Cajun Chicken Pasta (Secret Recipe Club)

Cajun Chicken Pasta

This Cajun chicken pasta takes me back to the 90’s. I feel like there used to be some variation of it on the menu of every casual dining restaurant, but I haven’t had anything like it in years!

The inspiration for this recipe comes from Amy at Fearless Homemaker, who I was paired up with for this month’s Secret Recipe Club.  Her photos of this dish looked so amazing that I simply had to make it right away!

Cajun Chicken Pasta

I did end up making some changes though. The original recipe is meant to be cooked in a crock pot. I was planning to do that as well, but then I noticed it only cooks for 4 hours. Since I had been planning to let it cook all day while I was at work, that wasn’t really going to work for me. I cooked mine on the stovetop instead, letting it simmer for about a half hour so all of the flavors could mingle. The original recipe also had a creamier sauce with plain yogurt mixed in. Since my sauce was so hot from the stove, I knew my yogurt would break and curdle so I left it out (actually, I tried tempering it but, as expected, it did in fact seize up on me). With less dairy to balance things out the sauce was pretty spicy, but we liked it a lot. If you’re not a big fan of heat,  omit the cayenne pepper and one of the jalapenos.

Cajun Chicken Pasta

Cajun Chicken Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 pound chicken breasts, cut into 2-inch pieces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 red bell peppers, sliced
  • 2 jalapeno peppers, sliced
  • 28 ounce can crushed tomatoes
  • 14 oz can diced fire-roasted tomatoes
  • ½ cup chicken broth
  • 1 cup milk
  • 2 teaspoons cornstarch
  • 1 pound whole wheat pasta, cooked
Preparation
  1. Place chicken in a large bowl. Add seasonings and toss to coat.
  2. Heat oil in a dutch oven or other large pot set over medium-high heat. When the oil is hot, add the chicken. Cook until golden brown, about 1-2 minutes per side. dd the onion and garlic and cook until just softened, about 5 minutes. Add the peppers and cook another 5 minutes.
  3. Add the tomatoes and chicken broth. Bring to a simmer; reduce heat to medium and cook 30 minutes.
  4. Whisk together the milk and cornstarch. Stir into the sauce and simmer 10 minutes.
  5. Serve sauce over pasta.

 

Comments

  1. I like your twists on this dish to make it a stovetop meal instead of a crockpot meal. It is pretty spicy, but I love that about it. =) Your pics look fab! Amy @ Fearless Homemaker

  2. moniqueR83 says:

    looks amazing! I’ve had that issue with yogurt in sauces- sometimes things happen because they were meant to be. This looks great. I had the most gorgeous jalepenos in my CSA last week too. but I stuffed them cheese and it was a wrap after that LOL.

  3. Rebekah Rose Hills says:

    Yumm – looks like that pasta and chicken dish packs a lot of flavor! Great pick!!

  4. I heard that if you add a little bit of cornstarch to yogurt it won’t break, even if you use non-fat. I haven’t tested that yet, but I do have a chicken curry recipe from Fine Cooking that uses this method

    at any rate, your recipe seems perfect, I love spicy food when it’s hot outside!

    Enjoy your Monday Reveal Day!

  5. This looks amazing! It looks like a dish that would quickly become a family favorite! Great pick this month :)

  6. @KarenBurnsBooth says:

    What a BRILLIANT recipe Lauren and with my favourite seasonings, Cajun! Karen

  7. It sounds mega delicious :) YUM! Happy Reveal Day!

  8. Looks so yummy! Great pictures!!

  9. Oh, my! This looks like a perfect fall dish. Can’t wait to try it!

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