Recipe of Any-night-of-the-week Cajun chicken pasta salad

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, cajun chicken pasta salad. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Cajun chicken pasta salad is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Cajun chicken pasta salad is something which I have loved my whole life. They’re nice and they look wonderful.

Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine. Chicken Cajun Pasta Salad = Best Picnic Lunch. Make pasta salad, in a large pot of salted boiling water, cook pasta according to package directions. Drain and rinse with cold water to cool pasta to room temperature.

To get started with this particular recipe, we have to first prepare a few components. You can cook cajun chicken pasta salad using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Cajun chicken pasta salad:

1. Make ready Orecchiette pasta
2. Take Cavatapi pasta
3. Get 1/8 cup Paul Prudome poultry seasoning at least
4. Prepare Italian dressing
5. Make ready French dressing
6. Take Bell peppers different colors cut into matchsticks and chunks
7. Get Black olives
8. Take Green onion
9. Make ready Yellow onion
10. Take 3 halves Chicken breast
11. Prepare The best olive oil you can find

It's a cinch to throw together, and if you don't have prepared Cajun spice in your cabinet, you can just throw a few spices. Cajun Chicken Pasta - Chili's copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. After all, have you seen their blooming onion? But this cajun pasta has always had my heart and soul.

Instructions to make Cajun chicken pasta salad:

1. Boil pasta al dente drain… set aside
2. Put oil in skillet (this gets really smokey if you can do this outside do it)Cut chicken breasts into bite sized chunks coat with olive oil…and paul prudome poultry seasoning (coat it well) when the oil in the skillet is smoking (be careful fine line here between smoking and a fire) the coated chicken gets crispy in the high heat (blackened) cook through.
3. Have chopped peppers onion olives chopped and ready
4. When chicken is done add rest of veggies
5. Stir for a minute or 2 then add french dressing and Italian dressing let it simmer for a few minutes.
6. Cool off (tastes great warm too)
7. Put cooled pasta salad in fridge overnight
8. Flavors get better overnight!!!
9. This can be adjusted to feed a few or alot of people…. use amounts that make sense to you (I know….for you people who measure everything this kinda sucks sorry)

After all, have you seen their blooming onion? But this cajun pasta has always had my heart and soul. That creamy alfredo sauce just melts right in your mouth, complemented by. This weeknight-friendly pasta dish — packed with smoky chicken, cheesy sauce, and juicy tomatoes — is inspired by a cult-favorite dish at Chili's. Cajun chicken pasta with juicy chicken, mushroom in a cajun alfredo sauce.

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