Spicy Creamy Cajun Pasta Bake Recipes

CREAMY CAJUN CHICKEN PASTA

Steps:

• Boil 6 cups of water in a large pot over high heat and cook the pasta according to the package directions. Drain the pasta, rinse with cold water (so it doesn't clump, can also toss a little olive oil on it to prevent clumping) and set aside.
• While the pasta is cooking, add the butter, olive oil and onion to a large pot over medium-high heat and cook for 3-4 minutes, or until the onion becomes translucent.
• Add the red bell pepper, garlic, Cajun seasoning, basil, paprika, ground black pepper, salt and cayenne pepper. Stir to combine and cook for 3 more minutes or until the bell pepper starts to become soft.
• Add the chicken and stir and cook for another 6-8 minutes or until the chicken is cooked through.
• Add the parmesan, heavy cream, cream cheese and chicken broth and stir and cook for 8-10 minutes or until the sauce starts to thicken and the cream cheese has fully melted.
• Add the cooked and drained pasta and stir to coat pasta with sauce. Cook for 2-3 minutes, then serve with freshly chopped parsley on top, if desired.

SPICY AND CREAMY CAJUN CHICKEN PASTA

Steps:

• Combine ingredients for Cajun seasoning in a small bowl. Or, alternatively, use 2 tablespoons of your favorite Cajun seasoning. My recommendation is Frontier Cajun seasoning.
• Place 2 chicken breasts in a shallow bowl and coat on both sides with 1/2 of the Cajun seasoning. Save the remaining 1/2 of the seasoning for pasta. Note: be sure to use thinly sliced chicken breasts. That means if you bought large chicken breasts, slice each one in half horizontally.
• Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add the chicken breasts seasoned with Cajun spice and cook for about 4 minutes on each side. Turn off the heat, cover the skillet with the lid, and let the chicken sit, covered, off heat for about 10 minutes until it's completely cooked through. Remove the chicken to a plate and slice chicken thinly.
• In the meantime, bring a large pot of water to boil. Add pasta and cook according to the package instructions (that usually means somewhere between 10 or 15 minutes). Drain pasta.
• Add diced bell peppers to the same, now empty, skillet that you just used to cook chicken. Cook on medium heat for about 4 minutes until bell peppers are slightly softened. Remove 1/2 of the cooked bell peppers to a plate, leaving the remaing 1/2 in the skillet.
• To the same skillet with 1/2 of the cooked bell peppers, add the cream, the remaining 1/2 of the Cajun seasoning, and freshly shredded Parmesan cheese. Bring to a brief boil, reduce to simmer, and cook, constantly stirring, until the cheese starts to melt, for several minutes.
• Add drained cooked pasta to the skillet with the cream sauce and heat through on low heat. Season with red pepper flakes, more salt and extra cayenne pepper, if desired. Top with sliced cooked chicken and the remaining 1/2 of cooked bell peppers.

SPICY & CREAMY CAJUN PASTA BAKE

Steps:

• Add rub or marinade to chicken and set in refrigerator for at least an hour (or you can buy an already-cajun-marinated chicken breast).
• In the blender, combine whipping cream, can of tomatoes, garlic, chipotle pepper (pouring in a little of the adobo sauce for an extra flavor boost, if desired), and salt & pepper to taste. Blend well and set aside.
• Sautee marinated/rubbed chicken in olive oil until almost done and then add red pepper, onion and mushroom, sauteeing until vegetables are tender.
• Turn heat down to medium-low and pour cream sauce over chicken & veggies.Simmer for 30-45 minutes.
• Preheat oven to 350 degrees.
• While the sauce is simmering, cook the pasta only about half-way through; when sauce is done simmering and has thickened a bit, add the pasta and coat thoroughly.
• Pour into a baking dish and sprinkle with parmesean cheese; bake covered with foil for 20 minutes; uncover and bake an additional 10-12 minutes. (this is also a good time to add the garlic bread to the oven, if preparing).
• Remove from oven and let sit for a couple of minutes - and then ENJOY!

CREAMY CAJUN PASTA RECIPE BY TASTY

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
• Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
• Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
• Mix in the cream cheese to create a thick, creamy sauce.
• Serve garnished with scallions, if desired.
• Enjoy!

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.

CAJUN CHICKEN PASTA BAKE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions to al dente., Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat., Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°.