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Oh, the spicy and creamy deliciousness that is Cajun Chicken pasta… please tell me you’ve indulged in Chili’s Cajun Chicken Pasta at least once in your life? I mean, despite the fact that it is LOADED with everything unhealthy your heart can take and it’s over 1,200 calories… let’s just be honest, It is freaking delicious. My old High School skinny-ass self would park it at Chili’s and devour a giant bowl of that and walk out like nothing happened. Today, if I take one look at the dish alone I put on 10 pounds! So to avoid that, here is my Whole30/Paleo Cajun Chicken Pasta.
I love making creamy, healthy sauces and gravies that are Whole30 compliant and I recently had a craving for something cajun and thought of the brilliant idea to create a healthy, Whole30 approved version. No, it’s not pasta or butter or diary… so no, it doesn’t taste like the chili’s cajun chicken pasta; however, it has a creamy sauce that is packed with delicious cajun spices that will make your taste buds SING! All my spicy food lovers out there, make this immediately. You are going to LOVE IT.
- 1/4 - 1/2 tsp. cayenne pepper (depending on your tolerance for spicy)
- 1 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. crushed red pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 tsp. dried rosemary leaves
- 1/8 tsp. dried oregano leaves
- 4 boneless, skinless chicken breasts
- 1/4-1/2 cup arrowroot starch
- 2-4 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tbsp. ghee
- 2 tsp. lemon
- 1 cup chicken broth
- 2-3 zucchinis, spiralized (If you have the option, spiralize the noodles on the wider setting)
- 1 red bell pepper, diced large
- 1/4 onion, sliced thinly
- 1 cup sliced mushrooms
- 2 tbsp. olive oil
- salt and pepper, to taste
- Combine all of the spices (cayenne, black pepper, salt, red pepper, thyme, rosemary and oregano) in a small bowl. Set Aside.
- Place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef's knife in the other hand, carefully slice it in half horizontally to make a thinner breast of chicken. Cut all of the chicken breasts this way.
- Season the chicken, to taste, on both sides with a little salt and pepper.
- Pour arrowroot into a bowl or plate and dredge the chicken in the arrowroot so that it is just coated on both sides. Set aside on a plate while you continue to coat all of the chicken in the arrowroot.
- Heat 2 tbsp. olive oil over medium-high heat in a non-stick skillet. sear the chicken until golden brown, about 3-4 minutes per side and, when the chicken is browned set aside on a plate. Depending on the size of your skillet, you may need to do this in two batches and you may need to add more olive oil if your skillet dries out. Your chicken does not need to be cooked through, just golden brown. It will continue to cook in the sauce in a minute.
- Reduce heat on the skillet to medium-low. Add the tbsp. ghee and melt.
- Add minced garlic to the skillet and saute for 2 minutes, being careful not to burn.
- Pour in the broth, lemon juice and the spice mixture, stir to combine. Nestle chicken cutlets back into the sauce and reduce heat so that it is simmering. Simmer in the sauce until chicken is cooked through and the sauce has thickened, about 10 minutes.
- Meanwhile, heat a separate skillet over medium-high heat. Add 2 tbsp. olive oil and add the red bell pepper and onion and saute for about 4 minutes. Add in the mushrooms and continue to saute for another 4 minutes. Be sure to season with salt and pepper, to taste. Now, add in the zucchini noodles and saute until just tender, about 2 minutes, being careful not to over cook as they can get watery.
- Pour chicken and sauce over the noodle mixture, serve and enjoy!
Holy yum — made this for dinner tonight, and I’m obsessed! I already can’t wait to make this again next time I have people over!! Easy enough for a weeknight (with leftovers for work tomorrow), but nice enough for entertaining. Thanks for a great recipe, Alex.