I discovered Cajun seasoning way too late in my life, but since a good friend from Louisiana opened my eyes to this amazing spice, I'm always on the lookout for great recipes that incorporate unique flavors from the Deep South. As a girl with a Mediterranean background, I got super excited when I discovered this recipe for Creamy Cajun Chicken Pasta. It's simple to make, takes about 25 minutes -- perfect for busy weekdays -- AND blends the best of New Orleans and Italy in one dish. Bring it on!
So, I'm going to be annoying and suggest that -- despite the fact that this recipe calls for any Cajun seasoning -- you make your own. Honestly, it's easy as pie to throw together the ingredients and, in my humble East Coast opinion, tastes a whole lot better. This recipe for Cajun seasoning comes from Food.com, as does the one that follows for the yummiest, creamiest Cajun chicken pasta you've ever had.
Cajun Seasoning Recipe
2 teaspoons white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons ground black pepper
In the container of a blender or food processor, combine all the ingredients, and process on high speed until reduced to a fine powder.
Transfer to a container with a tight fitting lid and use as desired.
Creamy Cajun Chicken Pasta (yields 2 servings)
2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 to 2 cups heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper, and heat through.
Pour over hot linguine and toss with Parmesan cheese.
Image via Brett Stevens/Corbis