Spicy & Creamy Cajun Pasta Bake

By Addie

"If you like it HOT and flavorful, this one is for you! Served with garlic bread it's to die for. I made this one up a couple nights ago and it turned out amazingly well. Use 1/2 a chiptole pepper if you'd rather your pasta not be so spicy (but it'll still have a kick)."

Ingredients

• 1 lb chicken breasts, cubed
• 4 tablespoons cajun dry rub seasonings or 1 cup cajun marinade
• 1/2 lb penne pasta ( or other)
• 1 cup diced sweet red peppers
• 1 cup thinly sliced spring onions
• 1 cup diced mushrooms
• 1 cup heavy whipping cream
• 1 (14 ounce) cans diced tomatoes, drained
• 1 chipotle chiles in adobo
• 2 garlic cloves, peeled and quartered
• 1 teaspoon cajun seasoning
• 2 tablespoons olive oil
• Salt & pepper
• Parmesan cheese

Preparation

Step 1

Add rub or marinade to chicken and set in refrigerator for at least an hour (or you can buy an already-cajun-marinated chicken breast).

In the blender, combine whipping cream, can of tomatoes, garlic, chipotle pepper (pouring in a little of the adobo sauce for an extra flavor boost, if desired), and salt & pepper to taste. Blend well and set aside.

Sautee marinated/rubbed chicken in olive oil until almost done and then add red pepper, onion and mushroom, sauteeing until vegetables are tender.

Turn heat down to medium-low and pour cream sauce over chicken & veggies.Simmer for 30-45 minutes.

Preheat oven to 350 degrees.

While the sauce is simmering, cook the pasta only about half-way through; when sauce is done simmering and has thickened a bit, add the pasta and coat thoroughly.

Pour into a baking dish and sprinkle with parmesean cheese; bake covered with foil for 20 minutes; uncover and bake an additional 10-12 minutes. (this is also a good time to add the garlic bread to the oven, if preparing).

Remove from oven and let sit for a couple of minutes - and then ENJOY!