Cajun chicken pasta is probably one of John’s favorite dishes. Every time we wound up at Chili’s, that was his go to dish. I don’t know why, but it took me quite awhile to actually try to make it myself. I guess it just seemed a little intimidating for some reason. I like to cook, but this seemed out of my league for a long time. And then someone posted a Tasty link on Facebook for a Cajun chicken pasta and I knew I had to try it! It was absolutely fabulous! If you’re not ready to jump into low carb, but want to try your hand at this recipe, I highly recommend One Pot Cajun Pasta, you won’t regret it!
When we decided to go low carb I think John had a really low moment when he thought about all the pasta he’d be giving up. My poor husband loves his food, and this was one of his favorites!
But I started fiddling around with the recipe and wondering what I could do to include this in our diet. So first things first, the pasta obviously had to go. And honestly, just the chicken and andouille sausage with the veggies were good, but I wanted to add more to it to make it more filling. John loves shrimp, and for a cajun pasta it was really a no brainer to add. Zucchini makes a great replacement for noodles, also known as zoodles, so that’s usually my first choice when replacing pasta. However, if you’ve never cooked with zucchini before, it can become pretty watery, so I reduced the amount of chicken broth. I have my technique for removing water from zucchini prior to cooking below, but even doing that, you’ll want to use less broth or you’ll end up with a watery alfredo.
Also, I’m probably the only one that does this, but I can’t just have green bell peppers, or just red bell peppers in a recipe. If a recipe calls for bell peppers, I always use all the colors available at the market. So my recipe uses green, red, orange, and yellow bell peppers… honestly, it’s better that way anyway.
I had to keep the cajun spice a little mild because Aidan does not like spice at all; if you like more of a kick, definitely increase the seasoning to your preferred heat level. John said he’d never mistake it for cajun chicken pasta, but he still really liked it and would eat it again. And he did… he had it for lunch the next day.
All in all, I think I did this cajun dish proud! Try it out and let me know what you think in the comments below!
If you want to skip the instructions with the pictures, and just want the written recipe, click here.
Cajun Chicken “Pasta”
-19 oz chicken breasts, diced
-13.5 oz Andouille sausage, sliced
-8 oz frozen, precooked, peeled, deveined shrimp (tail off)
-56 g green bell pepper, sliced (about 1/2 a pepper)
-56 g orange bell pepper, sliced (about 1/2 a pepper)
-56 g red bell pepper, sliced (about 1/2 a pepper)
-56 g yellow bell pepper, sliced (about 1/2 a pepper)
-109 g yellow onion, sliced (about 1/2 an onion)
-8 oz button mushrooms, sliced
-8 oz zucchini, spiraled into “noodles”
-2 tbsp olive oil
-2 tbsp Cajun/creole seasoning
For Alfredo Sauce:
-1/2 cup heavy whipping cream
-1/2 cup chicken broth
-2 tsp garlic powder
-1 cup Parmesan cheese, shredded
-1 tsp Xanthan Gum (or other thickening agent)
-salt and pepper to taste
1. Dice chicken, then set aside.
2. Slice sausage into 1/2 inch thick circles (or whatever size desired), then set aside.
3. Slice onion, peppers, and mushrooms, if needed, then set aside.
4. Spiralize zucchini into “noodles”. Or use a vegetable peeler to make thin slices if desired.
Everyone seems to have their own technique for making zucchini noodles. I spiralize mine and then set into a large colander. I mix several tablespoons of salt into the colander, making sure to cover the zucchini as evenly as possible. I then let it sit until I’m ready to add to the dish. When it needs to be added, I rinse off the salt thoroughly. I then set some towels (or paper towels) on top of the zucchini and press hard pushing the excess water through the colander. I rotate the zucchini several times, pressing down each time. After a few rotations, I add to the dish.
From this point on, the dish is going to go pretty fast.
5. Put 2 tbsp of olive oil in a large pot over medium heat.
6. Add diced chicken and stir in the Cajun seasoning. Heat until cooked through, stirring occasionally.
7. Add sliced sausage to pot, stir, and cook for 5 minutes.
8. Add the sliced peppers, onion, and mushrooms to the pot and stir until mixed thoroughly. Cook for 5 minutes.
9. Add frozen shrimp to pot, stir, and cook an additional 5 minutes. While shrimp is cooking, this is the time to rinse and press your zucchini if you’re using my technique.
10. Add zucchini, mixing well. Cook 5 minutes and let zucchini cook down a little.
11. Add the chicken broth, heavy cream, garlic powder, and Parmesan cheese. Mix well and cook for 5 minutes.
12. Add the Xanthan Gum, stir well, and cook for an additional 5 minutes. Pull from heat. The sauce should thicken upon standing.
13. Salt and pepper to taste, and top with additional Parmesan cheese if desired.
We got 6 servings out of this, and per serving this came to about 513 calories, 7 gram net carbs, 42 grams of protein, and 34 grams of fat. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
Cajun chicken “pasta” recipe minus the story:
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