Chicken Bacon Ranch Pasta– Spicy Cajun Chicken Recipe

Free vegetable sprial cutter to make vegetable spaghetti

Chicken is one of the most popular dishes. chicken bacon ranch pasta dish is another popular dish. I’ve got a spicy Cajun chicken pasta recipe that is kind of similar to the one served at TGI Fridays. Give it a try and see what you think.
This recipe gives 4 servings. If you want to make it a little or a lot spicier you can add cayenne with the chicken seasoning or sprinkle a 1/2 teaspoon on when the vegetables are cooking.


8 oz. linguine
4 chicken breast, skinless and boneless
1 tablespoon Cajun spice – like Tony Cachere’s
4 tablespoons butter
2 bell pepper
1 red pepper
8 mushrooms
4 green onions
3 cups cream – substitute some whole milk to lower the fat content if you want
1/2 teaspoon basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Grated Parmesan cheese


Start boiling the water for the pasta, follow the directions on the package. Cut the chicken breasts in bite size pieces and coat with cajun spice, then saute the chicken with the butter, olive oil can be used also. While the chicken is cooking up chop the vegetables. When the chicken is done cooking add the vegetables. I like to cook my chicken so it’s a little browned. I think it adds a bit more flavor and texture to the dish. After the vegetables have cooked for a few minutes, lower the heat and pour in the cream, mixing to fully incorporate the ingredients. Also at this point mix in the spices. Take the drained pasta and put in a serving dish and pour the chicken mixture over the pasta. You can mix it all up or not, depending on your tasted. Put Parmesan on each of portion after serving.

Chicken, Broccoli and Sundried Tomato Pasta Recipe

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This recipe is so good for you as well as incredibly tasty.  It has broccoli, chicken and fresh herbs and it’s not too hard to prepare.  Let me know what you think of this chicken, broccoli and sundried tomato pasta dish.


1.5 heads of broccoli, cut up into florets
60g Sundried tomatoes
2 large chicken breasts
500g penne pasta
Fresh basil
2 tlbspn minced roasted garlic
2 tlbspn olive oil
Salt and pepper
Parmesan cheese


Trim the chicken and cut off as much fat as possible.  Cut into bite size pieces and place into bowl.  Cut broccoli into florets.  Pull the fresh basil leaves from their stems and place on top of one another. Roll basil leaves so it looks like a shape of a cigar. Slice basil leaves, instead of constantly chopping them.

Add one tablespoon of minced garlic,  one tablespoon of olive oil, cracked pepper and salt to the chicken.  Mix together.

Place broccoli into boiling water for 30 to 40 seconds. Rinse in cold water.

Cook pasta according to packet directions.

Saute chicken in a large hot pan.  Remove chicken once cooked into another dish.

Add remaining garlic and olive oil to the same pan. Add sundried tomatoes and broccoli.

Add chicken back into the pan along with the cooked pasta.  Toss together.

Add salt and pepper for seasoning.  Add fresh basil and the parmesan cheese. Mix together and serve.


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