CAJUN GRILLED CHICKEN PASTA – Pasta night, in my opinion, occasionally requires a remix. We love dinner pasta night because it’s quick, and typically easy. Well, I completely revamped the standard spaghetti night dinner using frozen peas, chicken breast, a little rum, and a little cream!



— 2 chicken breasts

— 1 tablespoon of Cajun seasoning

— 1/2 tablespoon of salt

— 2 tablespoons of olive oil

— 1/2 pound of cooked linguini

— 2 tablespoons of olive oil

— 1 tablespoon of butter

— 3 garlic cloves, minced

— 1/4 cup of minced onion

— 1/4 teaspoon of dried oregano

— 1/4 teaspoon of dried basil

— 1/2 tablespoon of Kosher salt

— 1/2 cup of good rum

— 1/2 cup of chicken stock

— 2 cups of heavy cream

— 1 cup of Parmesan cheese

— a handful or two of frozen peas


Season the chicken liberally with the salt, Cajun seasoning, and olive oil. Then, grill on a grill pan until cooked through.

Meanwhile, for the pasta sauce, melt the butter and olive oil together and then sauté the onion and garlic until the onions are translucent. Then, add in the salt, dried oregano, and dried basil and cook for 60 seconds more.

Add the rum and chicken stock and cook until the liquid has just about reduced. Then, add the heavy cream and peas and cook until the cream has thickened. This should take about 5 minutes on highly heat.

Finally, add in the Parmesan cheese and taste the sauce. Add more salt and pepper, if necessary. To serve, toss with the cooked pasta and serve by adding slices of the grilled chicken.


Last Step: Don’t forget to share!

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