How To Make Cajun Chicken Pasta

One Pot Creamy Cajun Chicken Pasta

One-pot spaghetti has been on my to-do list for quite some time. My yearning for a cream-based, spicy-tinged one-pot dish arose this weekend, so I set out to make it. The result was delicious! This One-Pot Creamy Cajun Chicken Pasta is surprisingly simple to prepare, making it an excellent choice for weekday meals. Please continue reading because I have a few options for you (spicy, non-spicy, creamy, non-creamy), so please do!:) More one-pot goodies may be found in myOne Pot Recipe archives.

Customizing the Pasta

It is possible to personalize this incredibly easy and tasty one-pot spaghetti in a variety of ways. Take a look at these suggestions for swaps, additions, and omissions:

Adjust the Heat

This spaghetti has a fiery kick to it. However, you may control the level of heat by varying the amount of cayenne pepper used in the Cajun spice. Reduce the cayenne pepper to half if you only want a little heat, or leave it altogether entirely if you are utterly averse to spicy foods. That makes me a little sad, but I entirely understand your position. Sometimes your body and brain are not in agreement on what you want.:)

Make it Creamy (or not)

If you are unable to tolerate cream cheese, feel free to substitute a dab of heavy cream or half-and-half instead. My guess is that I’d use roughly 1/4 cup heavy cream or 1/2 cup half-and-half for this recipe. Alternatively, if you don’t want it creamy at all, that will work as well. I thought this pasta was fairly tasty even before I added the cream cheese, but the smoothness helps to balance out the spice and acidity of the dish perfectly.

Make it “Extra”

If you want to take this pasta to the next level, consider adding some cooked bacon or a final sprinkle of Parmesan cheese on top before serving. This Cajun Chicken Pasta will be elevated to a whole new level with the addition of a little additional umami flavor. Alternatively, you might use shrimp in place of or in addition to the chicken.

One Pot Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is a one-pot meal that uses largely pantry staples to create a complete dinner in about 30 minutes. Perfect for those hectic weeknights! Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Servings:4

Cajun Seasoning

  • 2 teaspoons smoked paprika ($0.20)
  • 1 teaspoon oregano ($0.10)
  • 1 teaspoon thyme ($0.10)
  • 1/2 teaspoon garlic powder ($0.05)
  • 1/2 teaspoon onion powder ($0.05)
  • 1/4 teaspoon cayenne pepper ($0.03)
  • 1/4 teaspoon black pepper ($0.02)
  • 1/4 teaspoon salt ($0.02)

Chicken Pasta

  • 15oz.fire roasted diced tomatoes($1.00)
  • 2cups schicken broth($0.26)
  • 2oz.cream cheese($0.50)
  • 3 green onions (sliced)($0.25)
  • 1lb.boneless, skinless chicken breast($5.47)
  • 1yellow onion, diced($0.32)
  • 1/2lb.penne pasta (uncooked)($0.75)
  • 1lb.
  • In a small mixing bowl, combine all of the ingredients for the Cajun seasoning. Cut the chicken into pieces that are 1/2 to 3/4 inch thick. Place the cubed chicken in a large mixing basin, sprinkle with the Cajun seasoning, and toss to coat the chicken with the spices. In a big deep pan, heat the olive oil and butter until hot. Preheat the oil and butter in a medium-sized pan over medium heat until the oil is hot and the butter is melted and frothy. Add the seasoned chicken to the skillet and cook for a couple of minutes on each side, or just until the exterior begins to brown a little on the edges. At this time, the chicken does not need to be completely cooked through. Pour in the diced yellow onion and cook for another 2 minutes, or just until the onion begins to soften, until the onion has softened. Make sure any browned bits on the bottom of the skillet are completely disintegrated by the moisture from the onion. Then, in a large pan, combine the pasta, fire-roasted chopped tomatoes (together with their juices), and chicken broth. Allow the broth to come to a boil while stirring just until everything is equally blended
  • Then remove the lid and set it aside. Following a boil, reduce the heat to medium-low and cook the pasta for about ten minutes, stirring every couple of minutes, until the pasta is cooked and the sauce has thickened
  • After ten minutes, remove from the heat and set aside. Stir in the cream cheese until it has completely melted into the sauce after adding it in pieces to the pan. Serve the spaghetti with sliced green onions on top, if desired.
  • The deep skillet that I use has a capacity of 4 quarts. According on your cookware, you may need to adjust the heat up or down in order to keep the broth simmering. Ensure that you stir often to avoid the spaghetti from sticking together.

Here’s how we figure out how much a recipe will cost. Serving:1Serving・Calories:482.65kcal・Carbohydrates:51.53g・Protein:34.95g・Fat:14.58g・Sodium:847.23mg・Fiber:3.45g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer. Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases. Scroll down to see images of the process step by step!

Other Chicken Pasta Recipes You Might Like:

  • One-Pot Creamy Pesto Chicken Pasta
  • White Cheddar Mac & Cheese with Chicken and Broccoli
  • Chicken Broccoli Pasta with Lemon Cream Sauce
  • Greek Chicken Pasta Salad
  • Monterey Chicken Skillet
  • And many more recipes are available online.

How to Make Creamy Cajun Chicken Pasta – Step by Step Photos

Mix together all of the ingredients for the Cajun seasoning in a small mixing bowl (2 teaspoons smoked paprika, one teaspoon oregano, one teaspoon thyme, half teaspoon garlic powder, half teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and one quarter teaspoon salt). Pour the seasoning over the chicken and toss to combine. Cut a pound of boneless, skinless chicken breast into cubes that are 1/2 to 3/4 inch in size. Place the chicken cubes in a large mixing basin and sprinkle with the Cajun seasoning, stirring to thoroughly coat the chicken with the spices.

  • When the skillet is extremely hot and the butter is melted and foaming, add the seasoned chicken pieces.
  • Preheat the grill for a couple of minutes on each side, or just until the chicken is a little browned.
  • Sauté for a couple of minutes more, or until the onion is just beginning to soften, before adding one sliced yellow onion.
  • In a large pan, combine 1/2 pound penne, one 15-ounce can fire-roasted diced tomatoes (with liquids), and 2 cups chicken stock.
  • Immediately after it comes to a boil, reduce the heat to medium-low and allow it to simmer for around 10 minutes, stirring every few of minutes.
  • Small slices of 2 oz.
  • Stir until the cheese has completely melted into the sauce, about a minute.

Add sliced green onions on top and you’re ready to go! It’s safe to say that this One Pot Creamy Cajun Chicken Pasta will become a regular fixture in my household.:) What do you think? I think this dish of spaghetti is asking for some Freezer Garlic Bread.

