When we got married a friend of mine gave me a recipe book she had typed and compiled of easy recipes. I remember that there was one recipe in their for a Cajun chicken dish that Ron loved. We ate it weekly for the first few years of our marriage, but it was too spicy for the kids so I stopped making it. We’ve been married almost 25 years and I haven’t made that recipe in forever, I wonder if I still have that cookbook?
Anyway, this recipe brought back memories of that old one. We used to go through Cajun spice like it was water! Now I seldom use that particular spice, but I did here. I hope you enjoy this recipe with a kick!
Cajun Chicken and Pasta Recipe
- 1 lb boneless skinless chicken breasts
- 8 oz Rotini pasta
- 3 tsp Cajun seasoning
- 1 cup heavy whipping cream
- 1 cup milk
- 1 1/2 cups shredded Parmesan cheese separated
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- olive oil
- Cut chicken into 1" cubes.
- Place chicken in a zippy bag.
- Pour Cajun seasoning into the bag, seal the bag and shake well to coat the chicken.
- Cook pasta according to package directions.
- Drain and set aside.
- While the pasta is cooking, saute the chicken in olive oil until cooked through, about 5-7 minutes.
- Set the chicken aside
- In a large sized pot mix together the milk, cream, Italian seasoning, garlic powder, salt and pepper.
- Heat over medium heat until just boiling.
- Mix in the chicken, pasta and 1 cup of the cheese.
- Stir until combined and cheese is melted.
- Serve topped with the remaining cheese.
As you can see there are 3 basic parts to this recipe, the chicken, the pasta and the sauce. If working on all of them together is a bit much for you just do one at a time and put it together at the end. This recipe looks complicated but it is rather easy and I hope you give it a try.
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