Cajun chicken pasta is the best of both worlds. Luscious and creamy like your favorite pasta dish. But cajun seasoning also makes it bold and a little spicy.
When I think of cajun seasoning, I think of jambalaya. Cajun jambalaya with chicken sausage, or if hubby is making it for himself, pork Andouille sausage, is a favorite around here. But I think I may have made this cajun chicken pasta before I ever made jambalaya. A creamy pasta with a hint of spice is a combination I will always want to try.
Elements
Pasta: I like a long pasta for this recipe, such as linguine or spaghetti.
Chicken Breast: Thighs would also work great.
Cajun Seasoning: A spice blend containing cayenne pepper and paprika, along with other spices.
Chili Powder: Chili powder is not found in cajun seasonings, but I happen to love it. We use it all the time.
Butter: Used to sauté the mushrooms. Butter adds richness to the sauce.
Mushrooms: I always use portabella mushrooms.
Sun-Dried Tomatoes: Sun-dried tomatoes are available jarred and packed in oil or in a dry package. I always keep a bag of the dried variety in my refrigerator.
Garlic: Fresh garlic adds a great touch.
Flour: The flour combines with the butter to thicken the sauce.
Half & Half: Makes the sauce creamy.
Chicken stock: Adds volume and flavor to the sauce.
Parmesan Cheese: Sharp and salty, parmesan cheese adds a great touch to any pasta dish.
Black Pepper: Finish the dish with black pepper to taste. Bottled cajun seasoning tends to be quite salty, so I don’t find it necessary to add.
Preparation:
I have a habit of starting to prep pasta sauce and forgetting about the pasta. Important first step: boil water to cook the pasta!
The chicken is coated with the cajun seasoning and chili powder while still raw to ensure the chicken is very flavorful. After you rub the chicken with the seasoning, add it to a large skillet along with the mushrooms.
Once the chicken is nearly cooked through and the mushrooms have released their juices, add the garlic and sun-dried tomatoes. Stir and sprinkle with flour. Stir until the flour is incorporated.
Add the half & half and chicken stock. Stir as the mixture heats and thickens. If you are using the dry sun-dried tomatoes, they will plump in the sauce, making them extra delicious. 🙂
Add the parm and black pepper.
Serve immediately over the pasta. I like to add a side veggie.
Cajun chicken pasta
Ingredients
- 2 servings linguine spaghetti or any long pasta
- 1 boneless skinless chicken breast cut into bite-sized pieces
- 1 tsp cajun seasoning
- ½ tsp chili powder
- 1 Tbsp butter
- ¾ cup fresh mushrooms thinly sliced
- 2 Tbsp sun-dried tomatoes chopped
- 1 clove garlic finely minced
- 1 Tbsp flour
- ¼ cup half and half
- ½ cup low sodium chicken stock
- ¼ cup parmesan cheese freshly grated
- black pepper to taste
Instructions
- Start the water to boil the pasta. Once boiling, add the pasta and cook to package directions.
- Place chicken, Cajun seasoning and chili powder in a bowl and toss to coat.
- In a large skillet, melt the butter over low to medium heat. Sauté the chicken and mushrooms until chicken is nearly cooked through about 5 to 7 minutes. Cook until most of the liquid is evaporated. Add the sun-dried tomatoes and garlic. Sprinkle with flour and stir to combine.
- Add the half & half and chicken stock. Cook over medium heat, stirring frequently, until sauce has reduced and thickened. Add parmesan cheese and black pepper to taste.
- Pour over hot pasta and serve immediately.