Chicken Cajun Chilli Pasta

    Chicken Cajun Chilli Pasta

    Recipe Picture:Chicken Cajun Chilli Pasta
    1

    Chicken Cajun Chilli Pasta

    (139)
    1hour


    136 people made this

    Add as much or as little herbs and spices as you want. Garnish with spring onions and serve with homemade scones, if desired.

    Ingredients
    Serves: 4 

    • 1 (500g) packet angel hair pasta
    • 4 skinless, boneless chicken breast halves
    • 1 pinch salt and pepper to taste
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon cajun seasoning
    • 1/2 teaspoon dried chilli flakes
    • 1/4 cup olive oil
    • 3 cloves garlic, chopped
    • 1 onion, chopped
    • 1 cup (250ml) chicken stock

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hour 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
    2. Meanwhile, season chicken with salt and pepper, basil, rosemary, cajun seasoning, and dried chilli flakes. Heat oil in a large frypan over medium heat; add chicken and cook until browned. Remove chicken from frypan and stir in garlic and onions; cook and stir until clear.
    3. Return chicken to frypan over onion mixture and add stock. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (139)

    Reviews in English (106)

    by
    73

    As an Italian, my only objection to this recipe are the instructions to cook the pasta first, and set aside. If you want your pasta "al dente" (angel hair easily overcooks anyway) I suggest the pasta pan be started only after the chicken is already cooking with the sautéed onion and broth.  -  23 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    42

    This is one of the best recipes I've found on this site. I cut the recipe down to serve 2 and followed it almost exact with one exception. I doubled the amount of broth because it appeared a little dry. Instead of pouring the chicken mixture over the pasta, I added the cooked pasta to the skillet with the chicken mixture and heated it through for a couple minutes. It was so good, I made it two nights in a row!  -  16 May 2006  (Review from Allrecipes USA and Canada)

    by
    35

    I, too, like many reviewers thought this recipe sounded wonderful. The aromas from the seasoned chicken filled my kitchen, reminding me of the holidays. However, once the chicken dish was completely cooked, I was not impressed with the overall taste. It needed much more seasoning. It's hard to believe, given the amount you use on the chicken. Perhaps the chicken broth really dilutes the flavors. The only way I could save this dish was to add a can of crushed tomatoes. That is just what this dish needed! Only then could my family and I really taste the seasonings from the chicken. This dish was great, once I added the tomatoes!  -  30 Jan 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate