Pasta, cream sauce, veggies, chicken, a bit of spice, and the fact that it was a quick and easy meal - that sounds about perfect to me. I bookmarked this recipe for Creamy Cajun Chicken Pasta when I first saw Elly post it on her blog 2 months ago (go to that link - her blog is great! I have made several of her recipes and still have a few more bookmarked to make).
This dish was so easy to make, and was really good - creamy, flavorful, a bit spicy, and nice and fresh from the crispy veggies. I made enough to have leftovers to take to my dad for lunch the next day, but Jon liked it so much that he ate 2 big portions. Sorry, dad. I'll make it for you some other time!!
I made some minor changes; my version is below. For Elly's version, see the link above.
- 8 oz linguine, cooked
- 2 boneless, skinless chicken breasts, sliced
- 4 tsp Cajun seasoning, divided
- 1 tbsp olive oil
- 1/2 red bell pepper, sliced into strips
- 1/2 green bell pepper, sliced into strips
- 1/2 medium onion, sliced into strips
- 3 cloves garlic, minced
- 1/2 c chicken broth
- 1 c half and half
- Salt and pepper
- Season the chicken with 1/2 of the Cajun seasoning. Heat the olive oil in a saute pan. Add chicken and cook until cooked through, about 4-5 minutes. Transfer the chicken to a plate and keep warm.
- Add the peppers, onions, and garlic to the pan; saute 2-3 minutes.
- Add half of the remaining Cajun seasoning and saute another 1-2 minutes.
- Add the chicken broth and stir, scraping up all the brown bits (about 2 minutes).
- Reduce the heat to medium low and add the half and half. Simmer until it begins to thicken. Taste and add Cajun seasoning, salt, and pepper if needed.
- Add the chicken and pasta. Toss until everything is coated.
I loved this dish, I loved how easy it was, and based on Jon's reaction, I will definitely be making it again!