If you are looking for something that enhances protein in your diet, this linguine pasta recipe with chicken will tell you how!
This homemade recipe for creamy Cajun chicken pasta can be put together in a short amount of time, making it an excellent option for a quick dinner throughout the week.
On a bed of tender noodles, a garlicky Cajun cream sauce is topped with chicken breast. Once we had perfected our version of the Chicken Cajun Chili Pasta Recipe, it didn’t take long for it to become a family favorite.
The delicious chicken pieces are topped with a savory Cajun spice combination and buried in pasta that has been doused in a Cajun cream sauce and then buried in it.
This recipe is perfect fo
r those times when you just do not have much time to cook due to the simplicity with which it may be prepared as well as the delectability of the completed result.
I can’t wait to add this to my arsenal of recipes that can be prepared in thirty minutes or less.
Ingredients:
Pasta—we used linguine pasta for this dish, but you can use any type of pasta you want: angel hair pasta, linguine, fettuccine, elbow, macaroni, penne, or bow tie pasta are all good options.
For this recipe, we used chicken breasts, but chicken thighs would also be an acceptable alternative. You are free to use any Cajun spice that you want that you find in the store.
In addition to that, you will want pepper and salt. Garlic: For the best taste, use garlic that has been freshly minced or that has been minced, but feel free to substitute 1 teaspoon of dried garlic if you prefer.
Brown the garlic to flavor the sauce. The addition of heavy cream gives the sauce a luxuriously velvety texture. Parmesan cheese, either freshly grated or already grated, is one of the best choices.
Before adding the pasta to the Cajun chicken mixture, follow the instructions on the box and cook the pasta in a big pot of salted boiling water until it reaches the al dente stage.
Cajun seasoning may be sprinkled over both sides of the chicken before it is cooked by first bringing the chicken breasts to an even thickness using a meat mallet or the base of a saucepan.
The chicken can then be prepared. Cook the chicken until there is no longer any pink color on the inside, and then fry it in oil until it reaches the desired level of crispiness.
In a large saucepan, melt the butter over medium heat. While the butter is melting, sauté the garlic for 30–60 seconds, or until it becomes aromatic.
Put in some tomatoes that have been chopped, and then wait for them to simmer for around two minutes. Bring the remaining Cajun spice, the cream, and the Parmesan cheese to a boil after adding them.
After giving it a good stir, add the noodles, then the chicken. The sauce should now be ready. Just before serving, garnish the dish with some grated parmesan and chopped fresh parsley.
You have the ability to adjust how spicy the spaghetti is by adding more or less Cajun spice to the dish.
Varieties and additions: Vegetables: When you combine all of the ingredients, you have the option of using cooked broccoli or asparagus in the spaghetti dish.
To make this dish vegetarian, just omit the chicken altogether or replace it with mushrooms. Rather than using chicken, you might try substituting sliced sausage or kielbasa for the chicken.
For a meal that is heavy on seafood, choose pasta that is based on seafood, such as Cajun Shrimp Pasta. Prepare the spaghetti using half-and-half or light cream rather than whole milk to cut down on the number of calories you consume when making the sauce for the pasta.
To get started, just follow these easy steps: Bring a large pot of water to a boil, then add one tablespoon of salt and whisk it all together. Cook the pasta until it reaches the desired al dente texture, following the directions on the box.
After draining the pasta, put aside a half cup of the cooking water in a separate container. The spaghetti should be covered and kept heated in the microwave.
The chicken breasts should be pounded with a meat pounder to achieve an even thickness before being seasoned with one and a half tablespoons of Cajun seasoning. Two teaspoons of oil should be heated over medium heat in a big pan that is nonreactive.
After it has reached a satisfactory level of heat, add the chicken and sear it on both sides. Adjust the temperature so that it remains at a low simmer during the cooking process, which should last until the internal temperature reaches 165 degrees Fahrenheit.
Proceed to slice the meat very thinly after moving it to a chopping board. Cover yourself to keep warm while you are chopping.
It is recommended that butter and garlic be sautéed together in the same skillet over medium heat for thirty to sixty seconds, or until the garlic has developed its characteristic scent. Cooking should be continued for two minutes after the addition of the diced tomatoes.
The remaining Cajun seasoning, the whipped cream, and the Parmesan cheese should be brought to a boil. To taste, and as needed, season. Cooked pasta and chicken should be mixed together with the sauce before being heated through.
If you find that the sauce is too watery, you may thicken it up by adding some of the saved boiling pasta water. Before serving, top each portion with freshly chopped parsley and grated parmesan cheese.
