Cajun Chicken Pasta With Bell Peppers

October 24, 2018

 

Juicy seasoned chicken breast and linguine twirled around an extra creamy, extra decadent cajun cream sauce with garlic, onions and bell peppers.

 

If you recall a previous cajun chicken pasta I did last year it's a much lighter and healthier cajun chicken pasta, it's loaded with vegetables and while it's so delicious, it's not heavy.  Well, this is nothing like that one. This cajun chicken pasta is exactly what you want when you are craving something creamy, decadent and super indulgent.

 

 

This cajun chicken pasta is loaded with juicy chicken breast and a creamy, spicy cajun sauce.  Loaded up with onions, three colors of bell peppers and garlic.

 

I love how rich this cajun chicken pasta is.  Do you ever have those nights where you just want to sit down to something super indulgent and comforting?  I know I can't be alone.  

 

 

Honestly I never feel guilty about eating this type of meal, only because I know if I ordered this in a restaurant it would be at least triple the amount of calories.  Not that I'm a calorie counter but everything in moderation is my motto.  I want to enjoy my creamy pasta one night and a salad another.  

 

Balance.

 

 

The best part about this recipe {minus the yumminess factor, of course} is how easy it comes together! You just kind of throw things together and dig in!  If you're wondering why I use two different types of cajun seasoning its because one brand is very salty {*which is why there is no salt added to the recipe} and the other brand is very bland.  The two together is fantastic!  So I always mix them.

 

Ingredients:

1 lb chicken breast

8 oz dry pasta

1 tbsp oil

3/4 tsp slap ya mama cajun seasoning

3/4 tsp McCormick perfect pinch cajun seasoning (plus more if you like it spicier)

2 tbsp butter

2 garlic cloves, minced

1 1/2 c milk

1/2 c heavy cream

1 small red bell pepper, sliced

1 small green bell pepper, sliced

1 small yellow bell pepper, sliced

1/2 yellow onion, sliced

2 tbsp freshly grated parmesan cheese

1/2 a lemon, juiced

pepper

 

*See reasoning above why no salt is added to the recipe.  If you use a single cajun seasoning that isn't salty you'll want to add some salt to the recipe.

 

Instructions:

  1. Pound the chicken so they are about 1/2 " thick, season with both of the cajun seasonings

  2. Cook the pasta per package instruction, once done, strain and set aside

  3. Heat a sauté pan over medium/high heat, add 1 tbsp of oil

  4. Add the chicken to the pan and cook for 5-7 minutes on each side, so there is no pink in the center

  5. Turn heat down to low

  6. Transfer chicken to a cutting board to rest

  7. Use a paper towel to wipe out the pan

  8. Add the butter, garlic, bell peppers and onions to the pan

  9. Saute for 3-5 minutes

  10. Combine the milk and heavy cream in a measuring cup

  11. Add half of the milk/cream to the pan, along with the lemon juice

  12. Stir (it may look a tad curdled, don't panic)

  13. Add the rest of the milk/cream and some pepper

  14. Cut up the chicken and add it, and the pasta, to the pan

  15. Turn the heat up just enough to get the liquid to start bubbling

  16. Cover for 3 minutes

  17. Turn the heat off, let it cool slightly, while it does this it should thicken even more

  18. Serve!

 

Enjoy -- Tara

 

 

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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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