Chicken Fettuccine Cajun Style Food

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CAJUN CHICKEN FETTUCCINE



Cajun Chicken Fettuccine image

For this quick-mix casserole, I combine two pasta sauces and add Cajun seasoning for kick. You could even try adding mushrooms or frozen peas. -Rebecca Reece, Henderson, Nevada

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

8 ounces uncooked fettuccine
1 large sweet onion, halved and sliced
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons olive oil
2 cups cubed cooked chicken
4 teaspoons Cajun seasoning
1 teaspoon minced garlic
1 jar (15 ounces) Alfredo sauce
1/2 cup spaghetti sauce
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 401 calories, Fat 19g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 898mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.

CAJUN CHICKEN FETTUCCINE



Cajun Chicken Fettuccine image

Colorful veggies and traditional Cajun seasonings combine with rotisserie chicken to quickly create this spicy Chicken Helper® dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

3 cups water
1 box Chicken Helper™ fettuccine Alfredo
1 tablespoon margarine or butter
2 cups sliced fresh mushrooms
1 small onion, cut into thin strips
1 medium green or red bell pepper, cut into thin bite-size strips
2 1/2 cups milk
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3/4 cup tomato pasta sauce
3 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

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.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 9 g, TransFat 1/2 g

CAJUN CHICKEN PASTA



Cajun Chicken Pasta image

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

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese

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

CAJUN CHICKEN PASTA



Cajun Chicken Pasta image

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

8 ounce penne ((2 cups) uncooked)
2 tablespoon olive oil
1 pound chicken breast ((2 chicken breasts) boneless and skinless, cut into small pieces)
2 tablespoon cajun seasoning
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
2 links smoked sausage (cut into slices)
3 cloves garlic (minced)
¼ cup parsley (chopped)
2 cups half and half
1 cup parmesan cheese (shredded)

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

CAJUN CHICKEN PASTA



Cajun Chicken Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 17

1 pound fettuccine
About 3 teaspoons Cajun spice mix
3 whole boneless, skinless chicken breasts, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 large red onion, sliced
Salt
4 whole Roma tomatoes, diced
2 cups low-sodium chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper, for sprinkling
Freshly ground black pepper
Chopped fresh parsley, for garnish

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



Cajun Chicken Alfredo image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

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)



26+ Cajun Recipes From the Big Easy (+Cajun Aioli with Garlic) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 34m

Number Of Ingredients 5

Juice from half a lemon
3 minced garlic cloves
1/2 teaspoon each sea salt (black pepper, cayenne pepper, garlic powder, parsley, and Cajun seasoning)
1 Tablespoon olive oil
1/2 cup olive oil mayonnaise

Steps:

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

Nutrition Facts : Calories 110 kcal, ServingSize 1 serving

CREAMY CAJUN CHICKEN AND SAUSAGE FETTUCCINE



Creamy Cajun Chicken and Sausage Fettuccine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

8 ounces hot Italian or sweet sausage, removed from casings and crumbled
8 ounces boneless, skinless chicken breasts, cut into bite-size pieces
2 small red and/or green bell peppers, sliced
1 small onion, chopped
1 clove garlic
3/4 cup reduced sodium chicken broth
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
8 ounces fettuccine, cooked and drained

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



Cajun Fettuccine Alfredo with Andouille image

Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces fettuccine
1 tablespoon vegetable oil
6 ounces andouille sausage, sliced into rounds
4 scallions, chopped
1 celery rib, chopped
1 green bell pepper, chopped
1 teaspoon Cajun seasoning
1 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
2 tablespoons flat-leaf parsley

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



Creamy Cajun Chicken Pasta image

This Cajun Chicken Pasta is ridiculously creamy, packed with warm spicy flavor, and, to top it all off, it's cheesy too! This easy pasta dinner, filled with juicy bites of chicken, is one of our favorite restaurant style dishes to make at home.

Provided by Jessica - The Novice Chef

Categories     Pasta & Pizza

Time 30m

Number Of Ingredients 17

12 ounces penne pasta
2 tablespoons butter
1 tablespoon olive oil
1 cup diced white onion
1 red bell pepper, seeded and diced
4 large cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon dried basil
1 teaspoon paprika powder
1 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper**, more or less depending on taste
1 ½ pounds chicken breast tenders, cut into bite size pieces
1 cup parmesan cheese, freshly shredded
1 cup heavy cream
4 ounces cream cheese, at room temperature
¼ cup chicken broth

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.