LOVE ONE POT PASTAS? TRY THESE OTHER FLAVORS:

  • In one pot, you can make American Goulash, Veggie Pasta, Beef and Mushroom Stroganoff, Creamy Sun Dried Tomato Pasta, and Beef and Mushroom Stroganoff.

Creamy Cajun Chicken Pasta

Recipe for Homemade Creamy Cajun Chicken Pasta is a simple and quick dish that is excellent for busy weeknight evenings. A creamy cajun garlic sauce is mixed with soft pasta to create a juicy chicken breast dish. Simple ingredients such asFocaccia Bread to soak up the creamy sauce and a simpleCaesar Salad are all you need for a wonderful dinner of pasta and salad. It is possible that this content contains affiliate links. Please review my disclosure policy.

Copycat Cajun Chicken Pasta Recipe

Cooking from scratch is something we like doing, and this copycat recipe for Chili’s Cajun Chicken Pasta dish will be one of your favorites, too! Creamy pasta tossed with soft and juicy chunks of cajun-flavored chicken and served with the most delectable homemade cajun sauce. You will like all of the flavors in this recipe, and it can be prepared in about 30 minutes, making it ideal for hectic weeknights. I’m thrilled to be able to include this in our extensive list of 30-minute dinners.

Ingredients

  • The pasta we used for this dish was linguine, but you can use any sort of pasta you like: angel hair, linguine, fettuccine, elbow macaroni, penne, bow tie pasta, and even elbow macaroni would work well. Chicken breasts were used in this recipe, although chicken thighs would also be suitable. Seasoning (Cajun seasoning) — You may use any cajun seasoning that you choose from the shop. You’ll also need salt and pepper to season the dish. Garlic – For the finest flavor, use freshly minced or finely chopped garlic
  • However, you can use 1 teaspoon dried garlic or add it to taste. Butter is used for sautéing the garlic and for flavoring the sauce. Heavy whipping cream– This adds richness and creaminess to the sauce. Parmesan cheese– Either grated or shredded parmesan cheese will work well.

How to Make Cajun Chicken Pasta

  1. Cook the pasta: Boil the pasta in a saucepan of salted water until it is al dente, following the package directions. Prepare the chicken breasts by pounding them into a uniform thickness using a meat mallet or the bottom of a pot, then coating both sides with cajun spice. Cook the chicken in a pan with oil until it is completely done, then slice it into strips. Preparing the Sauce– In a large pan, heat the butter over medium heat and sauté the garlic for 30-60 seconds, or until fragrant. Add the diced tomatoes and cook for approximately 2 minutes, or until the tomatoes are soft. Bring the cream, remaining cajun spice, and parmesan cheese to a boil while stirring constantly. Pour in the spaghetti and sliced chicken and mix everything together to blend it all together. To finish, sprinkle the parmesan and parsley over top and serve.

Tips: You may modify the spiciness of the spaghetti by adjusting the amount of Cajun seasoning you use.

Variations and Add-Ins

  • Add boiled broccoli or asparagus to the pasta when you’re through tossing everything together for a vegetable-packed meal. Vegetarian pasta: omit the chicken or substitute mushrooms for the chicken in the recipe. Change up the chicken by using sliced sausage or kielbasa in instead of the chicken breasts. If you want, you may turn it into a seafood pasta, such as our Cajun Shrimp Pasta. Try using half-and-half or light cream to reduce the calories in the pasta, but bear in mind that the sauce will be thinner as a result.

There’s little doubt that this restaurant-style Cajun Chicken Pasta dish will impress. If you enjoy hearty pasta recipes, have a look at the list below for further supper ideas.

More Pasta Recipes

  • Stuffed shells, baked ziti, homemade gnocchi, and classic Bolognese pasta are just a few of the options.

Creamy Cajun Chicken Pasta

Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Creamy Cajun Chicken Pasta is a simple and quick meal that is excellent for midweek dinners. It is also gluten-free. In less than 30 minutes, you can have juicy chicken breasts mixed with soft pasta in a creamy cajun garlic sauce. Valentina Ablaev is a Russian actress. Easy to learn skills Making it will cost you between $10 and $12. Cajun chicken spaghetti is the keyword here. Cuisine:Cajun The Main Course is the first course in the sequence.

  • 8 ounces of linguine pasta
  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons punched-salted butter
  • 2 tablespoons cajun spice, split 3 garlic cloves, peeled and minced 2/3 cup diced tomatoes
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons freshly chopped parsley
  • 2/3 cup diced tomatoes
  1. Bring a big saucepan of water to a boil, then add 1 tablespoon of salt to the water. Pasta should be cooked according to the package directions until it is al dente. Drain the pasta, reserving 1/2 cup of the cooking water, and cover to keep warm
  2. 12 tablespoons cajun spice seasoned all over the chicken breasts after they have been beaten to a uniform thickness. 2 tablespoons oil are heated over medium-high heat in a large non-reactive skillet*. Once the pan is heated, add the chicken and sear it on both sides until done. Reduce the heat to low and continue to cook until the chicken is cooked through and the thermometer reads 165 degrees. Toss the mixture onto a cutting board and slice into thin strips to keep it warm
  3. Sautee the butter and garlic in the same pan over medium heat for 30-60 seconds, or until the garlic is aromatic. Cook for another 2 minutes after adding the diced tomatoes. Bring the heavy whipping cream, the remaining cajun seasoning, and the parmesan cheese to a boil in a small saucepan. If necessary, season with salt and pepper to taste. Toss in the cut chicken and cooked pasta into the sauce until everything is well incorporated and the pasta and chicken are warmed through, about 2 minutes. If desired, thin the sauce with warm pasta water that has been retained. Garnish with freshly grated parmesan and chopped parsley
  4. Serve immediately.

*Avoid using cast iron or copper pans when preparing a creamy sauce with an acidic food such as tomato, since this may cause the sauce to react and become gritty. Nutritional Values Pasta with Creamy Cajun Chicken Total Calories in a Serving: 483 Calories from Fat: 279 percent of the daily recommended intake * Fat 31g48 percent Saturated Fat 18g113 percent Trans Fat 1g Total Fat 31g48 percent 2 g of polyunsaturated fatty acids 9 g of monounsaturated fat Cholesterol123mg Sodium202mg is 41% of the total.

Vitamin C6mg is 47 percent of the total.

Valentina Ablaev

My name is Valentina, and I’m the author of the culinary blog Valentina’s Corner, where I offer recipes that have become family favorites.

During my spare time, I like spending time with my husband and our five children, who are all very important to me. We would love for you to join us on our blogging adventure! Continue reading more posts by Valentina.

