Best Spicy Cajun Chicken Pasta Recipes

SPICY CAJUN CHICKEN PASTA

Spicy Cajun Chicken Pasta image

This has fettuccini tossed with sauteed chicken, mushrooms, onions, red and green peppers and a spicy, tomato creole sauce. It is an amazing combination of flavors, you'll be full long before you've had enough.

Provided by CharityAnn

Categories Chicken Breast

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup butter
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, sliced and quartered (1 cup)
1 garlic clove, pressed
2 boneless skinless chicken breast halves
2 tablespoons olive oil
1 medium tomatoes, chopped
4 -6 mushrooms, sliced (1 1/4 cup)
1 cup chicken broth
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon dried thyme
12 ounces fettuccine
2 teaspoons parsley, fresh is preferred

Steps:

Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black.
While the veggies are cooking, cut the chicken breast into bite size pieces.
Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink.
When the vegetables are softened or blackened to your liking, add the chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat.
While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.

CROCK POT SPICY CAJUN CHICKEN PASTA

Crock Pot Spicy Cajun Chicken Pasta image

An easy and comforting Crock Pot dinner! The chicken is moist and flavorful from all the spices. There's a hint of heat from the Creole seasoning. Red peppers add a bit of sweetness and crunch while mushrooms give the meal an earthiness. A fantastic and easy pasta dinner your family will love.

Provided by Cindy Dozier

Categories Pasta

Time 6h25m

Number Of Ingredients 19

Ingredients

IN THE CROCK POT
4 frozen chicken breast halves, skinless and boneless
4 Tbsp Tony Chachere's More Spice seasoning
1/2 tsp dried basil
1/2 tsp lemon pepper
1 tsp garlic powder
1 tsp black pepper
1 can(s) cream of mushroom soup, undiluted
4 Tbsp butter
SAUCE
4 Tbsp butter
2 large red bell peppers
1 small container of baby portabella mushrooms, sliced
4 green onions
1 c heavy cream
salt
pepper
PASTA
1 lb pasta - I used cavatappi - but used your favorite.

Steps:

1. For the Crock Pot: Mix the spices together and sprinkle it on top of all the other ingredients that are listed for the Crock Pot. I cooked this for 6 hours. When it is done - just shred the chicken in the pot. NOTE - the butter will rise to the top but don't worry it will all blend together in the end.
2. After your chicken is done, prepare pasta per package directions and drain.
3. While the pasta is cooking, get a skillet heated with butter. Slice the red pepper into thin slices, the same for the mushrooms. Cut the green onions on the diagonal - they should be about 2 inches long or so. Then add them to your skillet. Cook these about 3 or 4 minutes - but not too long! You want them to be still slightly firm, then remove from skillet using a slotted spoon.
4. In the remaining butter in skillet pour your heavy cream and stir on about medium-high heat. Just til the sauce coats the spoon. Then add a pinch of salt and pepper to the sauce. Pour it into your Crock Pot with your chicken and its sauce.
5. Add your vegetables and your pasta. Stir it to mix all together. Serve with either some Parmesan cheese or leave the Tony Chachere's shaker on the table for people to choose if they want a little more spice to it. Enjoy!

SPICY CAJUN CHICKEN & PASTA

Spicy Cajun Chicken & Pasta image

Make and share this Spicy Cajun Chicken & Pasta recipe from Food.com.

Provided by KJK 5

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb cooked pasta (Linquini works well)
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
cajun seasoning (I use homemade "Essence")
garlic powder
fresh ground pepper
4 -6 ounces cream cheese
1/2 cup half-and-half (approx.)
1/4 cup grated fontinella cheese

Steps:

Heat olive oil & butter in a skillet over medium-high heat.
Generously season one side of each chicken breast with Cajun Seasoning, garlic powder and black pepper.
Place chicken in skillet then season the other side.
While chicken is cooking prepare pasta according to package directions.
When chicken is cooked through and browned on both sides, remove to platter, cover and keep warm.
Reduce heat to low. Add cream cheese to pad drippings, add half-and-half. Amount of cream cheese and half-and-half will vary depending on desired consistency and spiciness. Stir to melt cream cheese - do not boil.
Serve sauce over cooked pasta. Top with sliced chicken and shredded cheese.

Nutrition Facts : Calories 466.4, Fat 21.9, SaturatedFat 11.2, Cholesterol 118.5, Sodium 193.5, Carbohydrate 33.7, Fiber 5.5, Sugar 0.1, Protein 33.3

SPICY CAJUN CHICKEN AND PENNE PASTA

Spicy Cajun Chicken and Penne Pasta image

I cook at a local diner,this recipe is a big hit.

