Louisiana Chicken Pasta

I spotted this recipe on two blogs I follow and it looked so tasty, I had to try it. I guess it's a spin off Cheesecake Factory's pasta. I have only been to this place once and don't plan on returning anytime soon, only because now I can make it at home! The original recipe calls for fried chicken, I did not fry mine. It was still good, this dish is not diet friendly in any way. Lots of heavy cream! If you like chicken and creamy pasta with a little kick then try this. It's definitely a keeper in my book!

 

Louisiana Chicken Pasta

For the chicken:

1 large boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper
Cajun seasoning
For the pasta:
8 oz. pasta
Kosher salt
For the sauce:
1 tbsp. butter
1 tbsp. olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 tsp. kosher salt
Freshly ground black pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. Cajun seasoning
1/4 tsp. ground cayenne pepper
1 cup half-and-half
1/2 cup heavy cream
1 tbsp. cornstarch
1 tbsp. water


Season chicken with salt, pepper and cajun seasoning. Add to heated skillet and cook through. Transfer to a a plate and set aside. Cook pasta in a heavily salted pot of water. Drain and set aside. Return skillet, used for chicken to medium heat and add butter and oil. Add peppers and onion and saute with salt, pepper, cajun, and cayenne. Cook the veggies until tender. Add half and half, and heavy cream and simmer. In a small bowl, whisk cornstarch and water, add to skillet once the cream has bubbled. Thicken, about 5 minutes. Once the sauce is thick add your pasta and chicken to pan. Stir to combine and heat through. Enjoy! 

As seen on: I Heart Nap Time 

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