Creamy Cajun Chicken Pasta is one more pasta and chicken recipe that I wanted to share with you guys. Well, nobody is certainly complaining at my house, so shamelessly I have decided to post it.

The most popular protein in my house that we eat repeatedly is chicken, plus pasta is always a hit. I cannot lie!

Last week my dear husband, Shone, took me out on a date. Yes, we do dates even after so many years of being together. I think it keep us connected when we do things together even if it’s a dinner out.

Tap here for more tasty family dinner ideas

Anyways, to cut the story short, I had this Cajun chicken pasta. Well, I hate eating out simply because it is not economical, and I could make a far better dinner for less money. I hope you agree with me on this one.

Well, as I was saying, I knew that I could make it more tasty at home, even though the dish was quite delicious.

I do not want to offend anyone, nonetheless, but pasta and chicken dishes are kind of my thing, so I have nothing further to discuss.

The next few days I had this pasta or idea marinating in my head. I just had to recreate that meal that we had a few nights before.

Nowadays, it is one of those dishes that you will cook often because it’s truly super easy, inexpensive and so delicious.

Similar recipes that you might like:

• Homemade Hamburger Helper
• Zoodles with Shrimps and Tomatoes
• Pasta, Cheese with Chicken and Peas
• Chicken Fettuccine Alfredo

If you make my Creamy Cajun Chicken Pasta please let me know by tagging me on facebook or Instagram.

@sandraseasycooking with hashtags, #sandraseasycooking. Thank you so much in advance, everyone, and Happy Cooking!

Yield: Serves 4

Creamy Cajun Chicken Pasta

Print

Easy and tasty pasta dinner for the whole family to enjoy.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon Olive Oil
• 1 Chicken Breast
• Cajun Seasoning to taste for the chicken about 2 teaspoons, more if needed
• 1 teaspoon Olive Oil for the peppers
• 1 tablespoon unsalted butter for the peppers
• 3-4 different color Bell Peppers sliced into strips
• 1/4 Onion sliced
• 3 Garlic Cloves minced
• Salt and Ground Black Pepper to taste
• 1 cup Whole Milk
• 1 tablespoon Flour
• 1/2 teaspoon Cajun seasoning for the sauce
• 1 tablespoon or more Parmesan Cheese
• 1 pack of Spaghetti
• 1 teaspoon dry Parsley

Cajun Seasoning

• 4 tablespoons paprika
• 1/4 cup kosher salt
• 2 tablespoons ground black pepper
• 2 tablespoons Garlic powder
• 2 tablespoons Onion powder
• 1 tablespoon dried thyme
• 1 tablespoon Cayenne

Instructions

1. Cajun Seasoning: Mix it all together and keep it in the glass jar or container with a lid. It should be used within 6 months.
2. Boil water for the spaghetti and add about 1 tablespoon of salt. When it boils add pasta and cook according to the package. Do not overcook it. Drain and set aside.
3. Cut chicken breast into bite-size pieces and season it with Cajun Seasoning. About 2 teaspoons for everything, but you may add later some more. Heat the pan or a skillet with oil and cook chicken on a medium-high temperature. Turn after 2-3 minutes and keep turning until it cooks through. The internal temp for the chicken breast is 165F. Place it on the kitchen paper towel until ready to serve. Or you can do cook chicken at the same time as pasta/sauce so it all finishes at the same time.
4. On the other side, heat the skillet or a pan with olive oil and butter. Add sliced peppers and onion. Cook it for approximately 10-12 minutes on medium-high heat, stirring often to prevent from burning. You want peppers to be cooked but not over-cooked, so you are looking that they are still holding a form and have a bit of crunch.
5. While the peppers are cooking mix roux by combining whole milk with a tablespoon of flour. Mix until there are no more lumps. Yes, you can technically use whipped cream but milk works fine when you mix it with a bit of flour.
6. Add ROUX to the peppers and stir. It will start to come together as soon as you see that the milk is heating through. If it's too thick, then just add a splash of milk and stir, otherwise, continue with the next step which is adding shaved parm cheese and 1/2 teaspoon Cajun seasoning to give your sauce extra edge. Stir again. It will start to thicken. You may try the sauce to see if you need a bit more salt or other seasonings.
7. Add cooked pasta and mix to coat, then add a bit of dried parsley and more shaved parm cheese if you wish.
8. Serve it with the cajun chicken immediately.

Notes

You may use gluten-free pasta.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

If you love baked pasta, then Slow Cooker Meat Pasta is for you. If you love the food that comes out of your slow cooker, this dish is for you.

