Cajun Chicken Pasta

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  • 2 teaspoons Cajun seasoning
  • 2 boneless skinless chicken breast halves (4 ounces each), cut into chunks
  • 2 tablespoons butter
  • 1 can of Rotel diced tomatoes
  • 1 green onion, sliced
  • 1 to 2 cups half & half
  • ¼ teaspoon salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 4 ounces spaghetti noodles, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1 cup grated Parmesan cheese


  1. Place Cajun seasoning in a large resealable plastic bag and add the chicken. Seal bag and shake to coat.
  2. In a large skillet over medium heat, sauté chicken in butter until no longer pink (about 5-7 minutes) and remove chicken. Reduce heat. Add half & half and cheeses, whisking until melted and combined. Add Rotel and seasonings; heat through and add chicken back into the pot.  Stir in the green onions. Add spaghetti and toss to coat; heat through. Garnish with extra Parmesan cheese and green onions.

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