Cajun Chicken Pasta

In my younger days, I thought I'd like to visit New Orleans during Mardi Gras.  Now that I'm firmly in my adult years, I think that while I'd still like to visit, my goals would be centered much more around food than partying.

Last year we got in the spirit with some beignets. This year I couldn't decide between a flavorful main dish or a decadent breakfast recipe, so I'll be sharing one today and one on Fat Tuesday.  But the indecision didn't stop there.  Taste of Home had two wonderful Cajun inspired chicken pasta dishes. I printed them both out, and decided to take bits and pieces from each.

It was too cold to grill, so I sauteed the chicken in a skillet. I used onions, peppers, mushrooms and garlic. I omitted the canned tomatoes from one recipe in favor of fresh from the other. I used angel hair instead of penne, it's just my personal preference.  To keep it on the lighter side, I used half and half instead of heavy cream.

I absolutely loved the finished dish. So full of flavors and textures, with the fresh tomatoes and basil to top it off. It was good now during the colder weather, and will be just as awesome in the warmer months. You could skip the pasta and eat it as a wrap as well.

Thanks to Heather for hosting and to all the #FestiveFoodies for sharing their #MardiGras recipes!  You can see what they made by clicking the links down below.

Cajun Chicken Pasta



  • 1 pound boneless skinless chicken breast, cut in strips
  • 1 1/2 tablespoons Cajun seasoning, divided
  • 8oz Angel hair pasta
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 small yellow pepper, diced
  • 1/2 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 1/2 cups half and half
  • 1/2 teaspoon basil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • Chopped tomatoes, fresh basil


  1. Toss chicken with 1 tablespoon Cajun seasoning. Let stand 15 minutes. Cook pasta according to package directions, drain well.
  2. Heat 2 teaspoons oil in skillet over medium high heat. Saute chicken until no longer pink, about 5 to 6 minutes. Remove from pan. Add remaining teaspoon of oil to skillet, cook onion, peppers, and mushrooms until crisp tender.
  3. Add garlic and remaining 1/2 tablespoon of Cajun seasoning, cook for 1 minute longer, being careful not to burn the garlic. Stir in half and half, basil, salt and pepper. Cook until slightly thickened, about 4 to 6 minutes. Stir in pasta and chicken, heat through. Top with tomatoes and fresh basil.
Adapted from Taste of Home: and
    Created using The Recipes Generator

    Check out these other delicious Mardi Gras recipes:  

    Cajun Chicken Pasta from Jolene's Recipe Journal
     Chicken and Sausage Gumbo from The Spiffy Cookie
     Fastelaynsboller from Culinary Adventures with Camilla
     King Bundt Cake from The Redhead Baker
     King's Cake Cinnamon Rolls from Kate's Recipe Box
     Mardi Gras Monkey Bread from Hezzi-D's Books and Cooks
     Muffaletta Salad from A Day in the Life on a Farm
     Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
     Shrimp and Grits from Cindy's Recipes and Writings
     Shrimp Creole from Caroline's Cooking
     Shrimp Dirty Rice from Palatable Pastime
     Shrimp Etouffee from House of Nash Eats

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    authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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