Linguine Pasta Recipe with Chicken
Dinners that can be prepared in a single pan, such as this tomato-basil chicken with linguine pasta recipe, are among the easiest dinners to cook. One example of this kind of meal is tomato-basil chicken linguine.
It is feasible to begin the process of preparing the sauce at the same time that the meal is being prepared in the pan. Because it only takes around twenty minutes to cook, this meal is ideal for hurried weeknights when everyone is busy.
If I could only eat one meal for the rest of my life, it would be pasta. If I could only eat one thing for the rest of my life, it would be pasta.
If I had to choose only one meal to consume on a daily basis, it would be pasta. Macaroni is prepared in every conceivable manner, including baked, boiled, drowned, topped, cheese-covered, and so on and so on.
I am at my best when working under intense constraints, such as the one you find yourself working under right now.
Pasta is more than just a friend to me since it has been my primary source of sustenance for such a significant portion of my life. It is an essential component of who I am.
I couldn’t be the person I am now if I hadn’t grown up eating pasta. The process of browning the food before covering it and continuing to cook it is a typical step in recipes, but in my experience, it is not always essential to do so in order to get the results that are sought.
If the pasta is cooked, browned, and covered in a single pan while being occasionally removed from the heat, it may be ready to eat sooner.
Even though I know that browning the chicken first frequently results in overcooked and dry chicken, I skipped that step while preparing basil chicken linguine in a tomato pan since I didn’t feel like dealing with the extra work.
Taking this step prevented the chicken from being very dry while it was being cooked. I did this in the hopes that it would cut down on the amount of time I would need to spend preparing supper.
When I made the meal at home, it turned out so beautifully and tasted so delicious that I decided to make it again for my visitors.
In its place, I remained in front of the stove the whole time the pasta was cooking, continually tossing it about and flipping it over in different directions.
Noodles with a smaller diameter need less supervision than their wider-flanked sibling, linguine, which, if left unattended, may swiftly become mush and should be monitored more closely.
Noodles that have a thinner width, such as spaghetti or linguine, needless cautious handling than other types of noodles.
Because of its greater width than other types of noodles, spaghetti stands out more than other kinds of noodles. The total amount of time needed to complete this procedure is just nine minutes.
The extra 25–29 minutes of cooking time is due to the fact that the pan was covered for the whole of the cooking process.
What a fantastic opportunity to make more productive use of some of the time you have! Due to the fact that the chicken has already been sliced into bits that are suitable for snacking, the pasta only takes a few minutes to get the perfect al dente texture.
During the course of cooking, most of the water will have been absorbed by the chicken; hence, it will only take a few minutes for the spaghetti to reach this consistency.
To begin the process of making the sauce, combine the unused liquid with the chopped tomatoes in a bowl. At the very end, freshly grated Parmesan cheese is incorporated into the sauce before serving.
When it was first offered to customers, basil chicken linguine, which can be prepared using a single pan, was an immediate success for those who purchased it.
On occasion, I’ll cook a portion of the dinner in a smaller pan and take it with me to work for lunch. This saves a lot of time. Occasionally, I’ll prepare two batches of something, and we’ll eat that for dinner (this way I can make two lunches).
After transitioning away from a diet that focused mostly on sandwiches, I found that this was a refreshing change of pace. Sandwiches were pretty much the only thing I ever ate when I was little.
Because it is something that is necessary for each member of my family, and because of this, we want to make sure that we are getting enough of it, we make it a point to include it in the meals that we prepare at home for ourselves, and by doing so, we make sure that we are getting enough of it.
In other words, we make sure that we are getting enough of it by including it in the meals that we prepare.
My deepest and most genuine hope is that it will bring you and those who are closest to you the same level of pleasure that it has brought to my family and I.
I know that this is a tall order, but please accept my best wishes.
Combine the chicken, spaghetti, onion pieces, chopped garlic, tomatoes, fresh basil, and any other ingredients like as salt, pepper, and crushed red pepper in a cooking pot or saucepan that has the capacity to contain 5 quarts of liquid.
After the olive oil has been poured over the components that are already in the pan, the next step is to add some water.
Bring to a boil over medium heat, then immediately decrease the heat to a simmer and continue cooking for about nine minutes, tossing regularly, or until the pasta reaches the desired degree of firmness.
There will almost always be some cooking liquid remaining in the pan after each portion of the meal has been served.
This is the consequence of the fact that liquid evaporates during the cooking process. Use this as a guide when preparing the sauce. We stand to benefit by doing this.
Grate some Parmesan cheese, add it to the sauce, and stir it around until the cheese melts, all while keeping an eye on it.
When you are through cooking, immediately transfer it to a platter and top it with freshly chopped basil and grated parmesan.
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