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Pasta with Cajun chicken

Pasta with Cajun chicken

Pasta with Cajun chicken

By March 24, 2015

Cajun is in fact a mixture of spices that comes from the area of ​​New Orleans and has mostly good things (paprika powder, onion and garlic, thyme and oregano, etc.) that can be purchased in the supermarket or spices stores - its slightly spicy, very tasty, and does wonders to chicken. Pasta with Cajun chicken is a wonderfully rich pasta dish with lots of spices and peppers - after you’ve made this dish, you’ll find yourself thinking how you’ve had anything else up until this day!

For those who keep kosher: There is cream in this recipe - I made the recipe with substitutions (soy milk cream) and the result was excellent.



It is advisable to start heating water for pasta now - the water takes time to boil and the sauce will be ready along with the pasta.

Preparing the chicken  

  • Clean the chicken breast and cut it into cubes (at least 1-2 cm)
  • Place the chicken in a bowl - Sprinkle about 2 tablespoons of Cajun and rub with your hands until all chicken pieces are fully coated.
  • Heat a large, shallow pan with a tablespoon of canola oil.
  • Fry the chicken until it is browned on all sides.
  • Remove to a bowl (a different one as to the one that was used earlier – never mix live and cooked chicken!)

Put the pasta into the boiling water according to the preparation instructions.

Now for the sauce

  • Heat the pan that was used for the chicken.
  • Add the olive oil and heat.
  • When the oil is hot - fry the onion for 2 minutes.
  • Add the peppers, half a teaspoon of Cajun, half a teaspoon of paprika, salt, pepper and crushed garlic.
  • Cook - stirring, until they are soft.
  • Add the cream and bring to a boil.
  • Add the cornstarch and mix very well.
  • Cook until all thickens (5 minutes), continually stirring.

By this point, the pasta should be ready. If not, then wait a short while until it is ready and drain it. . .

  • Add the now ready pasta with the chicken to the pan and stir.
  • Cook over medium-low heat for 3 minutes.

There you go, its ready!

You can decorate this dish with spring onions and a bit of Cajun!

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