Cajun Chicken Pasta

Bow-tie pasta, chicken, and vegetables tossed in a spicy cream sauce

There's nothing better than coming home from work on a cool evening and digging into a warm bowl of rich, hearty pasta. It finally started feeling like fall last week (although temps have bounced back up today) and I started breaking out all the comfort food ideas that I've been saving since summer. This pasta, which I modeled after my favorite dish at the Cheesecake Factory and this Pioneer Woman recipe, is full of sauteed veggies and golden pieces of chicken, all tossed in creamy sauce. I liberally added a homemade Cajun seasoning blend which adds a nice amount of spice and flavor compared to standard cream sauces. It's the perfect one pot meal and leftovers reheat great the next day.


Related Recipes:
- Chicken, Shrimp, & Sausage Jambalaya
- Smothered Chicken
- Baked Macaroni & Cheese


Cajun Chicken Pasta:

• Mix together 2 tsp. kosher salt, 2 tsp. ground cumin, 2 tsp. paprika, 2 tsp. garlic powder, 2 tsp. chile powder, and 1 tsp. cayenne pepper.*
• Sprinkle most of the spice mixture over 2 diced boneless, skinless chicken breasts and stir to evenly coat the meat.
• Meanwhile, bring a large pot of salted water to a boil and cook 1 lb. bowtie pasta until al dente.
• Heat 2 tbsp. butter and 1 tbsp. oil in a large pot and add in the chicken.
• Cook, stirring occasionally, for 4-5 minutes, or until golden and cooked through.
• Use a slotted spoon to remove the chicken, then add in 2 diced bell peppers, 1 diced red onion, 1 diced jalapeno pepper, 1 c. diced mushrooms, and the remaining spice mixture.
• Cook the vegetables until soft, about 5-8 minutes, then remove with a slotted spoon.
• Add in 1/2 c. white wine and reduce for a few minutes, scraping up the brown bits from the bottom of the pan.
• Add in 1 c. chicken broth and boil and reduce for a few minutes.
• Add in 1 c. heavy cream and the cooked chicken and vegetables.
• Drain the pasta and add to the pot, then stir over low heat for a few minutes, until the pasta absorbs most of the sauce.
• Divide onto plates and sprinkle with fresh basil.

Serves four

*Or use whatever Cajun seasoning blend you like best.