Monday, June 22, 2009

Creamy Cajun Chicken Pasta


This is one of the most popular recipes on Recipezaar.com and I can see why. This was really quick and easy to make. I cut up the chicken into chunks and sauteed it in olive oil and butter. I used half milk and half whipping cream to cut down on the calories. I also added about a tablespoon of flour to help thicken it up. This was really good and I will be making this again.






Creamy Cajun Chicken Pasta


2 boneless skinless chicken breasts, cut into thin strips or chunks
4 ounces linguine, cooked al dente (I used whole wheat linguine)
2 tsp cajun seasoning
2 Tbsp butter
1-2 cup heavy whipping cream (I used half 1% milk and half whipping cream)
2 Tbsp chopped sun-dried tomatoes
1/4 tsp salt
1/4 tsp dried basil
1/8 tsp ground black pepper
1 garlic clove, minced
1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese.


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62 comments:

  1. I'm going to try the idiot uncle version of this tonight, which is to say, with some pre-cooked Purdue chicken. I'll let you know how it turns out ...

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  2. Tried the Uncle Idiot version of "Creamy Cajun Chicken Pasta," using the Purdue Short Cuts roasted chicken. Took about ten minutes to cook and boy, was it good!

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  3. So excited to try this, but I have a stupid question. What exactly is cajun seasoning? Does it say "Cajun Seasoning" at the grocery? THanks!!

    PS. found you via pinterest :)

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    1. You can also make your own from spices you might already have too, just Google Cajun spice recipes

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  4. Hey Krista! It will say Creole/Cajun seasoning at the grocery store. Tony Chachere is a popular brand.

    Hope you like the pasta!

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  5. Krista, cajun seasoning is a spicy seasoning mix, and yes it does say "Cajun Seasoning" on it. Try "Tonys" or I like "Slap yo Momma" (: Btw this is a great recipe, I've made it many times

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  6. You can also make your own - I posted a homemade cajun seasoning on Monday - go to the home page to check it out.

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  7. This sounds superb...think I may make it with shrimp for dinner tomorrow night ;) I also found you via pintrest!

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  8. I could just be completely looking right over it..but it says to add green onion, and I don't see that listed in ingredients or how much. Am I just spacing over it? (That is entirely possible..lol)

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  9. i've made something similar to this but used a can of cream of mushroom or chicken soup instead of heavy cream, if you don't have heavy cream on hand. it tastes great just add milk to get the consistency you want.

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  10. misplaced.hoosier - I left it out of the ingredients! One green onion chopped is good.

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  11. does the "1 -2 cup heavy cream" actually mean 1/2 or is it 1 to 2 cups?
    Thanks :)

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  12. Carsey - it is 1 to 2 cups of cream - just add cream until the sauce is the consistency you like

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  13. This pasta was really good! My sauce wasn't nearly as thick looking as yours but by the next day it was perfect! Any tips on how to make it thicker? I didn't use half of the cream it called for. This was really good though! Definitely making this again in the future :)

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  14. I've made this three times and the sauce has yet to come out thick....

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  15. You can add some flour if your sauce doesn't thicken on it's own. Start with 1 tbsp

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  16. I realized after I commented that you can add flour. Trying that next time!

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  17. So I looked for sun dried tomatoes today when I went to the grocery. Couldn't find them/didn't know where to look. Help!

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  18. Sara, I found them on the same aisle as tomato paste. They were on a top shelf in a small jar. Only 2 brands, so it's not a huge selection, easy to overlook.

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  19. Do you recommend anything in place of the sundried tomatoes? I want to make this tonight and I have everything but the tomatoes!

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  20. Lauren - you can leave them out and it will taste fine. I've made it with and without the sundried tomatoes and it is good both ways

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  21. What does "1-2 cup" mean? Does that mean you put in between 1 and 2 cups? I'm a new cooker so I'm sorry if this is a silly question...just want to make sure I do this right.

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  22. Nevermind...just saw your answer above! Thanks!

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  23. Found you on Pinterest! I would say you could even substitute Greek yogurt in place of the whipping cream if you are really wanting to cut some fat/calories. One thing about sun-dried tomatoes is that once you open them and then refrigerate, the oil solidifies and it's like picking tomatoes out of butter, yuck, but giving them a good rinse makes them fine. I think I will make this!

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  24. Ann - evaporated milk is a great substitute for heavy cream. I'm not sure how the Greek yogurt would work - I'll have to try it sometime.

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  25. This is SO good! It is my new favorite meal!! Thanks so much for the recipe!

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  26. Wow! This was SO good and SO simple.

    I'm already looking forward to making it again!

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  27. This was yummy! I used shrimp and 1% milk & heavy cream. Added 2 tbsp of flour to thicken it. Delicious!,

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  28. This comment has been removed by the author.

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  29. I think i'm going to make this tonight! It sounds quick and easy. Also, as I read the recipe and saw "cajun seasoning", I thought to myself that I can use the creole seasoning we have. Then I saw in another comment that they're basically the same. While I thought I was being creative (ha!), i'm glad that they're basically the same. Then I know I won't mess it up. :)

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  30. I made this tonight for supper but I had to do some substitutions and they proved to be great.

    Instead of breast I used chicken tenders and left them whole
    I used thin pasta instead of linguine
    Since I am cajun I used the 2 teaspoons of cajun seasoning as called for
    I also used 2 tablespoons of olive oil with 2 tablespoons of real butter
    I didn't have heavy cream, green onions or sun dried tomatoes, so I substituted 1 can of cream of onion soup & 1 small can of Old El Paso Jalepeno Relish.....from this point on I followed the recipe ingredients and directions to a tee. Let me report it was quite spicy.....It was delish says the hubby. So there you go, substitutes can be made with the right thought process.....Bon Appetitte!

