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Cajun Chicken Pasta Recipe

Name: Peterlins Cajun Chicken Pasta Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs Cajun seasoning; 1 tbs olive oil; 1 tsp unsalted butter; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs lemon juice; 12 oz penne or fettuccine pasta; 1 tbs olive oil; 3 garlic cloves, minced; 0.5 yellow onion, finely chopped; 0.5 red bell pepper, thinly sliced; 1.5 cups creamy Alfredo sauce or heavy cream; 0.5 cups chicken broth; 0.75 cups grated Parmesan cheese; 1 tsp Cajun seasoning; 0.5 tsp smoked paprika; 0.25 tsp crushed red pepper flakes; 2 tbs fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 6 cups mixed salad greens; 1 cup cherry tomatoes, halved; 0.5 cucumber, sliced; 0.25 red onion, thinly sliced; 0.5 cups croutons (optional); 0.5 cups choice of dressing (Ranch, French, Blue Cheese, Balsamic, Italian, Honey Mustard, Sweet Chili Vinaigrette); 1 tsp olive oil (for tossing, optional); 0 to taste salt (to taste); 0 to taste black pepper (to taste)

Inspired by Peterlins

Time45m

Serves4

Cajun-spiced chicken over pasta. Salad with a choice of dressings including Ranch, French, Blue Cheese, Balsamic, Italian, Honey Mustard, Sweet Chili Vinaigrette.

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Ingredients

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Cajun Chicken

1 lb boneless skinless chicken breasts

2 tbs Cajun seasoning

1 tbs olive oil

1 tsp Unsalted butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs ReaLemon lemon juice

Pasta & Sauce

12 oz penne or fettuccine pasta

1 tbs olive oil

3 Garlic cloves, minced

1/2 yellow onion, finely chopped

1/2 red bell pepper, thinly sliced

1 1/2 cups creamy Alfredo sauce or heavy cream

1/2 cups Chicken broth

3/4 cups Grated Parmesan cheese

1 tsp Cajun seasoning

1/2 tsp Smoked paprika

1/4 tsp Crushed red pepper flakes

2 tbs Fresh parsley, chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Salad (serves 4, choice of dressing)

6 cups mixed salad greens

1 cup Cherry tomatoes, halved

1/2 Cucumber, sliced

1/4 Red onion, thinly sliced

1/2 cups croutons (optional)

1/2 cups choice of dressing (Ranch, French, Blue Cheese, Balsamic, Italian, Honey Mustard, Sweet Chili Vinaigrette)

1 tsp olive oil (for tossing, optional)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

To Finish / Garnish

1 tbs Fresh parsley, chopped

1/4 cups extra grated Parmesan

2 lemon wedges (optional)

Method

Cajun Chicken

Pound and season

If chicken breasts are thick, butterfly or pound to even thickness (about 1/2 inch). Pat dry. In a small bowl combine 2 tbsp Cajun seasoning, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp lemon juice. Rub the mixture evenly over both sides of the chicken.

Sear and cook

Heat 1 tbsp olive oil and 1 tsp butter in a large skillet over medium-high heat until shimmering. Add chicken and sear 4-5 minutes without moving until browned. Flip and cook 4-5 minutes more until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Pasta & Sauce

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package al dente (usually 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While pasta cooks, heat 1 tbsp olive oil in the same skillet used for chicken over medium heat. Add 3 minced garlic cloves and 1/2 chopped onion. Sauté 2–3 minutes until softened and fragrant. Add 1/2 sliced red bell pepper and cook 2 more minutes.

Build sauce

Reduce heat to medium-low. Pour in 1.5 cups Alfredo sauce (or heavy cream) and 1/2 cup chicken broth, stirring to combine. Add 3/4 cup grated Parmesan, 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir and simmer gently 3–4 minutes until sauce slightly thickens. If too thick, add up to 1/4 cup reserved pasta water to reach desired consistency.

Combine with pasta

Add drained pasta to the sauce and toss to coat over low heat for 1–2 minutes so flavors marry. Taste and adjust seasoning.

Add chicken

Add sliced Cajun chicken to the pasta and toss gently to distribute. Let everything warm together 1 minute. Stir in 2 tbsp chopped parsley and 1/4 cup extra grated Parmesan. Remove from heat.

Salad

Assemble salad

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 sliced cucumber, 1/4 thinly sliced red onion and 1/2 cup croutons (if using).

Dress and season

Add 1/2 cup choice of dressing (Ranch, French, Blue Cheese, Balsamic, Italian, Honey Mustard or Sweet Chili Vinaigrette) and 1 tsp olive oil if desired. Toss gently to coat. Season to taste with salt and pepper.

To Finish / Serve

Divide Cajun chicken pasta among 4 plates or serve family-style. Garnish with remaining 1 tbsp chopped parsley, extra grated Parmesan and lemon wedges if desired. Serve the prepared salad alongside with remaining dressing on the table for guests to add more if they like.