Creamy Tomato Cajun Chicken Pasta Food

CREAMY TOMATO CAJUN CHICKEN PASTA

Steps:

• In a small bowl, mix spices to make the cajun seasoning.
• In another bowl, add cubed chicken and toss to fully coat in 1 tbsp cajun seasoning.
• Cook your short cut pasta according to package instructions for al dente. Drain and set aside for later.
• Add butter and oil to a large skillet over medium-high heat. Add chicken to the hot skillet and cook until golden brown, turning chicken over halfway through.
• Drizzle honey over chicken and toss to combine. Chicken will be 165 degrees when fully cooked. Remove chicken from skillet and transfer to a plate, leaving any juices in the skillet.
• In the same skillet, add chopped onion. Cook, stirring occasionally, until onions are soft. Add minced garlic and diced tomatoes and sprinkle in 1 1/2 teaspoons of cajun seasoning.
• Bring to a low simmer, while stirring frequently, slowly pour in heavy cream until fully incorporated into the sauce. Break up tomatoes using your cooking spoon.
• Add chicken back to the skillet along with the cooked pasta. Sprinkle in parmesan cheese and stir to combine.
• Sprinkle with chopped green onion and chopped parsley (optional). Enjoy!

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.

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 1/2 of green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese. Garnish with remaining half of green onion.

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.

CREAMY CAJUN CHICKEN AND PASTA FOR ONE

Steps:

• Cook pasta according to directions.
• Dice chicken and remove all fat.
• Spray a small frypan with non stick spray and cook chicken until brown.
• Add cajun spice and cook for a couple minutes. You could also add the spice at the beginning of cooking the chicken.
• Add the cream and cornflour and stir until sauce thickens.
• Serve over cooked pasta and garnish with parmesan cheese, if desired.

TOMATO BASIL CAJUN CHICKEN PASTA

Steps:

• Cook your penne pasta, strain, and set aside.
• cut raw chicken breasts into bite sized strips.
• In a skillet, melt the butter on low heat and add minced onions and garlic, stir until well saturated.
• Add chicken strips to the skillet, along with your cajun seasoning, mix until even. Cover and allow to simmer on medium/low heat.
• when chicken is about halfway cooked, add the basil. I like to cut mine up into strips with cooking sheers, as some of those leaves can be big! Stir, cover, and simmer on medium/low until chicken is nearly done.
• Slowly add the cream, stirring in well. if you like a little extra sauce for your pasta, add a little extra cream.
• Add your freshly diced tomato to the mix and stir. Cover and allow chicken to finish cooking.
• Serve hot over pasta, top with parmesan.

CREAMY CAJUN CHICKEN WITH PASTA

Steps:

• Cook garlic in butter in 12 inch skillet over med. heat 30 seconds.
• Stir in chicken and seasoning mix.
• Cook until lightly browned, about 3 minutes.
• Stir in green onions, cook 1 minute more.
• Add cream, increase heat to high and boil until slightly thickened, about 2 minutes.
• Combine chicken mixture, pasta and parsley in serving bowl.
• Pass the Parmesan.

WEEKNIGHT CAJUN CHICKEN PASTA

Steps:

• Place chopped chicken and cajun seasoning in a bowl and toss until evenly coated.
• In a large skillet over medium heat, sautée chicken in butter until tender. (Make sure chicken is 'flaky' all the way through).
• Reduce heat and add heavy cream, green onion, tomatoes, basil, salt, garlic powder, and half of the parmesan cheese. Bring heat back to medium to a slight simmer and heat through until sauce begins to thicken.
• Gently mix in cooked pasta and stir in remaining parmesan cheese. Alternatively you can pour the mixture over plated noodles.
• Let your body melt in heavenly goodness.

CREAMY CAJUN "CHICKEN" PASTA (VEGETARIAN CHICKEN)

Steps:

• Add Cajun Seasoning to a medium sized bowl.
• Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
• In a large skillet over medium heat, sauté chik'n pieces in butter until heated through, about 2-3 minutes.
• Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
• Pour over hot pasta and toss,with Parmesan cheese.