Best Creamy Cajun Pasta Recipe By Tasty Recipes

ONE-POT CAJUN PASTA RECIPE BY TASTY

Steps:

• Pour olive oil into the pot.
• Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned.
• Add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
• Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
• Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed.
• Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes).
• NOTE: If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.
• Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Stir in parmesan cheese.
• Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste.
• Enjoy!

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 PASTA

Steps:

• Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender., Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.