Cajun Chicken Pasta. The best pasta. Seriously.

This is the best pasta I have ever made. Seriously.

First things first, boil a pot of water and cook the spaghetti until al dente and open the wine and pour yourself a glass. I also wear an apron because I’m messy.

Heat a skillet on med-high with some canola oil and butter, add the diced chicken, and some cajun spices.

Cut up green peppers, red peppers, and red onion.

Remove the chicken and add more oil/butter to pan. Turn up the heat and toss in the veggies.

Add more cajun spices. I like my Tony Chachere’s that I got in Louisiana. I’m almost out!

Sprinkle a generous amount on the veggies.

While they cook, rinse four roma tomatoes.

Dice them.

Check your veggies, make sure they are browning.

Toss in the sliced mushrooms. Add the diced tomatoes. Cook for a few minutes. Remove the veggies. Add the black beans to the bowl of veggies.

Add wine, chicken broth, and juice of one lemon to the same pan. Bring to simmer. Cook a few minutes and then add the heavy cream. I rarely use heavy cream. I reduced the original amount and it was fine. The sauce needs a little bit to make it thick and creamy.

Add a tiny bit of red pepper. You want the sauce spicy!

Add the chicken, veggies, black beans, and spaghetti to the pan and cook for a few minutes.

Get yourself a big plate of this amazingness.

Cajun Chicken Pasta
Slightly adapted from Ree Drummond, aka The Pioneer Woman

  • 3 whole boneless, skinless chicken breasts, cubed
  • 3 teaspoons Cajun seasoning
  • 1/2 box whole-wheat spaghetti
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 whole green bell pepper, seeded and sliced
  • 1 whole red bell pepper, seeded and sliced
  • ½ large red onion, sliced
  • 3 cloves garlic, minced
  • 4 Roma tomatoes, diced
  • Handful of sliced mushrooms
  • 1 15 oz can of black beans, drained and rinsed
  • 2 cups organic vegetable broth
  • ½ cups white wine
  • juice of one lemon
  • 1/2 cup heavy cream
  • Fresh or dried parsley, to taste
  • Cayenne pepper to taste
  • Salt and pepper, to taste


1. Cook pasta according to package directions. Don’t  overcook because the noodles will cook more later.

2. Sprinkle 1 1/2 teaspoons Cajun seasoning over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.  Cook for around 5-8 minutes until chicken is browned. Remove from pan and place on a plate for later.

3. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun seasoning, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes, mushroom, and black beans and cook for an additional 1-2 minutes. Remove all vegetables from the pan.

4. With the pan over high heat, pour in the wine, chicken broth, and lemon juice. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, salt, and parsley to taste. Sauce should be spicy!

5. Finally, add chicken, vegetables, and noodles to sauce. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Eat and enjoy!

About Sarah

Always thinking about my next meal.
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11 Responses to Cajun Chicken Pasta. The best pasta. Seriously.

  1. I secretly lurk on the Pioneer Woman’s blog, too. Her chocolate sheet cake is probably one of the best things I’ve ever eaten in my life, I highly recommend it if you’re ever looking for an amazing dessert! The doctored brownies look pretty dang good, too though :)

    • Sarah says:

      Yes, the Pioneer Woman’s recipes (and life) rock. I saw the sheet cake and can’t to try it out. These boxed brownies were much more tasty than the last batch. I only had one egg and that seemed to make them denser and chewier.

  2. Heather says:

    My little sister has a recipe blog and she LOVES the Pioneer Woman. if you ever need some more ideas. Seeing the pictures of Philmont made me miss that place also. Hope all is going good for you.

    • Sarah says:

      Heather! SO good to hear from you. Thanks for passing along your sister’s blog:) It’s so cool. Yes, I miss Philmont – especially on dark, cold, snowy Vermont days. I’m thinking about going back to school to get my teacher certification to teach high school English…..then my summers would be free! Maybe they’ll take me back out west.

  3. Peggy says:

    I must say, I dig all those blogs! This pasta does look pretty amazing!

  4. Kevin says:

    This recipe is on my to try list as well. It looks so tasty!

  5. Pingback: TRAINING DAY 82: 4 mile run « DAILY NIBBLES

  6. Margaret says:

    Yep!! Just got her book. I like the recipes in books in front of me. Cooking my way thru’. This one is on my list. Glad to know it’s THAT good.

  7. Pingback: KITCHEN – Cajun chicken pasta « Are we there yet?

  8. Pingback: Cajun Tofu Pasta « Cupertino Chronicles

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