This post was updated on by
Are you guys ready for Valentines Day? Almost every year we like to plan a nice cozy night in and cook up a meal together. There is nothing more romantic then getting my man into the kitchen! Most of the time it is pasta we chose because, let’s face it, every girl wants to experience that super cheesy Lady and the Tramp moment where you slurp those spaghetti noodles together and split the last meatball. This Cajun chicken pasta definitely isn’t spaghetti, but way more delicious and worth the swap away from traditional marinara!
One of my favorite things about this meal is how bright and colorful it starts. Both me and my better half are big on veggies so it’s no surprise that we would fall head over heals for this yummy dish! Originally I was only going to use one type of pepper but I wanted a variety mixed in to add a little more pizzazz. The mushrooms could be left out, but they are such a great source of vitamin D and I like to feel that makes up for the heavy cream and carbs that are brought in later.
Let’s talk pasta… I love a good bow tie. The sauce is a little more heavy and with the addition of chicken you need a good sturdy noodle. That being said I also feel like you could use fettuccini or rigatoni and get similar results, but aren’t the bow ties so adorable?
The Cajun spice makes this a great dinner to eat right before you cool things down with chocolate. Because doesn’t everyone love chocolate on the day of love??
Cajun Chicken Pasta
- 1 tablespoon butter
- 1/2 each yellow red, and green pepper, chopped
- 1/2 small red onion diced
- 1/2 cup sliced mushrooms
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon hot water
- 1/2 cup Parmesan cheese shredded
- fresh basil to garnish
- 1/2 of a 12 oz package bow tie pasta
- 2 chicken breasts cooked and chopped
Cook your pasta according to the package directions, drain and set aside.
Melt the butter in a large sauté pan. Stir in the peppers, onion, and mushrooms. Cook until tender and onions are slightly translucent.
Stir in the garlic, red pepper flakes, Cajun seasoning, salt, and pepper until incorporated with the veggies. Stir in the cream and chicken broth. Bring to a gently boil.
Stir together the cornstarch and hot water until dissolved. Add to your sauce and cook until slightly thickened.
Remove from the heat and stir in the parmesan and chicken. Sprinkle with chopped basil and enjoy!