350g (12 oz) fettucine, penne or your favourite pasta
2 tbsp chopped fresh parsley
1/3 cup grated parmesan
Slice each chicken breast fillet in two to yield 4 escallopes in total
(or leave them whole if you prefer thicker fillets). Rub all over with
oil followed by Cajun seasoning. Heat up butter in a non-stick pan
and sear the chicken on both sides on high heat, then cover with a
lid and lower the flame, and let it steam in the pan on medium
heat until the chicken is cooked. Remove the chicken and let it
cool slightly. Slice the chicken on the diagonal into 1/2 inch slices,
and set aside.
Cook the pasta in salted boiling water until al dente. Drain the
pasta, reserving about 1/2 cup of the cooking liquid, and set
Heat up olive oil in a clean pan and fry onion and garlic for 2
minutes or until onions are softened. Add bacon and fry until it
starts to brown, then add mushrooms and fry for 2 minutes until
they start to soften. Add the white wine and bring to a simmer.
Then add garlic powder, cream and milk, and bring to a boil.
Lower heat and simmer for 5 minutes or until slightly reduced.
Season with salt and black pepper. Stir in chopped parsley and
grated parmesan. Toss the pasta into the mixture and gradually
add the reserved cooking liquid until the sauce reaches the desired
consistency. Dish out onto serving plates and arrange the sliced
Cajun chicken over the pasta. Serve hot!
0 Out of 5 from
You can add this Cajun Chicken Pasta recipe to your own private DesktopCookbook.