Well, if you need to run errands for a couple of hours, this dish is most definitely for you.

I rarely use my slow cooker, despite my love for slow-cooked meals.

To be honest, I am home, I work from home, and I am always here so I don’t need a meal to cook for 6-8 hours. However, from time to time I do just that.

When I know that I will have a pretty tight schedule, I prepare everything and allow my slow cooker to do its thing while I am out and about.

It’s perfect for delicious roasts, shredded meat/poultry, and of course meals like I am sharing today.

TAP HERE FOR TASTY DINNER IDEAS

I noticed that so many people depend on slow cookers so I wanted to share a couple that I love here with you.

You can keep this meatless if you wish, or add some smoked sausage to the sauce, or whatever, but it reminded me of baked pasta.

I love baked pasta. Well, I love any pasta for that matter. I can’t resist it! So without me yapping all day about it, here is my slow cooker meat pasta.

By the way, this was eaten in one sitting. It was that good.

If you make my tasty, family-friendly, Slow Cooker Meat Pasta, please tag me on Instagram @sandraseasycooking. You can even DM a pic of the dish you made. I would love to see it!

Thank you for all your love and support! Happy Cooking!!!

Yield: 6

Slow Cooker Meat Pasta

Print

Easy and simple lunch or dinner idea!

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1/4 Onion chopped
• 3 Garlic cloves chopped
• 1/2 lb. Italian Sausage without casting
• 1/2 lb. Ground Beef
• 1 teaspoon dried Parsley
• 1 teaspoon dried Basil
• 1 teaspoon dried Oregano
• 1 teaspoon smoked Paprika
• Salt and ground Black Pepper to taste I couple of pinches until you reach the taste that you want
• 1 Tbsp. Tomato Paste
• 1 can Fire Roasted tomatoes chopped
• 1 cup Marinara Sauce
• 3 cups Pasta uncooked (I used Penne, but elbow macaroni or similar could be used)
• 1/2 cup Ricotta cheese
• 2 cups Shredded Cheese I used Cheddar, Parmesan and Mozzarella Blend
• 1 1/2 cups Water

Instructions

1. Add oil in a skillet/pan and saute chopped onion for a minute or so on a medium high temperature.
2. Add garlic and stir to infuse oil with garlic, then add Italian sausage and ground beef.
3. Add spices and seasoning, and stir. Break the meat while stirring. Meat needs to be completely cooked. You do not need to add too much salt because the tomato paste and marinara sauce are already seasoned well.
4. Add tomato paste, fire roasted tomatoes, and marinara sauce. Stir very well. When it starts to bubble, turn the heat off and cover the skillet.
5. Turn the slow cooker on and start layering as you would layer lasagna.
6. First add a ladle of the sauce, then add a couple of tablespoons of ricotta cheese, following with 1 1/2 cups of uncooked pasta.
7. The second layer, on top of the uncooked pasta, adds 1 more ladle of the sauce, ricotta cheese, and shredded cheese.
8. Add 1 1/2 cups of uncooked pasta on top, then pour over the rest of the sauce.
9. Pour 1 1/2 cups of cold water and add ricotta cheese. At this point, try to spread a cheese and work with a fork in between the pasta to slightly combine it all.
10. Top it all with remaining shredded cheese. Cover and cook on high for about 1 1/2 to 2 hours or until the pasta is cooked You may cook it on slow for up to 3 hours or until the pasta is cooked.

Notes

You may prepare everything and store in the fridge overnight until you are ready to cook. You can cook pasta prior and the dish will be done in 20 to 30 minutes. When it's done just keep it on warm to perfect until ready to be served.

No, pasta was NOT mushy or overcooked. I had a feeling that this question would come sooner or later so I am answering it now. You can see on my pics that the pasta is not falling apart.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ground Turkey and Ham Lasagna is such a unique yet delicious lasagna.

Layer after layer of soft paste with seasoned pasta sauce, mixed with precisely cooked meat, saturated with the aroma of olive oil, herbs, and onions, and with the proper quantity of cheeses.

For a mouthwatering bite, everything was delectably blended.

TAP HERE FOR MORE TASTY LASAGNA INSPIRED RECIPES

I wonder if I made your mouth water. You all know how much I adore cheese pasta, and lasagna is without a doubt one of the most requested dishes by my family, which I have been cooking for a very long time.

Now, I’m only posting this recipe because I’ve never made it this way, i.e. with turkey and ham.

Trying something new or unusual is wonderful. It’s great when we move outside of our comfort zones.

