Cajun Chicken Pasta
By @ImmaculateBites
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:
Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
Salt according to taste . Then generously season the chicken with creole cajun spice. Heat 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.
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
Bring it to a boil then simmer for about 7-10 minutes.
Mixed pasta or fettuccine . And toss with sliced chicken or serve with chicken on top.
Sprinkle with parsley and/or Parmesan cheese.
Recipe Notes
Your chicken is fully cooked when it is 160° Fahrenheit (74°C). It is dangerous to eat chicken lower than the stated temperature.
To be on the safe side you may cut up chicken into bite size pieces before cooking . It cooks faster.
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.
