Pasta With Creamy Cajun Sauce Food

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.

CREAMY CAJUN SHRIMP PASTA

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.

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.

CREAMY CHICKEN PASTA WITH CAJUN SAUCE

Steps:

• Add olive oil to a plate or shallow bowl and cajun seasoning to a plate or solid bowl. Dip chicken breast into oil followed by cajun seasoning and transfer to a cast iron skillet over medium heat.
• Blacken chicken 3 minutes and flip. Cook chicken 3 minutes or until done. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Cook your pasta according to package directions (I like to save a little of the pasta water just in case the sauce needs thinned).
• Sauté your peppers and mushrooms over medium heat with a little olive oil (you can also just cook them with the sauce, they just don't get quite as soft)
• Once they are tender, add garlic, green onions, cajun seasoning and heavy cream.
• Bring sauce to a boil until bubbles form in the center.
• Toss the fresh cooked pasta into the cajun sauce with the chicken.
• Remove from heat and immediately add parmesan cheese. Toss until coated.

CREAMY 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.

PASTA WITH CAJUN CREAM SAUCE

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.

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 PASTA RECIPE

Steps:

• 01 - Start boiling some salted water in a large pot, and cook the Pasta. 02 - In a separate small pot, boil the Chicken for 3 minutes. 03 - While the water boils and the Pasta cooks, heat Oil in a large pan. Saute Garlic and Red Pepper Flakes until Garlic is browned and fragrant. Do not burned. 04 - Add the Heavy Cream. 05 - Slowly, whisk in the Flour and add the Chicken and stir over low heat for 10-15 minutes, or until the mixture is slightly thickened. 06 - This should be the best time to start cooking the Pasta in the large pot.07 - Back to the pan, stir in Parmesan Cheese until melted and smooth. 08 - Add Salt and Pepper to taste. 09 - Add the Cajun Seasoning and the Sun Dried Tomatoes. 10 - Drain the Pasta al dente, saving just half cup of Water from the pot where the Pasta was cooking, and combine everything with the Sauce. Stir well.

CREAMY CAJUN CHICKEN PASTA WITH BACON

Steps:

• Place chicken, olive oil and Cajun seasoning in a bowl and toss to coat. Roast at 425* for 8-10 minutes, or until just done. Allow chicken to rest for 5 minutes, then shred or cube.
• Cook pasta according to package directions. You want it to be al dente (or even a bit less than al dente if you will be putting it in the crock pot. You will also want to double or triple the sauce ingredients if you are using the crock pot).
• In a large skillet over medium heat, fry bacon until crisp. Remove to paper towels and drain, then crumble. Saute onions and garlic in butter and bacon drippings until onion is tender and browning, about 5 to 7 minutes.
• Reduce heat and add heavy cream, evaporated milk, sun-dried tomatoes, basil, garlic salt, and black pepper and allow to simmer and thicken a bit.
• Stir in hot pasta and allow to cook a couple of minutes without boiling to finish cooking pasta and allow it to absorb the flavors of the sauce. (At this point you could place the mixture in the crock pot on warm along with the shredded chicken).
• Stir in sour cream, chicken, green onions and parmasean and heat through. Top each serving with crisp crumbled bacon and serve immediately. (If putting int the crock pot, stir in sour cream about 30 minutes before serving--remember to check periodically to see if the pasta is sucking up too much moisture. You may want to add extra cream, milk and sour cream and seasonings. Stir in parmesean and green onions right before serving and top with bacon.).

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 PASTA RECIPE

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!

SAUSAGE PASTA WITH CAJUN CREAM SAUCE

Steps:

• In a Dutch oven, cook pasta according to package directions, adding asparagus during the last 4 minutes of cooking. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until browned. Add garlic; cook 1 minute longer. Stir in cream, Parmesan cheese, Creole seasoning and pepper; cook and stir until slightly thickened, about 3 minutes., Drain pasta mixture, reserving 1/2 cup cooking water; add to sausage mixture. Toss to coat, gradually adding enough reserved cooking water to reach desired consistency.

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).

PASTA WITH CREAMY CAJUN SAUCE

Steps:

• In large stockpot, boil water for pasta.
• In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.).
• Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.
• Add cajun seasoning, salt, pepper, paprika and tomato paste. 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 well - add pasta to the crème sauce. Toss with freshly chopped parsley and some 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.

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.

EASY CREAMY CAJUN SALMON

Steps:

• Pat the salmon fillets dry with paper towel. Drizzle over the olive oil then season generously with Cajun seasoning, salt and pepper.
• Heat a large frying pan over medium high heat.
• Add the salmon, skin-side down, and cook for 2-3 minutes until the skin is crisp.
• Flip over and cook for another 2-3 minutes on the other side. Remove from the pan and set aside while you make the sauce.
• In the same pan you cooked the salmon, melt the butter then add the garlic and herbs.
• Sauté for a few minutes until fragrant then pour in the cream and lemon juice.
• Allow to simmer for a few minutes then season with salt and pepper.
• Add the salmon back to the sauce and allow to simmer for another 2 minutes. Serve immediately.

RECIPE FOR SHRIMP:

Steps:

• Grind oregano, thyme, and basil.
• Add ground oregano, thyme, and basil to other seasonings.
• Add canola oil and butter to skillet over medium high heat.
• Season shrimp.
• Add shrimp to skillet over medium high heat.
• Once shrimp curls into a "C" shape, turn it over and cook the other side (about 1 minute per side).
• Remove from skillet and set aside.