Here is a recipe for Creamy Cajun Chicken Pasta:
** Servings: 4-6 people**
**Ingredients:**
For the chicken:
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 tablespoon olive oil
* 1 teaspoon Cajun seasoning (such as Tony's or homemade blend)
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* Salt and pepper, to taste
For the pasta:
* 8 oz. pasta of your choice (e.g. fettuccine, linguine, or penne)
* 2 tablespoons unsalted butter
* 1 cup chicken broth
* 1/2 cup heavy cream
* 1 tablespoon all-purpose flour
* Salt and pepper, to taste
For the Cajun cream sauce:
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 1 cup heavy cream
* 1/2 cup shredded cheddar cheese
* 1 tablespoon Cajun seasoning
* 1 teaspoon paprika
* Salt and pepper, to taste
**Tips and Variations:**
* For a thinner sauce, add more chicken broth or heavy cream.
* For a spicier sauce, add more Cajun seasoning or use hot sauce like Tabasco or Frank's RedHot.
* To make a vegan version, substitute the chicken with roasted vegetables (such as bell peppers, zucchini, and mushrooms) and use vegan cream and cheese.
* To make a gluten-free version, use gluten-free flour and pasta.
**Cooking Steps:**
1. **Prepare the chicken:** In a medium bowl, whisk together the olive oil, Cajun seasoning, garlic powder, paprika, salt, and pepper. Add the chicken pieces and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. **Cook the pasta:** Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
3. **Cook the chicken:** Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
4. **Make the Cajun cream sauce:** In the same skillet, add the remaining 1 tablespoon of butter. Whisk in the flour to make a roux, cooking for 1-2 minutes. Gradually add the heavy cream, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes. Remove from heat and stir in the shredded cheese, Cajun seasoning, paprika, salt, and pepper.
5. **Combine the pasta, chicken, and sauce:** Add the cooked pasta to the skillet with the Cajun cream sauce. Toss to combine, adding some reserved pasta water if the sauce is too thick. Add the cooked chicken and toss to combine.
6. **Serve:** Divide the pasta among individual plates and top with additional shredded cheese, chopped green onions, and a sprinkle of Cajun seasoning, if desired.
**Correct Cooking Techniques:**
* To prevent overcooking the chicken, cook it until it reaches an internal temperature of 165°F (74°C).
* To prevent the sauce from becoming too thick, use a whisk to stir constantly as you add the heavy cream.
* To achieve the right consistency for the sauce, adjust the amount of cream or chicken broth as needed.
**Additional Ingredients and Variations:**
* **Proteins:** Substitute chicken with shrimp, scallops, or andouille sausage for a different twist.
* **Vegetables:** Add diced bell peppers, mushrooms, or zucchini to the skillet with the chicken for added flavor and nutrients.
* **Cheese:** Use different types of cheese, such as mozzarella, Parmesan, or feta, to change the flavor profile of the sauce.
* **Spices:** Add cayenne pepper, smoked paprika, or dried thyme to the Cajun cream sauce for added depth of flavor.
Enjoy your delicious Creamy Cajun Chicken Pasta!
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