Cajun Chicken Pasta

I am a gourmet cook with a lot of experience. Unlike many others, I would never utilize or replace low-calorie products. It just doesn’t taste right, and many low-calorie foods are loaded with carcinogens and other harmful ingredients in order to make them taste acceptable. If you’re going to make anything, make it correctly the first time or don’t make it at all. If you’re concerned about calories, try eating a smaller piece. Life is not a play; you don’t have more than one chance to perform it, and there are no dress rehearsals for it.

See also:  How To Make Pasta Bake

Most helpful critical review

Overall, it’s a decent piece, but it needs some work. I only had three chicken breasts, so I sautéed them in three tablespoons of butter (with one and a half tablespoons of cajun seasoning), which may have contributed to the sauce’s thin consistency. It didn’t require any more butter. For two people, one or one and a half tablespoons would probably be plenty. I used half-and-half instead of heavy whipping cream because the other recipe with the EXACT SAME NAME – how confused is that?! – also calls for half-and-half (how confusing is that?!).

  • Despite this, some reviews (that utilized heavy whipping cream – all of the butter) were positive.
  • I’m going to try frying the chicken first, then the vegetables, then removing and adding flour, and finally the cream or half-and-half.
  • It didn’t have enough heat for me.
  • Something to keep in mind if you have leftovers: the sauce will get more flavorful overnight.
  • That “powdered” thing isn’t even close to being comparable.
  • 5star values were 2157
  • 4star values totaled 515
  • 3star values totaled 68
  • 2star values totaled 20
  • 1star values totaled 6.

I am a gourmet cook with a lot of experience. Unlike many others, I would never utilize or replace low-calorie products. It just doesn’t taste right, and many low-calorie foods are loaded with carcinogens and other harmful ingredients in order to make them taste acceptable. If you’re going to make anything, make it correctly the first time or don’t make it at all. If you’re concerned about calories, try eating a smaller piece. Life is not a play; you don’t have more than one chance to perform it, and there are no dress rehearsals for it.

I substituted low-fat sour cream for the heavy cream, and I used mild parmesan instead of the hard cheese.

Much better for you than the 62g of fat in each dish!

tinkering with it More information can be found at

  1. As an alternative to the lemon/pepper, I used fresh garlic (4 cloves) and 1/2/1/2 heavy cream in place of the heavy cream.
  2. I also cut up the chicken and peppers for our children’s lunchboxes.
  3. When the red and green peppers are cooked, the dish looks stunning.
  4. I used a lot more seasoning than the recipe called for.
  5. Continue readingAdvertisement When 10 of us gather in a North Carolina home rental for our annual vacation, I am in charge of all of the cooking and am always on the lookout for dishes that can feed a large group.
  6. Rather than using heavy cream, I used evaporated skim milk and penne pasta for the linguini.
  1. I made a handful minor modifications.
  2. I can tolerate sour cream, and I only used a little more than a cup in order to reduce the fat content.
  3. I used Zatarain’s creole seasoning, and I may have gone a bit far with it.
  4. Because I didn’t have lemon pepper, I used genuine lemon juice instead, and then added sliced tomato and diced onion, and minced garlic instead of garlic powder.
  5. This is something I will absolutely cook again!
  6. Thank you for a wonderful recipe!
  7. Of course, it was delicious the first time, but I wanted to reduce the fat content so that we could have it as frequently as we wanted!

It was a big success.

If I were making it for a group of people, I would get the red and yellow, but for the family, the green will suffice.

WE APPRECIATE THIS, YUMMMMM Continue readingAdvertisement Wonderful!

My only complaint was that the cream was a touch thin.

In any case, the flavors of this meal were fantastic, and the colors on the plate were really attractive.

This is something I will absolutely cook again.

I didn’t want to gain any weight from eating at the restaurant, so I substituted milk for the cream.

Even so, the flavor was out of this world!

Other modifications I made were dicing the peppers and using only one green pepper, using fresh garlic and mushrooms, substituting olive oil for butter, and cutting up the chicken.

It nicely thickens the sauce and enhances the flavor of the dish.

  1. I only had three chicken breasts, so I sautéed them in three tablespoons of butter (with one and a half tablespoons of cajun seasoning), which may have contributed to the sauce’s thin consistency.
  2. For two people, one or one and a half tablespoons would probably be plenty.
  3. – also calls for half-and-half (how confusing is that?!).
  4. Despite this, some reviews (that utilized heavy whipping cream – all of the butter) were positive.
  5. I’m going to try frying the chicken first, then the vegetables, then removing and adding flour, and finally the cream or half-and-half.
  6. It didn’t have enough heat for me.
  7. Something to keep in mind if you have leftovers: the sauce will get more flavorful overnight.
  8. That “powdered” thing isn’t even close to being comparable.

Cajun Chicken Pasta

A homemade version of Chili’s with an incredible creamy alfredo sauce that melts in your mouth is now available for you to try. And you’re well aware that it tastes a million times better! Honestly, I haven’t gone to Chili’s in about ten years, but it is a location that brings up so many wonderful memories for me. I’ve visited with my family on several occasions, and it’s possible that here is where I had my first true date. This isn’t a joke. Chili’s is the finest date night you can have when you’re 16 years old, after all.

After all, have you seen their exploding onion in full bloom?

The creamy alfredo sauce, which is balanced by the spicy bite of the cajun chicken and topped with juicy tomato chunks and freshly grated Parmesan cheese, just melts in your mouth.

This way, you can enjoy a date night at home with the same restaurant-quality food while lounging about in your sweatpants and binge-watching Netflix.

Cajun Chicken Pasta

4 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes A homemade version of Chili’s with an incredible creamy alfredo sauce that melts in your mouth is now available for you to try. And you’re well aware that it tastes a million times better!

Ingredients:

  • 2 chicken breasts, boneless and skinless
  • 2 tablespoons olive oil, divided
  • 1 tablespoon cajun spice
  • 8 ounces penne pasta
  • 2 teaspoons unsalted butter
  • 2 tablespoons parmesan cheese
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil 1 cup heavy cream (or more, depending on personal preference)
  • 1/2 teaspoon lemon zest
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 teaspoon lemon juice
  • 2-1/2 cups sliced Roma tomatoes
  • 2-1/2 teaspoons finely chopped fresh parsley leaves

Directions:

  1. Add chicken, 1 tablespoon olive oil, and cajun spice to a gallon-size Ziploc bag and shake well to coat the chicken well. In a grill pan, heat the remaining 1 tablespoon olive oil over medium high heat until shimmering. Cook the chicken until it is cooked through, about 5-6 minutes each side, turning once, until the chicken is done. Remove from the oven and keep warm
  2. Cook the pasta according to package directions in a large pot of boiling salted water until al dente
  3. Drain thoroughly. In a medium-sized saucepan, melt the butter over medium heat. Cook, turning regularly, until the garlic is aromatic, approximately 1-2 minutes
  4. Remove from heat. Whisk in the heavy cream and lemon zest one tablespoon at a time. Cook, whisking continually, until the ingredients are completely blended, about 1-2 minutes. Stir in the Parmesan until the sauce has thickened slightly, about 1-2 minutes. If the mixture is too thick, thin it up with additional heavy cream as needed
  5. Season with salt and pepper to taste. Toss in the pasta, gently tossing it to mix. Serve immediately with chicken and, if preferred, garnished with tomatoes and herbs (optional).

