I think every once in a while, pasta night needs a remix. Let’s face it…we love pasta night because it’s quick, it’s usually simple, and you can clean out the fridge all at the same time. Well, I used frozen peas, chicken breast, a bit of rum and a bit of cream to completely update the traditional pasta night dinner!
Cajun Grilled Chicken Pasta

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

2. 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.

3. 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.

4. 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.

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12 Comments

  • Bakerville
    Posted October 11, 2015 12:03 am 0Likes

    I cPoked the Cajun chicken recipe stroke of genouse

  • Yvette
    Posted October 15, 2015 8:50 pm 0Likes

    Olive oil is the oil of choice these days, what determine good quality from bad quality? Or is all of it the same? Taste….is there a difference? Thank you

    • Che
      Posted July 16, 2018 10:40 pm 0Likes

      Olive oil is better for cooking/searing
      Extra Virgin Olive Oil is best for marinades/dressings/ vinaigrettes

  • Brice
    Posted October 17, 2015 10:35 pm 0Likes

    Please post your collards greens recipe!! Thank you

  • Paula
    Posted October 20, 2015 5:31 pm 0Likes

    I made the Cajun Chicken and the flavor was amazing. My family loved it. Thank you.

  • Tunis
    Posted October 27, 2015 4:42 pm 0Likes

    Is the rum necessary?

    Thanks so much!

  • Bobbi Middleton
    Posted November 4, 2015 3:47 am 0Likes

    Can you substitute another veggie, don’t like peas

  • heather
    Posted November 11, 2015 1:13 am 0Likes

    Do you suggest a white or dark rum?
    Would a bourbon work?

  • TimBay
    Posted January 1, 2016 4:51 pm 0Likes

    What would be considered a good wine or a good rum? I’ve never cooked with wines and rums before, I have no idea what to buy. Someone help, I’d really like to try these recipes.

  • Jacob
    Posted December 9, 2017 3:51 pm 0Likes

    I would go for a white wine… I’ll try it today and let you know how was it.

  • Tee hee how
    Posted January 8, 2018 12:21 am 0Likes

    I’m used white wine in place of rum, a cooking wine. It was amazing! Thank you!

  • Steve
    Posted June 15, 2018 10:35 am 0Likes

    Amazing recipe. Thanks for sharing

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