Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cajun chicken pasta. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Cajun Chicken Pasta is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Cajun Chicken Pasta is something that I’ve loved my whole life.
Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine. Cook pasta according to package directions; drain. Cook the pasta according to package directions.
Easiest Way to Prepare Cajun Chicken Pasta
To get started with this particular recipe, we must prepare a few components. You can cook cajun chicken pasta using 10 ingredients and 6 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Cajun Chicken Pasta:
- Get 1 lb White Meat Chicken (Although, you can use either)
- Take 1 tbsp Minced Garlic or Garlic Powder
- Prepare 1 tbsp Lemon Pepper
- Get 1 tbsp Dried Basil Flakes
- Get 2 tbsp Cajun Seasoning
- Make ready 2 cup Red and Green Bell Peppers
- Make ready 1 cup Heavy Cream
- Make ready 1 cup Grated Parmesan Cheese
- Prepare 1 Pasta of your liking. This dish is for 2 to 3 people, so use as much as needed.
- Make ready 1/2 cup Olive Oil
How to make creamy Cajun chicken pasta sauce: Place the pan back over mediumheat and add a tablespoon of butter (or use oil). Add the onion and garlic and cook until soft and translucent. Allow to simmer gently for a few minutes until the sauce coats the back of a spoon. Place chicken and Cajun seasoning in a bowl and toss to coat.
Instructions
Steps to make Cajun Chicken Pasta:
- Start with prepping your peppers. For those of y'all who follow my recipes you know I like to julienne my veggies. You can slice and use any color bell pepper, but I would stick to bell peppers rather than changing the veg. If you do, please comment I would like to know how it turned out.
- On a clean cutting board. Cut your chicken into bite size pieces. I usually go for half an inch. After cutting chicken coat with cajun seasoning. We will save the other seasonings for the sauce. Leave chicken in fridge for hour minimum, 24 hours max.
- Start with boiling water for pasta. Use any kind of pasta. We like to use veggie pasta for healtier balance. When the water is ready throw in pasta, and heat oil in skillet or wok.
- When oil is hot, toss in chicken and cook till you see no raw outside pieces. Chicken will finish cooking with the veggies. Toss in veggies and cook till veggies are bendable, but still crunchy. The veggies will finish cooking in the sauce.
- Toss in heavy cream and the rest of your seasonings. Bring cream to a simmer, and toss in parmesan cheese. Please be smart and get some parmesan you have to grate. Kraft is not cheese. Try to find a 12-24 month aged cheese. You will thank me for it. This dish doesn't require salt since you have such a salty cheese. You can add ground pepper if you like.
- Cook until sauce thickens just a little. You're not looking for a heavy looking sauce. Drain pasta and plate adding sauce to your liking. My wife drowns her noodles with sauce. Add some extra grated parmesan, and serve with some tasty french bread.
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. How To Store Leftover Cajun Chicken Pasta. Store this pasta in an airtight container in the fridge. Can You Freeze Cajun Chicken Pasta.
As simple as that Steps to Make Cajun Chicken Pasta
So that is going to wrap it up for this exceptional food cajun chicken pasta recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
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