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation.

Cajun Chicken Pasta Recipe

Preparation time: 5 minutes Preparation time: 25 minutes Time allotted: 30 minutes

Ingredients

  • Spaghetti, 2 tablespoons butter, 1 tablespoon extra virgin olive oil, 1 cup finely chopped white onion, 1 red bell pepper, seeded and chopped
  • 12 ounces penne pasta 4 big garlic cloves, peeled and minced 2 teaspoons Cajun seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon paprika powder
  • 1 teaspoon powdered black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper**, more or less depending on taste
  • 2 teaspoons cayenne pepper**, more or less depending on taste
  • Chicken breast tenders (about 12 pounds, chopped into bite-size pieces)
  • 1 cup grated parmesan cheese
  • 1 cup heavy cream
  • 4 ounces cream cheese, at room temperature
  • 14 cup chicken broth

Instructions

  1. Cook the pasta according to the package directions in a large saucepan of boiling water over high heat until the water is completely absorbed. To prepare the pasta, drain it and rinse it with cold water (to prevent clumping
  2. You may also sprinkle a little olive oil over it to prevent clumping) before setting it aside. Meanwhile, heat a large saucepan over medium-high heat and simmer for 3-4 minutes, or until the onion is translucent, until the butter, olive oil, and garlic are fragrant
  3. Set aside. Combine the red bell pepper, garlic, Cajun spice, basil, paprika, ground black pepper, salt, and cayenne pepper in a large mixing bowl until well combined. Stir everything together and simmer for 3 more minutes, or until the bell pepper begins to soften
  4. Remove from heat. Then add the chicken and simmer for another 6-8 minutes, stirring occasionally, until the chicken is cooked through. Cook for 8-10 minutes, stirring constantly, until the sauce begins to thicken and the cream cheese is completely melted
  5. Stir in the cooked and drained pasta until the pasta is well coated with the sauce. Cook for 2-3 minutes, then garnish with freshly chopped parsley if preferred.

Notes

**Cayenne Pepper: If you want a little spice, start with 1/4 teaspoon cayenne pepper and taste the sauce after a minute. Remember, you can always add more cayenne pepper to your dish; however, you cannot take it away.

Nutrition Information:

1Serving Size (in grams): Calories:786 51 g of total fat 22 g of saturated fat 1 gram of trans fat Fat (unsaturated): 24g Cholesterol:141mg Sodium:2063mg Carbohydrates:50g Fiber:3g Sugar:5g Protein:33g

Want to Save This Recipe?

Do you enjoy spaghetti as much as I do? If that’s the case, here are some additional simple spaghetti supper recipes:

  • Instant Pot Spaghetti and Meatballs
  • Bacon Ranch Pasta Salad
  • 15-Minute Homemade Mac and Cheese
  • Chicken Bacon Ranch Pasta
  • Chili Mac made in minutes
  • Creamy Pasta with Roasted Cherry Tomatoes
  • And more.

It is possible that this content contains affiliate links. Please review my disclosure policy.

One Pot Cajun Chicken Pasta

One-Pot Cajun Chicken Pasta that is simple and quick to prepare! This dish is made with chicken, pasta, and vegetables, all of which are covered in a creamy cajun-seasoned sauce. It’s very wonderful!

Easiest Creamy Cajun Chicken Pasta

Despite the fact that I have another cajun chicken pasta dish that I adore, I’ve come to the conclusion that I don’t appreciate the additional labor and clean up that comes with it. And it is at this point that this fabulously easy and incredibly fulfilling one-pot variation comes to the rescue!

With its robust and spicy tastes, a good balance of varied textures, and a quick preparation time, this dish is ideal for a busy day. Are you unsure about what to serve with it? In order to complement it, I recommend serving it with corn on the cob or a simple salad to provide a splash of color.

Cajun Chicken Pasta Recipe Ingredients and Possible Substitutes

  • Olive oil, avocado oil, or vegetable oil are all acceptable substitutes. It is also possible to use chicken thighs instead of chicken breasts
  • Simply extend the cooking time by a few minutes. Cajun seasoning: the recipe for the handmade blend that I use may be foundHERE. Bell peppers: I use one red and one yellow pepper, but any color combination would do
  • In a pinch, yellow onion can be substituted for red onion. Fresh minced garlic is preferred over dried minced garlic. Use penne pasta unless you are ready to experiment with a different type of pasta (other types of pasta may require more or less liquid than penne pasta). You could use half and half instead of heavy cream to save calories, but you would need to increase the cornstarch by 1 teaspoon. A small amount of cornstarch is added to thicken the sauce just slightly. Parmesan cheese would be delicious, as would Romano cheese. If fresh parsley is not available, 1 tablespoon dried parsley would suffice. seasoning with salt and pepper

How to Make Cajun Chicken Pasta in One Pot

There are only seven basic steps to this straightforward recipe:

  1. Preparation: In a large saucepan, heat 1 tablespoon olive oil over medium-high heat until shimmering. Season the chicken and place it in the pot: Toss the chicken with 1/2 tbsp cajun spice before serving. Add everything to the pot in a single layer
  2. Cook chicken until done, then move to a serving dish: Cook until the bottom is browned, approximately 3 minutes, then flip the pan and cook until the chicken is cooked through, about 3 minutes more. Wrap the dish with a layer of aluminum foil to keep it warm. In a large saucepan, saute the vegetables: In the same saucepan, heat the remaining 1/2 tbsp olive oil over medium-high heat until shimmering. Cook for 3 minutes after adding the bell peppers and onion. Sauté for 1 minute more after adding the garlic and remaining 1 tablespoon cajun spice. Add the liquids, bring to a boil, and then add the pasta: Combine the chicken broth, tomatoes, and 1/2 cup heavy cream in a large mixing bowl. Bring the mixture to a boil, then stir in the pasta. Prepare the pasta and thicken the sauce: Toss the pasta often while cooking for 12 – 13 minutes, or until it is nearly tender. Cook until the pasta is just soft and the sauce mixture has thickened, about 1 minute more, after adding the cornstarch and water combination. Add the rest of the ingredients and serve: Remove the pan from the heat. Toss in the remaining 1/4 cup cream, the parmesan, the parsley, and the cooked chicken, seasoning to taste with salt and pepper. Serve when still heated.
See also:  How To Tell When Pasta Is Done

Variations

  • Another option is to substitute another protein, such as shrimp (which requires just around 1.5 minutes each side of cooking), or to try andouille sausage. By substituting extra veggies for the chicken, you can make it vegetarian. Zucchini, maize, mushrooms, spinach, thinly sliced carrots, and other vegetables are good choices. If you like a tangier flavor, you may substitute 3 oz of softened diced cream cheese for the last 1/4 cup cream at the end of the recipe. If you choose this approach, reduce the amount of cornstarch you use by half. Try chopped tomatoes with mild green chilies instead of fire roasted tomatoes if you don’t have any on hand.

