Browsing Tag:

cajun

Dinner Recipes/ Pasta Recipes

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It’s totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!

Creamy Cajun Chicken Pasta

You can make variation for this recipe, adjust the heat and make it creamy or not creamy.

Adjust the Heat

This pasta is spicy. BUT you can adjust the heat by adjusting the amount of cayenne pepper in the Cajun seasoning. You can cut it in half for just a little heat, or if you are completely spicy intolerant, leave the cayenne out all together.

 

Make it Creamy (or not)

If you can’t do cream cheese, feel free to replace it with a splash of heavy cream or half-and-half. You can use about 1/4 cup heavy cream, or 1/2 cup of half-and-half. OR, if you don’t want it creamy at all, that works too. This pasta was quite delicious even before added with the cream cheese, but the creaminess does balance the heat and acidity very well.

 

Make it “Extra”

If you want this pasta to be super over the top, try adding some cooked bacon, or a final dusting of Parmesan cheese. That little bit of extra umami flavor will really take this Cajun Chicken Pasta over the top! Or, in place of or in addition to, you could add shrimp.

Creamy Cajun Chicken Pasta

How To Make Creamy Cajun Chicken Pasta

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into bite size and place it in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
On a large skillet, add the olive oil and butter. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color.
Next add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften.
After that, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Finally, Top the pasta with sliced green onions

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It's totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Italian
Servings 4

Ingredients
  

Cajun Seasoning

  • 1 tsp oregano
  • 2 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp thyme
  • ¼ tsp cayenne pepper
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Chicken Pasta

  • ½ lb. penne pasta
  • 2 cups chicken broth
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 1 lb. boneless skinless chicken breast
  • 15 oz. fire roasted diced tomatoes
  • 2 oz. cream cheese
  • 3 green onions sliced

Instructions
 

  • Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  • Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  • Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  • Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  • Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  • Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
Dinner Recipes/ Soup Recipes

One-Pot Cajun Shrimp Chowder

This Cajun Shrimp Chowder is amazing comfort food at it’s finest! With big juicy shrimp in a potato chowder, it’s the perfect choice for a quick hearty weeknight meal.

 

One-Pot Cajun Shrimp Chowder

How do you make Cajun Shrimp Chowder?

This chowder is incredibly easy to put together. First melt the butter in a large Dutch oven or pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Those combination will develop into each of their unique flavors.

One-Pot Cajun Shrimp Chowder

Stir in the vodka and after that add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. After the chowder comes to a boil, add the shrimp. The addition of blackened shrimp really put this dish over the top. It gives the chowder that rich seafood flavor that you expect when eating a Cajun dish.

One-Pot Cajun Shrimp Chowder

This Cajun Shrimp Chowder is amazing comfort food at it’s finest! With big juicy shrimp in a potato chowder, it’s the perfect choice for a quick hearty weeknight meal.

Ingredients
  

  • 1 ½ Pounds Shrimp Peeled & Deveined
  • 2 ½ Pounds Red Potatoes Peeled & Diced
  • 1 Tablespoon Butter
  • 2 14.5-oz. Cans Low-Sodium Chicken Broth
  • 1 Medium Sweet Yellow Onion Finely Diced
  • 1 Teaspoon Finely Ground Black Pepper
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Oregano
  • ¼ to 1 Teaspoon Cayenne Adapt to Your Spice Level
  • ½ Teaspoon Celery Seed
  • ½ Teaspoon Red Pepper Flakes
  • 2 Cups Milk
  • Cup Sweet Tea Vodka
  • 2 Tablespoons Light Brown Sugar
  • 1 Cup Heavy Whipping Cream
  • 2 Bay Leaves

Instructions
 

  • Over medium heat, melt the butter in a large Dutch oven or pot.
  • When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally.
  • Stir in the vodka and allow to simmer for two minutes.
  • Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally.
  • When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally.
  • Add the shrimp and cook 3 to 5 minutes, or until they are just cooked through.
  • Remove the bay leaves before serving.