This is delicious and easy to prepare cajun chicken and pesto pasta recipe! Flavourful and pretty straightforward to prepare – who would have thought cajun and pesto would go together!!
A great dish to make the night after you’ve had a Cajun Caesar Salad — or the night before. Just double the amount of cajun chicken you prepare (4 instead of 2) and set aside half of it for the next evenings meal — or lunch.
Caesar salad goes well with this pasta dish too.
INGREDIENTS –
2 tbsp (30 ml) +/- grapeseed oil
2 boneless, skinless chicken breasts, thinly sliced
2 tbsp (30 ml) +/- cajun seasoning
1 lb (500 g) linguine or spaghetti
2 tbsp butter
1 cup (250 ml) water from pasta
1 cup (250 ml) asiago or parmesan cheese, grated
about 1/4 cup (60 ml) cream, half and half works
kosher salt and black pepper, to taste
8+ mushrooms, thinly sliced
1 tbsp (15 ml) butter
kosher salt and pepper, to taste
3+ tbsp (45+ ml) pesto, homemade or store bought
1 cup (250 ml) asiago or parmesan cheese, grated
PREPARATION –
- Prepare ingredients in preparation for cooking (slice, grate, etc.).
- Add a bit of butter and mushrooms to a frying pan. Saute until lightly brown. Add pesto and set aside in pan and keep warm.
- Add oil to a frying pan and saute chicken over medium heat with the cajun seasoning until chicken is done. Around 10 minutes or so. Set aside and keep warm. (If you’re using chicken from the day before reheat gently) .
- Cook pasta according to package directions. Drain once done, retaining some of the liquid for use in the sauce.. Return drained pasta to pot or a large bowl and set aside.
- Add liquid from pasta and butter to a saucepan and heat. Add cheese and melt in liquid before adding cream and seasoning with salt and pepper.
- Mix sauce through pasta.
- Add warm mushrooms and pesto – add more pesto if needed.
- Add remaining cheese to pasta and mix through.
- Serve pasta with chicken on top or mixed throughout.
Serves 6 (leftovers work for lunch or a second meal)