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Creamy Cajun Chicken Pasta



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44 Comments

  1. Respect for mentioning the salt levels. My Cajun seasoning is very salty

  2. Ahhhhhhhhh. Jalapeños aren’t Cajun, substitute with celery and cayenne pepper. The chili powder and paprika also aren’t Cajun but aren’t necessary. Also add garlic [heartburn] at the end of the veggies.

  3. What these “culinary experts” fail to say at least for tenderloins and breast, you should let them soak in cold salt water for at least an hour and they will be even more tender and juicy

  4. ❤❤❤❤❤❤❤❤❤❤😊🥰😍🤩💯💯💯💯🧑‍🍳👌👌👌👌👌👌👌👌👌🤤😋🐔🍜

  5. WHAT KIND OF CHEESE IS THE “ITALIAN SNOW”? 😅 Looks like Parmesan but I want to make sure I buy the right cheese when making this.

  6. Sir , please make some more noodle recipes like this !!! Amazing recipe btw don’t even play w me right now thank you bro

  7. I feel like with Tagliatelle would be better, soaks up all the flavours😛but still delicious nonetheless

  8. Most cajun seasonings offer low sodium versions. Im from south Louisiana, and i use those. That way you can use way more seasoning before it becomes too salty. And you can always add your own salt if it needs more 🙂

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