Chicken Pasta Recipe Cajun

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Yo, what’s good my people? I got a mean recipe to share with y’all today. It’s a One-Pot Cajun Chicken Pasta that’s gonna have you drooling. I found this joint from a dope site called Best Slimming World. But I put my own twist on it to make it even tastier. Trust me, you gotta try this out.

Cajun Chicken Pasta

Cajun Chicken Pasta

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon smoked paprika
  • 8 oz. penne pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  • Parsley, chopped, for garnish

Directions:

  1. Heat the olive oil in a large sauté pan over medium-high heat.
  2. Add the chicken and Cajun seasoning and cook until the chicken is golden brown and no longer pink in the middle, stirring occasionally, about 5-7 minutes.
  3. Transfer the chicken to a plate and set aside.
  4. Add the penne pasta, garlic powder, onion powder, smoked paprika, and chicken broth to the same sauté pan, and stir well.
  5. Bring the mixture to a simmer and cook for 12-14 minutes, until the pasta is cooked through and most of the liquid is absorbed, stirring occasionally.
  6. Add the chicken back to the pan along with the heavy cream and Parmesan cheese. Stir well to combine and cook until the cheese is melted and the sauce is creamy, about 3-4 minutes.
  7. Serve hot, garnished with chopped parsley if desired.

Now, if you really wanna take this recipe to the next level, you gotta add some sausage to it. That’s how we do it in my household. I found this amazing recipe on another dope site called The Flavor Bender, and it’s got the sausage you need. Check it out:

Creamy Cajun Chicken Pasta (with sausage too!)

Cajun Chicken Pasta with Sausage

Ingredients:

  • 1 pound rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound smoked sausage or andouille sausage, sliced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon Cajun seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon smoked paprika
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup shredded Parmesan cheese

Directions:

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add sausage and cook for 5-7 minutes, until browned. Transfer to a plate and set aside.
  3. Add chicken to the same pan and sprinkle with Cajun seasoning, garlic powder, onion powder, and smoked paprika. Cook until golden brown and no longer pink in the middle, stirring occasionally, about 5-7 minutes. Transfer chicken to a plate and set aside.
  4. Reduce heat to medium-low and add butter to the same pan. Once melted, whisk in flour and cook for 1-2 minutes, until bubbly and golden. Slowly whisk in milk, salt, black pepper, and cayenne pepper (if using), and cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Stir in the Parmesan cheese until melted and smooth. Add the cooked pasta, sausage, and chicken to the pan and stir gently to combine. Cook for an additional 2-3 minutes until heated through.
  6. Serve hot and enjoy!

So there you have it, my people. Two different recipes for Cajun Chicken Pasta that’ll have your taste buds jumping. Make them both and let me know which one you like more. Until next time, stay blessed.

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