Cajun Chicken Pasta with Bourbon Cream Sauce has lots of veggies and cajun flavor in a decadent and delicious bourbon cream sauce!
- 1 pound penne pasta
- 2 Tbsps olive oil
- 1 1/2 pounds chicken breasts cut in bite size pieces
- 3 1/2 Tbsps cajun seasoning
- kosher salt, pepper
- 1 onion diced
- 1 bunch asparagus cut in inch pieces
- 8 oz sliced mushrooms
- 1 red bell pepper cut in inch slices
- 1 Tbsp garlic paste or minced garlic
- 1 pint heavy cream
- 1/2 cup bourbon
- 16 oz block mozzarella cheese cut into cubes
-
Cook the pasta according to package directions. Rinse with cold water to stop cooking and set aside.
-
In a very large skillet (or the same big pot used to make the pasta) over medium heat add 1 Tbsp of the olive oil, chicken, 1 1/2 Tbsps of the cajun seasoning, kosher salt, and pepper. Cook 6 to 7 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.
-
In the same skillet over medium heat add remaining 1 Tbsp olive oil, onion, asparagus, mushrooms, red pepper, remaining 2 Tbsps cajun seasoning, kosher salt, and pepper. Cook 6 to 7 minutes, stirring occasionally.
-
Add the chicken back into the skillet and the garlic, heavy cream, and bourbon. Bring heat to high and when it boils reduce heat to medium and simmer 6 to 7 minutes, stirring occasionally.
-
Add the cooked pasta and mozzarella cheese. Cook 3 more minutes, stirring so the cheese melts and sauce thickens.
-
Taste for seasoning and add more cajun seasoning, kosher salt, and pepper if needed.