Nutrition Facts : Calories 786 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 141 milligrams cholesterol, Fat 51 grams fat, Fiber 3 grams fiber, Protein 33 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 2063 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

CAJUN CHICKEN AND PASTA



Cajun Chicken and Pasta image

Serve this tasty Cajun Chicken and Pasta for a lunch entrée. This is a great, zesty pasta to put on your family table that kids and adults will love!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/2 lb. fettuccine, uncooked
5 Tbsp. flour, divided
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. ground black pepper
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. oil, divided
1-1/2 cups chopped green bell peppers
3/4 cup chopped onions
1 Tbsp. chopped jalapeño peppers
3 cloves garlic, minced
1-1/4 cups fat-free reduced-sodium chicken broth
2/3 cup milk
1-1/2 tsp. LEA & PERRINS Worcestershire Sauce
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

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.

Nutrition Facts : Calories 590, Fat 22 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

V8 CAJUN CHICKEN FETTUCCINE



V8 Cajun Chicken Fettuccine image

Another fantastic recipe from V8!! So tasty and so easy to make - For one of those nights when you really don't have the time to cook a big meal, this is it -

Provided by Chef mariajane

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour
2 cups v 8 juice (regular or low-sodium)
1 teaspoon cajun seasoning
2 tablespoons vegetable oil
4 chicken breast halves, boneless, skinless (about 1 lb)
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cups hot cooked fettuccine, cooked withut salt (regular or spinach)

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.

Nutrition Facts : Calories 439, Fat 16.9, SaturatedFat 3.5, Cholesterol 92.8, Sodium 55.8, Carbohydrate 47.8, Fiber 3.1, Sugar 2.8, Protein 23.4

CHICKEN FETTUCCINE, CAJUN STYLE



Chicken Fettuccine, Cajun Style image

This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper in both places. It was too spicy for me.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 26

1/3 cup butter
1/2 cup onion, chopped
2 garlic cloves, left whole
2 garlic cloves, minced
1 teaspoon thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/3 teaspoon black pepper
1/4 teaspoon basil
1 1/4 cups chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups tomato sauce
1 tablespoon sugar
1/2 cup green onion, chopped
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/3 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon basil
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1/2 cup butter
1 lb fettuccine pasta, uncooked
parmesan cheese, grated

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.

Nutrition Facts : Calories 875.2, Fat 44.8, SaturatedFat 25.5, Cholesterol 257.2, Sodium 1859.4, Carbohydrate 78.1, Fiber 3, Sugar 10.3, Protein 41.4

CREAMY CAJUN CHICKEN PASTA



Creamy Cajun Chicken Pasta image

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

8 oz linguine pasta
2 boneless skinless chicken breasts
2 tsp olive oil
2 Tbsp unsalted butter
2 Tbsp cajun seasoning (divided)
3 garlic cloves (minced)
2/3 cup diced tomatoes
1 1/2 cup heavy whipping cream
1/2 cup grated parmesan cheese
2 Tbsp parsley (finely chopped, to serve)

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

CHILI'S CAJUN CHICKEN PASTA RECIPE



Chili's Cajun Chicken Pasta Recipe image

Chili's Cajun chicken pasta is a delicious combination of tender chicken and pasta. It's filled with the flavors of Cajun spice. This Cajun flavored pasta is served with grated parmesan cheese on top to add more delight to this mouth-watering side dish.

Provided by Pulkit Sharma

Categories     Side Dish

Time 30m

Number Of Ingredients 11

Penne Pasta
2 Chicken Breasts (thin-cut, boneless, skinless)
1 tablespoon Cajun Seasoning
3 tablespoon Butter (divided)
1 cup Half-and-half
1/2 teaspoon Garlic Powder
Kosher Salt
Freshly ground Black Pepper
5 tablespoons Parmesan (grated)
1 Tomato (diced)
1 teaspoons Flat-leaf Parsley (sliced)

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.

Nutrition Facts : Calories 255 kcal, Carbohydrate 5 g, Protein 17 g, Fat 19 g, Cholesterol 85 mg, Sodium 268 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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  • Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
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Servings 8
  • Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
  • Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and next 4 ingredients (bell pepper through garlic); sauté 7 minutes or until tender. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire and mustard; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
  • Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350° for 20 minutes; uncover and bake an additional 5 minutes.


