Cajun Creamy Chicken Pasta
I love having friends and family over, the more of them the better! And when I do host, this creamy cajun pasta is a crowd-pleaser. It doesn’t take too long to make and the ingredients are really easy to find. I like using the Classico Four Cheese Alfredo Sauce as a base, it’s easily found in more grocery stores. This is not sponsored, I just really like this sauce over a lot of other ones I have tried in the past.
For this recipe I used Penne pasta but feel free to use any pasta that your heart desires! My favorite is using fettuccine or Farfalle pasta.
Ingredients
Spices
- 1 tsp salt
- 1 tbsp cajun
- 1 tbsp cumin
- 1 tbsp coriander
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1 tbsp garlic paste
Everything else
- 1 box penne pasta (16oz)
- 1/2 cup pasta water
- 2 tbsp oil
- 1/2 cup chopped onions
- 1 lb chicken breast (cut into small pieces)
- 2 tbsp tomato paste
- 1 can Alfredo Pasta Sauce (16oz)
- 1/4 cup heavy cream
- 1/4 cup fresh chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup mozzarella cheese
Instructions
- Start by boiling your pasta, follow the instructions on the box. Before you strain out your pasta, make sure to reserve about 1/2 cup of the pasta water.
- Heat up 2 tbsp of oil in your pan and then add in the onions. Saute the onions until they are translucent
- Add the garlic paste to the onions and mix that in
- Add in all the spices and mix them in really well.
- Add the chicken breast and make sure all the pieces are coated with the spices. Cook at medium-high heat for about 5-8 minutes
- Add in the tomato paste and incorporate it into the chicken mix
- Then add in the can of alfredo sauce as well as the heavy cream
- Add the chopped cilantro and green onions
- To thin out the sauce, add the reserved pasta water and stir everything together really well
- Finally, add in the cheese and mix until the cheese is fully melted.
- Take the sauce off the heat and pour it on top of the cooked pasta. Mix together to make sure all of the pasta is thoroughly coated with the sauce.