Provided by bobbie brown

Categories Chicken

Number Of Ingredients 14

Ingredients

2 c chicken, cooked
2 jar(s) alfredo sauce,15 ounces each
1 medium onion,peeled, chopped
1/2 c mushrooms,chopped
1 medium green bell pepper, chopped
1 tsp garlic powder
1 c milk
1/2 c parmesan cheese
1 c salsa, chunky
1 Tbsp cajun seasoning, or to taste
2 dash(es) red pepper flakes,or to taste
2 dash(es) salt and pepper,or to taste
2 Tbsp margarine,or butter
8 c penne pasta,cooked and drained

Steps:

1. In large sauce pan melt butter,saute mushrooms,onion,green pepper.
2. Add chicken,alfredo sauce,milk,parmesan cheese,salsa,and seasonings.Stir,Heat through,serve over pasta.

T.G.I. FRIDAY'S SPICY CAJUN CHICKEN PASTA

T.g.i. Friday's Spicy Cajun Chicken Pasta image

Make and share this T.g.i. Friday's Spicy Cajun Chicken Pasta recipe from Food.com.

Provided by senseicheryl

Categories Chicken Breast

Time 30m

Yield 2-4 dishes, 2-4 serving(s)

Number Of Ingredients 14

Ingredients

2 ounces olive oil
1 tablespoon garlic, fresh, chopped
1/2 cup onion, cut in large chunks
1/2 cup green pepper, diced in large pieces
1/2 cup red pepper, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup v 8 vegetable juice
1 -3 tablespoon cornstarch (mix about a tablespoon with a couple table spoons cold water to form a slurry)
salt and pepper, to taste
10 ounces fettuccine (cooked al dente)
1 tablespoon parmesan cheese
1 chicken breast, boneless, skinless, cooked and sliced in strips
1 teaspoon parsley, chopped

Steps:

Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
Thicken to consistency with cornstarch; season to taste with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Nutrition Facts : Calories 1055.5, Fat 43.9, SaturatedFat 8.4, Cholesterol 171.9, Sodium 617.2, Carbohydrate 124.6, Fiber 7.8, Sugar 12.8, Protein 41.4

T.G.I. FRIDAY'S SPICY CAJUN CHICKEN PASTA RECIPE - (3.9/5)

T.G.I. Friday's Spicy Cajun Chicken Pasta Recipe - (3.9/5) image

Provided by carvalhohm2

Number Of Ingredients 16

Ingredients

SAUCE:
1 (10-ounce) package fettuccine pasta
1 boneless chicken breast, cooked and sliced into strips
1 tablespoon grated parmesan cheese
1 teaspoon parsley, chopped
2 tablespoons olive oil, plus more to taste
1 tablespoon fresh garlic, chopped
1/2 cup onion, coarsely chopped
1/2 cup green pepper, coarsely chopped
1/2 cup red pepper, coarsely chopped
1 cup chicken stock
1 cup V-8 juice
1/8 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper, to taste

Steps:

Cook fettuccine to al dente, drain, and set aside. SAUCE: In large size saucepan, heat the oil. Add garlic, and sauté for about 30 seconds or until fragrant. Add onions and sauté until translucent, about 1 minute, then add peppers and continue to sauté for another minute. Deglaze with chicken stock, bring to a simmer, and reduce by half. Add V-8 juice and cayenne pepper and bring to a boil, reduce heat, and simmer for 10 minutes. Mix cornstarch with cold water to make a slurry. Add slurry to sauce, stirring constantly until it reaches saucy consistency. Season with salt and pepper. Add the fettuccine to the sauce and gently mix until it is heated. Arrange the fettuccine on serving dish and top with chicken breast. Sprinkle with parmesan and parsley. Drizzle with olive oil if desired.

T.G.I. FRIDAY'S SPICY CAJUN CHICKEN PASTA

T.G.I. Friday's Spicy Cajun Chicken Pasta image

Menu Description: "Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday's own spicy, tomato Creole sauce. There are over 360 T.G.I. Friday's restaurants in 44 states and 22 countries, all serving this Cajun-style chicken pasta. This dish is a bit like jambalaya except the rice has been replaced with pasta. Use a large pan for this recipe, and note that for the chicken stock or broth, you can also use a chicken bouillon cube dissolved in boiling water. This recipe makes two large restaurant-size portions, but could easily serve a family of four. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

4 tablespoons (1/2 stick) butter
1 green bell pepper, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
1/2 white onion, sliced and quartered (1 cup)
1 clove garlic, pressed
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium tomato, chopped
4 to 6 mushrooms, sliced (1 1/4 cup)
1 cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup boiling water
salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
4 to 6 quarts water
1 12-ounce box fettuccine
2 teaspoons chopped fresh parsley

Steps:

Melt 2 tablespoons of the butter in a large skillet over medium/high heat.
Saute the bell peppers, onions, and garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
As the vegetables are cooking, cut the chicken breasts into bite-size pieces.
Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.
When the vegetables are soft (about 10 minutes) add the chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.
In the meantime, bring the water to a boil in a large pot. If you like, add a half tabllespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.
Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.
Tidbits
If you want a thicken sauce, combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, then put it back on the heat.