CAJUN CHICKEN WITH FETTUCCINE ALFREDO - MAGIC SKILLET
Step 4. In a medium saucepan,melt butter over medium heat. Add minced garlic and cook until fragrant. Add heavy cream and bring to a boil. Boil for 30 seconds-1 …
From magicskillet.com
Cuisine Italian
Estimated Reading Time 50 secs
Category Chicken
Total Time 45 mins
  • Preheat olive oil in large nonstick skillet over medium-high heat. Add seasoned chicken breasts and cook until browned and cooked through. Set aside and cover with aluminum foil.
  • In a medium saucepan,melt butter over medium heat. Add minced garlic and cook until fragrant. Add heavy cream and bring to a boil. Boil for 30 seconds-1 minute,then reduce heat to low.


CAJUN CHICKEN PASTA RECIPE | LAURA IN THE KITCHEN ...
Recipes; Cajun Chicken Pasta; Laura's Newest Recipe. The Best Focaccia. 45,857 Plays. Recipe. Preparation 15 minutes. Cook time 20 minutes. Servings Serves 4-6. Episode 806. …
From laurainthekitchen.com
  • Season the chicken thighs with the cajun seasoning and set aside. In a large skillet with high sides, add 2 Tbsp of butter and allow it to melt over medium heat.
  • Add the chicken thighs and cook them for about 4 to 5 minutes or until they develop some color on all sides, remove from the pan to a plate.
  • Add remaining butter to the skillet and add the peppers, onions, garlic and mushrooms. Cook the veggies for about 5 to 6 minutes or until they begin to cook down and develop some color.


CAJUN CHICKEN ALFREDO PASTA - COOKING FOR MY SOUL
This Cajun Chicken Alfredo Pasta is TRUE comfort food! It’s creamy and cozy, with a slight kick from the seasoned Cajun chicken. I love adding diced tomatoes and fresh Italian parsley over the top for a nice contrast between creamy and fresh flavors. It’s seriously the best pasta dinner ever! This Cajun Chicken Alfredo is the perfect recipe for a simple …
From cookingformysoul.com
5/5 (8)
Total Time 35 mins
Category Main Course
Calories 978 per serving


CAJUN CHICKEN FETTUCCINE RECIPE | SPARKRECIPES
Cook pasta. In a large skillet, saute onion and pepper in oil until tender. Add chicken, Cajun seasoning ang garlic; heat through. Transfer to a large bowl. Drain pasta; add to chicken mix. Stir in Alfredo and spaghetti sauce. Transfer to a greased 13x9 baking dish. Sprinkle with cheeses. Cover and bake at 375 for 15 min, uncover and bake for ...
From recipes.sparkpeople.com
5/5 (4)
Calories 352 per serving
Servings 10


CAJUN CHICKEN ALFREDO - SWANSON
A box of penne pasta, some canned chicken, garlic, Cajun seasoning and Parmesan cheese transform into a spicy, cheesy, Cajun chicken p asta dish that cooks in only 20 minutes. The canned chicken is wh at makes it so easy, with no raw chicken to prep and cook. The p asta cooks right in the skillet, making this a one-pot meal for e asy cleanup. This …
From campbells.com
Servings 8
Calories 315 per serving
Total Time 30 mins


CAJUN CHICKEN WITH FETTUCCINE - CHATELAINE
Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Meanwhile, stir seasonings together and toss with chicken. Prepare all remaining ingredients.
From chatelaine.com
3.5/5 (2)
Estimated Reading Time 50 secs
Servings 4
Calories 476 per serving


CAJUN-INSPIRED CHICKEN PASTA | VEGAN CHICKEN RECIPES ...
Drain and return to the pan with 50ml of the cooking water. Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the onion and pepper and cook for 3 mins until softened. Add half the Cajun seasoning, the garlic and tomato passata and cook for 10 mins, stirring occasionally, until thickened.
From realfood.tesco.com
3/5 (1)
Category Main
Cuisine Italian
Total Time 25 mins


CAJUN CHICKEN ALFREDO | RECIPE | FOOD NETWORK RECIPES ...
Creamy Cajun Chicken Pasta. Jerk Chicken Pasta. Cajun Shrimp Pasta. Spicy Shrimp. Baked Penne. Penne Pasta. Pan Relleno. Penne with Blackened Chicken and Sun-Dried Tomato Basil Sauce. There's this recipe that I found for Cajun Chicken Alfredo (from Guy Fieri) that I absolutely love and make a lot in my house.
From pinterest.com
4.8/5 (465)
Estimated Reading Time 4 mins
Servings 4


CAJUN CHICKEN PASTA | RECIPE | PASTA DISHES, RECIPES ...
May 7, 2016 - 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!
From pinterest.com
4.9/5 (164)
Servings 4


