Enjoy the robust spices and flavors you’d expect with Cajun Chicken Pasta with gluten-free chickpea noodles. A delicious creamy Cajun sauce combined with seasoned chicken sliced peppers, onions, fresh parsley, tomatoes, and Banza chickpea linguine.
Rinse the cooked pasta quickly with cool water to remove the foamy pasta water.
Season the chicken with Cajun seasoning, granulated garlic, and onion powder. Cook chicken fully until no longer pink. Remove the chicken to a plate and set it aside.
Turn up the heat up to medium-high heat and add a tablespoon of butter to the skillet. When the butter has melted add sliced peppers and onions and minced garlic.
Sauté the veggies in a hot skillet for 2-3 minutes and remove them to the plate with the chicken.
Add the chicken broth and deglaze the bottom of the skillet.
Next add the heavy cream, dry sherry, and arrowroot powder slurry and bring the sauce to a simmer over low-medium heat.
Season with sea salt and black pepper and additional Cajun seasoning if desired. Continue to stir the sauce and scrape the bottom of the skillet while it thickens up. Taste test the sauce and add spices as needed.
Add cooked pasta, chicken, and veggies back to the skillet. Add canned tomatoes and toss to combine all of the ingredients with the creamy sauce
Season with additional Cajun seasoning for spice lovers if needed and serve with fresh parsley and parmesan cheese on top.
Store in an air tight container for up to three days. You can control the spiciness of the dish with how much or little Cajun seasoning you use. This recipe keeps the kids in mind and can be spiced up at the end for the adults.
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