Cajun Chicken Pasta - Low Carb and Gluten Free

A Busy Mom's Delicious and Healthy Low-Carb Dinner

Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and after-school activities, finding time to cook a healthy and delicious dinner often feels impossible. But I'm here to tell you, it doesn't have to be! This Cajun Chicken Pasta recipe is my go-to for a quick, flavorful, and surprisingly healthy meal that the whole family loves. It’s low-carb and gluten-free, so it fits perfectly into my family’s healthy eating plan, and the cleanup is minimal–a huge bonus on a busy weeknight!

What I love most about this recipe is its versatility. Feel free to adjust the spices to your liking – add a pinch more cayenne for extra heat or experiment with different herbs. You can also swap out the Monterey Jack cheese for your favorite type of cheese. I’ve even been known to add some sauteed vegetables to the sauce for an extra boost of nutrients. The “pasta” itself is incredibly easy to make, even with limited cooking experience. The egg-based batter is simple to whip up and bakes beautifully in a matter of minutes. The best part? It tastes just like regular pasta, without the carb overload!

The secret to a successful weeknight dinner lies in planning and preparation. I usually prep the chicken and chop the vegetables on the weekend, so all I have to do during the week is assemble and bake. This not only saves valuable time but also reduces stress in the kitchen. This recipe is a perfect example of healthy eating without sacrificing flavor or convenience. It’s a lifesaver for busy moms like me, providing a nutritious and delicious meal without requiring hours of kitchen time. Give it a try, and I guarantee it’ll become a staple in your family’s dinner rotation.

Ingredients:

• 1 lb chicken cutlets
• 1 tsp Cajun seasoning (or more, to taste)
• Salt and pepper to taste
• 1 tbsp butter
• 1/2 cup chopped tomatoes
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 tsp minced garlic
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro (optional)
• 8 eggs
• 1 oz cream cheese
• 1/8 tsp garlic powder
• 1/8 tsp black pepper

Tips and variations:

• For a spicier dish, add a pinch of cayenne pepper to the Cajun seasoning.
• Experiment with different types of cheese, such as cheddar or Parmesan.
• Add sauteed vegetables, such as bell peppers or onions, to the sauce for extra flavor and nutrients.
• If you don’t have dry white wine, you can substitute chicken broth or water.
• Make this ahead of time! The "pasta" can be made ahead of time and stored in the refrigerator. Simply reheat before serving.

This recipe is not only a delicious and healthy option but also a testament to the fact that even with a busy schedule, you can create satisfying and memorable meals for your family. So ditch the takeout menus and give this Cajun Chicken Pasta a try. It's a surefire way to impress your family and even give yourself a little pat on the back for managing to create a healthy, delicious, and easy meal amidst the chaos of everyday life!

Step-by-step

• Season the chicken cutlets with cajun seasoning on both sides.
• Melt 1 Tbsp butter in a large saute pan.
• Cook the chicken in the butter for about 2 minutes per side (or until just cooked through).
• Remove chicken and set aside.
• Add remaining Tbsp butter and minced garlic to the pan.
• Cook garlic for 1-2 minutes or until fragrant.
• Add the tomatoes to the pan and cook for 2 minutes.
• Add the wine and cook for 2 minutes.
• Add the chicken broth and cajun seasoning and cook for five minutes.
• Whisk in the heavy whipping cream, cream cheese and shredded cheese.
• Keep stirring over medium heat until thick and bubbly - about 2 minutes.
• Add the scallions and chopped cilantro and remove from heat.
• Blend the eggs, cream cheese, salt, garlic powder, and pepper in a blender.
• Let the batter rest for 5 minutes, then pour into a parchment-lined and greased sheet pan approximately 18 x 13. (You can use a 13 x 9 and do two batches if necessary.)
• Bake at 325 for 8 - 10 minutes or until just set.
• Remove and let cool for about 5 minutes.
• Using a spatula, gently release the sheet of "pasta" from the pan or parchment paper.
• Roll it up and slice with a sharp knife into ½ inch thick slices.
• Gently unroll and set aside.
• Divide the pasta into four servings and top with 4 oz chicken and ¾ cup of sauce.