Cajun Chicken Pasta

10 mins
Serves 1
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Directions

  1. 1Start four slices of bacon in a cold pan and cook on medium-high heat until slightly colored on both sides, then remove.
  2. 2Add a little olive oil to the bacon fat in the pan.
  3. 3Season with Tony's Sacheries over the pan.
  4. 4Cut the heat down to medium-low and add a small diced onion.
  5. 5When the onions are almost cooked, add some garlic.
  6. 6Add a big handful of chopped sun-dried tomatoes.
  7. 7Add about a quarter stick of butter.
  8. 8Add flour to make a roux and cook for a minute to cook off the flour taste.
  9. 9Add chicken stock to deglaze the pan.
  10. 10Add heavy whipping cream.
  11. 11Season with onion powder, garlic powder, red pepper flakes, black pepper, and a little salt.
  12. 12Place chicken breasts back into the sauce, turn them over to coat fully.
  13. 13Cover and cook for about 10 minutes until chicken is cooked through.
  14. 14Cut the heat off, stir, and add cheese, the cooked bacon, and pasta.
  15. 15Stir thoroughly to emulsify the sauce with the pasta water and starch.

Ingredients

  • 4 slices bacon
  • a little bit olive oil
  • Tony's Sacheries seasoning
  • 1 small diced onion
  • garlic
  • 1 handful chopped sun-dried tomatoes
  • 0.25 stick butter
  • flour
  • chicken stock
  • heavy whipping cream
  • onion powder
  • garlic powder
  • red pepper flakes
  • black pepper
  • a little bit salt
  • chicken breasts
  • cheese
  • pasta

Equipment

pan

Tips

  • Start your bacon in a cold pan on medium-high heat.
  • Cook the roux enough to remove the raw flour taste.
  • Chicken stock helps deglaze the pan and incorporate flavor.
  • The starch from pasta water helps emulsify the sauce.