My Cajun Chicken Pasta recipe first appeared over at Real Housemoms where I’m a contributor.
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Cajun Chicken Pasta Recipe Video
Cajun Chicken Pasta Recipe
When I stare at a restaurant menu, it’s the creamy, comforting pastas that always seem to jump off the page — they start waving, then screaming my name. I have tried to create several of these dishes at home from my Chicken Bacon Ranch Pasta to my Million Dollar Baked Penne to my Spaghetti Bolognese,Shrimp Fettuccine and Chicken Parmesan. Still, this spicy comfortlicious Cajun Chicken Pasta is what usually wins my order. The tender, flavorful chicken and crisp tender vegetables in a creamy sauce – they just get me. So in attempts to satisfy my cravings, I whipped up this better-than-any-restaurant Cajun Chicken Pasta in the most intoxicating delicious sun-dried tomato Alfredo sauce ever (adapted from my favorite Sun-Dried Tomato Alfredo and Creamy Sun-Dried Tomato Pasta – and now I can’t stop craving this pasta!
Cajun Chicken Pasta Ingredients
The star of this dish is the creamy cajun alfredo sauce. It is DIVINE. Here’s everything you’ll need to make the chicken, pasta, and cajun pasta sauce:
Fettuccine noodles: Fettuccine is traditionally served with cajun chicken pasta alfredo in restaurants for good reason – the long silky noodles beautifully cradle the rich sauce and the noodles are thick enough (as opposed tot spaghetti or angel hair) to stand up against the peppers and chicken. Olive oil: Use quality oil for the best flavor. You may also substitute with your favorite cooking oil. Chicken breasts: Use boneless skinless chicken breasts for this recipe. Herbs and spices: I flavored this dish with Cajun seasoning (naturally!), salt, pepper, and cayenne. Bell peppers: You will need two small to medium bell peppers. I usually go for one red and one orange or yellow, but you may use any color combo you like. Red onion: Half of one red onion will do the trick. I don’t recommend substituting the red onion as its sweet flavor beautifully complements the heat. Sun-dried tomatoes: Use the kind that are packed in oil. Garlic: You can use more or less garlic according to your personal taste. All-purpose flour: I use all-purpose flour but I’m sure gluten free flour would work as well. Chicken broth: Is more flavorful than just milk or heavy cream. Make sure you use low sodium broth so the cajun alfredo sauce isn’t too salty. Milk: I used low-fat milk. Cornstarch: Thickens the sauce without needing to add more cheese or cream. Tomato paste: Enhances the tomato flavor and makes for a richer sauce. Cream cheese: I used ⅓ less fat cream cheese. Parmesan: Infuses the sauce with its fantastic salty, nuttiness to transform it into an Alfredo-esque sauce. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
How to Make Cajun Chicken Pasta
So fortunately this crazy delicious version is much lighter than your traditional Cajun Chicken Pastas – and you would never even know it! The velvety, flavor bursting sun-dried tomato sauce contains no butter or heavy cream but instead is made with only 2 tablespoons sun-dried tomato oil then creamified with light cream cheese and Parmesan cheese. Its silky creaminess will leave you speechless as you shove the heavenly smothered noodles into your mouth all peppered with thinly sliced Cajun chicken and bell peppers.
How Spicy is Cajun Chicken Pasta?
As far as the heat level goes, I’ve added the option to add cayenne pepper to your chicken and an additional 1 teaspoon Cajun spice to your chicken to give it a touch more heat but even with this heat, I would consider it family friendly. I would only omit the cayenne pepper if you have little ones but if you aren’t sure, you can always leave it out and add a very light dusting of cayenne pepper to your pasta for more heat. But everyone should top their Cajun Chicken Pasta with a bright, fresh lime juice – heaven I tell you! Now excuse me while I go satisfy my Cajun Chicken Pasta cravings and dive mouth first into this pasta. I highly recommend you do the same.
Tips for Making Cajun Chicken Pasta
Salt pasta water. You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water. Don’t overcook pasta. I recommend testing your pasta 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it. Stop pasta from cooking. If your pasta is done before your sauce, then rinse in cool water to prevent it from continuing to cook. Don’t worry about the pasta being cold because the sauce will warm it right up once combined. Thin sauce if needed. The sauce can become too thick if its simmered at too high of heat or for too long. But don’t worry, it’s SO easy to fix! Simply stir in a little reserved pasta water after you combine it with the fettuccine until it reaches desired consistency. For an extra decadent pasta, add additional heavy cream to thin.
Recipe Variations to Try
Can I use a different protein? I know this is Cajun CHICKEN Pasta, but that doesn’t mean you can’t turn it into Cajun Shrimp Pasta – or even smoked sausage! Can I make it vegetarian? You can make this pasta vegetarian by omitting the chicken – although you will miss the succulent morsels! You can add in firm tofu or extra veggies such as mushrooms or zucchini. If you skip the chicken, be aware you are skipping 1 tablespoon Cajun seasoning (from the marinade), so you may want to add additional Cajun seasoning to the sauce. Can I add different veggies? Although bell peppers are a favorite in cajun chicken pasta alfredo, you can still use different veggies such as zucchini, asparagus, carrots, mushrooms, broccoli, cauliflower, Brussels sprouts, green beans, etc. You can also add roasted bell peppers – yum!
HOW LONG IS CAJUN Chicken PASTA RECIPE GOOD FOR?
Cajun Chicken Pasta should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to three days.
HOW DO I REHEAT CREAMY CAJUN Chicken PASTA?
This Cajun Chicken Pasta recipe reheats well so you can enjoy leftovers for days! Just be aware you always want to make sure your pasta is cooked al dente, especially if you are going to be reheating.
Microwave: Add a splash of chicken broth, water or milk to your individual serving; no need to stir it in, yet. Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. Stove: For larger portions, reheat pasta on the stove. You will need to add a splash of chicken broth or milk to thin the sauce as it will have thickened in the refrigerator.
CAN I FREEZE CREAMY CAJUN Chicken PASTA?
I do not recommend freezing Cajun Chicken Pasta because the creamy sauce can break and become a funny texture. The bell peppers will also become mushy when frozen.
WHAT TO SERVE WITH CAJUN Chicken PASTA
We love this creamy cajun pasta with a big salad, crusty bread and/or any of the following:
Salad: Wedge Salad with Blue Cheese Ranch, Strawberry Salad with Balsamic Vinaigrette, Apple Salad, Pear Salad, Roasted Butternut Squash Salad or Green Bean Salad. Bread: Dinner Rolls, Garlic Bread, and Garlic Parmesan Butter Breadsticks. Fruit: Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette, Tropical Fruit Salad, or Pina Colada Fruit Salad.
Looking for More Easy Pasta Recipes?
Cajun Shrimp Pasta Thai Pumpkin Pasta Taco Pasta Sun-Dried Tomato Fettuccine Chicken Orzo Lemon Garlic Shrimp Fettuccine Parmesan Meatballs & Orzo Sun-Dried Tomato Shrimp Pasta All of my pasta recipes!
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