Cajun Chicken Pasta

Donna Brown


This recipe is a quickly prepared dish on the lighter side fixed with whole wheat pasta and a light white sauce. Serve with a thick slice of toasted French bread for a great meal.


★★★★★ 4 votes

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13 oz
whole wheat penne pasta, cooked, drained and sprinkled with parmesan cheese
boneless, skinless chicken breast
3 -4 Tbsp
3/4 c
fat free evaporated milk (i have used 2%)
1/2 tsp
lemon pepper seasoning
4 tsp
your favorite cajun seasoning
1/4 tsp
garlic powder (i usually add more)
1/2 tsp
onion powder seasoning
salt and pepper to your taste
roma tomatoes, chopped (or 1 can stewed tomatoes, chopped)
1/2 - 1 c
parmesan cheese
1/4 c
fat free sour cream
1/4 c
fat-free cream cheese
1/3 c
3/4 c
chicken broth
3 - 4
slices bacon, cooked and chopped

How to Make Cajun Chicken Pasta


  • 1Heat sautè pan and add butter to melt. Sprinkle chicken breasts liberally with Cajun seasoning; add chicken breasts to heated pan and brown evenly until done.
  • 2Cook pasta by package directions. When pasta is done, drain, reserving about a cup of liquid. Sprinkle about 1/4 cup Parmesan cheese over drained pasta and mix well.
  • 3SAUCE: Using sautè pan, melt about 3 tablespoons of butter in pan, whisk flour into melted butter, then whisk in milk. Whisk until it begins to thicken, add chicken broth, cheeses and seasonings. Cook until the cheeses melt and it becomes the desired thickness you want. If it becomes too thick, add some of the reserved pasta water or some more chicken broth. Place pasta in serving container, add about 1/2 the chopped bacon, tomatoes and pour sauce over pasta and mix well. Top with diagonally sliced chicken and top with remaining bacon pieces.

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About Cajun Chicken Pasta

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American
Hashtag: #cajun

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