Creamy Cajun Chicken Pasta Recipe
Blackened Chicken Creamy Cajun Pasta Recipe ⬇️ This pasta has become a go-to for us because it is so delicious and easy to make in under 30 minutes.
Ingredients:
3-4 chicken breasts
1 box of penne noodles
3/4 cup shredded parmesan
2 Roma tomatoes, diced
1 shallot, diced
1 cup whipping cream or half & half
2 Tbsp Old Bay (any Cajun seasoning)
4 garlic cloves, minced
1 tbsp olive oil
2 Tbsp butter
1-2 Tbsp fresh parsley (chopped)
Directions:
1) Pound chicken breasts into ~1/2” equal thickness with pan or meat mallet and season with Old Bay or any Cajun seasoning.
2) Bring salted water to boil in a pot and cook pasta reserving 1/2 cup of pasta water before draining and setting pasta aside.
3) Meanwhile, set pan on medium high and add 1 tbsp olive oil and 1 tbsp butter. Add chicken breasts to sear both sides and then cook for 2-3 minutes per side or until chicken reaches 165°F internal. Let rest and then slice or dice chicken and set aside.
4) While chicken rests, sauté shallot, garlic, 1 tbsp butter, and tomatoes in the pan for 4-5 minutes on medium heat before adding your cream and 1 tbsp of Old Bay. Reduce heat to medium low and simmer for 2-3 minutes then add your parmesan. Stir sauce until it it’s thick and creamy.
5) Combine your pasta and chicken in another pan (or add directly into sauce pan) and dump sauce over top and stir to combine. If the sauce is too thick, loosen it by adding some of the pasta water you reserved and season to taste. Serve with fresh grated parmesan and parsley.
#pastarecipe #30minutemeals #easyrecipes #pastarecipes #easyrecipeideas #cajunpasta
TASTIEST High Protein Creamy Chicken Alfredo! ONLY 542 CALS #pasta #fatloss #foodie #recipe #fitness
High Protein Creamy Chicken Alfredo! 542 Calories | 65g protein | 47g carbs | 12g fat
One of my new favourite pasta recipes, so simple, delicious and a perfect way to satisfy your creamy pasta cravings while on a weight loss journey!
Chicken marinade:
• Chicken breast cut in halves (roughly 300g raw weight)
• 1 tbsp garlic powder
• 1 tbsp Italian herbs
• 1 tbsp paprika
• 1 tsp onion powder
• tsp salt & pepper
• 1-2 tsp olive oil
Mix well
Cook for 5 mins on each side! Medium heat
Pasta:
• 120g uncooked pasta (roughly 240g cooked weight)
• 1 tsp salt
Creamy sauce:
• 200ml low fat milk
• 100g light cream cheese (i use lightest Philadelphia)
• 20g parmesan or shredded mozzarella
• 1 tsp Italian herbs
• 1/2 cup pasta water
Once added to the pan, bring to a light boil then lower the heat and add the cooked pasta and chicken
• Garnish with parsley & parmesan
This recipe makes 2 servings!
Macros per serving:
542 calories | 65g protein | 47g carbs | 12g fat
ENJOY!
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#pasta #pastarecipe #alfredo #pastalover #foodie #alfredopasta #healthyrecipes #healthymeal #highprotein #lowcalorie #lowcaloriemeals #easyrecipes #quickrecipes #eathealthy #healthyeats #chickenrecipes
Blackened Chicken w/ Cajun Cream Sauce w/ Kaitie Gill Weddings | Cooking with the Kriks Episode 8
Chef Serge Krikorian is creating his Blackened Chicken with Cajun Cream Sauce recipe with Kaitie Gill from Kaitie Gill Weddings (formerly Sailboat Weddings) in Benton, Arkansas. Kaitie is one of Arkansas' premier wedding planners and started her business in 2017. She loves all things weddings, her family and Jesus. Due to her phenomenal organizational skills, in 2020 she decided to start up a Virtual Assistant business called Kaitie Gill Consulting where she helps other business owners keep things straight while offering her positive attitude to boot. Whether hiring Kaitie to plan your wedding or virtually assist with your business, you can be certain that she is your go-to gal for streamlined processes and keeping life in order! As a mother (and expecting mother during this taping), Kaitie likes recipes that are simple to do after a long day of work that her picky little eater, Lincoln, will love to eat, too. Learn this easy, creamy pasta recipe on the eighth episode of Cooking with the Kriks.
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Serge Krikorian opens the doors of his Benton, Arkansas commercial catering kitchen for delicious recipes, vibrant entertaining ideas and a whole lot of fun on Cooking with the Kriks.
Welcome to Cooking with the Kriks, where learning to cook is as simple as clicking play! Grab your wooden spoon and get ready for some fusion-style cooking with local celebrity guests, influencers, entrepreneurs and inspiring people. We'll take you inside our kitchen, so you can learn to cook 5-star quality meals in your own kitchen.
Subscribe to our channel to learn how to cook food that actually tastes good, fabulous kitchen hacks and meet interesting guests on each episode.