As I said, I’ve never tried this combo before, but when I did, it was truly a match made in heaven. This lasagna is the definition of my love language!

I sincerely hope you enjoy it with your loved ones.

There was unquestionably flavor, along with juiciness and scent. You will simply have to succeed if you have never done so before.

Although it is not too far from lasagna as we know it, incorporating smoked ham gives this meal a unique flavor. It merely adds that extra layer of taste and richness.

My Favorite Lasagna Recipes:

Easy Skillet Lasagna

Mexican Lasagna

I truly hope you like it and do so with your loved ones.

HAPPY COOKING!!!

My Favorite Pasta Recipes:

Tomato Pesto Pasta with Shrimp and Zucchini

Quick and Easy Pasta with Beef Sauce

Sage and Brown Butter Gnocchi

If you decide to make these tasty Ground Turkey and Ham Lasagna do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Q&A

Can you used cooked leftover turkey?

Yes!

• Adding ground turkey is great but if you have any leftovers from your Thanksgiving, you can chop those turkey pieces into smallest bites and make lasagna. It’s all about an idea. You can use rotisserie chicken or ground chicken.. That’s the beauty of cooking!

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!

Yield: 6

Ground Turkey and Ham Lasagna

Print

Trying something new or unusual is wonderful especially when we move outside of our comfort zones. I had never tried this combo before, but when I did, it was truly a match made in heaven. I hope you try it!

Prep Time 10 minutes

Baking Time 25 minutes

Additional Cooking Time 15 minutes

Total Time 50 minutes

Ingredients

• 2 tbsp. Olive Oil
• 1/2 Onion chopped
• 1 lb. Ground Turkey
• 1 cup cubed Ham Canadian bacon, smoked ham etc.
• Salt and ground black pepper to taste (about pinch or two of each)
• 1/2 teaspoon dry Italian Herb mix
• 1/2 teaspoon dry Parsley
• 2 1/2 cups Pasta Sauce -- reserve 1/2 cup for the end.
• 12 dry lasagna noodles
• 8 OZ part-skim Ricotta Cheese
• 1 pound mozzarella cheese shredded
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook lasagna sheets according to lasagna package -- Add about 1 tablespoon of salt in the water and 1 tablespoon of olive oil. Drain when the lasagna sheets are tender, and not overcooked. You are looking for firm, but cooked pasta texture.

2. Heat skillet to medium-high and add olive oil and chopped onion, and sauté onions for a minute or two. Put in ground turkey and sauté, breaking and mincing the ground turkey with your wooden spoon, and cook until it's no longer pink, about 5 to 6 minutes. Add cubed smoked ham (Canadian bacon would work as well) and cook for 2 to 3 more minutes. Adjust the seasoning to taste  (about a pinch or two of salt and ground black pepper), then add 1/2 teaspoon dry Italian herb mix and 1/2 teaspoon dry parsley. Keep in mind that most smoked hams are pretty salty as well as the pasta sauce. So a couple of pinches go a long way.

3. Heat oven to 400F/200C

4. Spoon half of the turkey and ham mixture out in the bowl for later.

5. Add pasta sauce of your choice to the skillet with half of the turkey and ham mixture. Stir well and heat it through at medium temperature. When it starts to bubble, it is done and ready.

6. Add a bit of sauce on the very bottom of the baking dish and start layering lasagna sheets.

7. Spread a bit of ricotta cheese in between each layer then a couple of good tablespoons of turkey and ham sauce to cover each layer. Repeat the layers 3 more times.

8. When you add the last lasagna sheets on the top ending the layering, add 1/2 cup of plain pasta sauce on top, spreading it from one end to the other.

9. Add on the very top RESERVED turkey and ham and top it with the mozzarella and Parmesan cheese (It can be frozen now just allow it to cool completely before placing it in the freezer).

10. Bake for about 25 minutes or until the lasagna is tender, the cheese is completely melted and on some spots browned and the filling very hot.

Notes

If you do not eat ham, omit it completely. Maybe you can add smoked turkey or beef into the mixture to get that smokiness and flavor.

Can you used cooked leftover turkey? Yes!

Adding ground turkey is great but if you have any leftovers from your Thanksgiving, you can chop those turkey pieces into smallest bites and make lasagna. It's all about an idea. You can use rotisserie chicken or ground chicken.. That's the beauty of cooking!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 773Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 173mgSodium: 1169mgCarbohydrates: 43gFiber: 3gSugar: 3gProtein: 56g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest