Tuesday, October 11, 2011

Cajun Chicken Pasta

This is a great fall recipe; one of my favorites.  A mix of Cajun and Italian - who doesn't love that?  I made this last Sunday while we were watching the Cardinals.  It's also a really quick and easy weeknight meal.  I was surprised that I've never put it up on the blog because I make it a lot during the fall and winter.  Oh well.  Here it is now!

Courtesy of Emeril


1 pound linguine pasta (I had spaghetti on hand and it worked just fine)
1-1½ pounds boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons Cajun seasoning (I use Slap Ya Mama!)
1 cup chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1½ cups Half n Half
1 cup canned diced tomatoes
½ cup white wine
½ cup parmesan cheese
chopped green onions, for garnish
chopped parsley, for garnish


  1. Cook pasta in a large stock pot according to package directions.
  2. In a large skillet set to medium-high heat, add butter and olive oil.  Once butter has melted, add chicken and season with 1 tablespoon cajun seasoning and salt to taste.  Sear chicken until brown and cooked through.  Remove from pan and set aside.
  3. Add onions and habaneros to pan and saute until lightly caramelized, about 5 minutes.  Add garlic and saute until fragrant, about 30 seconds.  Add wine, Half n Half, tomatoes, remaining tablespoon Cajun seasoning, and reserved chicken to the pan.  Cook until sauce is slightly reduced, about 2 minutes.
  4. Add pasta to the sauce and toss with parmesan.  Serve with green onions and parsley.

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