Cajun Chicken Pasta Recipe

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Cajun Chicken Pasta

Ida Holyfield


Spicy comfort food!

★★★★★ 2 votes


1 lb
boneless skinless chicken breast, diced
emeril's brand seasoning or other cajun seasoning brand
green onions, sliced
roasted red bell pepper, chopped
button mushrooms, sliced
2 c
heavy cream, or half and half
salt and pepper to taste
1 tsp
dried oregano
1/2 tsp
garlic powder
hot sauce, if desired
1 Tbsp
butter, for browning chicken
1 Tbsp
vegetable oil
cornstarch, for thickening sauce
pasta (bowtie or penne)


1Season chicken lightly on all sides with cajun seasoning.
2In heavy skillet, brown chicken in a small amount of oil and butter.
3Add mushrooms, bell pepper, and green onions. Cook until chicken is no longer pink inside.
4Add heavy cream (or half and half). Add oregano, garlic powder, salt and pepper to taste, and hot sauce and additional cajun seasoning to taste, if desired.
5To thicken sauce: Make a slurry of cornstarch and water (2 tablespoons cornstarch to 4 tablespoons of water). Add to saucepan. Bring to a boil. Boil for one minute, reduce heat.
6Serve over pasta.

About this Recipe

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy