Chicken Pasta And Veggies In Cajun Cream Sauce Recipes

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.

ONE POT CAJUN CHICKEN PASTA

Steps:

• Heat 1 Tbsp olive oil in a large pot over medium-high heat.
• Toss chicken with 1/2 Tbsp cajun seasoning. Add to pot in a single layer.
• Cook until browned on bottom, about 3 minutes then turn and continue to cook through, about 3 minutes longer. Transfer to a sheet of foil and wrap to keep warm.
• Heat remaining 1/2 Tbsp olive oil in same pot over medium-high heat. Add bell peppers and onion and saute 3 minutes. Add garlic and remaining 1 Tbsp cajun seasoning and saute 1 minute longer.
• Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring mixture to a boil, then add pasta.
• Cook, stirring frequently until pasta is nearly tender, about 12 - 13 minutes. Add cornstarch and water mixture and cook until pasta is just tender and sauce mixture has thickened, about 1 minute longer.
• Remove from heat. Toss in remaining 1/4 cup cream, parmesan, parsley and cooked chicken, and season with salt and pepper to taste. Serve warm.

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:

• 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.