Weeknight Cajun Chicken Pasta Recipes

CAJUN CHICKEN PASTA

Steps:

• Cook pasta: Cook the pasta according to package instructions until it's al dente (cooked until it's still firm when bitten). Drain and set aside.
• Cook Chicken: Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken to the skillet, then sprinkle with the cajun seasoning and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.
• Add sausage: Stir in the sausage and cook for a couple more minutes until the sausage starts to brown.
• Add garlic and parsley: Add the garlic, parsley to the skillet and stir. Cook for 30 seconds until the garlic becomes aromatic.
• Add half and half: Add the half and half and cook until it comes to a boil. Stir in the parmesan cheese.
• Stir in pasta: Add the penne and stir everything together.
• Garnish and serve: Garnish with more parmesan cheese and parsley if preferred and serve while warm.

WEEKNIGHT CAJUN CHICKEN PASTA

Steps:

• Place chopped chicken and cajun seasoning in a bowl and toss until evenly coated.
• In a large skillet over medium heat, sautée chicken in butter until tender. (Make sure chicken is 'flaky' all the way through).
• Reduce heat and add heavy cream, green onion, tomatoes, basil, salt, garlic powder, and half of the parmesan cheese. Bring heat back to medium to a slight simmer and heat through until sauce begins to thicken.
• Gently mix in cooked pasta and stir in remaining parmesan cheese. Alternatively you can pour the mixture over plated noodles.
• Let your body melt in heavenly goodness.

WEEKNIGHT CHICKEN FLORENTINE PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
• Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
• Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
• To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

WEEKNIGHT CHICKEN AND PASTA

Steps:

• Cook pasta according to package directions., Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives.