Cajun Chicken Pasta

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pasta

So, I have tried multiple versions of this pasta, and this one is hands down the best. It’s amazing. And indulgent. And super fattening, but you know, it’s fabulous. I am not convinced there is a much better version out there. This one was given to me by my friend Rebecca.

Cajun Chicken Pasta
2 boneless, skinless chicken breasts--cut into strips or cubes
1 Tbs. cajun seasoning (We used McCormick brand)
2 Tbs. butter
1 yellow or orange bell pepper, cut into strips
1 red bell pepper, cut into strips
1 big package of Costco mushrooms, sliced (we had about 5 left over, but this whole thing would have been great)
2 bunches green onions
2 cups cream (we did 50% half and half and 50% cream tonight)
2 Tbs. flour
4 –6 cloves fresh garlic
1/4 tsp. salt
1/8 tsp. ground black pepper
Toss the chicken in the cajun seasoning and cook over medium heat in the butter.  Cook 5-7 minutes, until tender.  Add veggies and saute 2-3 minutes.  Add flour and stir, then add cream and seasonings and bring to a gentle boil just to thicken sauce.  Serve over your choice of pasta (we did 1 lb. linguine).

Comments

  1. thejohnmfamilyMay 20, 2020 at 6:45 PM

    Do not use more half and half than cream. You need a MINIMUM of 1 cup of cream and it needs more cream than otherwise. Don't waste the taste for the sake of a few grams of fat.

    ReplyDelete
  2. thejohnmfamilyJuly 8, 2020 at 6:51 PM

    Instant pot version, tastes same

    Saute chicken for about 1 minute in the butter and Cajun. Then, add 4 cups chicken broth. Then, add 2 cups cream (half and half would probably taste better and it HAS to be heavy cream or it will curdle). Then add 1 tsp. salt. Then put the linguine in (you break it in half and then layer it in opposing directions, so put a bit on direction, a bit the other one, etc.). You kind of push the noodles down into the liquid, but don't stir. Then, I had to add about 1/2 cup of water, because the noodles weren't covered. I don't know how important this step is, and if you moved the chicken on top of the pasta, it probably would alleviate this, which I will try next time. Then you dump the vegetables and garlic on top. You put it on high pressure for 2 minutes, then I let it sit for another 5 before I depressurized, but I might lessen this a bit next time to 4 minutes. You ladle out some of the soupy liquid into a pan, add 2 T. of cornstarch mixed with about 1/4 cup cold water to the pan, boil it for about 30 seconds and stir in back in. Way fewer dishes--super win. Oh, and I put the scallion part of the green onion in after it was done.

    ReplyDelete
  3. thejohnmfamilyNovember 4, 2020 at 5:54 PM

    pasta ratio 1 1/2 cups liquid, 1/2 tsp salt and bit of oil for every 4 oz. Take the time, cut it in half, and minus 2 minutes

    https://tidbits-marci.com/perfect-pressure-cooker-pasta/

    ReplyDelete
  4. thejohnmfamilyJanuary 23, 2021 at 1:54 PM

    Be careful not to overcook the chicken. I would remove it while you cook the vegetables.

    ReplyDelete
  5. thejohnmfamilyJune 2, 2021 at 6:29 PM

    I did 1 1/4 cups cream and 3/4 cup half and half and it just wasn't right. I think bare minimum has to be 1 1/2 cups cream. I also use way more cajun seasoning, and mccormick brand works great. I honestly would probably just do 2 cups of cream and call it good. I took the chicken out of the pan as soon as it was mostly done and then added it back in right before serving and let it boil for like 1 minute.

    ReplyDelete
  6. thejohnmfamilyNovember 3, 2021 at 6:49 PM

    Just don't be stingy. 2 cups of cream. End of story.

    ReplyDelete

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