Easy Kosher Recipes » Sauces & Dips » Pasta with Cajun chicken

Pasta with Cajun chicken

Super Delicious
פסטה עם עוף קייג'ון

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.
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For the Chicken:

  • 1 Whole - with no fat or bones Chicken Breast
  • 2 Tablespoons Cajun
  • 1 Tablespoon Canola Oil

For the Sauce:

  • One color or two colors - cut into strips Peppers
  • 1 medium - cut into half slices - separated Onion
  • 2 Cloves Crushed Garlic
  • Per Taste Salt
  • Per Taste Ground Black Pepper
  • 1/2 Teaspoon Cajun
  • ½ teaspoon - the brave are invited to use hot paprika Sweet Paprika
  • 32 % or more. 250 ml - you can substitute vegetable Sweet Cream
  • 15 % - 250 ml - you can substitute vegetable Cooking cream
  • 1 Full Tablespoon Cornstarch
  • 3 Tablespoons Olive Oil


  • Fettuccine pene, Pefionim, pappardelle, tagliatelle Pasta


  • 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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