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  31. This dish was AMAZING! I made it for my family a few nights ago, and it was a hit! It's like a restaurant meal, at home! I added more sun-dried tomatoes, and also added some shrimp. The seasoning was a little to spicy for my young kids, but was perfect for my husband and myself. This is going to make our meal rotation, for sure! I am totally enjoying your blog, and trying your recipes!

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  32. This dish was AMAZING! I made it for my family a few nights ago, and it was a hit! It's like a restaurant meal, at home! I added more sun-dried tomatoes, and also added some shrimp. The seasoning was a little to spicy for my young kids, but was perfect for my husband and myself. This is going to make our meal rotation, for sure! I am totally enjoying your blog, and trying your recipes!

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  33. This is one of my all time favorite "cheat" meals!! I add extra spice because I like it hot!

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  34. using Kraft parm cheese helped to thicken it up. It was very good, but a bit salty for my taste. Will try again with something salt free for the seasoning. Glad I found you.

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  35. We absolutely love this recipe! I have been making it once a week for the past month since my husband loves it so much!


    Budget Earth - Baked Acorn Squash Recipe

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  36. Thanks for the recipe! Mine looked totally different - I used whole wheat fussili pasta (already had it at home, one less ingredient to buy). Used less cajun seasoning - I have a low spice tolerance. Overall, excellent recipe suggestion. LOVED it!

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  37. YUM!!! And I love your changes! I'll be making it that way also! Oh, and I'll probably blog about it too! I'll send my readers here! Thanks!

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  38. This is now our favorite dish!

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  39. Hey i don't know if this is a silly question or not but if i don't have the heavy cream can I use milk in place or should i use a can of cream of mushroom?

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  40. Paola - you can use milk. You might need to add a little flour to help thicken the sauce a bit

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  41. I found you via pinterest. This is one of my favorite recipes on food.com (formerly recipezaar)! I don't have cajun seasoning, so I substituted italian seasoning, and it turned out really good that way.

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  42. Very delicious and creamy. Altered the recipe just a bit. I featured this over on my blog at: http://rememberingtosway.blogspot.com/2012/12/creamy-cajun-chicken-pasta.html

    Lindsay Shultz-Gurney

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  43. Found this via Pinterest - Very delicious and so easy! I used half & half instead of heavy cream (still split with milk) since that's what I had. Will be back to make it again!

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  44. I actually found you through the Zip List. I have made several of your recipes, as we are 3 women with many different taste styles I find your recipes to fit in perfectly! (ages 85 *Mom*; 63 and 55, sisters in retirement. Going to have to make this dish, I'll add more "Tony's" to mine!!!!!

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  45. this looks good but what the heck is "cajun seasoning"

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    1. Tony Chachere's Creole seasoning is what I use. It can be found on the spice aisle at your local market or purchased online. Great, spicy flavor!

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  46. 2 teaspoons salt
    2 teaspoons garlic powder
    2 1/2 teaspoons paprika
    1 teaspoon ground black pepper
    1 teaspoon onion powder
    1 teaspoon cayenne pepper
    1 1/4 teaspoons dried oregano
    1 1/4 teaspoons dried thyme
    1/2 teaspoon red chili flakes

    is the one ive always used to make cajun spice

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  47. Man Satchel - thank you! I will try this next time.

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  48. I've been making the original recipe from Recipezaar (now food.com) for a couple of years. I use Rotisserie chicken and whole wheat thin spaghetti. This stuff is like crack, we never get tired of it! Love that you featured it here!

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  49. I've made this recipe a few times now and I have to say it's one of my favorites! It's just like what you would order in a restaurant. I do have to admit, though, that the first time I made it I used 2 Tbsp of cajun seasoning and it was WAY too spicy for me and my husband! I couldn't figure out why... until I made it again lol. But since I've made it the right way I LOVE it!!! :D Thanks for posting this! P.S. I don't usually have sun dried tomatoes on hand as I don't use them in much. BUT I do usually have a tube of sun dried tomato paste! It turns out just as good in my opinion :) Plus having the tube makes it easy to use only a little bit and not have to throw anything away!

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  50. I just have to leave my kudos. I have two picky eaters and I very rarely make the same meal twice in a month, let alone in two months. But, this is requested often!! I just had leftovers for lunch and a coworker tried it and asked for the recipe!! I had to tell him that the leftovers aren't nearly as good as it was last night. He said that it is "restaurant quality". So, thank you for making me look like quite the chef!!

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  52. omg!!! sooooooo delicious! I just finished eating and i just couldn't believe it turned out soooo good! :-) Thank you sooo much!!!

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  53. I'm definitely going to try this recipe OUT tomorrow. Thx to everyone for the results ��

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  54. Loved this! I made a roux by melting the butter and then adding 1 tbsp flour, cooking it for about a minute, then added 1 cup milk. I let it come to a boil and then added the spices and spicy sausage, my substitute for the chicken. The sauce was thick and delicious!

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  55. Red Lobster sells the seasoning, it's called Seafood Seasoning, bought some from Wal-Mart. You can also buy their Cheddar Bay biscuit mix.

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  56. Red Lobster sells the seasoning, it's called Seafood Seasoning, bought some from Wal-Mart. You can also buy their Cheddar Bay biscuit mix.

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  57. Can you cook this in a slow cooker?

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