Creamy Cajun Chicken Pasta
This easy one-pan Cajun dish will put smiles on the faces of all of your guests. This delicious dish is best served with some of our Epic Smoked Cheesy Garlic bread. Find that recipe here.
Things to know:
What are traditional Cajun foods?
We consider jambalaya, gumbo, étouffée and red beans and rice to be the “big 4” of Cajun dishes. There are more out there such as po’ boys, a delicious Cajun sandwich with an huge variety of versions.
What is Creole vs Cajun food?
Cajun food is the food of the Acadians, an ethnic group descended from the French who settled in the New France colony of Acadia during the 17th and 18th centuries. Cajun food is often spicy (though you can make it flavorful with much less “heat”), rustic and hearty. Creole food comes from the city of New Orleans and is a fusion of French, Spanish, African and other influences.
How is linguine different from spaghetti?
Linguine and spaghetti are both long, thin pasta types, but they differ in shape: linguine is elliptical or flat, while spaghetti is round and tubular. This difference in shape means linguine has more surface area and a heartier texture, making it better for thicker sauces like creamy or seafood-based ones, while spaghetti is best suited for lighter, smoother sauces.
What is the difference between fettuccine and linguine pasta?
The main difference is that fettuccine is a wide, flat, ribbon-like pasta, while linguine is a narrower, slightly oval-shaped pasta. This means fettuccine is typically paired with rich, heavy sauces like Alfredo, whereas linguine is better suited for lighter sauces like pesto or seafood-based sauces, due to its smaller surface area. Fettuccine also has a richer, more robust texture, partly because it is often made with eggs.
Ingredients:
16 oz linguine pasta
8 boneless skinless chicken thighs
1 pound smoked or kielbasa sausage
4 t olive oil
4 T unsalted butter
4 T cajun seasoning, divided
10 garlic cloves, minced
1 1/3 cup diced tomatoes
1 finely diced red bell pepper
1 medium finely diced sweet onion
3 finely diced celery sticks
3 cups heavy whipping cream
1 cup grated parmesan cheese
4 T parsley, finely chopped, to serve
Instructions
1. Bring a large pot of water to a boil and add 2 T salt. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water then drain, cover, and keep warm.
2. Season the chicken all over with 3 T cajun seasoning.
3. In a large non-reactive skillet, heat 4 t oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and sauté until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
4. In the same skillet over medium heat, sauté the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced onions, bell pepper, celery and tomatoes and saute another 5 minutes.
5. Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
6. Add the sliced chicken, sausage and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley. ENJOY!
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