Cajun Chicken Pasta Recipe

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….

Ingredients:

300gms Chicken thigh or breast fillet
Pasta of your choice, preferably Tagliatelle, Fettuccine, Spaghetti
1/4 cup sliced mushroom
1/4 cup double cream
40gms butter
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

Method:

Get your core ingredients ready….imageClean 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…:)image
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..image
Get a large frying pan or wok, place on a bob on low to medium heat, add the butter…image
When the butter is melted, add the garlic, sauté for a minute…image
Then add the marinated chicken, fry till brown all over, this should take 3-4 minutes.image
When it’s all fried, remove the chicken and set aside.image
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…:)imageLeave for a minute, then add the sliced onions, sauté till translucent…image
Turn up the heat to medium at this time..
Now, add the mushrooms….image
Then the sliced red, yellow peppers and scotch bonnet….cajun chicken pasta prep
Mix thoroughly, sauté for 2 minutes, then add the chicken back into the pan…image
Now, add the chicken stock, stir to combine, leave to cook for 2-3 minutes or until it reduces by almost half…Cajun chicken pasta prep
Add the Parsley or Coriander….Cajun Chicken pasta prepNow, add the cream gradually, turn down the heat to low at this time…Cajun Chicken pastaStir for 2-3 minutes…Cajun Chicken pastaAdd pasta…Cajun Chicken 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. Cajun Chicken pasta

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13 thoughts on “Cajun Chicken Pasta Recipe

    • I use stock from boiling meats usually, when I haven’t got that, I use knorr Chicken Stock ( the jelly like ones sold in little boxes)…

  1. Dear sisi jemimah, u deserve a huge hug for this recipe. I ended up cooking with the whipped cream cause in the stores i searched that was all i could find however the result was amazing. I made it for my hubby’s birthday and he was as happy as an overfed pup. Thanks dear u are a treasure.

    • Apparently, double cream is very similar to, if not the same as whipping cream. I thought you meant the already whipped cream in a can, type you just squirt on desserts, my bad. Double cream is referred to as whipped cream in the states. I’m glad you found the recipe helpful and thanks for the feedback, thoroughly appreciated and you’re very welcome…

  2. Can i use whipped cream instead of double cream and can i use gizzard instead of mushrooms cause the mushrooms i found were canned and im kind of scared it may have stayed in the store way too long. i want your honest opinion and on these alternatives. Thanks

    • Hi, No you can’t use whipped cream. Whipped cream is too light in consistency. Yes, you can use gizzard as an alternative. I’ve tried canned mushrooms in the past, wasn’t so bad but if you’re not comfortable using it, then you can skip it altogether since you’re using chicken anyway….hope this helps.

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