Ingredients
T
The Chicken Seasoning:
C
1 ½ lbs Chicken thighs
O
1 tbsp Olive Oil
O
1 ½ tsp Onion powder
G
1 ½ tsp Garlic powder
R
½ tsp Red chili flakes
C
Coarse salt (TT)
C
½ tsp Coarse black pepper
P
½ tsp Paprika
C
1 tsp Cajun seasoning
M
Making the Sauce:
H
2 ½ cup Heavy Cream
d
1 whole diced Bell peppers
G
4 cloves Garlic
w
1 cup white diced onion
B
1 tbsp Butter
O
1 tbsp Olive Oil
S
⅔ cup Sun Dried Tomatoes (Optional)
C
1 ½ tsp Cajun Seasoning
O
1 tsp Oregano
O
1 tsp Onion Powder
R
½ tsp Red Chili Flakes
P
1 cup Parmesan Cheese
C
Coarse Salt (TT)
P
Parsley (Garnish)
P
1 lb Pappardelle Noodles
Directions
1
Season the Chicken:
1
In a bowl, toss the chicken thighs with olive oil, onion powder, garlic powder, red chili flakes, paprika, Cajun seasoning, salt, and black pepper. Mix until everything is well coated.
2
Cook the Chicken:
1
Heat 1 tbsp of olive oil and 1 tbsp of butter in a large pan over medium heat. Add the seasoned chicken thighs and cook for 6-7 minutes per side, until golden and cooked through. Remove from the pan and set aside.
2
Sauté the Veggies:
1
In the same pan, add the minced garlic, diced bell peppers, and diced onions. Sauté until softened, about 4-5 minutes. Add the sun-dried tomatoes if you're using them.
2
Make the Creamy Sauce:
1
Pour in the heavy cream and season with Cajun seasoning, oregano, onion powder, red chili flakes and salt. Let the mixture simmer gently, stirring occasionally, until it starts to bubble.
2
Stir in the grated Parmesan cheese, mixing until it melts into the sauce, creating a rich and creamy consistency.
3
Add the cooked pasta to the pan (Al Dente to package instructions), tossing it in the creamy sauce until fully coated.
4
Top with Chicken & Garnish:
1
Slice the cooked chicken and place it on top of the pasta. Garnish with freshly chopped parsley, extra red chili flakes (if desired), and another sprinkle of Parmesan cheese.
2
Plate up your creamy Cajun chicken pasta, serve hot, and Enjoy!
