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Creamy Cajun Chicken Pasta

August 9, 2011

Cajun Chicken Pasta

Have you ever tried to make one of Rachael Ray’s 30-minute meals and found that it took way, way longer than that to make?  For me, that would be her Thai Chicken Pizza.  That sucker takes me an hour with all the prep work (but is totally worth it).  But this here is a very tasty meal that can easily be done in 30 minutes.  The way I am with knitting patterns is the same way I am about recipes.  I take a little from this recipe, a little from that one and I make something that I love (I try anyway).  So this one is a combo of Cajun chicken pasta, as seen on the interwebs,  and Fettucine Alfredo.   I just really like creaminess with my pasta, but I love the spiciness of the Cajun spice with the sweetness of the peppers, and chicken makes a meal.  It’s also really good to substitute shrimp for the chicken.  If you use shrimp just be sure to cook them first and set them aside while you cook the veggies and sauce, otherwise you’ll end up with rubbery shrimp, and that’s no fun.

3 boneless skinless chicken breasts
2 tsp. Tony Chachere’s Original Creole Seasoning
12 oz. uncooked linguine
3 Tbsp. butter
1 bell pepper (or equivalent with red, yellow, and green), thinly sliced
½ onion, thinly sliced
2 garlic cloves, minced
1 pint (2 cups) cream
1 1/4 tsp. hot sauce
1 Tbsp. dried parsley
1 1/3 cup freshly grated Parmesan cheese

Cook pasta according to package instructions.
Toss chicken with 2 tsp. Creole seasoning. In a skillet over med. heat, melt the butter. Add chicken and cook till about half done. Add red bell pepper and onions and saute till veggies are tender-crisp. Add garlic.
Add cream, hot sauce, and parsley to the skillet. Bring to a simmer over med-low heat. Stir in Parmesan cheese. Cook and stir until cheese is completely melted and sauce is slightly thickened. Serve over pasta.

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