free page hit counter

Creamy cajun chicken pasta




8 ounces rotini pasta

Olive oil

2 tablespoons unsalted butter

chicken breast

Cajun seasoning

4 cloves garlic, minced

1/4 cup mince onion

1/2 cup tomato sauce

1 1/2 cup Heavy cream

1/2 cup chicken broth

fresh squeezed of lemon juice

2 tablespoons chopped fresh parsley leaves

Salt and black pepper, to taste

1/2 cup Parmesan

instructions :

While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium

Cut breast chicken into butterfly cut and season on both sides with 1 tbsp of Cajun seasoning and add to skillet for about three minutes on each side or until the chicken reaches an internal temperature of 165 degrees.

Remove the chicken from the skillet, and return it to the medium heat.

Melt the butter, add the garlic and onion and sauté for about 30 seconds. Add tomato sauce stir for few minutes then add heavy cream and chicken broth. Cook until the sauce thickens. Add Cajun seasoning and lemon juice. Add Parmesan cheese stir occasionally. Set aside some sauce to drizzle the chicken. Add the pasta and fresh parsley. Season salt and pepper to taste.

Serve immediately with chicken on top of pasta garnish with parsley and with the set aside sauce.



Leave a Comment