There are so many good chicken pasta dishes out there but this recipe for Cajun chicken pasta is definitely one of the best!

The main role in this is played by the “hot” cajun spice 😉. I discovered this spice mix just recently, but my master chef elder sis used to use it for many of her dishes. But i never gave this spice the due respect it was supposed to get, hehe! Anyways better late than never, i am a big fan of this spice now. It adds a kick to everything and it worked like magic in my dreamy, creamy pasta sauce.

The pasta sauce we make for this dish is luscious and creamy because we reduce the sauce and add cream, of course. As we reduce the sauce, the liquid evaporates and concentrates the flavors leaving us with a very flavorsome sauce. The sauce sticks to every piece of the macaroni.

You all are gonna love this spicy, creamy and yummmmy dish. Do try it out soon.

Recipe courtesy: Ree of The Pioneer Woman

Ingredients
1.5 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
170 g Macaroni
1 Tablespoons Olive Oil
2 Tablespoons Butter
1/2 wholeGreen Bell Pepper, Seeded And Sliced
1/2 whole Red Bell Pepper, Seeded And Sliced
1/4 whole Large Red Onion, Sliced
2 cloves Garlic, Minced
1 small or 1/2 medium Tomato, Diced
1 1/4 cups Low Sodium Chicken Stock
1/2 cup Heavy Cream
3/4 tsp Cayenne Pepper or Kashmiri chili powder
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

✔Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
✔Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat.
✔Heat 1/2 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Allow chicken to brown on both sides. Remove and place on a clean plate.
✔Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible.
✔Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

✔With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze till the liquid is reduced to about 3/4 cup.
✔Reduce heat to medium-low and pour in cream, stirring/whisking constantly.
✔Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture.
✔Taste and add freshly ground black pepper, cayenne pepper, cajun spice and/or salt to taste. Sauce should be spicy!
✔Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.
✔Add drained macaroni and toss to combine.
✔Top with chopped fresh parsley.

Notes:

You can get cajun spice from any big supermarket. If didn’t find, it can be made at home by combining the following ingredients:
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes
I used the store bought one so I’m not sure of the taste of the home-made mix.

For the stock, I used 1/4th of less salt Maggi chicken stock cube and mixed it in 1 1/4 cup of boiling water.

Print Recipe

Cajun Chicken Pasta

Ingredients

INGREDIENTS

• Ingredients
• 1.5 whole Boneless Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix More To Taste
• 170 g Macaroni
• 1 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1/2 wholeGreen Bell Pepper Seeded And Sliced
• 1/2 whole Red Bell Pepper Seeded And Sliced
• 1/4 whole Large Red Onion Sliced
• 2 cloves Garlic Minced
• 1 small or 1/2 medium Tomato Diced
• 1 1/4 cups Low Sodium Chicken Stock
• 1/2 cup Heavy Cream
• 3/4 tsp Cayenne Pepper or Kashmiri chili powder
• Freshly Ground Black Pepper To Taste
• Salt To Taste
• Chopped Fresh Parsley To Taste

Instructions

DIRECTIONS

• Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat.
• Heat 1/2 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Allow chicken to brown on both sides. Remove and place on a clean plate.
• Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible.
• Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
• With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze till the liquid is reduced to about 3/4 cup.
• Reduce heat to medium-low and pour in cream, stirring/whisking constantly.
• Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture.
• Taste and add freshly ground black pepper, cayenne pepper, cajun spice and/or salt to taste. Sauce should be spicy!
• Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.
• Add drained macaroni and toss to combine.
• Top with chopped fresh parsley.

Notes

Notes:
You can get cajun spice from any big supermarket. If didn’t find, it can be made at home by combining the following ingredients-
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes
I used the store bought one so I’m not sure of the taste of the home-made mix.
For the stock, I used 1/4th of less salt Maggi chicken stock cube and mixed it in 1 1/4 cup of boiling water.