The other day a coworker came into work with leftover Cajun Chicken Pasta from Chilis. Back when I was carbing it up, that was basically my favorite dish from any restaurant chain ever. So as the smell wafted through the air during lunchtime, I planned my attack for dinner.
Cream sauce is easy – heavy cream all day, baby. If you want it thinner, add chicken broth, but in this case we want it creamy, so we let it cook for about 20 minutes until it reduces to a nice, thick creamy sauce that sticks to the noodles instead of sliding off. I made this twice this week just to make sure I got everything right, and now it’s perfection in my mind. Definitely make this and let me know what you think! And don’t worry, it’s not spicy, the squash sweetens it up – it actually tastes very unique and delicious!
- 4 small chicken breasts (.5lb each)
- 1 small spaghetti squash
- 2 tbsp cajun seasoning + 1tsp
- 1/2 tsp cayenne pepper
- 2 cups heavy cream
- 3 tbsp butter
- 1 cracks black pepper
- 1 tsp garlic salt
- Poke holes in your spaghetti squash and microwave it for about 15 minutes.
- When spaghetti squash is done, cut in half the long way. Remove the seeds and discard. Then, scoop out the squash noodles using a large metal spoon, they should come out easily. Set aside.
- Pound your chicken breast until it's about 1 inch tall and flat (I beat mine to death with a cast iron pan)
- Add 2 tbsp cajun seasoning to chicken and coat.
- In a large pan, heat up some olive oil over medium heat.
- Add chicken to the pan and cover. Flip after about 5-10 minutes.
- Meanwhile heat up cream, butter, garlic salt, 1tsp cajun seasoning and 1/2 tsp cayenne pepper in a separate medium-sized pan over medium heat.
- When it begins to boil, add spaghetti squash and reduce to a simmer over medium-low.
- Sauce should reduce about in half over the course of 20 minutes while your chicken cooks (and thicken even more as it cools).
- Since you're cooking over medium heat, it should brown but not burn. Once chicken reaches 180 degrees, remove from pan and let rest for 5 minutes.
- Turn heat off your noodle too. Sauce should stick to squash but there may be some remaining liquid. Let cool while chicken rests (sauce will thicken even more with cooling)
- Cut chicken into slices, diagonally.
- Remove noodles from the stove, plate, and add a dollop on top of each cajun chicken breast. Sprinkle with more cajun seasoning if you like.
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)