Cajun features the natural goodness of fresh spices, a recipe that originated in the 18th century. Read our recipe for Cajun Chicken Pasta Dinner and try it yourself.
Cajun cooking has a reputation for bringing hearty meals to the table that are inexpensive and still tasty. However, there is more to Cajun culture and food than just red beans and rice and Jambalaya. The Cajun culture has roots that go back to the 18th century in Eastern Canada.
Cajun Chicken Pasta Dinner
- Paper Towels
- 1 tsp paprika
- ¾ tsp garlic powder
- ½ tsp oregano
- ¼ tsp thyme
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp onion powder
- 1 lb boneless skinless chicken tenders (about 4 to 6 large chicken tenders)
- 2 to 4 tbsp olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 Can diced tomatoes
- 16 ounces chicken broth
- 1 tsp minced garlic
- ¾ cup heavy cream
- 2 cups penne pasta
- 1 tbsp cornstarch mixed with ¼ cup water
- ¾ cup parmesan cheese
- 3 tbsp fresh parsley
- In a small, shallow bowl, mix together the paprika, garlic powder, oregano, thyme, salt, and pepper, along with the onion powder. Stir these ingredients with a fork to combine them.
- Pat dry the chicken as best that you can with paper towels.
- Roll the chicken pieces in the seasoning, coating them all over with the seasonings.
- Heat the oil in a large skillet over medium heat. Put the chicken pieces in the hot oil.
- Cook them about 5 minutes on each side, turning them over once. They should be cooked completely.
- Take the chicken pieces out of the skillet and put them on a plate.
- If there is no longer oil in the pan, add another tablespoon to the pan. Core and slice the bell peppers into long slices and put them into the pan, cooking them until they are lightly browned all over, for about 3 to 5 minutes. Stir them frequently.
- Add the garlic to the pan, stirring and cooking it for about 60 seconds or until it is a light golden brown color.
- Pour the chicken broth into the pan. Then add the tomatoes and ½ cup of the heavy cream.
- Bring the sauce to a boil. Add the pasta and cook it for the time that is recommended on the package, stirring every now and then throughout the cooking time.
- Add the cornstarch and water mixture to the sauce, cooking it until the sauce starts to get thick, for about a minute.
- Remove the pan from the heat and add the rest of the heavy cream along with the Parmesan cheese. Sprinkle the top of the pan with the parsley and place the chicken on top of the pasta.
- Dip the mixture into bowls and serve piping hot with a crusty bread roll.
- Store leftovers in the fridge in a tightly covered container for up to three days. Reheat the leftovers in the microwave.