Please make this for dinner tonight.
I made this dish for the first time about three and a half weeks ago but didn’t blog about it because it was one of those fast, impromptu dinners that came together around eight o’clock after two glasses of wine. Blogging while drinking can be a very, very dangerous thing. It can also be amazing. Would it be wrong to admit that wine pretty much fueled my entire book? Cause it did. But anyway, back to this pasta dish! Adam and I had it for dinner a few weeks ago and we both absolutely went crazy for it. We had a little bit of a heavier version though—way more cream….three tablespoons of butter….lots and lots of cheese on top. Don’t get me wrong, it was great (mind-blowing delicious actually but what’s not when made with massive amounts of cream and butter?), but it was time for something lighter.
Meet my friend, Tony.
Tony is the star in this dish. Have you ever tried Tony Chachere’s before? If you haven’t, you are totally missing out! It adds a kick to everything and works like magic in this dreamy, creamy sauce.
This sauce stays on the lighter side with the addition of only a fourth of a cup of cream, but doesn’t skimp on any flavor! I was shocked at how similar this dish was to the heavier one I initially made and loved. I literally cut the amount of cream in half and couldn’t even tell. Sorta ridiculous.
I also think that especially with pasta dishes, it’s all about the serving size. A small amount of this flavorful pasta satisfies because it’s made with the real deal. You could also add cooked shrimp to this, which is what I’m going to try next time I make it!
Y’all are going to love this creamy spicy pasta….mmmmm we just can’t get enough.
Lightened Up Creamy Cajun Chicken Pasta
1 lb boneless, skinless chicken breast, cut into small bite-sized chunks
1 tbsp olive oil
1/2 shallot, minced
2 cloves garlic, minced
2 tsp Cajun seasoning, divided
1 cup diced tomatoes
1/4 cup cream
6 oz dry linguine pasta
Cook pasta in boiling salted water. Drain and set aside.
In a a large skillet, heat the olive oil over medium high heat. Add the chicken and 1 tsp cajun seasoning blend and cook until the chicken has just cooked through—about six minutes.
Transfer the cooked chicken to a plate and add the minced shallot and garlic to the hot skillet (add a little more oil if necessary). Saute until the shallot is tender and then add the tomatoes, cream and additional cajun seasoning. Bring to a simmer and cook, stirring frequently, for a couple minutes. Add chicken back to sauce.
Add linguine to the pan and toss to combine. Serve pasta with a grating of Parmesan cheese if desired.