Best 15 Creamy Cajun Pasta Recipes

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dete; drain.
• Meanwhile, melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic and cook for 1 minute. Remove shrimp from skillet (some shrimp may not be cooked completely) and set aside.
• Stir in flour and Cajun seasoning into the butter. Cook, stirring for 2 minutes. Gradually whisk in milk, then cook until thickened. Return shrimp to sauce and cook 1 to 2 minutes more until shrimp is done. Season with salt.
• Top pasta with shrimp sauce and sprinkle with Parmesan cheese.

CREAMY CAJUN "CHICKEN" PASTA (VEGETARIAN CHICKEN)

Steps:

• Add Cajun Seasoning to a medium sized bowl.
• Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
• In a large skillet over medium heat, sauté chik'n pieces in butter until heated through, about 2-3 minutes.
• Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
• Pour over hot pasta and toss,with Parmesan cheese.

CREAMY CAJUN PASTA RECIPE BY TASTY

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
• Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
• Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
• Mix in the cream cheese to create a thick, creamy sauce.
• Serve garnished with scallions, if desired.
• Enjoy!

CREAMY CAJUN CHICKEN WITH PASTA

Steps:

• Cook garlic in butter in 12 inch skillet over med. heat 30 seconds.
• Stir in chicken and seasoning mix.
• Cook until lightly browned, about 3 minutes.
• Stir in green onions, cook 1 minute more.
• Add cream, increase heat to high and boil until slightly thickened, about 2 minutes.
• Combine chicken mixture, pasta and parsley in serving bowl.
• Pass the Parmesan.

CREAMY CAJUN CHICKEN AND SPINACH PASTA

Steps:

• 1. heat oil in pan (I prefer cast iron) sprinkle all sides of chicken (I coat quite heavily), fry chicken in hot oil approimately 4-5 minutes per side until cooked through. remove from pan and allow to cool. when cool slice diagonally or into whatever size pieces you want. set aside
• 2. in a large pan over medium heat, melt butter, saute green onions (I save about a 1/4 cup out for garnish), red pepper, spinach, and sundried tomatoes until just turning tender.
• 3. reduce heat add milk, cream,chicken soup,salt, basil, black and white pepper, garlic powder, blackened seasoning, adobe sauce and chicken. heat through and stir in parmesan to cheese to thicken. (if this is not thick enough you can thicken with a small amount of cornstarch dissolved in small amount of water)
• 4. pour over hot pasta and garnish with grated parmesan cheese and green onions. ENJOY

CREAMY CAJUN CHICKEN PASTA

Steps:

• Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender., Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.

CREAMY VEGETARIAN CAJUN PASTA

Steps:

• Cook linguine according to package directions.
• Heat oil over med-high heat and stir fry the red pepper, red onion and garlic to your liking.
• In a small sauce pan whisk together broth, milk and flour. Place over med-high heat stirring often until it begins to thicken.
• Once thickened, remove from heat and add Cajun seasoning, Parmesan and salt and mix well.
• Pour sauce over cooked linguine and mix well.
• Serve stir fried veggies over top of pasta.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

CREAMY CAJUN CHICKEN PASTA WITH BACON

Steps:

• Place chicken, olive oil and Cajun seasoning in a bowl and toss to coat. Roast at 425* for 8-10 minutes, or until just done. Allow chicken to rest for 5 minutes, then shred or cube.
• Cook pasta according to package directions. You want it to be al dente (or even a bit less than al dente if you will be putting it in the crock pot. You will also want to double or triple the sauce ingredients if you are using the crock pot).
• In a large skillet over medium heat, fry bacon until crisp. Remove to paper towels and drain, then crumble. Saute onions and garlic in butter and bacon drippings until onion is tender and browning, about 5 to 7 minutes.
• Reduce heat and add heavy cream, evaporated milk, sun-dried tomatoes, basil, garlic salt, and black pepper and allow to simmer and thicken a bit.
• Stir in hot pasta and allow to cook a couple of minutes without boiling to finish cooking pasta and allow it to absorb the flavors of the sauce. (At this point you could place the mixture in the crock pot on warm along with the shredded chicken).
• Stir in sour cream, chicken, green onions and parmasean and heat through. Top each serving with crisp crumbled bacon and serve immediately. (If putting int the crock pot, stir in sour cream about 30 minutes before serving--remember to check periodically to see if the pasta is sucking up too much moisture. You may want to add extra cream, milk and sour cream and seasonings. Stir in parmesean and green onions right before serving and top with bacon.).

CREAMY CAJUN PASTA WITH ITALIAN SAUSAGE

Steps:

• 1. Turn Instant Pot on "Saute" mode. Add oil and butter.
• 2. Add onion and green pepper and cook until starting to get soft, about 2 to 3 minutes.
• 3. Add sausage and garlic and cook another 2 to 3 minutes.
• 4. Add paprika, Italian seasoning, chicken broth, tomatoes, Cajun seasoning, and cayenne pepper
• 5. Add pasta and use a wooden spoon to push it all down into the liquid
• 6. Place lid on Instant Pot. Make sure the valve is in "sealing" position. Cancel the "Saute" mode and set to Pressure Cook on HIGH for 5 minutes
• 7. Manually release the pressure. Remove lid and stir in cream cheese, Parmesan cheese, and heavy cream until the cheese is melted.
• 8. Sprinkle parsley on top

PASTA WITH CREAMY CAJUN SAUCE

Steps:

• In large stockpot, boil water for pasta.
• In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.).
• Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.
• Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir.
• Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes. Drain the pasta well - add pasta to the crème sauce. Toss with freshly chopped parsley and some cheese.

CREAMY CAJUN CHICKEN PASTA SOUP RECIPE - (4.4/5)

Steps:

• In a large bowl, whisk together 1 tablespoon olive oil and Cajun Spices. Add chicken and coat. Refrigerate for 30 minutes (time permitting) as you prep the other ingredients. After 30 minutes, heat 1 tablespoon olive oil in a nonstick skillet over medium high heat. Add chicken and cook, undisturbed for 2-4 minutes, or until nicely browned on one side. Turn chicken over, add ½ cup Cajun Broth, cover and reduce heat to medium. Cook for approximately 6-8 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5-10 minutes before dicing into bite size pieces. Meanwhile, cook pasta al dente in generously salted water. Rinse and set aside. Melt butter in large stockpot over medium heat. Add mushrooms and onions and cook until onions are tender, about 5 minutes. Add bell peppers and garlic and cook for 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes. Gradually stir in remaining Cajun Broth and heavy cream. Bring soup to boil, then reduce to a simmer, stirring frequently until thickened to desired consistency, approximately 3-5 minutes. Return chopped chicken to the pot along with peas, tomatoes, and cooked pasta. Simmer until heated through then stir in Parmesan until melted followed by lime juice and basil.* Taste and add additional salt, pepper cayenne/hot sauce to taste. Garnish individual bowls with fresh lime juice and bacon (optional). *For a less "chunky" soup, simply add more chicken broth and/or heavy cream.

CREAMY CAJUN CHICKEN PASTA RECIPE - (4/5)

Steps:

• * Cut chicken into thin strips and toss with 2 Tbsp of the cajun seasoning until well coated. * In large skillet over medium heat, saute chicken in butter until tender. * Reduce heat. Add green onion, mushrooms, sun-dried tomatoes, remaining spices and whipping cream. Gently mix and allow to heat through. * Pour over hot pasta and toss. * Sprinkle with parmesan cheese to taste. * Enjoy!!

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.