Print

Louisiana Chicken Pasta Recipe

Print Recipe

Ingredients

Scale
  • 2 boneless skinless chicken breasts-about 1 pound (cut into bite-sized pieces)
  • Salt and pepper
  • Cajun seasoning
  • 8 oz. bow-tie pasta
  • For the sauce
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 red bell pepper (cut into 1-inch pieces)
  • 1 green bell pepper (cut into 1-inch pieces)
  • 1/4 cup yellow onion (finely chopped)
  • 8 ounces fresh mushrooms (sliced)
  • 3/4 teaspoon kosher 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 tablespoon cornstarch
  • 1 tablespoon cold water
  • 3 green onions (chopped for garnish-optional)

Instructions

  1. Prepare pasta in salted water according to package directions. Drain and set aside.
  2. While pasta is cooking prep the chicken, peppers, and onion.
  3. In a small drinking glass mix together the cornstarch and water.
  4. In a large, lightly oiled skillet, over medium high heat, season the chicken with salt, pepper and Cajun seasoning to taste. Cook the chicken until lightly browned and juices run clear. Remove from the skillet and set aside. Remove any excess oil from the skillet.
  5. Using the same skillet melt the butter over medium heat, add the olive oil, mushrooms, peppers, and onion. Stir in the seasoning and cook until vegetables are tender. Stir in the “half and half,” and cream. Bring to a simmer, mix in the water and cornstarch mixture, stir and cook until thickened.
  6. Combine the sauce, chicken, and pasta together and cook until chicken is heated through.
  7. Garnish with green onions- serve hot.

Find it online: https://cullyskitchen.com/louisiana-chicken-pasta-recipe/