Easy, delicious pasta with juicy chicken and a rich Cajun sauce.
It takes no more than 30 minutes to throw together and makes an easy weeknight meal the whole family will enjoy.
Serve the chicken in Cajun sauce with your favourite pasta – I highly recommend pasta shells (conchiglie) or penne, as they hold plenty of sauce.
You can serve the chicken as a whole breast, or slice it before laying it on top.
You will find the recipe for my homemade Cajun seasoning here.
This recipe is the same as this one – here it is simply served with pasta.
Pasta with chicken, vegetables and Cajun sauce
Recipe for an easy, delicious dish of pasta, pan-fried chicken and creamy Cajun sauce.
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Ingredients
- 400 g pasta
Chicken
- 600 g chicken breasts
- Plain flour
- 25 g butter
- 2-3 tbsp oil
- 1/2 tbsp Cajun seasoning – click here for the recipe
- Salt and pepper
Cajun sauce with vegetables
- 2 onions, cut into strips
- 2 peppers, cut into strips
- 4 cloves garlic, grated or crushed
- 1 tin chopped tomatoes or crushed tomatoes (polpa)
- 2 tbsp tomato purée
- 250 ml cream
- 60 g parmesan, grated
- 2 tbsp Cajun seasoning – click here for the recipe
- Salt and pepper
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Method
- Season the chicken breasts with salt, pepper and a little Cajun seasoning, then toss them in plain flour.
- Melt the butter with the oil in a frying pan over a medium heat and fry the chicken until golden on both sides and cooked through.Set the chicken aside on a plate, loosely covered with tin foil.
- In the same pan, fry the onions and garlic until the onions are translucent.Add a little extra oil if needed.
- Add the peppers and cook for a couple of minutes, then sprinkle over the Cajun seasoning and cook for a minute or so.
- Add the tomato purée and stir it in well, then pour in the cream and the chopped tomatoes.
- Let the sauce heat through for 5 minutes, then add the parmesan.*Meanwhile, cook your pasta according to the packet instructions.
- Let the sauce simmer for a further couple of minutes and season to taste with salt and pepper.
- Return the chicken to the pan and let it warm through while the pasta finishes cooking.
- Drain the pasta and divide it between 4 deep plates. Top with the chicken and plenty of sauce – you can slice the chicken before laying it on top if you like.
- Scatter over some finely chopped fresh herbs and serve with a little extra parmesan on the side, if you like.
Nutrition
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Hej – lyder super lækkert, og jeg vil lave det til vores madklub i morgen. Kan du anbefale en god salat eller andet grønt til. Jeg er løbet tør for ideer:)
Bh. Karen
Hej Karen
Hvor lyder det dejligt altså, – jeg har et par forslag til dig 🙂
Jeg tænker Panzanella vil gå rigtig godt med retten, eller en klassisk tomatsalat.
Men faktisk også min opskrift på Grøn salat med agurk, tomat og rødløg – dild og persille, Grønkålssalat med quinoa, avocado og soltørrede tomater eller Romainesalat med rucola, citron og parmesan 🙂
Håber du kan bruge én af dem 🙂
Warm wishes, Dianna
Tror det er fejl i opskriften? Hvornår skal kyllingerne steges?
Punkt et og 2 er ens.
Hej Henriette
Åhh godt du skriver det, – det er hermed rettet:)
Warm wishes, Dianna
Kan det godt passe der er en fejl i ingredienslisten? Der står 2 gange tomatkoncentrat.
Hej Jennie
Ej ja for søren da, det er en kæmpe fejl – de 2 1/2 dl er fløde.
Tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Jeg fandt ud af det og det var mega lækkert, ligesom mange af dine andre opskrifter 🙂 God dag.