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Cajun Chicken Pasta

October 6, 2011

Cajun Chicken Pasta

Cajun Chicken Pasta

I love spicy food.  I love Cajun seasoning.  I love pasta.  I love chicken.  I love you.  There I said it.  I love, I love, I love.  This dish is amazing.  It is a decadent chicken pasta dish with crisp fresh peppers and loads of delicious carbs.  The best part about this dish is that it’s easy.  Yes, I know, I say it all the time but it is.  Try it, just try to prove me wrong 😉  If you don’t have Cajun spice mix in your kitchen cabinet rest assured I have it covered.  Cajun spice mix takes no time at all to make and I’m certain you have all the spices in your cabinet.  So, let’s do this!

Cajun Chicken Pasta


2 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste*
1 pound penne
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
2 cups  Chicken Broth
1/2 cup French Vermouth
1 cup whipping Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

To Prepare

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the 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.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible.  Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. 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!

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. Add drained penne and toss to combine.

Makes 6 servings

Slightly Adapted from the Pioneer Woman Cooks

* Cajun Spice Mix

1 tablespoon salt
1 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

To Prepare

Combine all the ingredients and mix thoroughly.

Cajun Chicken Pasta

Cajun Chicken Pasta

This is a quick and easy meal that can be made in under 30 minutes.  It’s perfect for a midweek dinner!

From our kitchen to yours,
Sydney Jones

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