remove them. Cook the sausage in a large skillet, crumbling it as it cooks.
- Remove sausage from skillet and set aside. Add a drizzle of olive oil to the skillet and cook the onion and bell pepper until soft.Add garlic and cook 30 seconds.
- Add diced tomatoes, heavy cream, cajun seasoning, cayenne pepper, and black pepper. Simmer for a few minutes.
- Add sausage and pasta to skillet and stir into sauce. Add reserved pasta liquid if the pasta is too dry.
- Stir in Parmesan cheese and parsley and serve.
Nutrition Facts : Calories 792 kcal, ServingSize 1 serving
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 SHRIMP PASTA
Steps:
- Place a large pot of salted water over medium heat. Bring to the boil then season generously with salt.
- Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of water then drain and set aside.
- Place the peeled and deveined shrimp in a large bowl then add the olive oil, crushed garlic, half of the seasonings and a generous pinch of salt.
- Stir to coat the shrimp in the spices.
- Heat a large skillet or pan over medium-high heat. Sear the shrimp for a minute per side until they are golden brown and just cooked.
- Remove and set aside.
- In the same pan, melt the butter and add the garlic. Cook for 30 seconds then add the remaining spices.
- Cook for another 30 seconds then pour in the white wine. Allow the pan to deglaze and the wine to reduce by half.
- Pour in the cream and season with salt and pepper. Allow the cream to simmer for 5 minutes or until the sauce coats the back of a spoon.
- Taste and adjust seasoning if necessary.
- Add the shrimp back to the pan with a squeeze of fresh lemon. Allow the shrimp to heat through.
- Toss the creamy sauce and shrimp with cooked pasta of your choice and a splash of the reserved pasta water and serve scattered with fresh parsley and oregano (optional).
Nutrition Facts : Calories 612 kcal, Carbohydrate 61 g, Protein 9 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 82 mg, Sodium 144 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
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