Cajun Chicken Pasta

Cajun Chicken Pasta

This recipe is super special for me because my loving husband had made this for me for our Second Valentine's Day :) This is one yumm recipe which you will never get tired of eating. You can check the link http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/ for the recipe in detail with lots of pictures.

Cajun Chicken PastaThis recipe is super special for me because my loving husband had made this for me for our Second Valentine's Day :) This is one yumm recipe which you will never get tired of eating. You can check the link http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/ for the recipe in detail with ...

Summary

5250
  • CourseMain course
  • CuisineItalian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

Boneless Chicken Breasts
3
Cajun Spice Mix
3 Teaspoons
Pasta
1 Pound
Olive Oil
2 Tablespoons
Butter
2 Tablespoons
Green Bell Pepper, Sliced
1
Red Bell Pepper, Sliced
1
Onion, Large-sized, Sliced
1/2
Garlic
3 Cloves
Tomatoes
4
Chicken Broth
2 Cups
Heavy Cream
1 Cup
Cayenne Pepper
Black Pepper, freshly ground
Salt
Fresh Parsley, chopped

Steps

  1. Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
  2. Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat.
  3. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
  4. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed.
  5. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
  6. With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes
  7. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
  8. Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.
  9. Add drained pasta and toss to combine.
  10. Top with chopped fresh parsley! Enjoy!