Are you ready to have the hottest kitchen in town!? The fantastic aroma from this dish will transport you straight to the home of Cajun cuisine – Louisiana! Packed full of flavour, you can customise the heat to your liking but one thing will always remain the same… it tastes INCREDIBLE!
I love creamy sauces - especially with pasta – but tend to opt for intense garlic and herb flavours whenever I make them. This particular week, however, I fancied a change and craved the punch of heat you get from a homemade spice rub. So, I decided to combine the two and the outcome was too good not to share!
Using crème fraîche rather than cream, makes this dish lighter and fresher – a perfect match for our main attraction. The grilled chicken brings a smokiness while the peppers give you a slight crunch. The depth of flavour and texture in this dish is something that MUST be experienced, so grab the ingredients below and get cooking up a storm!
Ingredients:
- 500g Chicken Breast, butterflied
- 4 tbsp Cajun Rub
- 150g Pasta
- 1 tbsp Olive Oil
- 0.5 White Onion, diced
- 1 cup Bell Peppers, sliced
- 2 Cloves Garlic, diced
- 250ml Chicken Stock
- 200ml Crème Fraîche
- Handful Fresh Parsley, chopped
For the Cajun Rub:
- 3 tbsp Smoked Paprika
- 2 tbsp Salt
- 2 tbsp Garlic Granules
- 1 tbsp Ground Black Pepper
- 1 tbsp Dried Oregano
- 0.5 – 1 tbsp Cayenne (depending on how spicy you want it!)
- 1 tsp Dried Thyme
- 0.5 tsp Chilli Flakes (for extra heat!)
Method:
1. Pre-heat your grill to a high heat. Lay your butterflied chicken breasts onto a clean counter or chopping board, and cover in 3 tbsp of Cajun rub. Turn the chicken, making sure both sides are fully covered in the spices. Place your chicken onto your grill and allow to cook all the way through, turning once during cooking.
2. Bring a saucepan of water to the boil and add your pasta. For 150g dry pasta, I find that 10 minutes is the perfect cooking time – bring your pasta to the boil and then reduce to a simmer. I always add a pinch of salt and a drizzle of olive oil, to prevent the pasta from sticking together is it cooks. Top Tip: Save a ladle of pasta water for later!
3. In a frying pan, heat your olive oil over a low-medium heat. Add your onion and cook for 2-3 minutes, until they have begun to soften and turn translucent. Then, add your sliced peppers and diced garlic, cooking for a further 4-5 minutes.
4. Add the chicken stock and crème fraîche to the frying pan, stirring thoroughly to remove any lumps of crème fraîche. Add a ladle of pasta water and the remaining 1 tbsp of Cajun rub, before mixing in the drained pasta.
5. Once your chicken has cooked through, remove from the grill and slice into thins trips. Fold the strips into your pasta mixture, ensuring each is covered in your creamy sauce. Dish into portions and top with chopped parsley to garnish. Serve and enjoy!
I cannot explain how much I love this dish and I am so excited to you to share your re-creations! Don't forget to tag me in your pictures on Instagram and use the hashtag #HazelEyesBlog :-)
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