Thursday, August 15, 2013

Cajun Chicken Pasta

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Very good weeknight dinner..Tasty but not exceptional for company though. I did use half and half and then sprinkled some Wondra flour over the sauce to thicken. Will make again.


  • 16 oz. Penne Pasta, uncooked
  • 3 Boneless Skinless Chicken Breast, cut into small strips
  • 2 Roma Tomatoes
  • 4 Scallions (green onions)
  • 2 Garlic Cloves
  • 1/2 Cup Parmesan Cheese, freshly shredded, plus more for garnish
  • 3 1/3 Cups Heavy Cream
  • 5 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Cajun Seasoning, plus more for garnish (you can use more if desired, I'm kind of weak when it comes to spice!)
  • Salt & Pepper, to taste


Read Full Recipe please visit :

*** Recipes Tutorials ***


  1. Just spent all that money on the ingredients, was about to make this and then realized there are no instruction on how to make it. You have a link to read full details but the link won't open. Sad that I just wasted my money.

    1. Elizabeth, I'm not the blog owner, but I have made this meal several times as my husband loves cajun pasta. I have created my own instructions based on these ingredients, hope this helps:

      Set pot filled halfway with water on the stove. get it to boiling and add the penne pasta. cook till al dente.
      In the meantime:
      Place oil in pan and let pan get hot. Add chicken. cook till chicken is cooked all the way through.
      Once pasta is done, rinse in colander and let sit for a moment.
      Once chicken is done, let cool and cut into cubes.
      To make the sauce :
      cut butter into small pieces. place clean frying pan to melt. add cream 1/2-1 cup at a time and stir in till smooth. once all the cream is added, bring to almost a boil...but DO NOT boil, it will curdle your cream. add garlic and spice parm cheese at this point. turn off heat
      cut tomatoes into cubes, and slice the onions.

      put pasta and chicken and tomatoes and onions in a large bowl. add cream mix and stir together. add more spice at this point if you want more and use salt and pepper as needed.

      Good luck, its worth buying the ingredients again. If you choose not to use the cream for this, cream freezes really well in ziplock baggies.

      Annisa Boogaard

  2. Thank you Anissa I did the same thing as Elizabeth.

    1. No problem!!! I hope it turned out for you!