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Cajun Chicken Pasta

Cajun Chicken Pasta – spicy, cajun-flavored chicken tossed into creamy melt-in-your-mouth alfredo sauce with pasta. Super easy to make with amazing flavors that’s perfect for family weeknight dinners or get together!

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 - 5
Calories 420 kcal
Author Immaculate Bites

Ingredients

  • 8 ounce pasta (penne ,fettucine)
  • 2 pounds boneless,skinless chicken thighs or breast
  • 2 teaspoons or more Cajun creole seasoning (salt free)
  • 2 Tablespoons olive oil or canola oil
  • 2 teaspoon garlic minced
  • ½ medium onion sliced
  • 2 medium tomatoes diced
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 tablespoon creole spice or blackened spice
  • 1 teaspoon Worcestershire sauce
  • 1 medium red or green bell pepper sliced
  • 1 cup or more chicken broth
  • ¼ cup heavy cream (see notes for options and adjustments )
  • 2 tablespoon parsley chopped

Instructions

  1. Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.

  2. Salt according to taste . Then generously season the chicken with creole cajun spiceHeat oil over medium heat in a heavy bottomed Dutch. Pan cook chicken for about 8-10 minutes on each side or until fully cooked through and juice from the chicken runs clear. set aside.

  3. Add onions, and garlic. Stir for about a minute. Then add tomatoes, thyme, paprika, cajun spice, Worcestershire sauce, followed by bell peppers, chicken broth and cream

  4. Bring it to a boil then simmer for about 7-10 minutes.

  5. Mixed pasta or fettuccine . And toss with sliced chicken or serve with chicken on top.

  6. Sprinkle with parsley and/or Parmesan cheese.

Recipe Notes

  1. Your chicken is fully cooked when it is 160° Fahrenheit (74°C). It is dangerous to eat chicken lower than the stated temperature.
  2. To be on the safe side you may cut up chicken into bite size pieces before cooking . It  cooks faster.
  3. Adjust heavy cream to desired thickness. I use about ¼ cup to cut down on calories - it’s less creamy with same great results. Go with ½ cup or more for creamy pasta. You may omit completely and replace with an extra tomatoes.