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EPISODE: Blackened Chicken w/ Cajun Cream Sauce w/ Kaitie Gill Weddings | Cooking with the Kriks | Vibrant Occasions Catering
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Casting by @meredithcorningpr |
Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta
Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta
Ingredients
16 oz. penne pasta
2 chicken breast
1 tbsp. Cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. 1 tsp dry parsley
1/2 paprika
1/2 tsp. old bay
1 tbsp. oil
1 tbsp. unsalted butter
1 small onion
1/2 medium size belle pepper
4 oz. diced tomatoes
2 cup heavy cream
1 tsp garlic 4 oz. cream cheese
1 tsp. chicken bouillon
1 tsp. Cajun seasoning
1/2 cup parmesan cheese
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Cajun Chicken Alfredo Pasta
If you’re looking for comfort food, you’ve come to the right place! This Cajun Chicken Alfredo Pasta is just about as savory and comforting as it gets. And not only that, but it’s also super wholesome and loaded with vibrant veggies!
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You can print out the recipe here:
This dish is so delicious, ultra-satisfying, and literally checks all of the boxes. You’ve got your bright and colorful peppers, perfectly pan-seared chicken breast, and the oh-so-flavorful sauce all coming together over tasty penne pasta.
The entire creamy masterpiece can be whipped up in 30 minutes and requires no special know-how, we’ll walk you through everything you need to know to absolutely knock it out of the park and wow all of your guests!
How to make Cajun Chicken Alfredo Pasta:
Let’s start with the chicken. The chicken needs to be flattened out to an even thickness of about ½”. To do this, you’ll place it in a large zip-top bag, press out all the air, and seal it. Then, using either a rolling pin or the flat side of a meat pounder you’ll simply pound it until it’s reached the desired thickness.
Next, you’ll move the chicken to a clean work surface and use paper towels to pat and press out all the excess moisture. Once, you’ve done this you can drizzle it with oil and rub it all over the chicken breast to ensure it’s evenly coated, then add 1 tablespoon of cajun or blackened seasoning over top and again, rub it in to evenly distribute. PLEASE be sure to wash your hands thoroughly after touching the seasoning, as it will burn your eyes if you accidentally touch them!
Bring the oil to temperature over medium-high heat in a large pan and add in the chicken breasts. Allow this to cook for 5-6 minutes before flipping them, then allow another 3-4 minutes on the other side. Remove from the heat and allow them to cool.
Add the rest of the oil to the pan and reduce the heat to medium before adding in the peppers and onions. Cook for about 8 minutes, stirring often. Add in the garlic and cook for 1 minute more.
Sprinkle the flour over the cooked veggies and stir to coat, then start adding in the half and half a big splash at a time, stirring well and allowing it to thicken a bit after each addition. Let this simmer for about 5 minutes, adjusting the heat as needed to keep it at a simmer until thickened. Stir in the parmesan, salt, and remaining blackened seasoning before removing it from the heat.
Now you’ll just slice up the chicken into ½” strips and mix it into the sauce and vegetable mixture. Serve it up over some fettuccine pasta and feel free to add some green onion or diced cherry tomatoes as a garnish over your beautiful Cajun Chicken Alfredo Pasta!
Here's what you'll need:
3 tablespoons avocado or canola oil, separated
1 pound boneless, skinless chicken breasts
1 tablespoon + ½ teaspoon Cajun seasoning, separated
½ green bell pepper seeded and sliced into ¼ strips
½ red bell pepper seeded and sliced into ¼ strips
½ yellow onion sliced into ¼ strips
2 cloves garlic minced
2 tablespoons all-purpose flour
2 ½ cups half and half
⅓ cup grated Parmesan cheese
1 ½ teaspoon Kosher salt
¾ package (about 9 ounces) Fettuccini, Penne, or Rigatoni pasta cooked according to package directions
2 Roma tomatoes seeded and chopped
4 green onion sliced
Recipe Instructions:
Place the chicken between 2 sheets of wax paper or in a gallon-sized ziptop bag with the air pressed out of it and sealed. Use a rolling pin or the flat side of meat pounder to pound out the chicken so that it is an even thickness of about a ½.
Transfer the chicken to a work surface and pat dry with paper towels. Drizzle with 1 tablespoon of oil and rub all over. Then, sprinkle with 1 tablespoon of Cajun or Blackened seasoning and rub all over to adhere. Do not touch your eyes and take care to wash your hands.
Add the oil to a large sauté pan over medium-high heat and bring to temperature. Add the chicken breasts and cook for about 5-6 minutes. Then, turn and cook for about 3-4 minutes more. Set aside until cool enough to handle.
Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the diced peppers and onions and cook for about 8 minutes, stirring often. Add the garlic and cook for about 1 minute more.
Sprinkle the flour over the softened vegetables and stir to coat. Add the half and half one big splash at a time, stirring until smooth after each addition.
Reduce the heat as necessary to maintain a simmer, and simmer for about 5 minutes, until slightly thickened. Stir in the Parmesan cheese, as well as ½ teaspoon Cajun seasoning and the salt. Remove from the heat.
Slice the chicken into ½-thick strips, add to the sauce. Serve over pasta, and garnish with fresh diced tomatoes and sliced green onions, if desired.
Easy Chicken Alfredo Recipe
This Chicken Alfredo recipe is what dreams are made of! Juicy pieces of chicken over tender fettuccine noodles tossed in a creamy and luscious alfredo sauce, it’ll quickly become your go-to dinner. You can easily whip up this indulgent restaurant-quality meal at home from scratch with a few simple ingredients.
RECIPE:
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