CHICKEN CAJUN PASTA - RECIPES | COOKS.COM
Enter your email to signup for the Cooks.com Recipe Newsletter. Home > Recipes > chicken cajun pasta. Tip: Try cajun pasta for more results. Results 1 - 10 of 12 for chicken cajun pasta. 1 2 Next. 1. CAJUN CHICKEN PASTA. OR Melt butter; add flour ... Rub mix into chicken on both sides and coat ... Serve over curly pasta that is buttered and mixed ... and diced black olives. …
From cooks.com


17 EASY CHICKEN AND SHRIMP RECIPES - INSANELY GOOD
6. Cajun Chicken and Shrimp Alfredo. Creamy alfredo sauce is always a hit in my house. But I’ve been craving this Cajun-spiced dinner ever since I first made it.. The alfredo sauce in this recipe is so rich and delicious, made using cream cheese, heavy cream, and freshly grated parmesan.
From insanelygoodrecipes.com


CAJUN-STYLE CHICKEN PASTA RECIPE - FOOD NEWS
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans. Ingredients. 8 ounces whole-wheat fusilli or rotini. 1 tablespoon canola oil. 2 slices bacon, chopped. 1 large sweet onion, halved and thinly sliced. 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
From foodnewsnews.com


CHICKEN AND SHRIMP ALFREDO PASTA RECIPE – DEAL RECIPE
Chicken and shrimp alfredo pasta recipe. Can use an indoor grill, outdoor grill (more flavor) or the stovetop to cook the chicken, shrimp, and sausage. This homemade alfredo sauce is one of the top recipes on the blog. It was originally supposed to be a chicken alfredo recipe, but then i.
From dealrecipe.com


CHICKEN FETTUCCINE CAJUN STYLE RECIPES
Chicken Fettuccine Cajun Style Recipes CAJUN CHICKEN PASTA. Provided by Ree Drummond : Food Network. Categories main-dish. Time 25m. Yield 6 servings. Number Of Ingredients 17. Ingredients; 1 pound fettuccine: About 3 teaspoons Cajun spice mix: 3 whole boneless, skinless chicken breasts, cut into cubes: 2 tablespoons butter : 2 tablespoons olive …
From tfrecipes.com


CAJUN SHRIMP-CHICKEN FETTUCCINE ALFREDO RECIPE
Directions. Start cooking the pasta. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside. Add the garlic to the pan and saute until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and ...
From completerecipes.com


CAJUN CHICKEN FETTUCCINE - CAMPBELLS FOOD SERVICE
Cook and stir until mixture boils and thickens. Return chicken to saucepot. Cover and simmer 10 minutes or until chicken is done. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher. Portion sauce using 6 oz. ladle (2/3 cup) over 1 cup (8 oz spoodle) fettuccine.
From campbellsfoodservice.com


SLOW COOKER CAJUN CHICKEN ALFREDO WITH SAUSAGE
In the slow cooker place your chicken breasts, sausage, heavy cream, chicken broth, butter, garlic cloves and cajun seasoning. Cook on low for about 4 hours or high for 2-3 hours until chicken is tender and cooked through. Remove chicken from slow cooker and slice, chunk or shred. Stir in the uncooked penne pasta to the slow cooker and stir ...
From myincrediblerecipes.com


CHICKEN FETTUCCINE, CAJUN STYLE | RECIPE | FETTUCINI ...
Feb 14, 2017 - This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper in both places. It was too spicy for me. Pinterest. Today. Explore . When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with …
From pinterest.com


TASTY CAJUN CHICKEN ALFREDO - ALL INFORMATION ABOUT ...
Cajun Chicken Alfredo Recipe by Tasty best tasty.co. Preparation Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink. Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.Add the cream, and bring to a boil.
From therecipes.info


CHICKEN FETTUCCINE, CAJUN STYLE RECIPE - SOUTHERN.FOOD.COM ...
May 1, 2017 - This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper …
From pinterest.ca


MAKE GUY FIERI'S CAJUN CHICKEN ALFREDO FOR MARDI GRAS | GMA
In a sauté pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add chicken and blacken – 3-4 minutes on each side until well colored. Remove from pan and finish in oven at 350 degrees for 2-3 minutes. To the pan, add garlic and lightly caramelize. Then add the sun- dried tomatoes.
From goodmorningamerica.com


CAJUN STYLE CHICKEN PASTA - ALL INFORMATION ABOUT HEALTHY ...
Cajun-style chicken pasta recipe - All recipes UK new allrecipes.co.uk. Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl; toss to coat. In a large pan over medium heat, saute chicken in butter until cooked through ...
From therecipes.info


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