![]() ![]() Top the Cajun chicken pasta with Parmesan cheese instead of the cheddar if you prefer.Īny leftover pasta can be packaged in a well sealed airtight container after it cools to room temperature and kept in the fridge for 3-4 days.I recommend under cooking the pasta a bit more if you do. Boost the fiber and nutrients in the recipe by using whole wheat pasta.Use Neufchatel to help lower the fat and calories. You should be able to get away with a little less. Swap cream cheese for the heavy cream in the creamy Cajun pasta sauce.Timing: Add shrimp along with the peppers so they don't overcook. Use a pound of peeled deveined shrimp rather than the chicken or a couple handfuls if an add-in. Fresh spinach would also be a great choice. Add some fresh mushrooms in addition to or in place of the peppers.The water helps release the caramelized flavors on the pan.Īfter that, add cooked pasta, preserved pasta water and cook for a further 2 or 3 minutes or until most of the water evaporated.Ĭooking is all about experimenting and here are a few add-ins or swaps that you may like to try in this Cajun pasta recipe. Then add slices of sausages and cook for another minute. Swap andouille chicken sausage for pork sausages if you like.Ĭontinue stirring chicken over medium high heat until all sides are cooked. Cajun seasoning adds heat and flavor.Īdd chicken breast to the pan, then sprinkle Cajun spice all over the chicken. In a large saute pan, on medium high heat, add olive oil, chopped onion and minced garlic. You will need a large skillet or sauté pan. Now let's get down to preparation of this creamy Cajun chicken pasta. Start with an ⅛ teaspoon and add more until you reach your desired heat level. The recipe is mildly spicy, if you prefer more heat add a little ground cayenne pepper or crushed red pepper flakes. Kosher salt and freshly ground black pepper to taste.20 cherry tomatoes, halved (or fresh diced tomatoes, only use canned if you have to and fire roasted diced tomatoes would be the best choice in that case).¼ cup preserved cooked pasta water or chicken stock.1 link of smoked sausage, sliced ( I recommend andouille, but kielbasa could be used in the recipe as well).2 ½ teaspoon Cajun spice Make your own homemade Cajun seasoning with my Cajun seasoning recipe.1 pound chicken breast (approximately 2 medium chicken breasts), cut into bite size pieces or thin chicken strips.2 cloves of garlic, minced (or ½ teaspoon garlic powder).1 tablespoon olive oil, avocado oil or vegetable oil (swap one tablespoon butter if you prefer).3 cups cooked pasta, any shape, make sure to cook pasta al dente and preserve a ½ cup of pasta water for later use (I used penne pasta.Here are all the ingredients you will need to make the one pot Cajun chicken and pasta (Cajun seasoning not pictured). Jump right down to the printable recipe card if you prefer. Here I will guide you there the process of preparing this easy pasta recipe, complete with step-by-step pictures. The creamy Cajun chicken pasta with tomato and sausage is a hearty dinner the entire family will enjoy. If you like this recipe, try my Chicken Fajita Pasta as well. The sauce is seasoned and is more of a pink sauce, with both tomato sauce and cream in it. Unlike many Cajun Chicken and pasta dishes, this one is not a chicken alfredo simply topped with blackened chicken. Spicy Cajun Pasta with sausage and chicken is a hearty pasta dish the whole family will love. Unless you have a very sensitive palette you should be fine with this penne pasta dish. Sprinkle in the peas serve topped with celery leaves.While it is spicy from the Cajun seasoning, the Cajun pasta sauce is not overpowering. Add the parsley season with salt and pepper.Īdd the pasta to the boiling water and cook as the label directs. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.Īdd the chicken to the sauce increase the heat to medium and simmer until just cooked through, about 3 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Add the sherry and cook until slightly reduced, about 2 minutes. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the shallot and cook until slightly softened, about 1 minute. Meanwhile, melt the butter in a large skillet over medium-high heat. Bring a large pot of salted water to a boil. ![]()
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