Cajun Chicken Pasta

CAJUN CHICKEN & BELLA MUSHROOM PASTA WITH SPICY CREAM SAUCE

Y’all. This has to be one of my favorite pastas. Maybe because it has that browned flour battered chicken. Maybe it’s because of all the sautéd vegetables. But most of all, probably because it’s Cajun.

I love the flavors in this, especially since you’re making the cream sauce from scratch. There’s no jarred can here, just pure whipping cream and seasoning and even a little splash of white wine involved. Cheers!

In Cajun recipes, there’s never enough parsley or green onions. In this dish’s case, load up the parsley!

CAJUN CHICKEN & BELLA MUSHROOM BOW TIE PASTA WITH A CREAM SAUCE RECIPE

Ingredients

• 3 cubed chicken breasts

• 2 cup chopped bella mushrooms

• 1/4 cup flour

• 1/2 cup olive oil

• 1/4 cup diced green onions

• 1 yellow bell pepper, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 cup diced celery

• 1 cup diced yellow onion

• 1 cup diced tomatoes

• 1 tablespoons minced garlic

• 2 tablespoons fresh chopped thyme

• 1 tablespoon fresh chopped rosemary

• 2 tablespoons chopped basil

• 1/2 cup dry white wine

• 4 cups heavy whipping cream

• salt/pepper/cayenne/red pepper flakes to taste

• 1/2 cup chopped parsley

• 2 tablespoons Worcestershire sauce

• dashes of Tabasco

• 3 cups cooked pasta, fusilli or rotini

Instructions

Cut chicken into 1” cubes. Season with salt and pepper. Dust lightly with flour. Set aside.

In a large cast iron skillet, heat oil at medium-high. Sauté chicken on all sides until light brown.

Add mushrooms, onions, green onions, celery, bell peppers and garlic. Sauté vegetables until wilted, about 3-5 minutes.

Stir in thyme, rosemary and basil.

Deglaze with white wine.

Add in tomatoes and heavy whipping cream, slowly mixing in the cream, and bring to low boil.

Allow cream to reduce by half, stirring occasionally until at half volume. This process can take up to 30 minutes if there isn’t enough flour on the chicken.

Season with salt, pepper, cayenne, red pepper, Worcestershire and Tabasco sauces.

Fold in the bowtie pasta that was cooked on the side, and sprinkle parsley to serve.