Creamy Cajun Chicken Pasta

If you ever scroll through pintrest for recipes and use the word chicken you will likely see some of the canned,”way to professional” posts with cajun pasta dishes. But even if you go to food.com or foodnetwork.com you will see this type of recipe pop up. So I tried it and thought it was pretty good. Wasn’t mind blowing but has a nice balance of savory and creamy parmesean sauce paired with the spice punch of typical cajun food.

When I make these type of pasta dishes I really don’t measure anything but instead rely on taste, color and texture but I will try to remember about how much of each ingredient I used.

Ingredients:
2 Chicken Breasts (boneless/skinless/diced)
2 tsp of Slap Ya Mama Seasoning
1 tsp of chili powder
1 tsp of garlic powder
1 tsp of Black Pepper
Little pinch of cumin (optional)
Pasta
1 can of rotel (Drained)
1 red onion (diced)
1 red pepper (seeded and diced)
2 tbs of cream cheese
1 tbs of butter
1/4 cup of cream
1/4-1/2 cup of Parmesan cheese

Directions:
1. Dice your chicken into bite sized pieces. Combine your spices and cover the chicken for 30 minutes or so.

2. Cook your pasta (whatever shape you like) per the package but salt the water when it comes to a boil. Reserve a cup of the liquid for your sauce.

3. In a medium-low heated cast iron skillet add a little butter and your seasoned chicken. Cook until done and then remove from your pan and set aside.

4. In the same pan, add your pepper and onion. Cook until you achieve your desired softness. Now stir in your cream and cream cheese and lower the heat. Add your chicken in and then the Parmesan cheese. Put your pasta in and mix well. Turn off the heat and taste it. Add spices and cheese to your taste.