Cajun Chicken Pasta Recipe
This is the kind of weeknight meal that always earns rave reviews from the whole family.
Servings: 8
Equipment
Ingredients
- 2.5 pounds boneless skinless chicken breasts, cut into large cubes
- 4 Tablespoons old bay seasoning
- 2 Tablespoons cooking oil
- ¾ cup chopped yellow onion
- 1 ½ cup chopped bell pepper multiple colors
- 1 Tablespoon minced garlic
- 4 cups chicken broth
- 1 14.5 ounce can fire roasted diced tomatoes, undrained
- 12 ounces ¾ of a 16 ounce box linguini, dry
- 2 Tablespoons cornstarch
- ¾ cup heavy cream
- Chopped green onions optional garnish
- Fresh chopped parsley, optional garnish
Instructions
- Place the chopped chicken breast cubes into a large bowl and toss well with the cajun seasoning, until coated.
- In a large stockpot or dutch oven, heat the cooking oil over medium heat just until shimmering but not smoking.
- Add the chicken, making sure to scrape in the extra seasoning, and sear briefly on all sides, about 2-3 minutes.
- Add in the onion, bell pepper and minced garlic and saute for 1-2 minutes until fragrant.
- Pour in the chicken broth and fire roasted tomatoes and then bring to a boil.
- Once boiling, add in the pasta and simmer for 9-11 minutes or until the pasta reaches your desired texture. Be sure to stir frequently so that the pasta doesn’t stick together.
- Remove 1 Tablespoon of the hot liquid and mix it with the cornstarch to make a thick slurry. Mix the cornstarch slurry back into the pan and simmer for 1 minute.
- Turn off the heat and gradually stir in the heavy cream.
- Remove from the heat and allow the pasta to cool and thicken for 5 minutes.
- Garnish with chopped green onions or fresh chopped parsley, optional and serve warm.