Helpful Tips

  • Make sure not to overcook the chicken, otherwise it will become dry and tough. Simply cook until the core of the chicken reaches 165 degrees. Cook the pasta until it has a firm but not mushy texture. It will continue to soften somewhat after being removed from the fire
  • I recommend using homemade cajun spice so that you have greater control over the salinity and heat level. If you want to use a different brand of pasta, take in mind that the amount of liquid required and the cooking time will differ somewhat.

More Delicious Southern Style Recipes to Try

  • Shrimp Boil, Cajun Chicken with Avocado Corn Salsa, Jambalaya, Red Beans, and Rice, Sheet Pan Sausage Potatoes and Peppers, and Sheet Pan Sausage Potatoes and Peppers

One Pot Cajun Chicken Pasta

This is a quick and simple meal that everyone will enjoy! This dish is made with chicken, pasta, and vegetables, all of which are covered in a creamy cajun-seasoned sauce. It’s very wonderful! Servings:6 Prep20minutes Cook20minutes Ready in 40 minutes or less

  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 1/2 tablespoons olive oil, divided
  • 1 1/2 tablespoons cajun seasoning (recipe available HERE)
  • Medium red bell pepper, cut into strips approximately 2-inches long
  • Medium yellow bell pepper, sliced into strips approximately 2-inches long 1 small (5 – 6 oz) red onion, half and thinly sliced
  • 2 garlic cloves, minced (2 tsp)
  • 1 small (5 – 6 oz) yellow onion, halved and thinly sliced 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 (14.5 oz) cans low-sodium chicken broth 3/4 cup heavy cream, divided
  • 12 ounces penne pasta (Barilla is a good brand for consistency)
  • 1/3cup finely shredded parmesan cheese
  • 3 teaspoons chopped fresh parsley
  • 2 teaspoons cornstarch combined with 1 tablespoon water To taste, season with salt and freshly ground black pepper.
  • In a large saucepan, heat 1 tablespoon olive oil over medium-high heat until shimmering
  • Toss the chicken with 1/2 tbsp cajun spice before serving. Add everything to the pot in a single layer
  • Cook until the bottom is browned, approximately 3 minutes, then flip the pan and cook until the chicken is cooked through, about 3 minutes more. Wrap the dish with a layer of aluminum foil to keep it warm. In the same saucepan, heat the remaining 1/2 tbsp olive oil over medium-high heat until shimmering. Cook for 3 minutes after adding the bell peppers and onion. Sauté for 1 minute more after adding the garlic and remaining 1 tablespoon cajun spice. Combine the chicken broth, tomatoes, and 1/2 cup heavy cream in a large mixing bowl. Bring the mixture to a boil, then stir in the pasta. Toss the pasta often while cooking for 12 – 13 minutes, or until it is nearly tender. Cook until the pasta is just soft and the sauce mixture has thickened, about 1 minute more, after adding the cornstarch and water combination. Remove the pan from the heat. Mix in the remaining 1/4 cup cream, parmesan, parsley and cooked chicken until well combined. Season to taste with salt and pepper. Serve when still heated.

Nutritional Values In a single serving, there are 527 calories, with 180 calories from fat (or 180 percent of the daily value). There are 20 grams of fat, with 10 grams of saturated fat (or 63 percent of the daily value). 1 gram of trans fat 2 g of polyunsaturated fatty acids 7 g of monounsaturated fat Sodium684mg30 percent Potassium720mg21 percent Carbohydrates55g18 percent Fiber 4g17 percent Cholesterol96mg32 percent Sodium684mg30 percent Potassium720mg21 percent 67% of the sugar is fructose.

Cajun Chicken & Pasta

Preparation time: 10 minutes + standing time: 35 minutes

Makes

This recipe makes 6 servings. This spicy cajun chicken pasta recipe is a family favorite and the dish that I am most frequently asked to make. It’s also simple to adjust to new situations. You can make this dish your own by substituting shrimp for the chicken, using your favorite vegetables, and adjusting the spice level to suit your family’s preferences. Dolly Kragel of Smithland, Iowa, sent in this message.

Ingredients

  • A pound of boneless, skinless chicken breasts, cut into 2 1/2-inch strips
  • 3 teaspoons Cajun seasoning
  • 8 ounces uncooked penne pasta (about 2-1/3 cups)
  • 2 tablespoons butter, divided
  • 1 small sweet red pepper, diced
  • 1 small green pepper, diced
  • 1/2 cup sliced fresh mushrooms
  • 4 green onions, chopped
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic powder Plum tomatoes, minced fresh basil, and shredded Parmesan cheese are the main ingredients in this dish.

Directions

  1. 1 pound boneless skinless chicken breasts, cut into 2 1/2-inch strips
  2. 3 teaspoons Cajun seasoning
  3. 8 ounces uncooked penne pasta (about 2-1/3 cups)
  4. 2 tablespoons butter, divided
  5. 1 small sweet red pepper, diced
  6. 1 small green pepper, diced
  7. 1/2 cup sliced fresh mushrooms
  8. 4 green onions, chopped
  9. 1 cup heavy whipping cream
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon dried basil
  12. 1/4 teaspoon lemon-pepper seasoning
  13. 1/4 teaspoon garlic powder
  14. Pepper to Plum tomatoes, minced fresh basil, and shredded Parmesan cheese are all used in this recipe.

Cajun ChickenPasta Tips

The most effective Cajun seasoning is the one that you enjoy the most! In addition to the many spice mixes available on the market, there are also many spice brands and smaller individual merchants. Peppers (including black pepper, cayenne, and maybe other varieties), garlic, and paprika will be prevalent ingredients in all of them. You may create your own basic mix and then customize it with additional spices to suit your tastes.

What other ingredients can you add for variations on Cajun chicken pasta?

You may simply add veggies to this recipe to make it a complete supper in itself; for example, chopped green beans or little broccoli florets would be delicious. Instead of chicken, you may substitute shrimp or sliced andouille sausage for all or part of the chicken. Consider looking at some more Cajun recipes for more ideas! Use the basic recipe as a jumping off point for experimenting with different flavor profiles; for example, instead of Cajun seasoning, try Italian seasoning and stirring in some spinach during the last steps for a chicken Florentine skillet.

