This pasta was so yummy! If you love chicken Alfredo and also like a little kick, you'll love this pasta! We eat a lot of pasta in my house, simply because it's filling, makes a lot of food (which equals leftovers for my hubby's lunch the next day) and it's cheap. As I've said before, I shop sales and then stock up on items so that I don't have to pay full price later. This is exactly what I do with pasta! About once a year pasta goes on sale for 50 cents a pound out here. That is when I stock up! I buy tons of it and then store it all in a big Rubbermaid tote in my food storage room. At 50 cents a pound, you can eat good and cheap! So, I have to be creative with pasta since we eat it so often. And if you know my husband, he's a meat and potatoes kind of guy, who isn't actually all that fond of pasta. But, he understands that we're on a budget so he eats what I make regardless. This recipe was easy to put together using some store bought help and my husband raved over it!
You could easily make this recipe into a food storage friendly recipe by using canned chicken chunks, dried garlic and instead of the cream cheese using another half a jar or so of the Alfredo sauce. And, don't forget about powdered milk, it's a great substitute for regular milk in recipes!
Cajun Chicken Pasta
1 pound linguine pasta (or other shape pasta)
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into slices
2 teaspoons Cajun season salt
1 teaspoon lemon pepper
½ teaspoon fresh ground pepper
¼ teaspoon cayenne pepper (or leave it out if you don't like too much spice)
2 cloves garlic, minced
4 ounce can sliced mushrooms, drained (or fresh)
1 (15 ounce) jar creamy Alfredo sauce
¼ cup milk, plus more if desired
8 ounces cream cheese
paprika & dried parsley for garnish
Cook pasta according to package directions, once cooked, drain and set aside. Meanwhile, in a large skillet heat olive oil over high heat. Add chicken breast slices, seasonings and garlic and cook until chicken is no longer pink. Add drained mushrooms and mix well. Pour jar of Alfredo sauce into skillet, mixing well to coat all of the chicken. Measure out milk and then pour it into the empty Alfredo sauce jar and shake around to get any extra Alfredo sauce out, pour into skillet along with all of the other ingredients. Break small pieces of the cream cheese off and place them into the skillet, stirring well so that they are evenly distributed and can melt evenly. Stir until cream cheese is completely melted. Add the cooked and drained pasta into the skillet and toss well. If the pasta is too dry for your liking, simply add a bit more milk until you reach the consistency that you like. Garnish with sprinklings of paprika and dried parsley on each individual plate.