Chicken Fettuccine Cajun Style Food

CAJUN CHICKEN FETTUCCINE

Steps:

• Preheat oven to 375°. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover; bake until golden brown, 10-15 minutes longer.

CAJUN CHICKEN FETTUCCINE

Steps:

• In 2-quart saucepan, heat 3 cups water to boiling. Stir in pasta (from Chicken Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.
• Meanwhile, in 10-inch nonstick skillet, melt margarine over medium-high heat. Add mushrooms, onion and bell pepper; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from skillet.
• In same skillet, mix milk, sauce mix (from Chicken Helper box), Italian seasoning, paprika and ground red pepper. Heat to boiling, stirring occasionally.
• Reduce heat. Cook uncovered 6 minutes, stirring occasionally. Stir in tomato pasta sauce, vegetables and chicken. Cook uncovered about 3 minutes longer or until thoroughly heated. Serve over pasta.

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.

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.

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!

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)

Steps:

• Stir everything together in a bowl until smooth.
• Refrigerate until you're ready to serve with fries.

CREAMY CAJUN CHICKEN AND SAUSAGE FETTUCCINE

Steps:

• Cook sausage in 12-inch nonstick skillet over medium-high heat 4 minutes or until cooked. Remove sausage to paper-towel-lined plate.
• Season chicken, if desired, with salt and pepper. Cook chicken in same skillet, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
• Stir red peppers and onion into same skillet* and cook, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook, 30 seconds. Stir in broth and Hellmann's® or Best Foods® Real Mayonnaise. Bring just to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in fettuccine, chicken and sausage and cook, stirring occasionally, 1 minute or until heated through. Season, if desired, with salt, pepper and crushed red pepper flakes.

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
• Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Boil 6 cups of water in a large pot over high heat and cook the pasta according to the package directions. Drain the pasta, rinse with cold water (so it doesn't clump, can also toss a little olive oil on it to prevent clumping) and set aside.
• While the pasta is cooking, add the butter, olive oil and onion to a large pot over medium-high heat and cook for 3-4 minutes, or until the onion becomes translucent.
• Add the red bell pepper, garlic, Cajun seasoning, basil, paprika, ground black pepper, salt and cayenne pepper. Stir to combine and cook for 3 more minutes or until the bell pepper starts to become soft.
• Add the chicken and stir and cook for another 6-8 minutes or until the chicken is cooked through.
• Add the parmesan, heavy cream, cream cheese and chicken broth and stir and cook for 8-10 minutes or until the sauce starts to thicken and the cream cheese has fully melted.
• Add the cooked and drained pasta and stir to coat pasta with sauce. Cook for 2-3 minutes, then serve with freshly chopped parsley on top, if desired.

CAJUN CHICKEN AND PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, mix 2 Tbsp. flour, red pepper and black pepper in bowl. Add chicken; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 6 to 8 min. or until done. Remove from skillet.
• Heat remaining oil in same skillet. Add green peppers, onions, jalapeno peppers and garlic; cook 3 min. or until vegetables are tender, stirring occasionally. Remove from skillet.
• Stir remaining flour into drippings in skillet. Add broth, milk and Worcestershire sauce. Cook 2 min. or bubbly, stirring constantly. Stir in cheese until melted. Gradually stir 1 cup hot broth mixture into sour cream in small bowl; pour back into skillet. Stir in chicken and vegetables. Cook until heated through. (DO NOT BOIL.)
• Drain pasta; place on platter. Top with chicken mixture.

V8 CAJUN CHICKEN FETTUCCINE

Steps:

• Stir the flourm vegetable juice, and Cajun seasoning in a medium boewl. Set aside.
• Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium and add the remaining oil. Add the pepper and onion and cook until they are tender-crisp.
• Add the flour mixtue to the skillet. Cook and stir over medium-high heat until the mixture boils and thickens. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with fettuccine.

CHICKEN FETTUCCINE, CAJUN STYLE

Steps:

• To Prepare Sauce:.
• Heat butter in saucepan over medium heat.
• Add onion and whole garlic cloves and saute for 5 minutes.
• Remove whole garlic and stir in minced garlic, thyme, cayenne pepper, white pepper,.
• black pepper, and basil.
• Continue cooking until onions are dark brown but not burned, about 20 minutes.
• Stir in chicken stock, Worcestershire, and Tabasco sauces. Simmer for 20 minutes.
• Add tomato sauce and bring mixture to low boil.
• Stir in sugar and green onions. Simmer for 1 hour.
• Sauce can be made ahead of time and refrigerated until ready to use.
• To prepare Chicken Seasoning Mix:.
• Thoroughly combine the kosher salt, white pepper, garlic powder, cayenne pepper, black pepper, cumin, and basil.
• To Finish:.
• Toss seasoning mix with chicken cubes until cubes are evenly coated. In medium saucepan, melt 1/2 C butter. Saute chicken over medium heat until done, about 10 minutes.
• Heat sauce and prepare fettuccine according to package directions.
• Drain cooked pasta. Stir chicken into sauce and continue heating until hot.
• Toss with cooked fettuccine. Serve immediately. Sprinkle each serving 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.