Can you freeze Cajun chicken pasta?

However, whether you’re freezing this Cajun chicken pasta for meal prep purposes or freezing leftovers, your procedure should be different. If you have leftovers, freeze them in airtight containers and defrost them overnight in the refrigerator. Then heat in a skillet for a short period of time to ensure complete heating. As a word of caution: overcooking pasta will result in mushy spaghetti throughout the reheating phase. For meal prep purposes, just cook the pasta until it’s al dente if you’re making the entire meal to be frozen for later.

reheat the chicken mixture in a pan over medium heat; cook the pasta in boiling water for a minute or two to heat it through, then drain and combine with the chicken mixture.

More information may be found in our guide on freezing pasta. Hazel Wheaton, Taste of Home Book Editor, contributed to this article with her research.

Nutrition Facts

1 serving has 398 calories, 21 grams of fat (12 grams of saturated fat), 97 milligrams of cholesterol, 357 milligrams of sodium, 31 grams of carbohydrates (4 grams of sugars, 2 grams of fiber), and 22 grams of protein.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta – THE BEST THING ON THE PLATE! It reminded me of the Cajun chicken spaghetti from Red Lobster. A linguine dish made with chicken and cajun spice, as well as butter and heavy cream. It also includes sun-dried tomatoes, basil, garlic, and parmesan cheese. It will be ready in around 15 minutes! It’s extremely easy to make and super tasty! Everyone always finishes everything they’ve put on their plate! The original post was made on June 22, 2009. Keep this recipe in mind.

This Recipe Has Been Pinned

Red Lobster Cajun Chicken Pasta

We love this Creamy Cajun Chicken Pasta, and it’s one of our family’s favorites. This is something I’ve been crafting for as long as I can remember. It is quite simple to prepare, and everyone enjoys it. What’s so appealing about this dish is that it can be prepared in just 15 minutes. Cook the pasta, sauté some chicken breasts with cajun spices in a skillet, prepare the homemade alfredo sauce, stir, and serve! This reminds me a lot of the Cajun Chicken Pasta served at Red Lobster. SO MUCH DELICIOUS FLAVOR!

How to Make Cajun Chicken Fettuccine Alfredo

This spaghetti is really simple to create, using only a few simple ingredients. Cook the pasta until it is al dente according to the package recommendations. Drain the water and set it aside. Prepare some boneless skinless chicken breasts by chopping them up and flavoring them with cajun spice. Melt the butter or olive oil in a pan over medium heat. Cook the chicken until it is no longer pink, about 5 minutes. Combine the basil, garlic, pepper, sundried tomatoes, and heavy cream in a large mixing bowl.

Toss in the cooked pasta until it is well coated.

  • What is Cajun seasoning, and how does it work? It is a blend of paprika, salt, garlic, onion powder, black pepper, cayenne pepper, oregano, and thyme
  • It is also known as a paprika-based seasoning. Our recipe for Homemade Cajun Seasoning may be found here: If you’re using a store-bought Cajun/Creole spice, I recommend choosing a salt-free seasoning to reduce the sodium content of the recipe. This recipe calls for whatever sort of pasta that you choose. Penne, bowtie, fettuccine, and linguine are all excellent choices
  • Is Cajun Chicken Pasta a hot dish to eat? Despite the fact that the cajun flavor gives this meal a slight kick, it is not a spicy dish. You may use any cut of chicken for this recipe–breasts, tenderloins, and thighs are all excellent choices
  • What other ingredients can I use to make Chicken Fettuccine Alfredo? To make it more filling, you may add smoked sausage, shrimp, artichoke hearts, bell peppers and onions as well as spinach, mushrooms, and/or green peas.

What to Serve with Creamy Chicken Pasta

This simple spaghetti recipe has become a household favorite. It is far superior to anything you might get in a restaurant! We normally serve it with a side of crusty garlic bread and a green salad, if possible. It’s also delicious served with some quickCreole Green Beans on the side. It’s also great on its own, without any accompaniments. Make sure to include this on your menu as soon as possible! I guarantee that you will not be disappointed! Bread

Homemade Cheddar Bay Biscuits

Quick and easy to make, these Cheddar Bay Biscuits are a Red Lobster copycat recipe that everyone will love! Self-rising flour, butter, cheese, milk, garlic, and other ingredients Salads

Crunchy Romaine Toss

Crunchy Romaine Toss – OUTRAGEOUSLY DELICIOUS! This was served during a dinner party, and it was a huge hit with everyone. I couldn’t help myself. Vegetables

Oven Roasted Asparagus and Tomatoes

Roasted Asparagus with Tomatoes – this dish comes together in less than a minute and is ready to serve in 15 minutes! SO… Bread

Garlic Parmesan Skillet Bread

Skillet Bread with Garlic and Parmesan — refrigerated biscuits that have been cut and tossed in a mixture of butter, garlic, Italian spice, and parmesan cheese. It’s baked in.

Creamy Cajun Chicken Pasta

  • Yield:2people Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted is 25 minutes. Creamy Cajun Chicken Pasta – THE BEST THING ON THE PLATE! It reminded me of the Cajun chicken spaghetti from Red Lobster. Cajun spice, butter and heavy cream are combined with sun-dried tomatoes, basil, garlic and parmesan cheese to create a delectable dish. It will be ready in around 15 minutes! It’s extremely easy to make and super tasty! Everyone always finishes what they’ve put on their plate.
  • Boneless skinless chicken breasts, sliced into thin strips or pieces
  • 2 boneless skinless chicken breasts
  • 4-ounces linguine, cooked al dente
  • 2 teaspoons cajun spice
  • 2 tablespoons butter
  • 112 cups heavy whipping cream
  • 2 tablespoons chopped sun-dried tomatoes
  • 14 teaspoons salt
  • 14 teaspoons dried basil
  • 18 teaspoons powdered black pepper
  • 1 garlic clove, minced
  • Toss the chicken with the Cajun spice in a large mixing basin until well coated. Cook the chicken in a large pan with butter or margarine over medium heat until it is cooked, about 5 to 7 minutes
  • Set aside. Heavy cream, tomatoes, basil, salt, garlic, and black pepper are all added at this point. Bring the sauce to a boil, then decrease the heat and continue to cook until it has thickened. Toss the heated linguine with the sauce to coat it. Use parmesan cheese to garnish the dish.
  • Here’s how to make our own Homemade Cajun Seasoning at home: If you’re going to use a store-bought Cajun/Creole spice, I recommend going with a salt-free seasoning. You can use whatever type of pasta that you choose. Penne, bowtie, fettuccine, and linguine are all excellent choices
  • Is Cajun Chicken Pasta a hot dish to eat? Despite the fact that the cajun flavor gives this meal a slight kick, it is not a spicy dish. You may use any cut of chicken for this recipe — chicken breasts, tenderloins, and thighs are all excellent options
  • What other ingredients can I use to make Chicken Fettuccine Alfredo? Feel free to use some smoked sausage, artichoke hearts, bell peppers, spinach, mushrooms, and/or green peas if you want to spice things up a little.

