Cajun Chicken Pasta

Cajun Chicken Pasta has been my youngest baby’s favorite since she was old enough to chew. It was the first thing she learned to cook herself – the first of many! I made it again this past week for her birthday (as requested) and figured this was a good time to add the recipe to my website.

This recipe was originally published to my YouTube channel, as my first tutorial. The full recipe was listed in the description box, and I don’t know why I never posted it here.

I’ve tweaked the recipe a bit – y’all know I rarely make the same thing the same exact way – but the previous version is great, too! You can still find it on YouTube if you’re interested. Just open the description box and scroll down. First tho, the cajun seasoning recipe included:

Cajun Seasoning Recipe (makes about a cup):

• 4 tablespoons seasoned salt (I like Lawry’s)
• 1 tablespoon ground black pepper
• 2 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 4 1/2 tablespoons smoked paprika
• 2 tablespoon cayenne pepper (cut down if you need less spice)
• 1 tablespoon The Brass Experience by Brass Cuisine
• 1/2 tablespoon cracked peppercorns
• 1 tablespoon ground thyme

Tid-Bits:

• If you’d like to see a quick demo of the updated version check out my IGTV. I’ll make a new version of the YouTube tutorial eventually.
• I like to cut the chicken into chunks, then season and cook it that way, so I can get as much char and cajun spice happening on the surface area as possible. You can’t tell in the photo because it’s coated in the sauce. The flavors are the same in the end no matter what you do.
• We like broccoli and bell peppers but there are all sorts of possible delicious additions and substitutions available: spinach, mushrooms, shrimp, it goes on and on!
• Pecorino Romano is a fantastic replacement for Parmesan. I’d even venture to say I prefer it! Try them both and see what you think. Mozzarella is good too, if you’d rather have a milder cheese.
• Our Vegan Version: Use unsweetened oat milk and vegan parmesan for the sauce (flour + olive oil for a roux to thicken). Replace the butter with vegan butter or olive oil. Omit the chicken, or swap it for fake chicken or crispy baked tofu chunks.

Here’s a Pinterest graphic before you go:

If you enjoy this Cajun Chicken Pasta recipe you might also like my Bacon Chicken Pasta with Tomatoes, or my other kid’s favorite: Spicy Shrimp Pasta.

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