I'm always looking for my next good recipe. I got this recipe off of Annie's Eats, one of my go-to blogs for recipes and ideas. I'm really into spicy things lately--I'm loving anything with some spice and heat in it--though not too much spice because I am a little bit of a wimp. So this recipe sounded like a winner when I read it and saw pictures. And I'm happy to say that it's a keeper!
Louisiana Chicken Pasta
Source: adapted from Annie's Eats
Print Recipe Here
For the Chicken:
1 pound large boneless, skinless chicken breast, cut into bite sized pieces
Salt and pepper
For the Pasta:
16 ounces bowtie pasta (I used penne)
For the Sauce:
1 tablespoon butter
1 tablespoon olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 teaspoon salt
black pepper, to taste
1/4 teaspoon garlic powder
1/2 teaspoon Cajun seasoning
1/4 teaspoon ground cayenne pepper
1 cup half and half
1/2 cup heavy cream
1 teaspoon cornstarch
1 tablespoon water
To cook the chicken, heat a small amount of butter or olive oil and in a large skillet over medium-high heat. Season the chicken with salt and pepper, and a generous sprinkle of Cajun seasoning. Add to the skillet and cook until lightly browned and cooked through. Transfer to a plate and set aside.
Bring a pot of salted water to boil. Cook the pasta according to package directions. Drain the cooked pasta and set aside.
Meanwhile, return the skillet to medium heat and heat butter and olive oil until butter has melted. Add the bell peppers and onion to the pan. Mix in the salt, pepper, Cajun seasoning and cayenne pepper. Cook until the vegetables are tender, about 6-8 minutes. Add the half-and-half and heavy cream to the pan and bring to a simmer. In a small bowl, whisk together the cornstarch and water, and add to the skillet once the cream mixture has started to bubble. Allow to cook until thickened, about 5 minutes.
When the sauce has thickened, add the cooked pasta and chicken pieces to the pan. Stir well to combine and cook at medium-low heat just until the chicken is warmed through. Adjust the amount of Cajun seasoning if necessary to suit your taste. Top with additional Cajun seasoning if desired.
I made this over two weeks ago. But now as I am writing this, I really want some again. This pasta is really good. It is spicy but not too spicy. It is great warm but could also be made ahead, chilled and served as a salad. You could also make it without the chicken for a pasta side dish. I will be making this recipe again soon!