Steph Keep this recipe in mind. Now is the time to save this recipe to your favorite board so you can find it later. Pin This Recipe is a must-try.

See also:  1 Cup Dry Pasta Equals How Much Cooked

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is a delicious and filling dish for the whole family. Chicken breasts marinated in cajun seasoning are served over a bed of creamy linguine that’s crammed with sautéed vegetables. One of our family’s favorite dishes is Creamy Cajun Chicken Pasta. Chicken breasts seasoned with cajun spices, a slew of vegetables, and a creamy sauce. It’s pretty much a recipe for success in every way. And, even better, this cajun spaghetti is made with only eight ingredients! A quick and simple supper to put together, this dish is ideal for family gatherings.

Check out the recipe notes for a list of the ingredients we used to make our own cajun spice.

We keep a little bottle or packet of our own homemade cajun spice in the pantry at all times.

Pasta Choices for Creamy Cajun Chicken Pasta:

  • Cajun Chicken Pasta may be made with any type of pasta that you choose to use. My favorite type of pasta is linguine, although other popular options include penne and spaghetti

Meat Options:

  • Cajun spice enhances the flavor of everything, not just chicken! Do you like darker meat? Use chicken thighs instead of breasts! Are you more of a seafood connoisseur? The shrimp in this recipe is very delicious! Vegetarian? Substitute mushrooms for the beef and add extra vegetables such as tomatoes and zucchini to make this dish vegetarian.

Can I make the chicken ahead of time?

  • You may always prep, cook, and slice the chicken ahead of time to save a few minutes on the cooking time. You can do this up to 2 days ahead of time. Alternatively, reheat on the stovetop by sautéing in a couple tablespoons of oil until hot throughout

Follow along with Rachel as she walks you through every step of this recipe in the video below. It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out. For the whole collection of recipes, visit YouTube, Facebook Watch, or ourFacebook Page. You can also find them right here on our website, along with their related recipes.

Chili’s Copycat Cajun Chicken Pasta Recipe

If you’re seeking for a quick and tasty supper that the whole family will enjoy, go no further than this. Chili’s Copycat Cajun Chicken Pasta is a family favorite at our house, and it’s simple to make. It also beats the alternative of going out in the cold and leaving a gratuity. Chili’s is one of my favorite restaurants, although eating out with children may be challenging. This spaghetti tastes just like the authentic version, and it is incredibly simple to prepare in the comfort of your own home.

On weekends, we prefer to prepare restaurant-quality cuisine, put on a show, and make a night out of it with the family.

They enjoy it even more when they are eating it.

It’s going to be a hit with you.

could i use a different type of noodle for this recipe?

I enjoy creating meals for which I already have all of the ingredients on hand in my kitchen. I prepare this dish on a regular basis, even when I don’t have any penne pasta available.

I prepare this dish with whichever noodles I happen to have on hand. I prefer to choose noodles that are simple to digest for my children. Most of the time we use shells and bow tie pasta, but you could also use spaghetti noodles or any other type of pasta you have on hand.

what could I use instead of half and half?

In the event that you don’t have any half-and-half on hand or choose not to use it, you might easily swap it. The most effective substitution, in my opinion, is to use 4 tablespoons of melted butter combined with 1 cup of whole milk for every one cup of half and half called for in your recipes. They should be thoroughly mixed together before being added to the recipe according to the directions.

how can I make the saucethicker?

Don’t be concerned if your sauce isn’t thickening as much as you’d like it to; there is a simple solution to this problem. I’ve never had an issue with my sauce thickening, but if you’re having trouble getting it to the consistency you want, here are a few things to try:

  • Add an additional 1/2 cup of parmesan cheese to the dish. 4 ounces of cream cheese should be added to the mixture. Two tablespoons of flour should be added to the mixture. If you don’t have flour on hand, you might substitute 1/2 tablespoon cornstarch. Increase the heat and cooking time a little bit, let it to bubble around the edges, and then continue whisking until the mixture is smooth.

have you heard about our new cookbook?

How about our newest cookbook, Copycat Cooking, which you may have heard about? In this book, we’ve streamlined over 100 of our best restaurant recipes so that you can prepare them straight at home. Every dish comes with a lovely mouth-watering picture and has been tested and approved by finicky eaters. The recipe’s directions are straightforward and straightforward to follow, and it does not call for any unusual ingredients. This cookbook contains copycat recipes from popular restaurants such as Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and many more.

We are very thrilled to be able to share these recipes with you.

Things Belonging to the Six Sisters COOKING WITH A COPYCAT ATTITUDE—– To place an order, please click here.

looking for more pasta recipes? Here are a few of our favorite:

  • Creamy Spinach and Tomato Pasta
  • Chicken Parmesan Pasta Casserole
  • Caprese Pasta Bake
  • Grilled Chicken Bow Tie Pasta Salad
  • The Best Homemade Pasta Salad
  • Creamy Spinach and Tomato Pasta
  • Creamy Spinach Bucca Di Beppo Spicy Chicken Rigatoni, a Bucca Di Beppo knockoff

Chili’s Copycat Cajun Chicken Pasta Recipe

Chili’s Copycat Cajun Chicken Pasta is a family favorite at our house, and it’s simple to make. The sauce is little hot, but it’s quite tasty and simple to prepare! Preparation time: 15 minutes Cooking Time: 15 minutes Time allotted: 30 minutes

  • An 8-ounce package of penne pasta
  • 2 boneless, skinless chicken breasts
  • 4 teaspoons Cajun Season, divided
  • 3 cups half and half
  • 12 teaspoons lemon pepper seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 14 teaspoon garlic powder
  • 2 tomatoes diced
  • 12 cup shredded Parmesan cheese
  • Penne pasta should be cooked according to the package recommendations. Remove the pasta from the pot and put it aside. Place the chicken breasts in a resealable plastic bag with the cajun spice and shake to combine. Immediately reseal the bag and shake vigorously until the chicken is equally covered
  • Cook the chicken breasts in 2 tablespoons of butter in a large pan over medium heat, rotating periodically, until they are cooked through
  • Set aside. In a separate pan, over medium heat, whisk together the half-and-half, 2 tablespoons butter, lemon pepper, salt, pepper, and garlic powder until well combined
  • Remove from heat. When the cream mixture begins to bubble, remove it from the heat. Pour the cream sauce over the noodles once they’ve been cooked. Chicken breasts should be sliced into strips. Serve the spaghetti on individual serving dishes. Chicken breast pieces are placed on top, and chopped tomatoes and Parmesan cheese are sprinkled on top

679 calories; 55 grams of carbohydrates; 30 grams of protein; 38 grams of fat; 23 grams of saturated fat; 2 grams of polyunsaturated fat; 10 grams of monounsaturated fat; 1 gram of trans fat; 142 milligrams of cholesterol; 1030 milligrams of sodium; 790 milligrams of potassium; 3 grams of fiber; 4 grams of sugar; 2608 international units (IU) of vitamin A; 11 milligrams of vitamin C; 371 milli

Recipe Details

The Main Course is the first course in the sequence. American and Italian cuisines are available.

