Cajun Chicken Pasta is a very rich and delicious pasta recipe, you’re bound to be swooned at your first try. It’s very easy to make and it’s sumptuousness more than makes up for the calories. Yes, it’s calorie loaded cos of the incorporation of butter and double cream but it’s not a recipe you whip up every now and then, just on days when you feel like indulging; eating in moderation is key.
Cajun seasoning is a spice blend which comprises of salt, garlic powder, paprika, black pepper, onion powder, cumin, coriander, cayenne pepper, oregano, thyme, and red pepper flakes, It’s one of my favourite seasoning for marinating chicken and fish.
I should mention at this point that you don’t have to use Cajun seasoning itself, I mean pre blended store bought Cajun seasoning. You can simply pick and choose whichever of the aforementioned spices to marinate your chicken with. You don’t have to go out of your way to get the spice itself, most of the ingredients are easy to find, just make it your own blend.
The best chicken part to use for this recipe is the thigh, thigh cos it’s more flavourful compared with the breast. For added flavour, marinate the chicken for at least 6 hours or overnight but if you’re pressed for time, 2 hours should be okay. You can use any pasta of your choice for this recipe, I’ll be using Tagliatelle.
Now, Cajun Chicken Pasta, let’s begin….
300gms Chicken thigh or breast fillet
Pasta of your choice, preferably Tagliatelle, Fettuccine, Spaghetti
1/4 cup sliced mushroom
1/4 cup double cream
1 tablespoon olive oil
1/2 red bell pepper sliced and 1/2 scotch bonnet sliced
1/2 yellow/orange pepper sliced
1 handful chopped coriander/parsley
2 cloves garlic
1 tablespoon Cajun seasoning
1/2 teaspoon garlic powder (optional if you’re using Cajun seasoning spice blend)
1/2 teaspoon cumin powder (optional if you’re using Cajun seasoning spice blend)
1/2 cup chicken/ beef stock
1 knorr chicken cube or 1/2 teaspoon your preferred chicken seasoning
Salt to taste
Get your core ingredients ready….Clean the chicken thoroughly, cut into bite size chunks and set aside.
In a small bowl, mix the Cajun seasoning, garlic powder and cumin powder and chicken seasoning/knorr chicken cube. Now add this to the chicken, combine thoroughly and let it sit in the refrigerator for at least two hours.
Mine was marinated for 24 hours. Yes! I’m still a sucker for prolonged marination…:)
Set a pot of water on a hob on medium heat, bring to a boil, when it begins to boil, add the pasta, Cook till tender, drain and set aside..
Get a large frying pan or wok, place on a bob on low to medium heat, add the butter…
When the butter is melted, add the garlic, sauté for a minute…
Then add the marinated chicken, fry till brown all over, this should take 3-4 minutes.
When it’s all fried, remove the chicken and set aside.
Into the same wok, with the left over butter still in it, add the olive oil…
I actually went a tad bit overboard with the olive oil, I added 2 tablespoons, oopsy…:)Leave for a minute, then add the sliced onions, sauté till translucent…
Turn up the heat to medium at this time..
Now, add the mushrooms….
Then the sliced red, yellow peppers and scotch bonnet….
Mix thoroughly, sauté for 2 minutes, then add the chicken back into the pan…
Now, add the chicken stock, stir to combine, leave to cook for 2-3 minutes or until it reduces by almost half…
Add the Parsley or Coriander….Now, add the cream gradually, turn down the heat to low at this time…Stir for 2-3 minutes…Add pasta…
Combine with a tong or two forks…
Leave to simmer with the residual heat for 2-3 minutes, the cream will dry up a little at this time and your Cajun Chicken Pasta is ready.
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