Are you ready to embark on a culinary journey that combines the warmth of a classic dish with the bold flavors of Cajun cuisine? Today, we’ll guide you through the creation of a mouthwatering Creamy Cajun Chicken Pasta that’s not only delicious but also easy to prepare. This delightful recipe is tailored for our cherished seniors who appreciate a friendly and straightforward approach to cooking.

Ingredients:

• 4 tbsp canola oil
• 4 boneless skinless chicken thighs
• 3/4 cup panko
• 1/4 cup grated Parmesan
• 1 cup milk
• 2 tbsp flour

Cajun Sauce:

• 1 tbsp butter
• Old bay
• Paprika
• Cayenne
• 1 small yellow bell pepper, diced
• 1 small red bell pepper, diced
• 1 small red onion, diced
• 3 minced garlic cloves
• 2-3 tsp chili flakes
• 1 1/4 pints of heavy cream
• 1 cup chicken broth
• 1 box of farfalle pasta

Instructions:

1. Begin by melting 1 tablespoon of butter in a large skillet over medium heat.
2. Add diced yellow and red bell peppers, along with the onion to the skillet, and sauté until they reach a crisp-tender state, approximately 4 minutes.
3. Incorporate minced garlic and crushed red pepper into the mix, continuing to sauté for an additional 3 minutes.
4. Pour in whipping cream and chicken stock, allowing the sauce to simmer until it reheats and thickens slightly, approximately 5 minutes.
5. Stir in 1 cup of grated Parmesan cheese to the sauce, ensuring a smooth and creamy consistency. Season the sauce with salt and pepper to taste. Reduce the heat to low and let the sauce simmer; it will naturally reduce and intensify in flavor.

Chicken Preparation:

1. Pound the chicken thighs until they are very thin – remember, the thinner, the better.
2. Create a breading mixture by combining panko breadcrumbs, flour, and Parmesan cheese. Season the mixture with salt, pepper, and Italian seasoning.
3. Place milk in a separate dish for dipping.
4. Dip each chicken thigh into the breadcrumb mixture, then into the milk, and back into the breadcrumbs.
5. Heat canola oil in a cast-iron pan over medium-high temperature. Fry the chicken until golden crisp and cooked through, adding more oil as needed.
6. Remove and drain the chicken, keeping it warm.

Pasta Assembly:

1. While the chicken is cooking, prepare the farfalle pasta in a large pot of boiling salted water until tender but still firm to the bite.
2. Save some pasta water before draining the rest. Return the drained pasta to the pot.
3. Add the prepared sauce to the pasta, tossing it to coat. Slowly add reserved pasta water as needed to achieve the desired consistency.
4. Plate the pasta with sauce and top it with the golden, crispy chicken thighs.
5. Serve with an extra sprinkle of Parmesan and chili flakes according to taste.

Conclusion:

There you have it – a delightful Creamy Cajun Chicken Pasta that’s sure to bring smiles to your dinner table. This recipe not only satisfies your taste buds but also provides a fun and easy cooking experience. Enjoy this flavorful adventure with loved ones and savor every delicious bite!

BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS

This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.

These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.

This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!

You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.

Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:

Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!