Learn the best way to meal plan for your family from our FREE mini course.

Read on to find out more

Cajun Chicken Pasta

Stephanie is the author of this piece. 15th of June, 2020 (UpdatedJune 14, 2021) 19* It is possible that this content contains affiliate links. More information may be found at » With a Creamy Alfredo Sauce, this Cajun Chicken Pasta dish combines your favorite pasta with seasoned chicken and is sure to please. It’s possible to make this famous Chili’s staple with a variety of pasta shapes. For a fun variation, try adding sausage or shrimp.

Cajun Chicken Pasta

I’m not even sure where to begin. First and foremost, this dish has THE BEST Alfredo sauce recipe that you will ever come across. (Actually, I purchased it at Olive Garden.) Chicken is simple to season and has a wonderfully golden-brown exterior crust that is incredibly juicy on the inside, all while being easy to prepare.

You may use whatever type of pasta that you have on hand, and the variety of extra ingredients that you can use is practically limitless; check the list below for ideas. In addition, this dish may be prepared ahead of time and stored in the freezer. Take a look at what follows!

How to Make it

* For a complete list of ingredients and directions, see the recipe card at the bottom of this page. Using a sharp knife, cut the chicken breast in half and wipe it dry. Season generously with Cajun spice, as well as the appropriate quantity of salt and pepper, and serve immediately. Cook the chicken in olive oil over medium-high heat until a golden crust forms on the outside and it is well cooked within. Set it aside and allow it to rest for 10 minutes before slicing. Melt the butter in a separate pan over medium heat until it has melted.

In a separate bowl, whisk together the flour and salt.

Whisk in the Parmesan and Romano cheeses until well combined.

Add the cooked chicken and toss to cover with the sauce before heating through.

Make-Ahead Method

  • Alfredo sauce is a versatile sauce that may be made ahead of time and frozen. This cheese sauce, unlike some other cheese sauces, retains its consistency even after being chilled and reheated
  • Unlike some other cheese sauces, this one contains flour. It may be kept refrigerated for up to 3 days
  • It can also be frozen, however it is best if consumed within 1-2 months after being frozen.

Reheating

  • If possible, reheat leftovers in a double boiler with the lid on for the best results. The consistency, texture, and flavor are far superior to those obtained by microwaving. (Click here for instructions on how to create your own double boiler.)
  • Before reheating frozen sauce, allow it to defrost overnight in the refrigerator. It’s usually preferable to freeze the sauce separately and then cook the pasta right before serving. If the sauce becomes overly thick after being warmed, thin it off with a dash of milk or chicken stock.

Try These Next

I’ve put up a Free Meal Plan that includes 7 of my most popular recipes (as well as a grocery list)! If you sign up for my email list, I’ll give it to you right away, along with a weekly supper meal. Follow me on social media platforms such as Facebook, Instagram, and Pinterest! Your favorite pasta is combined with a SUPER Creamy Alfredo Sauce and properly seasoned chicken to create this Cajun Chicken Pasta. This 30-minute supper may also be prepared ahead of time and stored in the freezer!

  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 tablespoon Cajun seasoning
  • 6 tablespoons salted butter
  • 4 cloves minced garlic
  • 2 tablespoons all-purpose flour
  • 3 cups half and half
  • 12 cup Parmesan cheese
  • 12 cup Romano cheese
  • 34 pound pasta
  • 1 big boneless/skinless chicken breast, around 1 pound
  • Preparation Tip: Allow the shredded cheese, half and half, and heavy cream to come to room temperature before adding them to the sauce. Prepare a saucepan of salted water by bringing it to a boil. Prepare the chicken while the oven is getting up to temperature.

Sear the Chicken

  • Chicken breasts should be sliced in half lengthwise and patted dry. Toss the chicken with a big quantity of Cajun spice and the appropriate amount of salt and pepper In a pan, heat the olive oil over medium-high heat until shimmering. Cook the chicken for approximately 5 minutes on each side, stirring occasionally, until a golden crust has formed and the chicken is cooked through, about 5 minutes total. Set it aside and allow it to rest for 10 minutes before slicing. Cook the pasta according to the package directions after it has been added to the boiling water. In the meantime, make the sauce.

Prepare the Sauce

  • Melt the butter in a separate pan over medium heat until it has melted. Scrape the bottom of the pan with a silicone spatula to remove any brown pieces that have accumulated. This will infuse the sauce with a lot of flavour. Cook for 1 minute after adding the minced garlic. Add the flour and cook for 30 seconds, whisking constantly. Reduce the heat to low and gradually add the half-and-half. In a slow, steady stream, whisk in the Parmesan and Romano cheese until well incorporated. Add the drained spaghetti and mix well. Toss the vegetables with a pair of kitchen tongs and mix them into the sauce. When the sauce is let to stand, it will continue to thicken. Add the sliced chicken and toss to combine with the sauce, allowing it to simmer for 1-2 minutes until heated through. Take the pan off the heat and serve over homemade garlic toast.

Optional Additions

  • 1-2 tablespoons hot sauce
  • A pinch of red pepper flakes
  • Diced tomatoes
  • Sausage (ground or links)
  • Shrimp
  • Bell or jalapeno peppers
  • Broccoli
  • 1-2 tablespoons hot sauce

8907 calories, 74 grams of carbohydrates, 33 grams of protein, 53 grams of fat, 30 grams of saturated fat, 223 milligrams of cholesterol, 627 milligrams of sodium, 622 milligrams of potassium, 4 grams of fiber, 2 grams of sugar, 2231 international units of vitamin A, 3 grams of vitamin C, 516 milligrams of calcium, and 3 milligrams of iron The Main Course is the first course in the sequence. American and Italian cuisines are available.

Free 7-Recipe Meal Plan!

Subscribe today and receive your FREE 7-Recipe Meal Plan (with with grocery list!) as soon as possible.

Leave a Comment

Your email address will not be published. Required fields are marked *