Creamy Chicken Pasta
8 oz. Mostaccioli (prepared)
4 boneless skinless chicken breasts 1.5 lb. (cut into cubes or strips)
3-4 tsp. Cajun seasoning
2 Tblsp. butter
2 Tblsp. olive oil
1 Tblsp. crushed garlic (about 3 cloves)
2 Tblsp. green onions (chopped)
2 cups heavy whipping cream (or ½&½ with 1 Tblsp. flour)
1/4 cup sun-dried tomatoes (chopped or thinly sliced)
1/4 tsp. dried basil or 2 Tblsp. fresh basil leaves, sliced
1/2 cup shredded Italian cheese blend (parmesan/asiago/mozzerella)
Salt and pepper to taste
In a large skillet, heat butter and olive oil.
Add garlic, onion, chicken and Cajun seasoning, stir to coat, stir and saute’ chicken.
When chicken pieces are no longer pink and juices run clear, stir in cream, tomatoes, and basil.
Let simmer until it begins to thicken.
Stir in cheese and heat through to melt cheese.
Season and serve over pasta.
Salad and toasted garlic bread make a great meal.
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